Carrot Cake with Sugar Glaze
8 servings
120 minutes
Carrot cake with sugar glaze is a delicate and aromatic treat from European cuisine. Its base is the sweetness of carrots combined with the nutty depth of almonds and the light spice of nutmeg and cinnamon. Coconut flakes and chocolate give the dough a rich flavor and pleasant texture. The sugar glaze with lemon juice adds a touch of freshness, making the cake even more appetizing. This dessert not only delights in taste but can also adorn any table, whether it's a family tea party or a festive dinner.
1
Grate the peeled carrot on a coarse grater, leaving a small piece (about two finger segments) for decoration. Chop the chocolate, roast the almonds in a dry pan, then cool and grind them in a blender to a flour-like consistency.
- Carrot: 4 pieces
- Dark chocolate: 150 g
- Almond: 160 g
2
In a large bowl, place softened butter and mix it with sugar, add eggs and beat everything. During the beating process, add milk and 1.5 tablespoons of lemon juice.
- Butter: 125 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Milk: 1 glass
- Lemon juice: 1.5 tablespoon
3
Add almond flour and carrot and mix thoroughly.
- Almond: 160 g
- Carrot: 4 pieces
4
Mix flour separately with baking powder, salt, and nutmeg. Pour the mixture into the bowl with carrots. Knead the dough (it should remain liquid). Stir in the coconut flakes and chocolate.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 2.5 teaspoons
- Salt: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Desiccated coconut: 50 g
- Dark chocolate: 150 g
5
Preheat the oven to 175 degrees. Place the dough in a greased pan and bake for 1 hour. Let the finished pie cool for 20-30 minutes in the pan, then remove the pie and transfer it to a board.
6
Prepare the glaze. For this, pour a glass of hot water into a saucepan, add sugar, lemon juice, and starch. Cook, stirring, until the mixture thickens. Remove from heat, stir in 80 grams of butter, and mix until fully dissolved. Cover the pie with the glaze, let it set, then decorate the top of the pie with carrot slices.
- Sugar: 1 glass
- Lemon juice: 1.5 tablespoon
- Starch: 2 tablespoons
- Butter: 125 g
- Carrot: 4 pieces
