Simple carrot cake

6 servings

70 minutes

Recipe from chef Mikhail Aksenov.

Energy value per serving

• Calories: 899.7
• Proteins: 13.1g
• Fats: 56.6g
• Carbohydrates: 88.2g

Ingredients

• Carrot: 300 g
• Chicken egg: 3 pc
• Sugar: 130 g
• Cane sugar: 100 g
• Walnuts: 70 g
• Coconut flakes: 50 g
• Vegetable oil: 100 ml
• Wheat flour: 230 g
• Baking powder: 1 pc
• Mascarpone cheese: 200 g
• Cream 33%: 170 ml
• Powdered sugar: 70 g

Cooking steps

1. Grate the carrot on a fine grater.

   Required ingredients:

   • Carrot: 300 g

2. Whisk the eggs into a fluffy foam with two types of sugar.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 130 g
   • Cane sugar: 100 g

3. Mix eggs with carrots, add finely chopped nuts, coconut flakes, and vegetable oil.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Walnuts: 70 g
   • Coconut flakes: 50 g
   • Vegetable oil: 100 ml

4. Mix everything well and sift the flour with the baking powder into the dough.

   Required ingredients:

   • Wheat flour: 230 g
   • Baking powder: 1 piece

5. Knead the dough with a mixer until it reaches the consistency of thick sour cream.

6. Pour the batter into a greased pan and send it to a preheated oven at 170 degrees for 50 minutes.

   Required ingredients:

   • Vegetable oil: 100 ml

7. Check with a matchstick: the biscuit should be moist enough, but nothing should stick to the match.

8. While the cake is baking, whip the mascarpone with cream and powdered sugar into a cream.

   Required ingredients:

   • Mascarpone cheese: 200 g
   • Cream 33%: 170 ml
   • Powdered sugar: 70 g

9. Serve chilled, either fully coated with cream or cut into pieces and drizzled with cream.