Carrot cake with walnuts and butter cream
8 servings
120 minutes
Carrot cake with walnuts and cream is a delicate and aromatic treat from Italian cuisine. Its origin is linked to traditional home recipes that used simple yet rich ingredients, giving the pastry a unique flavor. Carrots provide natural sweetness and juiciness to the cake, while walnuts add a subtle nutty texture. The cream made from cream cheese and condensed milk makes the dessert incredibly airy and rich. This cake is perfect for cozy tea gatherings or festive feasts, delighting guests with its harmonious blend of sweetness, softness, and a hint of cinnamon spice.
1
Sift the flour and mix it with baking soda and baking powder. In a saucepan, mix sparkling water with cane sugar (regular sugar works too), honey (if you can't measure, I added 2 heaping tablespoons), cinnamon, and grated carrot. Heat on low until the sugar completely dissolves. Set aside.
- Wheat flour: 300 g
- Baking soda: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Sparkling water: 100 ml
- Cane sugar: 150 g
- Honey: 100 g
- Cinnamon: 0.5 teaspoon
- Carrot: 300 g
2
Chop the walnuts and add them to the carrots. In a separate bowl, beat the eggs with sugar until fluffy. Gradually incorporate the carrots. Add sifted flour with baking soda and baking powder. Mix well with a mixer.
- Walnuts: 100 g
- Chicken egg: 3 pieces
- Sugar: 100 g
3
Preheat the oven to 160 degrees with the ventilation mode. Place the dough in 2 forms of 22-24 cm with a layer of 2 cm. If the forms are silicone, no greasing is needed. If they are detachable, grease with butter and sprinkle with flour. Bake in the oven for about 40-50 minutes. Remove and cool.
- Wheat flour: 300 g
- Vanilla sugar: 30 g
4
For the cream, mix cream cheese (it can be mascarpone, Hochland, or Almette) with condensed milk and vanilla sugar. Whip chilled cream in a separate bowl at high speed for 7-10 minutes until airy and firm. Add the cream mixture and whip again with a mixer at high speed for 5 minutes.
- Cream cheese: 250 g
- Condensed milk: 150 g
- Vanilla sugar: 30 g
- Heavy cream 35% fat: 250 ml
5
Cut each cake layer into 2 parts. Spread with cream, stack on top of each other. Place in the refrigerator for 2-3 hours. Enjoy your meal!
