Carrot cake - easy recipe

Let's take a tour across the Channel or then across the Atlantic, just to feast with "THE" recipe of their inevitable carrot cake that deserves a spotlight in this post. Some people will be surprised by the presence of grated carrots in a cake? But did you know that in medieval times, carrots served to sweeten pastries! This cake is so mellow and so delicious that I will only say one word: "test"!
 
Ingredients for the cake
 
250 g grated carrots
200 g flour
150 g of butter
150 g brown sugar
4 eggs
1/2 c. cinnamon powder
½ c. four spices
1 sachet of baking powder
1 pinch of salt
 
  
Preparation
 
Preheat the oven to 180 ° C (th6).
 
Peel and grate the carrots very finely.
 
Melt the butter and let it warm.
 
In a salad bowl, mix the flour, brown sugar, spices, yeast and salt.
 
Stir in the eggs one by one then add the warm butter, the grated carrots and mix again.
 
Arrange a sheet of parchment paper in the bottom of a cake pan and pour the mixture into it.
 
Bake for about 45 to 50 minutes. Let cool on a rack then enjoy it with the cream.
 
For the cream
 
200 g of fromage frais (Philadelphia or Saint Môret type)
50 g icing sugar
The juice of half an orange
 
Preparation
 
Whip the cream cheese with the icing sugar and juice of half an orange until you get a creamy consistency. Reserve the cream in the fridge before topping the top of the carrot cake.
 
just water but cool ... because with the high temperatures expected in the next few days we will need it!