American Carrot Cake
4 servings
30 minutes
American carrot cake is a sweet and aromatic dessert that has captured the hearts of gourmets worldwide. Its roots go deep into European traditions when carrots were used as a natural sweetener. In America, it gained popularity in the 20th century, becoming a favorite treat at holidays and family celebrations. Tender, moist layers infused with the aromas of cinnamon and nutmeg pair perfectly with airy cream frosting. Decorated with nuts or chocolate shavings, it not only looks exquisite but also surprises with its rich flavor. This cake is perfect alongside a cup of fragrant coffee or tea, and its dense texture makes each bite truly memorable. It can be served as a festive dessert or simply for a cozy tea time.
1
Beat the vegetable oil with sugar using a mixer. While beating, add one egg at a time.
- Vegetable oil: 1 glass
- Sugar: 1 glass
- Chicken egg: 3 pieces
2
Mix the flour, baking powder, cinnamon, and nutmeg, and gently incorporate this mixture into the eggs. Add the grated carrot and mix thoroughly.
- Wheat flour: 1 glass
- Baking powder: 1 teaspoon
- Ground cinnamon: pinch
- Ground nutmeg: pinch
- Carrot: 250 g
3
Divide the dough into 2 parts. Take 2 round molds, grease with vegetable oil, and line the bottom with parchment paper. Pour the dough into the molds and bake until done.
- Vegetable oil: 1 glass
4
Prepare the cream: beat the butter with the cottage cheese, add powdered sugar, vanillin, and mix.
- Butter: 50 g
- Cream cheese: 220 g
- Powdered sugar: 2 tablespoons
- Vanillin: to taste
5
Cool the baked layers, remove the parchment, spread cream on the layers, and place one layer on top of the other. Decorate with nuts or chocolate shavings.
- Salt: pinch
6
Put it in the fridge to soak.