Simple carrot cake
6 servings
70 minutes
Recipe from chef Mikhail Aksenov.
1
Grate the carrot on a fine grater.
- Carrot: 300 g
2
Whisk the eggs into a fluffy foam with two types of sugar.
- Chicken egg: 3 pieces
- Sugar: 130 g
- Cane sugar: 100 g
3
Mix eggs with carrots, add finely chopped nuts, coconut flakes, and vegetable oil.
- Chicken egg: 3 pieces
- Walnuts: 70 g
- Desiccated coconut: 50 g
- Vegetable oil: 100 ml
4
Mix everything well and sift the flour with the baking powder into the dough.
- Wheat flour: 230 g
- Baking powder (raising agent): 1 piece
5
Knead the dough with a mixer until it reaches the consistency of thick sour cream.
6
Pour the batter into a greased pan and send it to a preheated oven at 170 degrees for 50 minutes.
- Vegetable oil: 100 ml
7
Check with a matchstick: the biscuit should be moist enough, but nothing should stick to the match.
8
While the cake is baking, whip the mascarpone with cream and powdered sugar into a cream.
- Mascarpone cheese: 200 g
- Whipping cream 33%: 170 ml
- Icing sugar: 70 g
9
Serve chilled, either fully coated with cream or cut into pieces and drizzled with cream.
