In the Middle Ages, sugar was mostly unusual and only available the richest people, however, at the disposal of the not so wealthy the population was carrots, rich in natural sugar. Cakes with carrots were pretty sweet and without sugar. It is believed that a boom in popularity overtook a carrot cake in the 70-80’s., when Americans are massively preoccupied with a healthy lifestyle and began to aim for less sugar. This dessert popular in the USA to this day, it even has its own feast celebrated on February 3. But alas, a cake has a cake and general calorie laws also apply to carrot cake. However, it is definitely worth a try. The secret of this recipe in pineapple and dried ginger, they add biscuit sophisticated aroma and unexpected notes of taste. Share with friends: 
Time: 3 hours. 30 min. Difficulty: medium Servings: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 1/4 Art. melted butter, cool + additionally for lubrication of the mold
- 1 tbsp. sliced pineapple, drain the syrup
- 3 large eggs
- 0.5 tbsp. canola oil
- 2 tsp vanilla extract
- 450 gr carrots, peel and grate (approximately 3 tbsp.)
- 2 tsp grated fresh ginger
- 2 tbsp. flour
- 1.5 tbsp. cane sugar
- 0.5 tbsp. brown sugar muscovado
- 2 tsp soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 tsp salt
- 1/3 Art. candied ginger cut into small cubes
- 3/4 Art. coarsely chopped toasted pecans
- Creamy marshmallow icing recipe attached
Glaze
- 3 tbsp. l water
- 0.5 tbsp. + 2 tbsp. l corn syrup
- 1/3 Art. + 2 tbsp. l granulated sugar
- 0.5 vanilla pod, seed cleaned and reserved
- 2 large egg whites
- A pinch of salt
- A pinch of potassium hydrotartrate (tartar)
- 230 gr. cream cheese, soften slightly
- 110 gr. butter, soften slightly
- 450 gr sifted organic sugar, sifted twice
- 2 tbsp. marshmallow paste
- 1 tsp vanilla extract
Recipes with similar ingredients: butter, pineapple, eggs, vanilla extract, carrots, ginger root, premium flour, brown sugar, muscovado sugar, cinnamon, ground ginger, nutmeg, candied fruit, pecans, syrup, sugar, vanilla pod, tartar, curd cheese
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate with butter and flour 2 round (with a diameter of 20 cm.) cake baking dish and cover them bottom parchment. Parchment also grease with butter.
- Punch in a bowl of a food processor with an installed blade pieces of pineapple to a shallow consistency. In the bowl of the stationary mixer, with the spatula attached, break the eggs. Beat 10 sec. Add canola oil, 1/4 tbsp. melted butter, vanilla extract, carrots, chopped pineapples and grated fresh ginger, mix until combined.
- In a bowl, whisk the flour, 2 types of sugar, until combined soda, cinnamon, ginger, nutmeg and salt. Add wet ingredients and beat at low speed until smooth masses. Remove the mixer and gently manually mix candied ginger and pecans. Divide the dough between 2 prepared forms.
- Bake for 40-55 minutes, until the tops of the cakes are saturated golden brown and on a toothpick inserted in the center will be stay a few wet crumbs. Let the cakes cool in the molds in for 15 minutes, then lay them on the grill for cooling baking and let cool completely. Remove the parchment from the bottom. cakes. After the cakes are completely cooled, it will be possible to cover them with glaze.
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Glaze:
In a small saucepan, mix water, corn syrup, 1/3 tbsp. + 1 Art. l sugar and vanilla pod, set a confectionery thermometer and heat the mixture to 119 ° C. Then, carefully remove the vanilla pod and pour the resulting syrup into egg whites.
- Meanwhile, in an absolutely clean mixer bowl with with a whisk, beat the egg whites with salt and tartar (potassium hydrotartrate) to obtain a creamy foamed consistency, about 2 min Continue mixing, pour the remaining 1 tbsp. l sugar and continue to beat until very soft peaks are formed, about 2 min While the mixture is mixing at low speed, pour in her hot syrup. Switch the mixer to high speed and beat until a thick and fluffy warm mass is obtained, about 7 minutes. Switch to low speed and intervene reserved vanilla seeds. Put the icing in a bowl. Mixer bowl and nozzle wash and reinstall.
- In a mixer bowl, mix the cream cheese and butter and whisk until a light airy texture is obtained. Add sugar powder and mix at low speed until smooth. Increase speed and beat until mixture is light and airborne. Add about 2 tbsp. marshmallow paste and vanilla extract and beat until smooth. If the mixture is too soft for in order to use it as a glaze, put it in refrigerator for 15 minutes
