Hi all! Today is the second day of the celebration of the Resurrection of Christ. On this occasion, we spent two days outside the city, in the clean air, surrounded by mountains, children, dogs, bees and, of course, a huge amount of food. There were plenty of salads and eggs, so I also ate well (Dad, don’t worry!). My mother-in-law, as always, took care of me.

But the sweet table broke all records: it was served in 2 sets. There was so much sweet stuff that we didn’t get the Easter cakes until the second day. At Easter they were simply forgotten. I made a 4kg mousse baby with strawberry and vanilla mousse.

Well, now we continue the series of recipes from the section of creams for cakes. Cream cheese cream is a classic carrot cake, because its original sourness goes very harmoniously with sweet carrots and all sorts of spices that we add to the cakes. But in addition to the classic one, we will prepare two more creams, adapted to our taste preferences: with cottage cheese and sour cream.

1. Cream/curd cheese cream

First on the agenda - cream cheese-based carrot cake cream - absolute classic. It can also be used as a glaze for a regular carrot cake, or you can cut this same cake lengthwise and layer it with buttercream to make it look like in the picture:

Although, of course, this cream can be used not only for carrot cakes. It goes well with almost any cake. In addition, it can be varied with various flavorings such as coffee, cocoa, cinnamon and so on.

For the recipe we need:

• butter, softened - 180 gr.
• powdered sugar - 240 gr.
• cream or curd cheese, cold - 200 gr. (For example, Hochland Cremette )
• vanilla extract - 1 tsp. (Can buy here )

This cream turns out to be quite greasy, but very tasty. If you want a lighter cream, then for this volume of cheese take 50 grams of butter and 85 grams of powdered sugar. But keep in mind that you will get much less of this cream and it will only be enough for the top of the cake.

Preparation:

1. Using a mixer, thoroughly beat the softened butter with powdered sugar until an airy white mass forms. This will take about 10 minutes.
   

   The ideal oil temperature for whipping is 20 degrees.

2. Add cream cheese, vanilla extract or vanillin to the butter and mix the cheese into the whipped butter with a spatula until a homogeneous smooth mass forms.
3. With the resulting cream, immediately cover the bottom cake, top and sides of the cooled carrot cake, decorate as desired and serve.

Nuts, especially walnuts, are ideal for carrot cake. I decorated them with them.

2. Cottage cheese cream

But, of course, carrot cake is so popular all over the world that an incredible variety of cream varieties have been invented for it. I suggest you make a slight departure from the classics of the genre and elevate the traditional buttercream with our native cottage cheese.

For the recipe you will need:

• cream or curd cheese - 100 gr.
• cottage cheese, full fat - 100 gr.
• powdered sugar - 3 tbsp.
• grated orange zest - ½ tsp.
• lemon juice - 1½ tsp.

Preparation:

1. Using an immersion blender, beat the cream cheese, cottage cheese, powdered sugar and orange zest until a homogeneous, smooth mass is formed (be careful not to overbeat).
2. Add lemon juice and mix gently with a spatula. Cover the cooled carrot cake with the resulting cream.

3. Sour cream with caramel

This cream is from the incomparable Olga Vilchevskaya. For this cream we will definitely need rich sour cream. Ideally - 30%. If you don’t have thirty percent, then be sure to weigh it overnight! Of course, in this case you will need more sour cream - about 600 grams.

For the recipe we need:

• fat sour cream - 400 gr.
• sugar - 50 gr.
• caramel - 100 gr. (optional) (recipe)
• Vana Tallinn liqueur - 3 tbsp. spoons (replacement - cognac)

1. We build the following structure: a saucepan, a colander on it, gauze in it, folded in several layers. We spread 600 grams of not very fatty sour cream. And we put it all in the refrigerator overnight. All excess whey will drain off, and we will be left with excellent sour cream for the cream.
2. Add sugar to the sour cream and mix a little. We are waiting for the sugar to dissolve. No need to beat! Gently mix caramel and alcohol. Our cream is ready.

