How to make
1 cup = 6.8 fl oz (200 ml)
Start by making the walnut croquant. Put the coarsely chopped walnuts and sugar in a dry Teflon pan. Stir constantly for about 5-6 minutes. When the walnuts are toasted and the sugar caramelizes, pour them onto baking paper and spread them out. Leave them to cool completely.
Grate the carrots on a coarse grater. In a bowl, mix the oil and sugar and mix with a mixer until the sugar melts.
In another bowl, mix the dry ingredients (flour, baking powder, baking soda, cinnamon). Begin adding the eggs to the oil and sugar mixture one at a time, by mixing after each one. Then add the dry ingredients in parts. It will make a pretty thick sponge cake mix.
Grind the cooled walnut croquant in a blender. Set aside 1/3 of it for decorating the cake.
Add the grated carrots, raisins and the remaining croquant to the cake mixture. Stir with a spatula.
Divide the mixture into two parts and bake each in a baking pan (26 cm) lined with baking paper in a preheated oven at 320°F (160°C) for about 30 minutes or until fully baked. Leave the baked cake layers to cool completely on a wire rack.
During this time, prepare the cream. Mix the liquid cream with the powdered sugar and beat with a mixer.
In another bowl, mix the mascarpone and cream cheese. Stir well. You can also use a mixer at low speed.
Begin adding a little of the whipped cream to the cheese mixture. A very fluffy cream is obtained.
Place one cake layer in a cake plate and spread 1/2 of the cream on top. Put the second cake layer on top and the remaining cream.
Spread the carrot cake with cream on the sides and sprinkle the croquant around the edges. Refrigerate the cake for at least one night.
Enjoy!
The Wonderful Carrot Cake with Walnut Croquant is ready.
