Carrot cake with nuts
6 servings
80 minutes
Carrot cake with nuts is a cozy dessert that perfectly combines the aroma of cinnamon and the tenderness of walnuts. This cake comes from Russian cuisine, where vegetables are often used in sweet pastries. Carrots give the batter natural sweetness and juiciness, while nuts add a rich flavor and a slight crunch. Thanks to butter and sour cream, the texture of the cake remains airy and tender. It is easy to prepare, and its warm aroma fills the home with comfort. Perfect for family tea time or friendly gatherings.
1
Grate the carrot on a medium grater. If the carrot is very juicy, squeeze out the excess juice.
- Carrot: 140 g
2
Whip the butter with sugar until the sugar dissolves.
- Butter: 100 g
- Sugar: 100 g
3
Add two yolks and beat well again.
- Egg yolk: 2 pieces
4
Mix 100 g of flour and half a teaspoon of baking powder. Sift the flour with the baking powder and incorporate it into the dough.
- Wheat flour: 100 g
- Baking powder (raising agent): 5 g
5
Add coarsely chopped nuts, cinnamon, and sour cream to the dough.
- Walnuts: 100 g
- Cinnamon: 5 g
- Sour cream: 1 tablespoon
6
Add grated carrot to the dough and mix well.
- Carrot: 140 g
7
Place the dough in a greased and floured mold.
- Butter: 100 g
- Wheat flour: 100 g
8
Bake at 180 degrees in the oven for about 60 minutes.
