Carrot cake – a suitable treat for any holiday. Love him for amazing spicy taste, harmoniously combined with walnuts nuts, the unusual moisture that grated gives to the cake carrots and vegetable oil, and a gentle cream cheese cream, without which is impossible to imagine the taste of this cake. Cakes for this carrot cake options are baked in advance at least one day in advance and insist, covered. So they will get a denser texture and get even wetter. Collect a three-layer cake, smearing it cheese cream, and decorate to your taste or leave белоснежным. 
Time: 2 час. 35 minutes a plus infusion time Recipes use volumetric 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:
Cakes
- 2 tbsp. granulated sugar
- 1.5 tbsp. vegetable oil
- 4 fresh whole eggs
- 2 tbsp. flour for cakes
- 2 tsp soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 tbsp. raw finely grated carrots
- 100 gr. finely chopped walnuts
Cream
- 700 gr. powdered sugar
- 340 gr cream cheese, room temperature
- 1 tbsp. l vanilla extract
- 55 gr. margarine, room temperature
Recipes with similar ingredients: cake flour, carrots, nuts walnuts, eggs, cinnamon
Recipe preparation:
- Preheat the oven to 150 ° C.
- In a bowl, combine sugar, vegetable oil, and eggs. In another Mix the flour, soda, salt and cinnamon in a bowl. Add the dry mix to liquid and mix well. Stir in carrots and chopped walnuts nuts, evenly distributing them in the dough.
- Spread the dough evenly in three tins with a diameter 22 cm., Pre-lubricating them with oil. Approximately 0.6 kg will come out. test for one cake. Put in a preheated oven and bake in within 50-60 minutes. Cool the cakes without removing from the molds for about 1 hour.
- Flip the form up so that they do not dry out and place in Kitchen Cabinet. Let them brew for at least 1 day.
- To get the cake out of the form, turn it over and knock the form on the surface of the table. Lay a round substrate with a diameter of 22 cm. On rotating cake stand.
- Cream: pour into a bowl of a large mixer icing sugar, put cream cheese, vanilla and margarine. Whisk at second speed until completely mixed. Refrigerate until ready to use.
- When ready, put the first cake downside down in the center stands for cake. Spread evenly on top with a spatula. approximately 100 gr. creamy cream. Then lay it straight upside down second cake. Again with a spatula, evenly distribute from above approximately 100 gr. cream. Put the third cake upside down on the cake. Hard but gently press all the layers of the cake with both hands. Shovel spread the remaining cream to cover the top and sides of the cake. Refrigerate before serving.
- Serve on a stand with a plastic lid.
