Saturday, September 11, 2010

Gateau Aux Carrottes

Hey everybody,
Sorry to keep you hungering fans waiting for so long. Today our first trip will be to Paris, France. Ah, Paris - you enchant us with your beautiful Eiffel tower, delectable wine, and exquisite baked goods, including eclairs and french baguettes.

Now mind you, I have never been to France, although I would love to someday. So instead, our trip will be a short stop at David Lebovitz's website (one of my famous idols) on French cuisine. When I first visited his site, I felt like I was in France, and one of the recipes I stumbled upon was a factor that turned me towards French desserts.... (drum roll please!)


(Expected reaction from the audience: wtf .... ?)

Yes, people! Carrot Cake! But not just any carrot cake - Gateau aux carrottes - French Style Carrot Cake - no bells and whistles (as in no classic maple frosting) - just carrots and walnuts. They are the stars of this show.

This cake is extremely simple. It took me just 15-20 minutes to prepare. Perfect, when you just get back from work, and you have to meet up with friends for dinner in an hour. But, it is so delicious and flavorful that it doesn't require any frosting. I made a few modifications to the original recipe, more of the good stuff - carrots and walnuts.

Mmmm... Just looking at that picture makes me want to make another one. My friends loved it and they were in full praise for David. Thanks David!

French-style Carrot Cake
Adapted from David Lebovitz


4 tablespoons of butter
1/2 cup + 2 tablespoons sugar
Pinch of salt
2 1/2 large eggs, at room temperature
1 cup of toasted chopped walnuts
1/3 cup of flour
1/4 cup packed finely grated carrot

Yield: One 9-inch cake

1. Preheat the oven to 325 F. Using cooking spray, grease a 9-inch cake pan.

2. Beat the butter, sugar, and salt until smooth. Beat the eggs in, one at a time

3. Pulverize 1/2  cup of the toasted chopped walnuts with the flour in the food processor, until relatively fine. 

4. Add the remaining 1/2 cup of toasted chopped walnuts, grated carrots, and the walnut flour to the wet mixture and stir until just combined. Use a rubber spatula to make sure there isn't any dry flour hiding anywhere.

5. Transfer the batter to the cake pan. Bake for 40 minutes, until a toothpick in the center comes out clean.

Servings: At least 8. Although, someone might sneak an extra piece.


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