Carrot Cake With Ricotta - A Step By Step Recipe With A Photo

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Carrot Cake With Ricotta - A Step By Step Recipe With A Photo
Carrot Cake With Ricotta - A Step By Step Recipe With A Photo

Video: Carrot Cake With Ricotta - A Step By Step Recipe With A Photo

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Video: Carrot Cake with Ricotta & Cream Cheese Frosting | BodinePot 2023, January
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Cooking description:

In addition to cinnamon, you can add a little ground cardamom, a pinch of ginger, and even freshly ground pepper to the dough. Feel free to experiment with spices to your taste. In the cream, take only high-quality oil with a fat content of 82.5%. Here's how to make ricotta carrot cake.

Purpose: At the festive table

Main Ingredient: Vegetables / Carrots / Dairy Products / Cheese / Ricotta

Dish: Baking / Cakes / Sweet

Ingredients:

  • Wheat flour - 300 grams (for biscuit)
  • Chicken eggs - 4 Pieces (for biscuit)
  • Sugar - 300 Grams (for biscuit)
  • Vegetable oil - 170 grams (for biscuit)
  • Apple puree - 100 grams (for biscuit)
  • Carrots - 300 Grams (peeled weight, for biscuit)
  • Dry yeast - 6 grams (quick-acting, for biscuit)
  • Ground cinnamon - Pinch (for biscuit)
  • Salt - Pinch (for biscuit)
  • Raisins - 60 Grams (for biscuit)
  • Nuts - 60 grams (peeled, for biscuit)
  • Ricotta - 350-400 Grams (for cream)
  • Butter - 50-70 Grams (for cream)
  • Powdered sugar - 100-130 Grams (to taste, for cream)
  • Chocolate shavings - 20 grams (for decoration)

Servings: 8-10

How to make Ricotta Carrot Cake

Carrot cake with ricotta - photo step 1
Carrot cake with ricotta - photo step 1

Prepare all the ingredients you need. Peel, wash and dry the carrots. Soak the raisins in boiling water for 10 minutes, then strain and dry too.

Carrot cake with ricotta - photo step 2
Carrot cake with ricotta - photo step 2

Beat eggs with sugar until fluffy.

Carrot cake with ricotta - photo step 3
Carrot cake with ricotta - photo step 3

Then gradually pour in the butter and continue beating until smooth.

Carrot cake with ricotta - photo step 4
Carrot cake with ricotta - photo step 4

Add the applesauce and whisk again.

Carrot cake with ricotta - photo step 5
Carrot cake with ricotta - photo step 5

Put the peeled nuts in a bag and remember a little with a rolling pin. Add yeast, cinnamon, nuts, raisins and salt to the dough. Stir with a spatula.

Carrot cake with ricotta - photo step 6
Carrot cake with ricotta - photo step 6

Then add flour in portions and mix with a spatula. Achieve a uniform dough.

Carrot cake with ricotta - photo step 7
Carrot cake with ricotta - photo step 7

Lastly, put the carrots grated on a coarse grater into the dough and stir.

Carrot cake with ricotta - photo step 8
Carrot cake with ricotta - photo step 8

Divide the dough into 2 equal portions. Do not bake everything in one go, it may not bake. Take 2 identical shapes with a diameter of 20-21 cm with a fairly high side. If there are no two, then you will have to bake in two passes. I have a multicooker bowl of 21 cm. I baked in it 2 times in turn in the oven. At a temperature of 180 degrees 45-55 minutes. Until a dry skewer.

Carrot cake with ricotta - photo step 9
Carrot cake with ricotta - photo step 9

Cool the finished cakes completely.

Carrot cake with ricotta - photo step 10
Carrot cake with ricotta - photo step 10

While the cakes are cooling, prepare the cream. Beat butter at room temperature with a mixer. Then add all the ricotta and beat until smooth.

Carrot cake with ricotta - photo step 11
Carrot cake with ricotta - photo step 11

Next, add the icing sugar in portions, stir in with a spoon, and then beat so that it does not scatter. Do this until the cream is sweet enough for your taste.

Carrot cake with ricotta - photo step 12
Carrot cake with ricotta - photo step 12

Divide both cakes into 2 parts with a sharp knife to get 4. Grease each cake with cream and lay on top of each other.

Carrot cake with ricotta - photo step 13
Carrot cake with ricotta - photo step 13

Then brush over the top and sides of the cake, flatten with a spatula. Decorate with chocolate chips and refrigerate for at least 2-3 hours.

Carrot cake with ricotta - photo step 14
Carrot cake with ricotta - photo step 14

Enjoy your meal!

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