Carrot cake with cream topping and fresh berries
6 servings
90 minutes
The recipe was shared with us by the brand chef of the restaurant "Babel" Alena Komar.
1
Peel the carrot and grate it on a fine grater. Add honey and mix.
- Carrot: 300 g
- Honey: 60 g
2
Beat the eggs with half of the sugar until fully dissolved. Add flour, baking soda, baking powder, and grated carrot with honey, and mix well.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Wheat flour: 240 g
- Baking soda: 3 g
- Baking powder (raising agent): 3 g
3
Set aside 1-2 nuts for decoration. Chop the rest finely. Add the chopped nuts, vegetable oil, and mix all the ingredients again.
- Walnuts: 200 g
- Vegetable oil: 50 ml
4
Pour the batter into a baking pan and bake in a preheated oven at 180 degrees for 40 minutes. Check readiness with a toothpick by inserting it into the center of the cake: if it comes out clean, the cake is ready.
5
Prepare the cream: whip the sour cream and sugar until smooth, add vanilla sugar and mix well again.
- Sour cream: 500 g
- Sugar: 200 g
- Vanilla sugar: 7 g
6
Cool the cake and cut it in half.
7
Spread cream on the bottom half, carefully place the second half on top, and apply the remaining cream on it.
8
Put the assembled cake in the fridge overnight to cool and soak.
9
Decorate the cake with fresh berries and nuts.
- Fresh berries: to taste
- Walnuts: 200 g
