Homemade carrot cake

Today we cook carrot cate. Carrots are very seldom used in the preparation of desserts, but those who have ever tried this cake for a long time admire its unique taste. The process is very simple, and the main condition is to choose elastic, juicy and sweet carrots. Carrots should be delicious, then the carrot cake will turn out excellent.  For a high cake, you should make a double portion at once.
5 from 1 vote
Cook Time 45 minutes
Soaking time 2 hours
Total Time 2 hours 45 minutes
Course Bakery
Cuisine British
Servings 8 people
Calories 275 kcal

Equipment

  • 1 mix bowl
  • 1 mixer
  • 1 tablespoon
  • 1 sieve
  • 1 grater
  • 1 food processor or knife
  • 1 baking mold
  • 1 plate

Ingredients
  

  • 3 pcs egg
  • 3 tbsp sugar
  • 200 g carrot
  • 1,5 cup flour
  • 1 tbsp baking powder
  • ½ cup shelled walnuts
  • 250 g sour cream 25%  
  • 50 ml vegetable oil

Instructions
 

  • Prepare all the necessary ingredients. Peel and wash the carrots.
  • Break the eggs into a bowl, add half the sugar. You can take less, focus on the sweetness of carrots.
    3 pcs egg, 3 tbsp sugar
  • Beat the ingredients with a mixer into a fluffy foam. Add flour and baking powder, be sure to sift the bulk products through a sieve.
    1,5 cup flour, 1 tbsp baking powder
  • Mix with a spoon so that there are no lumps.
  • Grate carrots on a fine grater, chop walnut kernels in a food processor or chop with a knife. Put it in the dough. Pour in vegetable oil.
    200 g carrot, ½ cup shelled walnuts, 50 ml vegetable oil
  • Mix so that all the ingredients are evenly distributed.
  • The baking dish, here a diameter of 20 centimeters, grease with any fat and heat well in the oven. Put the carrot dough into it, smooth it out.
  • Bake in the oven at 180° for 30 minutes. The pie rises, but not very much, as the dough is quite heavy.
  • Cool and cut lengthwise into two cakes. Inside they are soft and porous.
  • For the cream, beat the fat sour cream with the remaining sugar. Put the bottom part on a plate, apply sour cream.
    250 g sour cream, 3 tbsp sugar
  • Cover with a second cake. Decorate the top as desired. Carrot cake should spend a couple of hours in the refrigerator and soak.

Nutrition

Calories: 275kcalCarbohydrates: 28gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 20mgSodium: 187mgPotassium: 177mgFiber: 2gSugar: 7gVitamin A: 4375IUVitamin C: 2mgCalcium: 139mgIron: 2mg

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