Carrot cake with citrus sorbet

Name: Carrot cake with citrus sorbet
Total time: 45 min
Yield: 10
Ingredients: Carrot 200 g; Pineapple 180 g; Dried apricots 130 g; Vegetable oil 120 ml; Sugar 250 g; Baking soda 4 g; Baking powder (raising agent) 4 g; Salt 3 g; Vanilla essence 4 ml; Premium-grade wheat flour 200 g; Almond flour 80 g

10 servings

45 minutes

Recipe by Vadim Kurnavkin, pastry chef of the restaurant "Dr. Zhivago".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

367

kcal

5.1g

grams

16.7g

grams

49.8g

grams

Ingredients

10servings

Carrot

200

g

Pineapple

180

g

Dried apricots

130

g

Vegetable oil

120

ml

Sugar

250

g

Baking soda

4

g

Baking powder (raising agent)

4

g

Salt

3

g

Vanilla essence

4

ml

Premium-grade wheat flour

200

g

Almond flour

80

g

Cooking steps

1
Grate the carrot on a fine grater.
Required ingredients:
1. Carrot: 200 g

2
Cut the pineapple and dried apricots into small cubes.
Required ingredients:
1. Pineapple: 180 g
2. Dried apricots: 130 g

3
Combine all ingredients in one bowl. Also add the remaining ingredients (butter, sugar, baking soda, salt, baking powder, vanilla essence, two types of flour). Mix until a homogeneous mass is obtained.
Required ingredients:
1. Vegetable oil: 120 ml
2. Sugar: 250 g
3. Baking soda: 4 g
4. Baking powder (raising agent): 4 g
5. Salt: 3 g
6. Vanilla essence: 4 ml
7. Premium-grade wheat flour: 200 g
8. Almond flour: 80 g

4
Place the mixture in a pre-greased baking mold.
Required ingredients:
1. Vegetable oil: 120 ml

5
Place in a preheated oven at 170 degrees for 30 minutes.

6
Decorate the finished pie with a scoop of sorbet, fresh raspberries, or chocolate.

Carrot cake with citrus sorbet

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