Mrs. Weasley's Carrot Cake
8 servings
80 minutes
Recipe from Harry Potter's Wizarding Baking.
1
Grease a mold with a diameter of about 28 cm with oil and sprinkle a little flour. Preheat the oven to 180 degrees.
- Butter: to taste
- Wheat flour: 250 g
2
In a bowl, thoroughly mix eggs, sugar, butter, and cinnamon until smooth.
- Chicken egg: 4 pieces
- Sugar: 230 g
- Vegetable oil: 250 ml
- Cinnamon: 1 teaspoon
3
Set aside 2 tablespoons of grated carrot for decoration. Add the remaining carrot, almonds, and hazelnuts to the bowl and mix.
- Carrot: 400 g
- Ground almonds: 100 g
- Ground hazelnuts: 100 g
4
In a separate bowl, combine flour with baking powder, add to the prepared mixture and mix.
- Wheat flour: 250 g
- Baking powder: 2 teaspoons
5
Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out dry. Let the finished pie cool in the pan.
6
Meanwhile, combine cream cheese and lemon juice in a small bowl, beat until smooth, and gradually add powdered sugar.
- Cream cheese: 300 g
- Lemon: 1 piece
- Powdered sugar: 100 g
7
At the end, add vanilla extract to taste and mix thoroughly.
- Vanilla extract: to taste
8
Remove the pie from the mold.
9
Put the glaze in a piping bag (or a freezer bag with a corner cut off) and evenly spread it over the pie.
10
Sprinkle with the remaining carrots and crushed pistachios. Serve immediately.
- Carrot: 400 g
- Pistachios: to taste