FOR THE CARROT CAKE (recette piquée (et un chouïa modifiée) dans le New York Times): ¾ cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan 1 cup/220 grams packed light brown sugar 2 large eggs 1 teaspoon ground cinnamon ½ teaspoon ground cardamom 1 teaspoon kosher salt 1 ¾ cups/230 grams all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 ½ packed cups peeled and grated carrots (about 6 ounces/160 grams, from 3 medium carrots) 50 grams chopped walnuts FOR THE GLAZE: 1 lemon […]

Categories: 5 étoiles, Alberta la la la, au four, chroniques balconiques, gâteaux, légumes, moyennement difficile, moyennement rapide, sucré