(Adapted from
Lulu’s Provençal Table* by Richard Olney, foreword by Alice Waters.)
Although Lulu calls this a gâteau aux noix, I’m featuring the carrots, which appear in the cake as little orange flecks, hence the name change. I swapped out almonds for the walnuts since I like them better, but free to use either. Or another nut.
When I get more time, I want to try this with different kinds of flour, as well as trying to make it a thicker, yet lighter, cake. In the past, I’ve played around, replacing one tablespoon of the butter with a tablespoon of a good nut oil. Walnut, plum kernel, or hazelnut all add a terrific nutty aroma to the finished gâteau.