Preparation: 45 minutes | Cooking: 1 hour | Portions: 8
½ t. margarine 1 cup sugar 2 eggs 1 orange 2 ¼ all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ tsp ground nutmeg ½ tsp ground cinnamon 2 cup grated carrots ¾ cup coarsely chopped walnuts 4 cloves of coarsely chopped Quebec black garlic
Frosting: 340 g light cream cheese ¼ cup margarine 1 ½ cup icing sugar 1 tcp vanilla extract ½ tsp salt
Preheat the oven to 350 ° F. In a large bowl, beat the margarine and sugar at medium speed. When the sugar is well dissolved, add the eggs and orange juice, then beat again until well blended. Reserve the orange peel to decorate when assembling the cake. Add baking powder, baking soda, salt, nutmeg and cinnamon and mix. Gradually add the flour. When the preparation is perfectly smooth, add the carrots, chopped walnuts, and chopped black garlic. Mix with a spatula.
Place the preparation in a 7-inch (18 cm) round pan lined with parchment paper and place in the oven at 350 ° F for 1 hour, or until a toothpick planted in the center of the cake comes out free of small pieces. In a large bowl, beat the cream cheese, margarine, vanilla extract and salt. Gradually stir in icing sugar. When the frosting is perfectly smooth, reserve in the refrigerator. Wait until the cake is warm before spreading the frosting. Scatter a little orange zest on top of the frosting. Keep refrigerated.