Discover the recipe of the Carrot Cake from Plaza Gardens Restaurant, the perfect dessert throughout the year!
- 3 eggs
- 200g sugar
- 200g flour
- 1 sachet of yeast
- 165g oil
- 3g vanilla
- 66g pecans
- 225g carrots
- 1.5g cinnamon
- 250g cream cheese
- 50g icing sugar
- 50g melted butter
- Optional: lemon or orange juice
Mix the eggs and sugar, then whisk vigorously for several minutes until the mixture turns white. Stir in the vanilla, then gently add the oil while continuing to stir.
Mix the flour, cinnamon and yeast in another mixing bowl.
Gradually add the flour mixture to the sugar/egg mixture until you get an even mix. Whisk well if there are any lumps.
Grate the carrots then mix with the pecans.
Pour the mixture into a round mould or choose the “tea time” option and make individual cakes. The cake will rise, so leave the moulds three-quarters full.
Bake for 20 minutes at 160°C.
Make the icing by mixing the cream cheese and icing sugar. Finish by adding the melted butter. Mix well!
Allow the carrot cake to cool then decorate with the icing.
Chef’s tip: Add a few drops of colouring to make a brightly coloured snack. You can also add lemon (or orange) juice to your icing, which will give the cake a hint of fruit.
A few steps from Central Plaza, in the direction of Discoveryland, a majestic building emerges: the Plaza Gardens Restaurant.
This buffet-style restaurant has a Victorian décor, including a stained-glass dome, delicate china and velvet curtains.
Its wide range of specialities will delight the most discerning of gourmets. But make sure you leave room for dessert – a Carrot Cake, of course.
Did you know?
The restaurant houses three Impressionist paintings with scenes from winter, summer and autumn set in the Plaza Gardens Restaurant around 1861!