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Carrot cake with plain spreadable goat cheese

Recipe of the Chef Grégory Corman

Serves 4 

Ingredients 
Eggs 2
Sugar 112g
Plain goat’s cheese spread 140 g
Flour 150g
Cinnamon 1,5g
Baking powder 3g
Sodium bicarbonate 1,5g
Salt 1.5g
Grated carrots 150g
Chopped walnuts 75g
For the topping 
Plain goat’s cheese spread 140 g
Icing sugar 50g
Vanilla pod 1


Preparation
Beat the eggs with the sugar, add the goat’s cheese spread (140g). Continue beating to remove any lumps.
Add the flour, cinnamon, baking powder, salt, sodium bicarbonate, carrots and nuts. Mix well to make a homogeneous preparation.
Pour into cake tins and bake at 180°C until fully cooked (tip of the knife comes out clean)
Once cooled, prepare the "topping". Split the vanilla pod and scrape out the seeds, add the icing sugar and the plain goat’s cheese spread. Whisk.
Place some of the nut mixture on top of each "carrot cake".
Serve cold.

Eurial products needed for this recipe :

Spreadable plain goat cheese pyramid 140g





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