carrot cake with black garlic honey

Ingredients for the cake

• 3 eggs, at room temperature
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 2 cups grated carrots (about 1 large carrot)
• 1 cup grated apples (about 1 apple)
• 1/2 cup chopped walnuts (optional)
• A pinch of salt

Ingredients for the frosting

• 125 g butter, softened
• 3 tbsp Le Petit Mas black garlic honey
• 1 cup powdered sugar
• 2 tbsp milk

Preparing the cake

• Remove the eggs from the refrigerator and allow them to reach room temperature. If needed, place them in a bowl of hot water for 2 to 3 minutes.
• Preheat the oven to 350°F (175°C).
• Separate the egg yolks from the egg whites into two bowls.
• Using a mixer, beat the egg whites until stiff peaks form. Set aside
• In a separate bowl, combine the vegetable oil, grated carrot, and grated apple.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. 
• Gradually incorporate the wet ingredients into the dry mixture,stirring until just combined.
• Gently fold the beaten egg whites into the batter using a spatula. Avoid overmixing to maintain a light, airy texture.
• Grease a cake pan or line it with parchment paper.
• Pour the batter into the prepared pan and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake cool completely before frosting.

Preparing the frosting

• In a mixing bowl, beat the butter, black garlic honey, powdered sugar, and milk until smooth and creamy.
• Once the cake has fully cooled, spread the frosting evenly over the surface

TIPS AND IDEAS FOR SIDE DISHES

Serve accompanied by a scoop of ice cream or vanilla yogurt, or a nice tall glass of milk!