Carrot cake with walnuts and maple syrup
8 servings
240 minutes
Carrot cake with walnuts and maple syrup is a harmony of flavors and textures that combines tenderness, sweetness, and nutty depth. Its roots trace back to Russian culinary traditions where carrots have long been used in baking for their juiciness and natural sweetness. Walnuts add a rich texture and subtle woody aroma, while maple syrup provides a refined caramel sweetness. This cake is the perfect choice for a cozy family tea time or festive gathering. The cream cheese frosting makes it especially tender, and the soaking enhances the flavor harmony, turning each bite into a delight. It’s not just a dessert; it’s a whole story of flavors and traditions where the simplicity of ingredients transforms into true culinary pleasure.
1
To prepare the cheese cream, beat the butter, add the cheese, and gradually pour in the maple syrup. Whip until smooth.
- Butter: 112 g
- Curd cream: 380 g
- Maple syrup: 250 ml
2
To prepare the layers, melt eggs, sugar, and butter in a water bath until the sugar dissolves, stirring with a whisk. Remove from the bath, add baking soda. Incorporate sifted flour, mix thoroughly, and add grated carrots, cinnamon, and finely chopped walnuts. Knead the dough, shape into layers. Bake at 170 degrees for 7 minutes.
- Chicken egg: 5 piece
- Sugar: 15 g
- Butter: 112 g
- Soda: 0 g
- Wheat flour: 500 g
- Carrot: 200 g
- Cinnamon: 10 g
- Walnuts: 230 g
3
Boil water with sugar, remove from heat, and add fresh juice.
- Water: 70 ml
- Sugar: 15 g
- Carrot juice: 60 ml
4
Layer the ready cakes with cream and soak with syrup at least 4 times. Assemble the cake. Let it rest. Sprinkle with crushed cake crumbs and walnuts.
- Curd cream: 380 g
- Maple syrup: 250 ml
- Walnuts: 230 g