Baking

Carrot cake

If you like experiments and are a fan of unusual flavor combinations, then this recipe is for you carrot cake just for you. Don’t believe that using vegetables, namely carrots, you can make a dessert? Then, use the suggested recipe carrot cake and cook

Carrot cake – ingredients

  • For cakes:
  • Flour – 350 g.
  • Sugar – 1,5 cups.
  • Brown sugar – 1/2 cup.
  • Eggs – 4 pcs.
  • Oil – 1,5 cups.
  • Carrot – 450 g.
  • Ground cinnamon – 1,5 tsp.
  • Ground nutmeg – 1/4 tsp.
  • A pinch of ground cloves.
  • Baking powder – 1,5 tsp.
  • Soda – 1 tsp
  • Salt – 1/2 tsp.
  • Oil for lubricating the mold.
  • For the cream:
  • Cream cheese – 450 g.
  • Butter – 140 g.
  • Sour cream – 2 tbsp.
  • Powdered sugar – 3 cups.
  • Vanilla extract – 1,5 tsp.
  • Salt – 1/4 tsp.

See also the video recipe for making Lviv cheese cake on our channel: Smakota – recipes for delicious dishes

Carrot cake recipe

Let’s start cooking carrot cake. First, preheat the oven to 180 degrees. Grease a baking dish with a diameter of 20-22 cm with oil, sprinkle the bottom with flour.

Now let’s deal with carrots for carrot cake. Peel the carrots and grate them on a fine grater. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Beat the eggs with white and brown sugar in a food processor or with a mixer (you can also manually). Reduce the speed to medium and pour in the oil in a thin stream and wait until it is completely mixed with the egg-sugar mass. Beat until smooth for about another minute. Pour in the flour mixture and knead the dough at low speed of the mixer. It’s time to add the carrots. Mix all this until smooth.

Now we will bake the base for carrot cake. Put the dough in the form and level it. Put in the oven and bake for 40-45 minutes, until done. Now leave the cake in the form for 10 minutes, then carefully remove it and leave it to cool for 1,5-2 hours. After that, cut the cake horizontally into three parts. Done!

And now we will prepare a cream for carrot cake. Beat butter at room temperature with a mixer until it becomes a light cream. Add powdered sugar, salt, vanilla extract and continue beating for 4 minutes. Now add the sour cream, 1/3 of the cream cheese and beat on medium speed until smooth. And add the remaining cream cheese. Beat the mass for 4-5 minutes until it becomes light and airy. Cream for carrot cake – ready!

It’s time to shape carrot cake. Place one cake on a cake pan and spread about 1 cup of cream on it. Cover with the next cake, apply cream and lay out the last cake. Brush the top cake and sides with the remaining cream carrot cake. hide carrot cake in the refrigerator for 24 hours. 4 hours before serving, remove the cake from the refrigerator and cut into pieces. The cake can be decorated with marzipan carrots.

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