Carrot Cake, French-style

 

Recipe for French-style carrot cake, from Provence and a recipe by Chez Panisse favorite Lulu Peyraud

What you will need

8 tablespoons (115g) butter, (salted or unsalted, at room temperature)

1 1/4 cups (250g) sugar

pinch of salt

5 large eggs, (at room temperature)

1 3/4 cups (225g) toasted almonds

2/3 cup (90g) flour

1/4 cup, packed, (40g) finely grated carrot

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