Try to make this cake, with a layer of cream cream cheese for your soulmate. Carrot cake has a long history – similar cakes were baked in the Middle Ages, because sugar in those days was expensive, and carrots were used as natural sweetener. So, according to history, a carrot cake appeared, which became a world famous dessert. A piece of cake will become the perfect ending to a gala dinner for two. друзьями: 
Time: 2 час. 55 minutes Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cake
- 0.25 Art. pecans
- 2/3 Art. premium flour
- 1 tsp soda
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- Pinch of grated nutmeg
- 0.5 tbsp. Sahara
- 1 large egg at room temperature
- 0.25 Art. vegetable oil
- 0.5 tsp vanilla extract
- 150 gr. finely grated carrots (about 3 small pieces or 1 Art.)
Cream
- 250 gr cream cheese cream at room temperature
- 110 gr. butter at room temperature
- 0.75 Art. powdered sugar
- 0.5 tsp vanilla extract
Recipes with similar ingredients: carrots, premium flour, pecans, cream cheese, icing sugar, eggs, vanilla extract, nutmeg, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C. Take a round cake mold, put baking paper and sprinkle lightly with a spray to cooking.
- Cake. Roast pecans on a small baking sheet. until they are browned and aroma appears, about 8 minutes. Then let cool and chop coarsely. In the middle bowl, mix the flour, soda, cinnamon, salt and nutmeg. In the center do big recess, so that you can see the bottom of the bowl. Into this recess add the egg, sugar and beat with a fork until combined, then add oil, vanilla and beat with a fork again. Mix with a fork dry and wet mixture until a homogeneous consistency is achieved. Add carrots and pecans.
- Pour the dough into the prepared form and bake until until the toothpick comes out of the dough clean, about 20 – 25 minutes. Let the cake cool in shape on a cooling rack for 20 minutes, then remove it from the mold, remove the baking paper and allow to cool completely, laying the other side up, about 1 hours.
- Cream. Mix cream cheese and butter in food processor until a homogeneous soft mass is achieved, 1-2 times stopping and scraping the mixture from the walls and bottom of the bowl. Add icing sugar and vanilla, mix again. Put the cream in a small bowl.
- Cut the cupcake into 4 equal parts. Cover each triangular part 3 of article l cream (spatula will help you distribute the cream evenly). On a serving platter, place the buttered pieces on top of each other. to a friend. Cover the back curved side of the cake with the remaining with glaze, and leave 2 sides without glaze.
- Refrigerate for 30 minutes. Cut the cake in half and Serve to the festive table.
