Creamy Carrot Cake - Detailed recipes with photos.

Creamy Carrot Cake – A Detailed recipe cooking. Photo of the dish: КонPulos Time: 1 hour. 30 min. Difficulty: Easy Servings: 10 – 12 V recipes 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.

Contents

1 Ingredients for the recipe:
- 1.1 For biscuits:
- 1.2 For cream:
2 Recipe preparation:

Ingredients for the recipe:

For biscuits:

3/4 Art. vegetable oil
1 tbsp. peeled pecans
2 tbsp. premium wheat flour
2 tsp baking powder
1.5 tsp soda
1 tsp salt
2 tsp ground cinnamon
3/4 Art. granulated sugar
1 tsp finely grated lemon peel
4 large eggs
1/2 tbsp. and 3 tbsp. l orange jam
3 tbsp. grated carrots (350 gr.)

For cream:

700 gr. cream cheese cream, room temperature
12 tbsp. l (180 gr.) Butter, room temperature
3 tbsp. powdered sugar
1 tbsp. l freshly squeezed lemon juice
1 tbsp. l vanilla extract
A pinch of salt

Recipes with similar ingredients: pecans, premium flour, cinnamon, lemon zest, eggs, orange jam, carrots, cream cheese, icing sugar, lemon juice, vanilla extract

Recipe preparation:

Cook biscuits: preheat the oven to 180 ° C. Grease three round baking dish with a diameter of 23 cm. Vegetable oil and put parchment paper in the bottom.
Put pecans on a baking sheet and bake for 10 minutes. Remove nuts from the oven, cool, then finely chop in food processor.
Mix in a large bowl pecans, flour, baking powder, soda, salt, cinnamon and granulated sugar. In another bowl, beat the vegetable oil, lemon zest, eggs and 1/2 tbsp. orange jam. Add the grated carrots and mix. Then shift the carrot mix the flour mixture and mix again. Fill in prepared Form the dough and bake for 20 – 25 min. Get the biscuits from oven and cool completely.
Prepare the cream: mix with a cream mixer cream cheese and butter. Add icing sugar, lemon juice, vanilla extract, salt and mix until smooth condition.
Place the first biscuit on a dish, spread 1 tbsp. l jam then cover 3/4 tbsp. cream. Cover with a second biscuit and again spread with jam and cream. Cover with the last biscuit and coat cake on all sides with a thin layer of cream. Put the cake in refrigerator and refrigerate for 1 hour, then cover with remaining cream. Garnish the cake with jam and put in fridge.