That's all for me. Until new online sessions.

Olga Athenskaya was with you.

Good luck, love and patience.

Everyone has probably tried carrot cake at least once in their life. Whether or not you want to try it again depends on how lucky you are (whether it turned out to be simply delicious, fantastic, or ordinary).

By the way, there are dozens of recipes for carrot cakes: spicy and richly nutty, sickly sweet and “neutral”, with notes of ginger, nutmeg or citrus, with an abundance of candied fruits or dried fruits.

There are so many flavors that sometimes it doesn’t even occur to you that we are talking about the same carrot pie (which, by the way, serves as the basis for the famous carrot cake).

If you've never tried carrot pie, it's worth doing at least for curiosity's sake. I hasten to assure you: this is not a vegetable dish at all, but a real dessert. The most delicious!

There is no carrot taste as such, coupled with spices and nuts it becomes so unobtrusive, fruity, or something - you can hardly guess that the pie is based on banal carrots. I want to bite again and again to “unravel” this taste.

I've made carrot pie several times. And until recently I was in search of something better. Yes, the very “concept” of this pie appeals to me: I liked many of the recipes.

I like the abundance and combination of spices and nuts, and taking into account my love for unsweetening desserts, this is one of those options when natural sweetness can be achieved with the help of sweet carrots, minimizing the amount of sugar. But every recipe before seemed to me not 100 percent perfect.

And then I found it: my perfect carrot pie. Very tender, with excellent consistency, taste and smell! And what’s important is that such a cake is best suited for “transforming” into a carrot cake, you just need to coat it with a suitable cream and let it soak.

So, my favorite, most delicious recipe for a classic carrot pie.

Ingredients (for an 18-20 cm pan):

• fresh carrots (sweet) – 250 g;
• premium wheat flour* - 350-370 g;
• brown sugar – 150-200 g or to taste;
• Refined sunflower oil – 100 ml;
• eggs – 2 pcs;
• sour cream – 2 tbsp;
• applesauce – 2-3 tbsp;
• baking powder – 1 tsp;
• soda – ½ tsp;
• salt – ¼ tsp;
• cinnamon – 1 tsp;
• vanilla - to taste;
• nutmeg – 1/3 tsp;
• zest of 1 orange;
• walnuts - a handful (optional).

Whole grain, 1st or 2nd grade flour can also be used.

How to make carrot cake with cream - step-by-step recipe with photos:

Mix all dry ingredients: flour, baking powder, soda, salt and spices.

Beat eggs with sugar until fluffy, add butter and beat again; Add sour cream, applesauce and zest there, mix. Grate the carrots on a fine grater (shavings) and add to the wet mixture.

Combine the dry and wet mixtures and mix thoroughly. Add nuts to the dough (optional).

Place in a mold (be sure to cover it with parchment) and bake in an oven preheated to 180 degrees for 50-60 minutes. Check the readiness of the carrot cake layers with a wooden skewer.

The carrot cake layers are ready! Take it out, cool slightly in the pan, then remove and cool on a wire rack.

How to turn carrot pie into carrot cake

Cut the cooled cake (by the way, it can be stored for 3-4 days in the refrigerator, wrapped in cling film) into 2-3 parts. Usually, if I bake a pie in a 20 cm pan, I cut it into 2 layers.

If desired, you can bake 2 pies, each of which is cut into 2 parts. The result will be 4 layers, and the cake will be tall and beautiful. Coat the cakes with cream and let soak for at least 2-3 hours (preferably overnight).

I like to experiment, often using ingredients that I have on hand: mascarpone, sour cream, condensed milk, peanut butter. But I also have several proven options for carrot cake cream. I am always confident in them.

All subsequent recipes for carrot cake cream are based on 2 cake layers (or 1 carrot cake from the specified ingredients).

An excellent cream with a slight sourness is obtained by mixing 200 g of cream cheese (Philadelphia, Almette, etc.), 150-200 g of sour cream (from 27%) and 100-150 g of sugar.

