Easter Nest Carrot Cake
For the cake
- 90 g Isigny Sainte-Mère Isigny PDO unsalted butter
- 225 g flour
- 9 cl rapeseed oil
- 125 g brown sugar
- 3 eggs
- 225 g grated carrots
- 1 teaspoon cinnamon
- 1 sachet baking powder
- 60 g walnut kernels
For the cream
- 200 g Isigny Sainte-Mère Isigny PDO Crème Fraîche
- 100 g Isigny Sainte-Mère Fromage Frais Onctueux
- 25 g icing sugar
For the topping
- A few fresh flowers
- A few blueberries
To make the cake :
Pour the flour, cinnamon and baking powder into a bowl.
Melt the Isigny PDO unsalted butter.
Mix the oil, melted butter and sugar in a separate bowl.
Add the eggs and mix with a whisk until it forms a uniform paste.
Pour the bowl of flour into the paste in three batches, whisking in between each.
Using a spatula, fold in the grated carrots and walnut kernels.
Butter a 20 cm diameter and 15-20 cm high cake tin.
Pour in the cake batter.
Preheat your oven to 170°C (for conventional ovens) and bake for 1 hr 15 min – 1 hr 20 min. Stick the end of a knife into the cake. If it comes out dry, the cake is cooked.
Leave to cool completely before removing from the tin.
Slice off the top of the cake to even out the surface and then cut the cake into 3 discs.
To make the cream :
Pour the Isigny PDO Crème Fraîche, the Isigny Sainte-Mère Fromage Frais Onctueux and the icing sugar into a bowl.
Whip with an electric mixer at full speed until you have a firm cream.
Cover the top of the 3 cakes with this whipped cream and spread it out with the back of a spoon.
Layer the cakes on top of each other.
Decorate the top of the cake with blueberries and flowers.
Keep refrigerated until serving.