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
- 1 cup/100 grams confectioners’ sugar
- 1 tablespoon finely grated carrot (optional)
Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, nuts, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners’ sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.