Carrot cake with curd cream
6 servings
60 minutes
Carrot cake with cottage cheese cream is a delicate, aromatic treat that combines the softness of sponge cake and the lightness of cream. This dessert, rooted in Austrian cuisine, has won many hearts with its delightful blend of sweet carrots, warm cinnamon, and crunchy nuts. Carrots add natural sweetness and moisture to the cake while honey cottage cheese cream complements it with a light tanginess. Thanks to whole grain flour, the dessert gains a rich flavor and remains a healthy treat. This cake is perfect for cozy tea gatherings as well as festive occasions. It can be decorated with nuts, honey or fresh berries to give it individuality and a festive look. Enjoy your meal!
1
For the sponge cake: combine cane sugar with chicken eggs and beat until a uniform, sufficiently thick mass is formed.
- Cane sugar: 1 glass
- Chicken egg: 2 pieces
2
Add sifted flour, cinnamon, vegetable oil, and mix well (you can use a mixer on low speed), add salt to taste and baking soda (preferably with lemon juice).
- Whole grain (wholemeal) flour: 1 glass
- Ground cinnamon: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
3
Add grated carrot on the finest grater and crushed walnuts. Mix well with a spoon. The dough should be not too thick.
- Carrot: 250 g
- Walnuts: 16 g
4
Preheat the oven to a temperature of 150-180 degrees.
5
Grease the removable mold with vegetable oil, pour in the batter, and bake for about 30-40 minutes.
- Vegetable oil: 2 tablespoons
6
For the cream: mix cottage cheese (preferably in packs) with honey first with a spoon, then beat with a mixer until a thick creamy mass is obtained.
- Soft curd cheese: 400 g
- Honey: 2 tablespoons
7
Cool the baked sponge and cut it lengthwise into 2 layers.
8
Spread the layers with cream and assemble into a cake. Leave in the fridge until serving. Decorate as desired. Enjoy your meal.
