Recette carrot cake - Rose Bakery - Fooding ®
Une recette de Rose Carrarini, cheffe de Rose Bakery à Paris. Recipe Pour 24 pièces, prep time: 60 minutes.
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Cooking tools:
- Sifter
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
Ingredients
- 9 œufs
- 3 cuillerées à soupe de sucre
- 300 ml d’huile d’olive
- 300 ml d’huile de tournesol
- 600 g de carottes râpées
- 300 g de noix hachées
- 4 tasses de farine blanche
- 2 cuillerées à thé de levure
- 1 cuillerée à thé de bicarbonate de soude
- 2 cuillerées à thé de cannelle
- 1 cuillerée à thé de sel
- 250 g de beurre mou
- 1 tasse de sucre glace tamisé
- 750 g de cream cheese
- 1 cuillerée à thé d’extrait de vanille
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