Me launching into this recipe I had the idea of transforming a little carrot cake and of softness, thanks to the sweet potato. I am, therefore, begin in the hack of the culinary arts by mixing several recipe.

For this recipe, I have long sought the sweet potato with white flesh (yes it is recognized in all and all in there, looking for stuff for weeks because we need it absolutely!!!), I found more sweet than orange-fleshed but if you do not find it is not serious!!!

Did not have pecans on hand is being quite a bit chauvinistic, I decided to use good walnut organic (which I broke with my wee arm) and I am not disappointed !

Taking my photos I tasted the first bite and I pushed a umm… because it was so good ! A wet texture and melting, the crispy nuts and to perfect a frosting cream cheese… perfect !

Yes yes I can talk a lot today, will I leave you to the recipe !

Carrot cake, sweet potato and walnuts

Ingredients

  • 700 g of flesh of sweet potato cooked and mashed (about 3 sweet potatoes of medium size)
  • 300 g of flour
  • 150 g cane sugar
  • 4 eggs
  • 18 cl of grape seed oil
  • 100 g of grated carrots
  • 75 g walnuts (Grenoble !) peeled + a bit more for decoration
  • 2 c. c. of baking soda
  • 1/2 teaspoon vanilla powder
  • 1/2 c. to c. of cinnamon

For the frosting

  • 250 g of cream cheese
  • 220 g of icing sugar
  • 90 g soft butter
  • 1/2 c. to c. of vanilla powder

Description

Preheat the oven to 180°.

In a bowl, mix together the flour, sugar, baking soda, cinnamon and vanilla.

In another container, beat the eggs with the oil. Add this mixture to the dry ingredients and mix. Then add the mashed sweet potato, carrots and nuts and mix.

Pour into a mold to be missed (butter-floured if necessary).

Bake for 50 min.

During this time prepare the frosting. For this, mix together all the ingredients until texture is smooth. Book the fee.

Once carrot cake is cooked, remove from pan and allow to cool to room temperature.

Once cooled, add the frosting on top and sprinkle with nuts.

Let it sit for carrot cake 1 hour to cool before enjoying (a little bit of patience, the greedy).

Written by Doc

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