The Carrot Cake by Karime Lopez, starred chef of Gucci Osteria by Massimo Bottura
Exclusively for all of you, a starry recipe to simply make at home
Exclusively for firenzemadeintuscany, the young starred chef Karime Lopez of Gucci Osteria da Massimo Bottura, tells us, directly from her home, a perfect recipe to share with all of you, that of Carrot Cake.
But first let's tell you more about Karime López. A chef of Mexican origins, she trained in some of the best international starred restaurants. Karime started his career at Sant Celoni in Santi Santamaria, two Michelin stars, then continued in the gastronomy temples of Noma in Copenhagen, three Michelin stars, Ryugin in Tokyo, Pujol in his beloved Mexico City, Mugaritz in Spain and Central Restaurante in Lima.
Before becoming chef de cuisine at Gucci Osteria, Karime worked with Massimo Bottura at the legendary Osteria Francescana. The menu created by Karime at Gucci Osteria is inspired by his international travel and dining experiences, the multiculturalism of his brigade, and his passion for art and music.
The recipe for Carrot Cake
INGREDIENTS FOR THE CAKE
240 g sunflower oil
400g of grated peeled carrots
280 g of flour
200 g of brown sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 pinch of salt
1 tablespoon of cinnamon
INGREDIENTS and GLAZE PROCEDURE
250 g cream cheese
250 ml double cream
100 g of icing sugar
The cream cheese must be at room temperature.
Whip the cream until soft peaks are obtained and add them with a spatula to the cream cheese, then add the sugar until a soft icing is obtained.
PROCEDURE FOR THE CAKE
In a bowl mix the eggs with the sugar, add the oil until the 3 ingredients are well blended. In another bowl mix the flour with the baking powder, baking soda and cinnamon, add the mixture of eggs, sugar and oil. Finally, incorporate the grated carrots.
Bake in the oven at 180 degrees for 45 minutes.
Once the cake is cooled, spread it with icing.