Fluffiest carrot & pecan cake with cream cheese frosting for Easter with a special announcement!

Fluffiest carrot & pecan cake with cream cheese frosting for Easter with a special announcement!

While writing this blogpost, I remember last year when I decided to launch my blog on 5th of May.

I remember how I was working day and night to write the recipes, download the photos, write the blogposts, read them and correct them day after day. With the help of my husband, we have succeeded to launch the blog the 5th May at 5 pm and I was super happy to see it come to life.

Carrot and pecan cake with cream cheese frosting

Carrot and pecan cake with cream cheese frosting

I was so happy to receive my friends and Instagram community’s feedbacks. And I was so happy too to see people recreating my recipes and enjoying them. In today’s blogpost and as I did last year before the blog’s launching (you can find all the details here), I want to propose a contest to celebrate my blog’s first birthday.

Easter carrot and pecan cake with cream cheese frosting

Easter carrot and pecan cake with cream cheese frosting

All the information about this year’s contest:

This year’s contest consist of :

  • following one recipe (or more) from my blog,

  • include the stars shape,

  • tag me in the caption and use the #fallingfromstars1stbday

  • And subscribe to my blog.

What’s the price?

Two winners are going to be selected by my friends Laeilah, Patrick and myself. The winners will attend a 3 hours food styling and photography course with me.

During this course, you will learn :

  • How to take your photos in manual mode,

  • The composition technics and how to style a cake,

  • How to edit your photos on Lightroom.

BONUS I : At the end of the course, I will give you a project to work on the week following our course. We will set a date to have a 1-2-1 online chat for 30 minutes in which I will give you all my notes and tips about your photos, IG and be ready to answer all your questions about food styling photography.

BONUS II: No matter where you live in France or Europe, I will visit you and we will do the course together.

BONUS III: All the participants will receive a “thank you” postcard after the contest.

How are we going to choose the winners?

  1. Be as creative as you can and get inspired by my blog’s name “Falling from stars”.

  2. Try to work outside of your comfort zone.

  3. Try to use the composition technics I have been sharing with you on Instagram lately in order to get your best photo.

NOTE: Please remember, it doesn’t matter if you take your photo with a canon or a mobile phone, what matters is the idea and the love you put into preparing your dish and styling it.

With my friends Laeilah & Patrick, we will choose 4 finalists and then vote to our favorite two photos. 

Contest dates: From 26 April till 03 May Midnight.

Winners announcement: The winners will be announced on Sunday May 5 at 5 pm live on Instagram.

So are we going to count you in?

Carrot cake decorated with cream cheese and edible flowers

Carrot cake decorated with cream cheese and edible flowers

Carrot & pecan cake recipe with cream cheese frosting

Carrot cake recipe is adapted from Houriig (fiery_diet)

Ingredients:

  • 4 eggs

  • 1 cup and a half sugar

  • 2 cups and a half flour

  • 3 tbsp. baking powder

  • a pinch of salt

  • 4 tsp. cinnamon

  • 1 cup and a half vegetable oil

  • 1 tsp. vanilla

  • 2 cups of peeled carrots

  • 1 cup of pecan

Method:

  1. Preheat the oven at 180 degrees Celsius.

  2. Mix the wet ingredients together.

  3. Mix the dry ingredients together.

  4. Add the dry ingredients on the wet ones and mix them together.

  5. Add the peeled carrots and the pecan on the batter then mix them well together.

  6. Divide the batter between two tins 15 cm and 10 cm.

  7.  Bake the cakes for 40 minutes. At 30 minutes, try to check if the mini cake is baked.

  8. Leave the cakes to rest in the fridge overnight. 

Cream cheese frosting recipe:

Ingredients:

  • 220g cream cheese

  • 140g icing sugar

  • 80 ml heavy cream

  • 1 tsp vanilla extract

Method:

  1. Beat the cream for 1 minute.

  2. Add the icing sugar then mix them together for 3 minutes.

  3. Add gradually the heavy cream.

  4. Last step is adding the vanilla extract and continue mixing until reaching the stiff peaks.

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With love,

Massiel

My tips and advices to create your own blog!

My tips and advices to create your own blog!

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