Carrot cake with cheese-citrus cream
12 servings
60 minutes
Carrot cake with cheese-citrus cream is the embodiment of coziness and sweet tenderness. Its roots go back to the traditions of Russian cuisine, where carrots were used to add natural sweetness and juiciness to baked goods. The rich flavor of nuts and warm spicy notes of cinnamon and nutmeg create a harmonious balance. The freshness of orange gives the cake lightness, while the airy cream made from cream cheese with lime and lemon fills it with bright citrus tones. This dessert is perfect for a cup of hot tea on a cozy evening or as a festive treat. It not only delights the taste but also brings benefits thanks to its healthy ingredients. It’s a cake that warms the soul and leaves a pleasant aftertaste.
1
Preheat the oven to 180 degrees.
2
Cut the butter into cubes about 2 cm and bring to room temperature.
- Butter: 275 g
3
Peel the carrot and grate it on a fine grater.
- Carrot: 300 g
4
Grate the zest of one orange and squeeze out its juice. Set aside.
- Oranges: 2 pieces
5
Chop the nuts in a food processor or with a mortar and pestle.
- Hazelnuts: 100 g
- Almond: 100 g
6
Separate the yolks from the whites.
- Chicken egg: 5 piece
7
Mix sugar with butter using a mixer or food processor until smooth.
- Brown sugar: 150 g
- Butter: 275 g
8
Stop the mixer and add the zest and orange juice to the butter-sugar mixture.
- Oranges: 2 pieces
9
Turn the mixer back on and, while constantly mixing, add the egg yolks one by one.
- Chicken egg: 5 piece
10
With constant stirring, add flour, baking powder, cinnamon, nutmeg, and ginger to the mixture.
- Wheat flour: 185 g
- Baking powder: 10 g
- Cinnamon: 1 tablespoon
- Nutmeg: 1 tablespoon
- Ground ginger: 0.5 tablespoon
11
Mix well, then slowly incorporate the carrots and ground nuts into the mixture with a slow-running mixer.
- Carrot: 300 g
- Hazelnuts: 100 g
- Almond: 100 g
12
Whisk the egg whites separately with a pinch of salt until white peaks form.
- Chicken egg: 5 piece
- Baking powder: 10 g
13
Gently fold the egg whites into the main mixture.
14
Take a baking dish. Grease the sides with oil and dust with flour.
15
Pour the batter into the mold and smooth it out with a silicone spatula.
16
Bake for 30–40 minutes, checking for doneness with a toothpick and covering the pan with foil if necessary (if the top layer is already browned but the inside is still undercooked).
17
Remove the pie from the oven, cool for 10 minutes in the pan, then remove from the pan and cool to room temperature.
18
For the cream, mix finely grated zest of lime, lemon, and 1 orange with cream cheese. Add powdered sugar and mix well.
- Cottage cheese: 250 g
- Lemon: 1 piece
- Lime: 1 piece
- Oranges: 2 pieces
- Brown sugar: 150 g
19
When the pie is completely cool, evenly spread the cream over the surface of the pie using a silicone spatula.