Carrot cake with butter cream
8 servings
60 minutes
Carrot cake with cream cheese frosting is a classic of American cuisine, known for its tender texture and rich flavor. The layers filled with cinnamon aroma and sweetness of carrots gain moisture from nuts and applesauce. This dessert emerged in the USA in the 20th century when carrots were used to add natural sweetness to baked goods. The cream cheese frosting balances the sweetness of the cake perfectly, creating a harmonious combination. The cake is ideal for festive gatherings, cozy family evenings, and special moments. It can be decorated with nuts or fresh berries for added elegance. Served slightly chilled to keep the frosting firm and the layers tender.
1
Grate the carrot on a fine grater. Chop the nuts with a knife or in a blender, not too finely.
- Carrot: 250 g
- Walnuts: 100 g
2
Prepare the baking pan: grease with butter and sprinkle with flour.
- Butter: 100 g
- Wheat flour: 180 g
3
Melt the butter (for the biscuit - 150 grams) and let it cool.
- Butter: 100 g
4
We beat the eggs with brown and white sugar.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Brown sugar: 120 g
5
Mix the cooled butter from step 4 into the eggs and whisk again.
- Butter: 100 g
6
We mix flour, baking soda, baking powder, and cinnamon. Sift into the mixture from step 5 and mix again.
- Wheat flour: 180 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Cinnamon: 1 teaspoon
7
Add nuts, carrots, and apple puree - mix everything.
- Walnuts: 100 g
- Carrot: 250 g
- Apple sauce (puree): 150 g
8
Pour into the mold. Place in the oven. Bake at 180 degrees for about an hour.
9
While the dough is baking, we make the cream: Mix cream cheese and sour cream until smooth. Add softened butter and powdered sugar - mix well.
- Cream cheese: 300 g
- Sour cream 25% fat: 100 g
- Butter: 100 g
- Icing sugar: 150 g
10
Take the form out of the oven, cut it into 2 layers in the middle. Let the layers cool.
11
Assembling the cake: spread cream on the bottom layer, place the second layer and add cream again, you can decorate the top with nuts and fresh berries.
- Walnuts: 100 g