Beat the sour cream and sugar separately until fluffy, then carefully add the cream cheese, beating at low speed. To make the cream “set” a little, you can keep it in the refrigerator for 40-60 minutes and then use it.

A denser, more stable cream can be obtained by whipping again cream cheese (200 g), butter (100 g) and sugar (100-130 g).

The butter should be at room temperature and the cream cheese should be from the refrigerator. Beat the butter and sugar separately until fluffy, then add the cheese. This cream is especially relevant if the cake is to be transported, or if there is a fear that the room will be hot and the cream may “leak.”

Another interesting option is a cream based on whipped cream and cottage cheese. Beat heavy cream (from 33%, 250-300 ml) with sugar (100 g) until fluffy, add cottage cheese (150-180 g) previously rubbed through a sieve or using a blender and beat again at low speed. The result is a very soft and airy cream.

In general, experiment and you will definitely find your cream for carrot cake!

Video: Carrot cake like at Starbucks

The rise in popularity of baking with carrots is due to a healthy lifestyle. This fashion has made carrot cake a leader among delicacies and desserts. It turns out to be both a healthy food and a tasty dish.

Cooking time: 90-120 minutes

Number of servings: 10-12

Oven time: 50 minutes at 180°C

How much to cook, for how many servings

The carrot cake is juicy, aromatic, and filling. So you can please both your family and guests with them. And for a variety of taste, nuts and dried fruits are added to the dough. It will take about a couple of hours to prepare something tasty and healthy for a dozen servings.

Products

A delicate and very tasty cake is made from:

Cream

Decoration

How to cook

Step 1

Peel the carrots and grate them finely. Chop the nuts. To do this, it is better to use a rolling pin. The nuts are poured into a tight bag and passed over it with a rolling pin. In a combine there is a risk of turning all the flour, but such transformation is not necessary.

Step 2

Break the eggs and add sugar. If the eggs are small, it is better to take four pieces. Beat everything with a mixer for about five minutes at maximum speed until thick and fluffy.

Step 3

Vegetable oil and honey are added to the eggs. The candied one is heated in the microwave. Mix the mixture with a whisk.

Mix flour, cinnamon, and soda with baking powder. Everything is sifted, the liquid components are introduced in several passes.

Mix with a whisk until a thick and smooth dough is obtained. Add grated carrots to it. Add nuts and mix.

Step 4

The mold is sprinkled with flour, having previously been greased with oil. Lay out the dough. It turns out high.

Bake for forty-five to fifty minutes at 180 degrees. Check readiness with a toothpick. If it is dry, the cake is ready. If the top of the pie is golden brown and the middle is damp, cover the top with foil.

Remove the biscuit from the mold, place it on a wire rack, and leave to cool.

Step 5

Cut the completely cooled pastry into three layers. The cream is being prepared. Whip heavy cold cream until it becomes thick and stable. It is important not to overdo it here so as not to end up with oil.

Step 6

In a large container combine cream cheese with cinnamon and powdered sugar. Beat the mixture with a mixer for a minute.

Cream is added to the mixture piece by piece. Stir until smooth. One cake is placed on a plate and covered with cream. Place a second cake layer on it and coat it with cream again.

To the top is the last layer, flat side up. The remaining cream is coated on the sides and top of the baked goods.

Coarsely chopped nuts and cream piped from a pastry bag along the edge in the form of curls are also suitable for decoration.

Leave the cake to soak for a couple of hours and serve. Almonds are added to the dough for carrot cakes, decorated with marzipan carrots, and sugar icing. Canned pineapples and raisins are also added to the cake.

Kefir cake

For juicy and optional butter. You can also prepare baked goods using kefir and vegetable oil.

For twenty-four servings take:

How to cook

Total cooking time is one hour.

Step 1

Bake in an oven preheated to 180 degrees. Start by separating the whites and yolks. Beat the whites until foamy, gradually adding half a glass of sugar. Beat until shiny and strong foam.

Separately mix both types of flour, brown sugar, baking powder, soda and cinnamon. Add vegetable oil and kefir and mix. Add the yolks and mix again.

