Carrot cake
8 servings
45 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.
Calories429.3kcal
Proteins7.8grams
Fats18grams
Carbohydrates59.2grams
Sugar
1.5
glass
Wheat flour
1
glass
Carrot
200
g
Sour cream
200
g
Chicken egg
3
pc
Hazelnut
100
g
White chocolate
0.5
pc
Butter
1
tsp
Baking soda
0.5
tsp
Salt
to taste
1
Grate the carrot on a fine grater.
- Carrot: 200 g
2
Beat the eggs with 1 cup of sugar, add baking soda, salt, flour, carrot, and knead the dough.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Baking soda: 0.5 teaspoon
- Salt: to taste
- Wheat flour: 1 glass
- Carrot: 200 g
3
Chop the hazelnuts and add to the dough.
- Hazelnut: 100 g
4
Grease the mold with butter, place the dough.
- Butter: 1 teaspoon
5
Bake in a preheated oven at 200 degrees for 20 minutes. Then reduce the temperature to 150 degrees and bake for another 15 minutes.
6
Cool the cake and remove it from the mold.
7
Whip the sour cream with the remaining sugar.
- Sour cream: 200 g
- Sugar: 1.5 glass
8
Cut the cake along, spread with cream, and combine.
9
Spread cream on top and sprinkle with chocolate.
- White chocolate: 0.5 piece
