There are no trifles in the preparation of cakes! Be sure to heat the nuts and grate the carrots on a fine cheese grater. For the cream, use powdered sugar and quality butter. The jam in the impregnation of the cakes can be removed if you are not too much of a sweet tooth.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Vegetables / Carrots / Dough / Sponge Dough
Dish: Baking / Cakes / Sweet
Geography of cuisine: Russian cuisine
- Carrots - 300 Grams (CRUTS: all products below)
- Sugar - 150 Grams
- Honey - 2 tbsp. spoons (liquid)
- Eggs - 3 Pieces
- Vegetable oil - 120 Milliliters
- Nuts - 150 Grams (walnuts or pecans)
- Wheat flour in / grade - 270 Grams
- Baking powder - 1 Teaspoons
- Soda - 1 Teaspoons
- Lemon juice - 1 Tbsp. the spoon
- Orange peel - 1 tbsp. spoon (fresh)
- Cinnamon - 1 Teaspoon
- Curd cheese - 350 grams (CREAM: all products below)
- Butter - 100 grams
- Powdered sugar - 150 Grams
- Vanilla Extract - To taste
- Orange jam - To taste (optional)
How to make Orange Flavored Carrot Cake
Roast the nuts in a frying pan, cool and chop not too finely.
Peel, dry and grate the carrots. Choose a juicy variety.
Beat the yolks with sugar and honey into a fluffy light mass. It should fall from the beaters in a continuous ribbon. While whisking, add a little vegetable oil. Whisk until smooth and fluffy.
Add nuts, cinnamon and freshly grated orange zest to the eggs.
Pour in flour sifted with baking soda and baking powder, add a pinch of salt. Stir the dough with a spatula, without achieving much uniformity.
Add carrots and mix well. Beat the whites until stiff peaks and in three steps, stir them into the dough using a folding spatula from top to bottom and in a circle.
Pour the dough into two equal tins. It is better to cover the bottom with baking paper, and wrap the forms on the outside with foil in two layers. Such a technique will provide a flat surface of the cakes, without bumps in the middle. Bake the cakes in an oven preheated to 200 degrees for 40 minutes. Check the readiness with a toothpick. Do not overdry the cakes, focus on your oven. They should be juicy.
Cool the finished cakes in the tins and put them on the wire rack along with the paper. Cool completely. You can leave the cakes overnight, covered with a microwave lid.
For the cream, beat room temperature butter with powdered sugar and vanilla extract until fluffy white. Add the curd cream in portions and beat until smooth.
Cut each crust into 2 layers. Lubricate each layer with a little orange jam, if desired.
Spread the cream on the cakes and stack them on top of each other.
Cover the top and sides of the cake with cream. Smooth and decorate the cake according to your skill and imagination. Take out in the cold for at least an hour to soak.
Serve chilled as the cake is especially tasty.