Cottage cheese and carrot cake
4 servings
60 minutes
Cottage cheese and carrot cake is a delicate and aromatic treat of Russian cuisine, combining the airy texture of cottage cheese with the sweet juiciness of carrots. This recipe comes from the depths of home baking, where natural ingredients create a special cozy flavor. The light tang of cottage cheese harmonizes with the natural sweetness of carrots, while a subtle hint of vanilla makes the taste even more refined. The cake is soft and slightly moist, perfect for family breakfasts or cozy tea times. Thanks to the cottage cheese, it is rich in proteins, and the carrot gives it a pleasant color and health benefits. It can be served warm or cooled down and can be decorated with icing or nuts if desired.
1
Put cottage cheese, two eggs, and a cup of sugar in a bowl. Mix thoroughly (best to beat with a mixer for speed and ease).
- Curd cheese (tvorog): 200 g
- Chicken egg: 2 pieces
- Sugar: 1 g
2
Wash the carrot, peel it, and grate it on a fine grater. Add it to the cottage cheese mixture.
- Carrot: 4 pieces
3
Mix the carrot and cottage cheese mass.
4
Mix 1 cup of flour with 1 teaspoon of baking powder (or ½ teaspoon of baking soda). Add to the cottage cheese and carrot mixture, and knead the dough. The dough should have a consistency similar to pancakes or slightly thicker.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
5
Pour the batter into the baking mold. If the mold is metal, it needs to be greased with oil or lined with baking paper. I used a silicone mold, which doesn't need greasing.
6
Bake in the oven at low temperature for about 40 minutes. The cake is ready when a toothpick inserted into it comes out dry.
