A very tasty carrot cake
Carrot Cake, aka carrot cake, has been in vogue for a long time, but to my shame, I've only gotten around to making it now. There are a lot of variations of this cake, but I took Anahit Piruzyan's recipe as a basis (read her blog at your leisure, she used to write in Elle and now in Forbes). There are main principles in the preparation of this cake – carrots harmonize wonderfully with spices, orange zest, nuts and dried fruits, which means you don't need to skimp on them. Carrots make a very moist, rich biscuit, and whether to use cream with it or eat it as an independent carrot cake – it's up to you.
Carrot cake – it's up to you.
By the way, due to my desire to reduce fat and sugar intake, I adjusted the proportions of sunflower oil and sugar in the recipe, and it turned out delicious and flavorful. And yes, a huge plus is that it's a one-two punch, so let's get on with it!
Compost (for a mold 20-22 cm in diameter):
- flour – 185 gr.
- fresh carrots – 300 gr.
- sugar – 170 gr.
- eggs – 2 pcs.
- unflavored sunflower oil – 100 ml
- walnuts – 100 gr.
- raisins – 50 gr.
- coconut shavings – 40 gr.
- muscat nut - 0,5 tbsp.
- cinnamon – 0,5 tbsp.
- salt – a pinch
- leavening agent – 2 tsp.
- soda – 1 tsp.
cream:
- creamy cottage cheese (Philadelphia, Buko, Almette) – 260 gr.
- cream butter - 80 gr.
- sugar powder - 60 gr.
Carrot cake preparation:
Chop the fresh carrots with a blender, but not into a puree, but to the size of a buckwheat grain. If you don't have a blender, grate them on a grater.
Prepare the carrot cake.
In a large bowl, mix the carrots, sugar, eggs, vegetable oil, not too finely chopped walnuts, raisins and coconut shavings.
In a separate bowl, stir together the flour, baking soda, nutmeg, cinnamon, salt, and leavening agent.
Mix both flours until smooth. Depending on the season and variety, your carrots will be more juicy or less juicy and the batter may turn out more liquid or less liquid. This will only affect the baking time.
Mix the two masses together.
Grease a 20-22 cm diameter baking dish with butter and dust lightly with flour.
Fill the mold two-thirds full with batter. Bake the biscuit at 170C until cooked – until a toothpick comes out dry. It took me 40 minutes, but you may need more or less time, orient yourself according to your oven.
Bake the biscuit at 170C until the toothpick comes out dry.
Cool the biscuit completely in the mold and then remove.
Basically, you already have a very tasty carrot cake ready, but if you want to make a cake, then make the cream.
To do this, beat room temperature butter with powdered sugar until fluffy, add the cream of curd and beat again until light and creamy.
And then beat again until light and creamy.
Depending on your desire, you can cut the sponge cake in half and layer the cream and decorate the top with chocolate, you can apply the cream only on top of the sponge cake, or you can do as I did – apply the cream both inside and on top of the cake.
By the way, take this cream to heart, it turns out very stable, holds its shape well, which means it's great for decorating cupcakes. Plus it's delicious!"
By the way.
Happy appetite!
