Et d'ailleurs la recette du Carrot Cake :

Carrot Cake Recipe

2 cups of unbleached flour (approx. 250 grs)
1 cup of sugar (approx. 180 grs)
2 teaspoons of baking soda (a bit more than half a pack of levure)
2 teaspoons of cinnamon
1 teaspoons of vanilla extract
1 cup of oil (235 ml) (I used less this time, I’m thinking of using cream or ricotta instead)
3 eggs lightly beaten
1 1/2 cup of shredded carrots (approx. 250 grs)
1 cup of chopped walnuts (approx. 90 grs)
1 cup of shredded coconut (approx. 125 grs)
3/4 cup of canned crushed and drained pineapple (150 grs, small can)
(You can of course change the proportion of the carrot, walnut, coconut and pineapple depending on your taste)

Preheat the oven to 160°C. Line a 13x9 inches layer cake pan (or moule à manqué 26 cm) with waxed paper and grease the paper.
Sift flour, baking soda, sugar and cinnamon together in a large bowl. Add oil, eggs, vanilla and beat well.
Fold in carrots, walnuts, coconut and pineapple.

Pour batter in prepared pan, place in the middle rack of the oven and bake until side pull away from pan, and a toothpick inserted in center comes out clean, approx. 1 hour.

Remove from oven and cool 1 hour and enjoy.