Carrot cake with curd cream
6 servings
60 minutes
Carrot cake with cottage cheese cream is a cozy embodiment of home comfort and American baking. Its history is rooted in family holiday traditions where simple ingredients transformed into a fragrant wonder. The bright color of carrots is complemented by the sweetness of bananas, the depth of nuts, and rich spices—nutmeg, cinnamon, ginger, and cloves. This cake delights with its moist, tender texture where each spoon reveals a play of flavors. The cream made from soft cottage cheese with honey adds lightness and velvetiness while highlighting the natural sweetness of the ingredients. It is perfect for soulful evenings over a cup of tea, and the decoration with cinnamon and nuts gives it festive charm. This cake is not just a dessert but a memory of the warmth of home.
1
We preheat the oven to 180–200 degrees. In the meantime...
2
We cut the carrot into cubes or use a large grater.
- Carrot: 500 g
3
We cut the bananas into cubes or blend them (I like pieces, so I cut everything and added whole nuts).
- Bananas: 2 pieces
4
In a bowl, beat two eggs well, add salt, 2 tablespoons of honey, baking soda quenched with lemon, and mix everything well.
- Chicken egg: 2 pieces
- Salt: pinch
- Buckwheat honey: 5 tablespoon
- Baking soda: pinch
- Lemon juice: 1 teaspoon
5
We add nuts, dried fruits, dried berries, cinnamon, one clove flower (whoever finds it in the pie will have good luck!), carrot, olive oil, nutmeg, flour, in general everything that is left, except for cottage cheese and the remaining honey.
- Raw cashews: 150 g
- Walnuts: to taste
- Pecan: to taste
- Dried cherries: to taste
- Raisins: to taste
- Cinnamon: to taste
- Cloves: 1 piece
- Carrot: 500 g
- Olive oil: 1 tablespoon
- Nutmeg: to taste
- Rye flour: 5 tablespoon
6
The dough turns out a bit runny. We pour it into a pie mold lined with parchment paper.
7
Put in the oven for 30 minutes.
8
Cream: soft cottage cheese + honey and send it to the refrigerator.
- Soft curd cheese: 250 g
- Buckwheat honey: 5 tablespoon
9
When the pie base is ready (you can check with a toothpick), place a wide plate on top of the mold and flip it over with your hands. Remove the mold and paper. While it's warm, spread a thin layer of cream, remembering the edges, and let it cool for a while.
10
Cover the entire pie with cream, sprinkle with cinnamon, decorate to taste, and serve!)) The pie is quite sweet, making it good as a dessert. If you want it not sweet, you can omit the honey and cottage cheese.
- Cinnamon: to taste
