Carrot Cake with honey and spices

For the cake:

• 250 g grated carrots
• 150 g flour
• 100 g brown sugar
• 50 g Maison Perrotte honey
• 100 g melted butter
• 2 eggs
• 1 sachet baking powder
• 1 tsp. cinnamon
• 1 pinch ginger powder
• 1 pinch salt 50 g chopped walnuts (optional)

For the glaze :

• 150 g Philadelphia-type fromage frais
• 50 g powdered sugar
• 1 tablespoon honey 
• A few chopped walnuts for decoration

Prepare the cake

• Preheat oven to 180°C.
• Mix the flour, baking powder, sugar, salt and spices in a bowl.
• Add the eggs, melted butter and Maison Perrotte honey.
• Add the grated carrots and walnuts.

Cooking

• Pour the batter into a buttered mold and bake for 35 to 40 minutes.
• Check for doneness with the tip of a knife (it should come out dry).

Prepare the glaze

• Whisk the fromage frais with the powdered sugar and honey.
• Set aside in a cool place.

Assembly and decoration

Once the cake has cooled, coat generously with icing, then sprinkle with crushed walnuts. For an Easter touch, add a few chocolate eggs on top or our puffed cereal balls!