Carrot cake is quite easy to prepare and great in as the end of the festive Easter dinner. This carrot cake is so tender and moist that you can not bother cutting the cake and spreading it with cream. Simply apply cream on the surface of the cake. Even one-story it will be very delicious. Carrots, yogurt and vegetable oil give it juiciness, and a mixture of spices such as allspice, cinnamon and nutmeg nut, fills the cake with an unobtrusive spicy aroma. When the cake completely cooled, cover it with a gentle cream of cream cheese. Its dense texture and salty taste blend perfectly with насыщенным морковным тортом. 
AT ремя: 2 час. 50 minutes Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 340 gr., About 2.5 tbsp. premium flour + optional, to sprinkle a mold
- 340 gr grated on a medium grater of carrots, about 6 secondary
- 1 tsp baking powder
- 1 tsp soda
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 0.5 tsp salt
- 280 gr sugar, about 1 and 1/3 tbsp.
- 55 gr. brown sugar, about 1/4 tbsp.
- 3 large eggs
- 170 gr plain yogurt
- 180 ml. vegetable oil
- Butter to grease the mold
Cream Cheese Frosting
- 220 gr cream cheese
- 55 gr. butter, room temperature
- 1 tsp vanilla extract
- 250 gr powdered sugar, about 2 tbsp.
Recipes with similar ingredients: carrots, premium flour, icing sugar, cream cheese, allspice, nutmeg, cinnamon, eggs, yogurt
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate with butter and sprinkle flour on a cake pan with a diameter of 22 cm and a depth of 7 cm. Cover the bottom with parchment paper.
- Put carrots in a large bowl. Put flour, baking powder, baking soda, spices and salt in a bowl of a food processor and mix for 5 second. Add the flour mixture to the carrots and mix, evenly distributing the ingredients.
- In a bowl of a food processor, mix sugar, brown sugar, eggs and yogurt. Whisk. Without stopping the combine, pour in vegetable oil. Add this mixture to the carrot mixture and mix.
- Put the dough in the prepared form and bake on medium oven level for 45 minutes. Reduce temperature to 160 ° C and bake another 20 minutes or until the temperature of the cake in the center rises to 96-99 ° C.
- Remove the pan from the oven and let the cake cool for 15 minutes. Then put it from the mold onto the wire rack and cool completely. On the cooled cake, spread the cream cheese frosting. cream cheese: in a bowl of a stationary mixer with a nozzle beat the cream cheese and butter with a spatula at medium speed, only to mix. Add vanilla and whisk again. Slow down mixer, add powdered sugar in 4 sets and beat until homogeneous consistency after each addition. Put icing in the refrigerator for 5-10 minutes before use.