Step 2

The finished baked goods are cooled. Decorate with whipped cream.

Cake in English

The recipe for English carrot cake involves mascarpone cheese. For preparation take:

On cream

How to cook

Step 1

Peel and wash the carrots, grate them on a medium grater, and set them aside separately. Beat the eggs at maximum until fluffy. Without stopping beating, add sugar and butter.

Step 2

Separately combine flour, baking powder, cinnamon, sift everything into the butter and egg mixture. After adding salt, gently knead until smooth.

Add carrots and toasted chopped nuts to the dough and mix.

Step 3

Place the dough on a baking sheet lined with paper and bake at 180 degrees for about a third of an hour, checking readiness with a toothpick. The finished cake is removed from the oven and left to cool.

For the cream, pour heavy cream into a bowl, add three tablespoons of sugar, a couple of teaspoons of vanilla sugar, and beat until fluffy. Mascarpone is added to the cream in three additions.

Step 4

The cooled cake is divided into three parts. Each cake is coated with cream. They coat the whole cake with it, crushed nuts on the sides. The top of the cake is decorated as desired.

In this article you will find ways and recipes for making delicious carrot cake at home using simple ingredients.

A real carrot cake can surprise anyone, even the most sophisticated gourmet, with its taste. Unfortunately, not every housewife bakes carrot cakes, and the dessert itself is not very popular.

However, methods for preparing carrot desserts are becoming more and more common among modern housewives and are winning the love of those with a sweet tooth.

You too will surprise your loved ones by preparing a truly authentic confectionery delicacy from those products that are so accessible and always available in stores.

Carrots are perfect for a special occasion or just to invite guests for tea. Yes, the taste of the cake is specific, but it is also attractive, unforgettable and unique. The main thing is to properly balance flavors, creams, impregnations and other ingredients (nuts, candied fruits, fruits and berries).

IMPORTANT: Carrot cake is a very rich cake, it has a subtle sweetish aroma, and the pulp of the cake at first glance seems moist and juicy. The advantage of the dessert is that you can pair it with absolutely any cream that you know how to cook or know.

Prepare for making cakes:

• Eggs– 3-4 pcs. (the larger the eggs, the less required)
• Carrot– 200-220 gr. (very finely grated)
• Sugar (preferably brown)– 180-220 gr. (the desired sweetness must be determined independently according to preferences).
• Premium flour– 200 gr. (another +10-20 g may be required).
• Oil– 150 ml. (any vegetable, sunflower is best).
• Baking powder– small packaging (no more than 6 grams)
• Nuts– 140-160 gr. (any kind you can find)
• Cinnamon (powder)– a couple of pinches

Composition of the most delicate cream:

• Cheese - 200 gr. (any creamy or curd cheese, you can also finely grind fresh fatty cottage cheese).
• Heavy cream - 140-160 ml. (any, but more than 30%)
• Sugar (powdered) – up to 100 gr. approximately (the sweetness, like the cakes, needs to be adjusted independently).

How to bake:

• Prepare your mixer and coffee grinder
• Divide the eggs into the whites and, while beating them, add a pinch of salt to make the foam fluffy.
• Only after the mass becomes elastic, pour in the yolk (this is the secret of a fluffy and soft sponge cake).
• Grind the entire portion of nuts in a coffee grinder until you get very fine crumbs.
• Add this crumb to the egg mixture and mix. At the same stage you should add carrots.
• Gradually add the remaining ingredients according to the list (the flour is thoroughly sifted).
• The dough will be very viscous and even a little sticky. Transfer the mixture into a well-greased springform or silicone mold (cover others with parchment).
• One large cake should not be baked at high temperatures (ideally 180 degrees). Time – 40 minutes.

TIP: Be sure to cool the cake by cutting it into 2 or 3 pieces with a thread. While the inside of the cakes is cooling, prepare the cream.

