Chicken Run Carrot Cake
6 servings
120 minutes
The carrot cake from Chicken Run is a delicate blend of sweet carrots, aromatic cinnamon, and nutty crunchiness. Its roots trace back to American baking traditions where carrots were used to add natural sweetness to desserts. In this recipe, the airy sponge cake is soaked in rich sugar syrup, while the cream made from cream cheese and lemon juice adds freshness and a light tang. The final decoration of grated chocolate and lime zest adds sophistication. This cake is perfect for a cozy tea party or festive gathering, surprising guests with its balanced flavor and unusual ingredients.
1
For the test, mix flour, baking soda, sugar (200 g), baking powder, vegetable oil, egg, grated carrot (250 g), cinnamon, salt, and walnuts.
- Wheat flour: 200 g
- Sugar: 550 g
- Baking powder (raising agent): pinch
- Vegetable oil: 150 ml
- Chicken egg: 2 pieces
- Carrot: 330 g
- Ground cinnamon: pinch
- Salt: pinch
- Walnuts: 120 g
2
Place the dough in a pastry mold and bake in the oven for 20 minutes at 170°C.
3
To prepare the cream, combine cream cheese, cottage cheese, vanillin, and lemon juice, and whip into a fluffy mass.
- Cream cheese (curd cheese spread): 430 g
- Curd cheese (tvorog): 180 g
- Vanillin: pinch
- Lemon juice: 200 ml
4
Add melted chocolate from a water bath and mix with the mass.
- Chocolate: 200 g
5
For carrot syrup, combine water with sugar and bring to a boil, then add grated peeled carrots and cook the syrup for 5 minutes.
- Sugar: 550 g
- Carrot: 330 g
6
To make sugar syrup, dissolve 200 g of sugar in 700 ml of water, bring to a boil, and simmer over medium heat for 15 minutes.
- Sugar: 550 g
- Lime zest: to taste
7
Cut the cooled cake in half lengthwise and soak it with cooled sugar syrup.
8
Spread cream on the prepared cake and sprinkle with lime zest for decoration.
