Cottage cheese carrot cake

Cottage cheese carrot cake

Today we will make an incredibly delicious cottage cheese carrot cake. It's soft, juicy, fragrant, and doesn't need to be soaked. The carrot is not felt at all, and you can choose spices to your taste. Orange zest, a bit of clove, and cardamom would look good here.
5 from 1 vote
Cook Time 35 minutes
Total Time 35 minutes
Course Bakery
Cuisine European
Servings 10 people
Calories 366 kcal

Equipment

  • 2 mix bowl
  • 1 whisk
  • 1 baking sheet
  • 1 plastic wrap
  • 1 toothpick
  • 1 grater
  • 1 parchment or silicone mat

Ingredients
  

For the cake

  • 2 pcs egg
  • 100 ml vegetable oil
  • 200 g sugar
  • 170 g flour
  • 170 g carrot
  • 1 tsp baking powder
  • ½ tsp cinnamon ground
  • ¼ tsp nutmeg ground
  • ½ cup walnut

For the cream

  • 250 g ricotta
  • 200 ml cream 33%
  • 50 g powdered sugar

Instructions
 

  • Prepare everything necessary. Choose sweet and tasty carrots.
    Ingredients for cottage cheese carrot cake
  • Pour sugar into a bowl, add vegetable oil.
    200 g sugar, 100 ml vegetable oil
    Sugar, vegetable oil
  • Mix with a mixer, break the eggs one at a time.
    2 pcs egg
    Eggs
  • Whisk until a fluffy light mass is obtained.
    Whipped cake mixture
  • Add flour and baking powder. Also add cinnamon and nutmeg,
    170 g flour, 1 tsp baking powder
    Flour, baking powder, nutmeg, cinnamon
  • Mix at low speed. The dough will be quite thick.
    Dough for cake
  • Grate the carrots into fine shreds and squeeze out by hand. The weight is indicated after peeling and squeezing. Put the coarsely crumbled walnuts into a bowl.
    170 g carrot, ½ tsp cinnamon, ½ cup walnut, ¼ tsp nutmeg
    Walnuts, grated carrots
  • Mix, the dough will become more liquid. Spread evenly over a baking sheet lined with parchment or a non-stick mat, here the size is 30×40 cm.
    Blanks for cake
  • Bake in the oven at 160℃ for 12-15 minutes. Check the readiness with a toothpick.
    Backed cake
  • Trim the edges, and divide the sheet into 3 layers. After cooling, stack them on top of each other, wrap in plastic wrap and refrigerate for 10-12 hours, but you can start assembling right after baking.
    Разделенные коржи для морковного торта
  • For the cream, take ricotta, heavy cream, and sugar. For convenience, you can turn the sugar into powder.
    250 g ricotta, 200 ml cream, 50 g powdered sugar
    Ricotta, cream, powdered sugar
  • Whip the cream with powdered sugar to soft peaks, add ricotta, mix at low speed with a mixer. Dry the trimmings of the layers on a pan and crumble into crumbs.
    Whipped cream, cake crumbs
  • Assemble the cake, spreading the layers with cottage cheese cream.
    Assembling the cake
  • Sprinkle the sides with crumbs, decorate as desired. The carrot cake with cottage cheese glaze is ready. It almost doesn’t need to be soaked, so you can serve it right away.
    Cottage cheese carrot cake

Nutrition

Calories: 366kcalCarbohydrates: 41gProtein: 5gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 36mgSodium: 66mgPotassium: 119mgFiber: 1gSugar: 26gVitamin A: 3247IUVitamin C: 1mgCalcium: 74mgIron: 1mg
Keyword fall, sweet

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