This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was one I’ve tasted, but not made, before. David’s carrot cake was made for one of my Cookbook Book Club meals back in 2016, by Jan, and I’m glad I’d had her experience making this to guide me.
This is a HUGE cake – the recipe says it serves 12-16 but when Jan made it, she halved the ingredients and it already served that many… I also halved the ingredients and it was more than enough for 12 people. I made it in two 8-inch square baking tins as I quite like a square carrot cake, and it worked perfectly.
I didn’t add walnuts to the cake as I was already planning on bringing it into the staff room to brighten Monday morning and I have to say I didn’t miss them. Just as I don’t much care for pineapple or raisins in a carrot cake, I’m neither here nor there with walnuts.
The frosting recipe calls for cream cheese and mascarpone but I just used my regular cream cheese filling (cream cheese, butter and icing sugar) and everyone commented on the icing being “just right” (not too sweet and not too much of it). This is an EXCELLENT carrot cake, comes together really quickly and tastes great. I’ll be making it again, for sure (only, most definitely, half the recipe!).
Get the recipe for David Lebovitz’s cheesecake on p 277 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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