Recipe below & watch my newest YouTube video to see the full tutorial of my carrot cake where I share all my tips & tricks to make the perfect carrot cake with cream cheese icing ! If you didn’t know, I’ve been making cakes professionally (think over the top birthday & wedding cakes etc!) for almost 15 years, so cakes are my thing! This is the perfect cake for Easter! Now I know I know, carrot cake isn’t a very French dessert (but neither am I😂), but this is such a nostalgic cake, & I think the perfect cake to celebrate spring where carrots shine the fullest! And using spring flowers to decorate is the easiest way to elevate any dessert & make it extra special, especially for Easter. *always make sure to use aluminium foil or plastic wrap as a barrier between your cake and flower stem* If you’d like to celebrate too, you can save this recipe on @ReciMe | Save recipes It’s the app I use to collect & organize all the recipes I find online, so everything’s in one place when I want to make them again! Download @recime.app & save this one for later 🥰 As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked in bio! Carrot Cake (for 2 8inch cake pans) Ingredients 300g flour (or 330g T55 flour) 8g baking powder 4g baking soda 4g salt 4g ground cinnamon 1g ground nutmeg 300g non flavored oil 100g dark brown sugar 280g sugar 4 eggs room temperature 12g vanilla extract 300g grated carrots Peel & grate carrots. In a big bowl, whisk dry ingredients well. In another bowl, whisk oil, sugars, eggs, & vanilla till combined. Add this mixture into the dry ingredients & fold the mixture till small traces of flour remain. Add the carrots & fold in till just combined. Do not overmix batter. Pour evenly into greased cake pans with parchment paper (about 800 grams each), & bake in preheated oven at 350F/180C for 30-35 minutes or until toothpick inserted comes out clean or when cake is touched, it springs back. Leave to completely cool. Cream Cheese Icing Ingredients 340 g unsalted butter, room temperature 600-700 g powdered sugar, sifted 1–2 tsp cornstarch 1 tsp vanilla extract Pinch of salt 340 g cream cheese(cold) Instructions 1.Beat the butter, powdered sugar, cornstarch, and salt on medium speed for 2–3 minutes until light, fluffy & smooth. 2.Add vanilla extract 3.Add cream cheese on low speed & mix till just combined. *Do not overbeat or risk icing becoming runny. If frosting feels soft, refrigerate 10–15 minutes. Once cakes are completely cooled, turn out of pans & remove parchment. Level cakes & cut in half. Spread thin layer of icing between cake layers. Then crumb coat cake & place in fridge for 15 minutes. Then fully ice cake & decorate with toasted pecans & flowers. (*always make sure to use aluminium foil or plastic wrap as a barrier between your cake and flower stem*) Et voila, bon appétit! As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below as well! And watch my newest YouTube video to see the full tutorial of my carrot cake where I share all my tips & tricks to make the perfect carrot cake with cream cheese icing ! #cake #recipesoftiktok #carrotcake #dessert #easter - @ainsleydurose