You can add a caramel layer to the filling to such a cake, grease the caramel cakes or add canned pineapples to the cake. Very tasty!
Purpose: At the festive table
Main Ingredient: Vegetables / Carrots / Flour
Dish: Baking / Cakes / Sweet
Cuisine geography: English / European
- Sugar - 190 Grams
- Flour - 190 Grams
- Egg - 4 Pieces
- Vegetable oil - 190 Grams
- Carrots - 160 Grams
- Walnuts - 100 Grams
- Cinnamon - 1/3 Teaspoon
- Orange - 1 Piece
- Soda - 1/4 Teaspoon
- Cream - 500 grams (from 33% fat)
- Curd cheese - 300 Grams
- Powdered sugar - 5 Tbsp. spoons
Number of Servings: 10-12
How to make "English Carrot Cake"
Prepare the required ingredients to make the carrot biscuit. Peel and rinse the carrots. Sift flour through a sieve and combine with baking soda.
Grate the peeled carrots on a fine grater.
Chop the nuts a little with a knife and fry in a dry frying pan.
Beat eggs and sugar for dough.
Add vegetable oil, flour and baking soda to the dough. Then stir in the nuts, cinnamon, carrots and zest of one orange. Pour the finished dough into a baking dish (20 cm) and place in the oven, preheated to 180 degrees for 45-60 minutes.
Cool the finished biscuit and put it in the refrigerator overnight, wrapping it with cling film. Then cut it into 3 layers.
For the cream, take heavy cream, at least 30% fat, powdered sugar and cottage cheese at room temperature.
For the cream, whisk the cream with the powdered sugar and then add the curd cheese to it. The cream should be of a uniform consistency and keep its shape well.
Soak the carrot cakes with sugar syrup or just water and coat with cheese cream. Place the cake in the refrigerator to freeze a little.
For homemade Sunday tea, the cake can be sprinkled with ground nuts. And for a festive table, you can decorate the cake with cream flowers.