Carrot and honey cake with sunflower seeds
6 servings
60 minutes
Carrot-honey cake with sunflower seeds is a true delight for lovers of delicate pastries with natural sweetness. Inspired by Russian culinary traditions, this recipe combines the juiciness of carrots, the aroma of cinnamon, and the richness of honey to create a warm, cozy flavor. Sunflower seeds add a pleasant crunch, while ricotta with lemon juice provides a light tang that harmoniously completes the composition. This treat is perfect for morning tea or as an exquisite dessert for friendly gatherings. Its tender texture and rich taste make the cake a versatile treat that appeals to both adults and children. Additionally, carrots and honey are valuable sources of nutrients that give this dessert special benefits.
1
Grate the carrot on a fine grater. Melt the butter with honey, then add the beaten eggs.
- Carrot: 6 pieces
- Butter: 150 g
- Honey: 4 tablespoons
- Chicken egg: 3 pieces
2
Mix flour, baking powder, cinnamon, and orange zest.
- Wheat flour: 1 tablespoon
- Baking powder (raising agent): 1 teaspoon
- Cinnamon: pinch
- Oranges: 1 piece
3
Combine all ingredients and add sunflower seeds.
- Sunflower seed kernels: 0.8 glass
4
Pour the mixture into a fireproof dish and bake at 180 degrees for 35-40 minutes.
5
For the cream, mix ricotta cheese with lemon juice and cover the finished cake.
- Ricotta cheese: 3 tablespoons
- Lemon: 0.5 piece