American Carrot Cake
8 servings
120 minutes
American carrot cake is a tender, aromatic dessert that captures hearts from the first bite. Its history dates back to ancient times when carrots were used as a natural sugar substitute in baking. The modern version of this cake has become a true classic of American cuisine, especially popular in autumn and winter. Sweet carrots combined with nuts and warm notes of cinnamon create a rich flavor and pleasant texture. Cream cheese frosting complements the sponge cake with its softness and slight tanginess, turning each serving into an exquisite delight. Perfect for cozy family tea time or festive tables.
1
Take the butter out of the fridge, slice it thinly, and leave it.
- Butter: 60 g
2
Peel the carrot and grate it on a fine grater.
- Carrot: 300 g
3
Preheat the oven to 170 degrees.
4
Mix eggs, vegetable oil, sugar, vanillin, cinnamon and a pinch of salt, baking powder, flour, and crushed nuts (any can be used but walnuts are best).
- Chicken egg: 2 pieces
- Vegetable oil: 125 ml
- Sugar: 100 g
- Vanillin: 0.3 teaspoon
- Cinnamon: 0.3 teaspoon
- Salt: pinch
- Baking powder (raising agent): 0.5 teaspoon
- Wheat flour: 100 g
- Nuts: 100 g
5
When a homogeneous mass is obtained, add the carrots and mix again.
- Carrot: 300 g
6
Line the bottom of a form with a diameter of about 17-20 cm with paper, pour in the mixture, rotate the form (to avoid too high a mound in the center), and place it in the oven for 40-50 minutes.
7
When ready, turn off the oven, open it, and leave it like that for another 10 minutes.
8
Remove from the mold after 30 minutes, not earlier, turning it onto a plate.
9
Prepare the cream by mixing powdered sugar, cheese, and butter.
- Icing sugar: 150 g
- Cream cheese (Philadelphia): 200 g
- Butter: 60 g
10
When the biscuit is completely cool, cut it lengthwise into two or more pieces (as much as your patience allows) and spread cream between the layers.
11
You can sprinkle powdered sugar on top.
- Icing sugar: 150 g
