Carrot and date cake
8 servings
90 minutes
Carrot-date cake is an elegant blend of French culinary tradition with the warmth of Eastern aromas. Its history dates back to times when carrots were used as a natural sugar substitute. The delicate batter, enriched with the sweetness of dates, the nutty depth of pecans, and a light caramel hint from brown sugar, gives this dessert a special luxury. The cream made from ricotta and butter makes the flavor even softer and more harmonious. This cake is perfect for cozy family evenings, serving with tea, or even festive occasions. It has a rich, slightly spicy taste with a hint of natural sweetness. A true delight for connoisseurs of exquisite desserts.
1
Put the eggs, butter, and sugar in a bowl and beat with a mixer.
- Chicken egg: 4 pieces
- Sunflower oil: 300 ml
- Brown sugar: 300 g
2
Sift the dry ingredients and add them to the egg mixture. Add grated carrot, chopped dates, and crushed nuts. Mix everything well using a wooden spoon.
- Wheat flour: 300 g
- Baking powder (raising agent): 10 g
- Salt: 10 g
- Baking soda: 7 g
- Carrot juice: 1 l
- Dates: 125 g
- Pecan: 50 g
3
Preheat the oven to 180 degrees.
4
Grease the pie pan with butter.
- Butter: 100 g
5
Transfer the dough to the mold and bake for 1 hour or until a inserted wooden stick comes out clean.
6
Transfer the pie to a plate and cool it.
7
For the cream, mix softened butter and ricotta. Add vanilla and powdered sugar. Spread the cream on top of the pie and decorate with pecans.
- Butter: 100 g
- Ricotta cheese: 125 g
- Vanilla essence: 5 ml
- Icing sugar: 600 g
- Pecan: 50 g
