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Ingredients
- 625 ml (2 1/2 cups) all-purpose flour
- 10 ml (2 tsp.) baking powder
- 10 ml (2 tsp.) cinnamon
- 5 ml (1 tsp.) salt
- 750 ml (3 cups) carrots, finely grated
- 250 ml (1 cup) Le Mamirolle, rind removed, grated
- 250 ml (1 cup) soft butter
- 500 ml (2 cups) sugar
- 4 eggs
- 5 ml (1 tsp.) vanilla extract
Orange and Carrot Mousseline
- 30 ml (2 tbsp.) cold water
- 15 ml (1 tbsp.) gelatin
- 85 ml (1/3 cup) orange juice
- 85 ml (1/3 cup) carrot juice
- 60 ml (1/4 cup) sugar
- 250 ml (1 cup) 35% cream, whipped
Preparation
- Preheat oven to 350° F (180° C).
- In a large bowl, mix flour, baking powder, cinnamon and salt.
- Add carrots and grated cheese, and mix well. Set aside.
- In another bowl, using an electric mixer, beat butter, sugar, eggs and vanilla extract until light and frothy (around 8 minutes).
- Add the first mixture and blend well.
- Pour the batter into greased and floured muffin tins.
- Bake for 25 to 30 minutes.
- Garnish with orange and carrot mousseline.
Orange and Carrot Mousseline
- In a small bowl, mix gelatin with cold water and let expand for 5 minutes. Set aside.
- In a saucepan, heat the orange and carrot juices with sugar. Bring to a boil.
- Add the gelatin and allow it to melt. Let cool.
- Add the whipped cream, mix together well, and set aside in a cool place.
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You can use this cheese for this recipe
Accompaniments
These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).