Carrot Cake
This is probably one of the best recipes for homemade carrot cake. It’s quick and easy to make, and it turns out very tasty. You do not need special preparations or ready-made cream. All the ingredients are available and you can buy them at the nearest store. We are sure that you will have the most delicious Carrot Cake.
This is probably one of the best recipes
homemade carrot cake.
It’s quick and easy to make and very tasty. You do not need special preparations or ready-made cream. All the ingredients are available and you can buy them at your local grocery store. We are sure that you will have the most delicious Carrot Cake.
Ingredients
Carrots – 500 gr
Wheat flour – 350 g
Vegetable oil – 250 ml
Sugar – 250 gr
Chicken eggs – 4 pcs.
Ground walnuts – 150 g
Raisins – 150 gr
Leavening agent for dough – 2 tsp.
Cinnamon ground – 2 tsp.
Ground ginger – ½ tsp.
Vanilla sugar – to taste
Salt – ¼ teaspoon.
For the cream
Cheese curd – 600 gr
25% sour cream – 350 gr
Sugar – 200 gr
Vanilla sugar – to taste
You will need
Mixer
Oven
Chopping board
Grater
Baking tray ø25 cm
Baking paper
2 bowls
How to make carrot cake
Preheat oven to 170°C (top, bottom + convection)
Soak the raisins in warm water for 10-15 minutes, then rinse and drain the water.
Walnuts fry, stirring constantly, for 10 minutes over medium heat, remove from the stove and finely chop or shred.
Grate carrots on a coarse grater, add raisins, walnuts and mix.
In another bowl, sift the wheat flour, add the baking powder, ground cinnamon and ginger, salt and vanilla sugar. Mix thoroughly with a whisk or fork.
Mix the eggs, sugar and vegetable oil in a mixer. Add the prepared flour and mix. Then add the carrots, nuts and raisins. Mix with a mixer.
Cover the bottom of the casserole dish with baking paper and grease it with vegetable oil. Pour the prepared batter and smooth it out.
Bake at 170° C for 50-60 minutes.
Remove the finished cake from the mould and cool on a wire rack.
Mix the sour cream and sugar with the mixer until the sugar is dissolved, then add the room temperature cottage cheese and vanilla sugar to taste and beat until smooth.
Carefully cut off the top of the cooled cake and use it for the crumble.
Cut the cake lengthwise into two or three equal parts. Put the pieces together with the cream, cover the top and sides with a layer of cream. Decorate with crumble.
Put the ready cake into the fridge for 2 hours.
Serve the carrot cake as a dessert, with tea or coffee. Store in the fridge.
