Carrot cake
8 servings
120 minutes
Carrot cake with fluffy sour cream, nuts and prunes, on a bed of moderately crumbly, slightly springy under the fork, ginger biscuit - a symbol of carefree gatherings in coffee shops, the very dessert that, under any circumstances , lifts our spirits in one-two-three and of which there is never too much.
1
Pour hot water over the prunes and let them sit for 5 minutes.
- Prunes: 120 g
2
Roast walnuts in a dry pan.
- Walnuts: 50 g
3
Dry the prunes, cut them into small cubes, and chop the nuts.
- Prunes: 120 g
- Walnuts: 50 g
4
Peel the carrot and grate it on a fine grater.
- Carrot: 250 g
5
In a mixer bowl, beat the eggs with sugar and honey until fluffy.
- Chicken egg: 3 pieces
- Brown sugar: 150 g
- Honey: 25 g
6
Add vegetable oil and mix.
- Vegetable oil: 150 ml
7
Add cinnamon, flour, and baking powder, and mix until smooth.
- Cinnamon: to taste
- Wheat flour: 220 g
- Baking powder (raising agent): 2 teaspoons
8
Add carrot, nuts, and prunes to the dough. Mix with a silicone spatula.
- Carrot: 250 g
- Walnuts: 50 g
- Prunes: 120 g
9
Grease the molds with butter and sprinkle with flour. This way, the cakes won't stick and can be easily removed from the molds.
- Butter: to taste
- Wheat flour: 220 g
10
Distribute the dough into molds and send them to an oven preheated to 180 degrees for 20 minutes.
11
Let the baked layers cool completely.
12
For the cream, whip the sour cream with vanilla essence and powdered sugar until fluffy.
- Sour cream 35%: 400 g
- Vanilla essence: 0.5 teaspoon
- Icing sugar: 80 g
13
Assemble the cake by spreading sour cream on each layer. Also spread cream on the top layer and decorate with nuts and prunes. Place the cake in the refrigerator for at least 2 hours before serving.
- Walnuts: 50 g
- Prunes: 120 g