Carrot cream cake

Despite the fact that carrot cake came to us from those ancient times when sugar was a luxury for many, and in baking sweet carrots replaced, it is still considered one of the most delicious desserts worthy of special occasions. Also a vegetable the component of the cake makes it more useful. What to say about mouth-watering rich color and juiciness that gives cakes carrot. Grate it on a fine grater and add to the dough with crispy nuts and spices. Cover the finished cakes with cream of cream cheese. It is considered traditional for carrot cake and goes well with its sweet-spicy taste.

Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows

Time: 1 hour. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cakes

• 3/4 Art. vegetable oil
• 3 large eggs
• 1 tbsp. brown sugar
• 0.5 tbsp. granulated sugar
• 1 tsp vanilla extract
• 2 tbsp. premium flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 0.5 tsp soda
• 0.5 tsp salt
• 0.5 tsp ground allspice
• 1/4 tsp ground cloves
• 2 tbsp. finely grated carrots
• 3/4 Art. lightly toasted walnuts or raisins

Curd cream

• 225 gr. cream cheese at room temperature
• 1/4 Art. butter at room temperature
• 3 tbsp. powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• Lightly toasted walnuts for decoration

Recipes with similar ingredients: premium flour, cheese cottage cheese, brown sugar, eggs, cinnamon, allspice, cloves, walnuts, carrots

Recipe preparation:

1. Preheat the oven to 175 ° C. Oil two molds for cakes with a diameter of 22 cm. and cover them with parchment bottom paper.
2. In a large bowl, beat the vegetable oil until smooth, eggs, brown sugar, granulated sugar and vanilla. In a separate bowl sift flour, baking powder, cinnamon, soda, salt, allspice and cloves. Stir in grated carrots to make flour (so the color of the cakes will become more saturated). Add the flour mixture to liquid and mix thoroughly (the dough will be liquid). Intervene pieces of walnut or raisins, if you use it.
3. Pour the dough into 2 forms and bake the cakes for 25-30 minutes until the wooden skewer inserted in the center of the cake comes out clean. Cool the cakes for 30 minutes in the molds, then lay out them on a wire rack and cool completely.
4. Curd cream: whip cream cheese and cream oil until smooth. Add half the sugar powder and beat until smooth. Then mix the vanilla and lemon juice, add the remaining powdered sugar and beat until receiving light and magnificent mass.
5. Assembling the cake: remove parchment paper from the cakes and put one of them on a plate or dish. Apply generous on top layer of cream and cover with a second cake. Cover with cream the top and sides cake, creating with a spatula on its surface curls. Garnish the cake by sprinkling a little walnuts on top or pressing them to the sides of the cake. The cake can be stored in the refrigerator in within 3 days.