Carrots contain more sugar than any other vegetable, per except for sugar beets, and therefore sweet pies back in the Middle Ages when sugar and sweeteners were rare and expensive. The origin of carrot cake is controversial, although many historians believe that it comes from Medieval pudding prepared by Europeans. Former he gained popularity due to rationing of products during World War II. Carrot cake according to this recipe. very juicy, and thanks to cinnamon, nutmeg and ginger smells delicious. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Carrot cake
- 2 tbsp. grated carrots (about 4 pieces of medium size)
- 2.5 tbsp. premium flour
- 2 tsp baking powder
- 1 tsp soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1.5 tbsp. granulated sugar
- 1/2 tbsp. brown sugar
- 1 and 1/4 Art. vegetable oil
- 4 large eggs
- 1/2 tbsp. applesauce
- Finely grated zest of one orange
- 1 tsp vanilla extract
- 2 and 3/4 Art. chopped walnut
- Non-stick spray
Glaze cream
- 1 piece of ginger 10 cm in size.
- 1 tbsp. l freshly squeezed orange juice
- 1/2 tsp vanilla extract
- 2 packs of cream cheese cheese, 225 g each, room temperature
- 110 gr. butter, room temperature
- 3 tbsp. powdered sugar
Recipes with similar ingredients: carrots, apple sauce (puree), walnuts, cream cheese, ginger root, vanilla extract, Orange juice, brown sugar, icing sugar, eggs, flour premium, allspice, nutmeg, cinnamon
Recipe preparation:
- Heat the oven to 170 ° C. Sprinkle 2 round molds of 22 cm. non-stick spray; line the bottom with parchment paper. Greek sprinkle nuts on a baking sheet and fry until they are slightly brown for about 5 minutes. Let cool then finely chop it up.
- Cooking biscuits: sift flour, baking powder, soda, ground ginger, cinnamon, allspice, nutmeg and salt on a large piece of parchment (or in a medium-sized bowl). AT whisk at large speed with a mixer at medium speed granulated sugar, brown sugar and vegetable oil until uniformity, about one minute.
- Increase mixer speed to moderately high and take turns add 2 eggs; beat until fluffy, about two minutes. Then switch to low speed, add applesauce, orange zest and vanilla and beat until smooth. Gradually add flour mixture and mix until smooth. Add carrots and 3/4 tbsp. walnuts, mix well.
- Divide the dough between two prepared forms. Put it in oven and bake until a toothpick stuck in the center cake, will not come out clean, about 35 minutes. Move cakes on the wire rack and let them cool for 10 minutes in the molds, then remove from forms on a wire rack so that the cakes are completely cooled; remove parchment (biscuits can be prepared a day earlier; let them cool completely, and then wrap with cling film).
- Cooking the glaze: peel the ginger and rub it on piece of gauze. Wrap with gauze and squeeze the juice into a small bowl (at you should get about 1 tbsp. l.). Add orange juice to it and vanilla.
- In a large bowl, beat with a mixer the creamy cream cheese with butter at a moderately high speed until smooth, about 2 minutes. Pour in the juice mixture and mix. Switch mixer at a low speed and gradually drive in powdered sugar. Increase speed to maximum and beat until the mass becomes homogeneous, about two more minutes.
- Place 1 sponge cake on the dish, convex side down. Cover with one glass of glaze, then cover with a second cake rounded side down. Coat the top and sides with the remaining glaze. Press the remaining walnuts into the sides of the cake. Before serving refrigerate the table for at least one hour.
