Simple carrot cake with butter cream
6 servings
45 minutes
The recipe was shared with us by the chef of the restaurant "Kazbek" Mamiya Jojua: "Classic carrot cake with butter cream. It is often prepared with walnuts (for example, in "Starbucks"), but almonds here look more formal, and the taste is more delicate. If you want, you can cut the cake lengthwise into two equal parts, and the cake will turn out layered.
1
Grate fresh carrots on a fine grater, holding them strictly perpendicular to the grater's surface: this will yield fine crumbs instead of long 'strands'. Add salt, cinnamon, black pepper, walnuts, nutmeg and mix thoroughly.
- Salt: 2 g
- Ground cinnamon: 5 g
- Ground black pepper: 2 g
- Crushed walnuts: 50 g
- Ground nutmeg: 5 teaspoon
- Carrot: 250 g
2
Break the eggs into a separate bowl, add sugar and vegetable oil. Whisk until the mixture is uniform and lightened.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vegetable oil: 170 ml
3
Add grated carrot to the egg mixture, sift in the flour with baking powder, and mix until smooth.
- Carrot: 250 g
- Wheat flour: 150 g
- Baking powder (raising agent): 6 g
4
Pour the prepared mixture into a baking mold and bake in a preheated oven at 180 degrees for 20 minutes.
5
Reduce the oven temperature to 160 degrees and bake for another 20 minutes.
6
For the cream, blend cream cheese with powdered sugar until smooth.
- Cream cheese: 150 g
- Icing sugar: 75 g
7
Cool the cake completely, spread the cheese cream evenly on it, and sprinkle with almond petals.
- Flaked almonds: 50 g