Recipe with a photo of a carrot cake with nuts and cinnamon. Delicious delicate spicy dessert.
Contents of the recipe with a photo:
- Ingredients
- Step by step preparation of carrot cake
- Video recipes
Carrot cake is a fragrant dessert made from juicy cakes with nuts, soaked in tender sour cream. It has a beautiful, bright color, and it is also much healthier than other desserts due to the vitamin composition of carrots and nuts. There is a clear predominance of cinnamon and lemon zest in the taste, so you can't even tell right away that there are carrots in the composition. The cakes themselves are slightly damp, but due to this, they are soaked faster. In the classic recipe, the cake is smeared with sour cream, it can also be curd, butter or custard, depending on your desire. As a result, it turns out to be quite heavy, but very tender, spicy and tasty.
- Caloric content per 100 g - 266 kcal.
- Servings - 2 kg
- Cooking time - 10 hours - making cream cheese, 2 hours - making a cake
Ingredients:
- Sugar - 1 glass (for cakes)
- Chicken eggs - 3 pcs. (for cakes)
- Carrots - 3 pcs. medium size (for cakes)
- Baking powder - 2 tsp (for cakes)
- Vegetable oil - 60 ml (for cakes)
- Walnuts - 100 g (for cakes)
- Wheat flour - 1 glass (for cakes)
- Vanilla sugar - 1 sachet (for cakes)
- Lemon - 1 pc. (for cakes)
- Cinnamon - 1 tsp (for cakes)
- Sour cream 25% - 400 g (for cream)
- Lemon juice - 2 tablespoons (for cream)
- Sugar - 0.5 cups, powdered sugar - 3 tbsp. (for cream)
- Sour cream 15% - 350 g (for cream)
- Gelatin - 1 tablespoon (for cream)
Step by step preparation of carrot cake
1. Remove the zest from the lemon using a fine grater, squeeze out the juice, we need the zest for the cakes, and the juice for the cream.
2. In order to beautifully decorate the cake, it is necessary to obtain a sufficiently thick cream consistency, for this we dilute sour cream of 25% fat with lemon juice and discard on a sieve through cheesecloth, put in the cold for at least 10 hours, so we get a texture like a cream - cheese. It will make an excellent decoration cream that keeps its shape well. So if you are going to make such a cake, then discard the sour cream in advance, well, or buy ready-made cream cheese.
3. In the meantime, let's start preparing products for making cake dough. Peel, wash and grate the carrots. If it is too juicy and gives off a lot of liquid, do not squeeze it out, let it be so, just when you bake the cakes, give them more time.
4. Dry the walnuts in a frying pan or in the oven, then chop them a little with a knife.
5. Beat eggs with sugar and vanilla until fluffy, add vegetable oil, grated carrots and lemon zest. Stir everything well.
6. Then add dry ingredients: flour, cinnamon, baking powder. Sift the flour through a sieve. Mix everything.
7. At this stage, according to the recipe for carrot cake, add walnuts. Stir with a whisk or spoon until spread evenly throughout the dough. Its consistency will be a little watery.
8. It is better to bake two cakes in turn, since the dough with carrots is moist enough, and if you bake it with thin cakes, it will bake faster. Divide it into even two parts and bake in a detachable form (I have a 20 centimeter shape) at 180 degrees for 30 minutes. You will have two cakes.
9. Readiness can be checked with a thin wooden skewer. You can, of course, bake everything at once with one cake, and then cut it into several parts, but then it will take much more time. The cakes are slightly moist due to the carrots, but at the same time they are not raw. Since they will grow a little in the oven due to the baking powder, each cake can be divided into two more. They do not need impregnation.
10. Next, let's start preparing the cream for the cake. Pour 1 tablespoon of gelatin with 3 tablespoons of cold boiled water. And set aside for 10 minutes to swell. Take sour cream 15% fat and beat it with sugar. Of course, the consistency of the cream will be quite watery. This is what we are going to use gelatin for. Dissolve it in the microwave or in a water bath, add to the sour cream and stir well. Of course, you can take homemade or very fatty store sour cream and beat it with sugar. I use 15% sour cream for less calories. You do as you see fit.
11. Now let's start folding the cake. Take a dish, put a spoonful of cream in the center to glue the first layer of the cake layer. Then take a detachable form and put it on the cake from above, since we will fill in the cream, the form should hold it between the cakes. We put the cream on the first cake, then put the second, and so on until the end. It is not necessary to grease the topmost cake with this cream. Now put the cake in the refrigerator for at least an hour, so that the gelatin seizes and, when we remove the detachable ring, the cream does not flow out.
12. Next, prepare a cream for decorating a carrot cake with nuts and cinnamon. To do this, simply beat the cream cheese and powdered sugar with a mixer. By the way, a mixer is not necessary, even a whisk is enough.
13. Take out the cake, gently run a thin knife in a circle, between the sides of the cakes and the mold, remove the split ring. Lightly brush the sides and top layer of the cake with cream. Level well.
14. Then place the remaining cream in a piping bag with a specific nozzle and decorate the sides with cream figurines. Sprinkle nuts on top.
15. Make beautiful carrots out of mastic and place them on top. That's all, the cake is ready. Put it in the refrigerator and let it soak well. Such a carrot cake will be a wonderful decoration for a festive table, and guests will be delighted with its incredibly spicy and delicate taste.
Video recipes for carrot cake
1. How to make a carrot cake:
2. Recipe for carrot cake step by step:
