What a Welsh Carrot Cake Is Doing in the South of France

Okay, this post might not have much to do with Provence – or let’s say, only in a broader sense.

I got this recipe from my Welsh friend Becky, who lives here in Provence. And that’s actually something that really defines this region: there’s a large and very lovely expat community here, many from England and the US – people who are here because they love France, the South, and the lifestyle.

Anyway – Becky shared her recipe for what is truly the best carrot cake (and I’m not exaggerating) I’ve ever had, a cake that’s especially popular in the Anglo-American world. And I can promise you: I’ve honestly never tasted one this good before!

Carrot Cake

Ingredients

• 300 g brown sugar

• 3 eggs

• 300 ml sunflower oil

• 300 g flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp ground ginger

• 1 tsp vanilla extract

• 300 g grated carrots

🥣 Instructions

1. Mix the sugar, eggs and oil well in a bowl.

2. Add the flour, baking powder, baking soda, cinnamon, ginger and vanilla directly and mix everything into a smooth batter.

3. Fold in the grated carrots.Pour the batter into a greased baking tin.

4. Bake at 150°C for about 30 minutes. (For me it usually takes quite a bit longer – just check with a toothpick 🙈)

The perfect frosting

Ingredients

• 200 g cream cheese (full fat, cold!)

• 100 g soft butter

• 80–120 g powdered sugar (depending on your taste)

• 1 tsp vanilla extract

• 1 tsp lemon juice (very important ✨)

• 1 pinch of salt

🥄 Instructions

1. Whip the butter until creamy.

2. Briefly mix in the cream cheese (really just briefly, otherwise it becomes too runny).

3. Add powdered sugar, vanilla, lemon juice and salt, and mix until smooth.

4. Finally, generously spread the frosting over the cooled cake. Little tip: the more creative the shape, the harder it is to spread 🙈