How to make cream:

• Prepare 2 containers
• In one, thoroughly whip the cream until it thickens (without sugar).
• In the other - cheese cream and powdered sugar (if you have sugar, grind it into powder in advance, otherwise the cream will unpleasantly “crunch” on your teeth).
• Mix the two parts of the cream and beat thoroughly one last time.
• You can start creating the dessert.

Delicious carrot cake with condensed milk: the easiest homemade recipe

Even condensed milk, regular or boiled, can be an excellent filling and soaking for carrot cakes. This “homemade” dessert will delight everyone on any holiday or weekday.

What to prepare:

• Eggs - 3-4 (of which only 2 are proteins)
• Carrot - 2 pcs. medium size (finely grate, do not squeeze out the juice).
• Baking powder - 1 sachet
• Flour - 1 stack (sieve well)
• Sugar - 100-150 gr. (focus on the sweetness you like).
• Butter - 1 pack (in 200 g, mandatory fat content 82%).
• Cinnamon add as desired

How to prepare the cream:

• Oil - 150-200 gr. (also high fat content – ​​82%)
• Boiled condensed milk - 1 jar

IMPORTANT: Mix everything thoroughly with a blender until smooth.

How to make a cake:

• To make the sponge cake fluffy, beat the whites well and gradually add all the ingredients one at a time: yolks, flour, baking powder, sugar.
• Grate the carrots on the finest grater and add them to the dough along with the juice.
• If the dough is runny, you can add a little more flour.
• Bake one large cake for 35-45 minutes at medium temperatures.
• Then let it cool for at least half an hour
• You can cut a large cake with a thick knife or thread.
• Spread the mixed and whipped cream onto the cooled cakes.

Andy Chef's carrot cake with nuts: recipe

It’s not for nothing that this cake is called “ideal”, because its recipe is particularly easy to prepare, and the dessert itself has an ideal and balanced taste.

Preparing the biscuit:

• Flour - exactly 340 gr. (necessarily the highest grade and only sifted).
• Cinnamon powder - 5 g (approximately 1.5 tsp)
• Nutmeg - 2-3 g (no more than 1 tsp)

IMPORTANT: Mix all these dry ingredients thoroughly in a bowl with a spoon.

Whisk:

• Vegetable oil - 240-250 gr. (sunflower, odorless).
• Brown sugar - 190-200 gr. (reed)
• White sugar - 190-200 gr. (ordinary)

IMPORTANT: It is important to beat with a mixer or blender for at least 2 minutes.

• Gradually add to the whipped sugar mixture eggs (4 pcs. in total).
• Mix until the mixture becomes homogeneous and add the dry ingredients (spices, flour and 1 packet of baking powder).

IMPORTANT: You will need exactly 275 grams of finely grated carrots. It is important that it is “wet”. This is the secret to a “moist” and “juicy” sponge cake. The cakes should be greased with classic cream cheese based on cream cheese and powdered sugar (try and balance the flavors).

The secret of this particular Carrot from Andy Chef is that caramelized nuts are added to the sponge cake. Roast any nut and then simmer with sugar in a saucepan. Let cool and add to the dough.

How to bake:

• Pour the dough into the greased pan
• Bake for 40 minutes at 170-180 (do not set the temperature to high)
• Cool after baking the crust.
• While they are cooling, beat the cream cheese
• Cut the cake into thin slices and spread with cream cheese

IMPORTANT: Decorate with salted caramelized nuts, popcorn or fondant.

Cooking method from Andy Chef

Carrot cake from Starbucks: delicious recipe

This cake is unique in its own way, as it has a unique taste. This cake is prepared in the Starbucks cafe chain.

What you will need:

• Flour - 400-450 gr. (sift twice)
• Brown sugar (ideally) – 200 gr. (everyone adjusts the sweetness themselves)
• White sugar – 200 gr. (you can do less if you want to bake a non-sweet cake)
• Sunflower oil, odorless – 280 ml.
• Eggs- 4 things. (large)
• Spices– cinnamon, cloves, nutmeg (1-2 pinch each, to taste)
• Vanillin– 1 bag or pod of natural (1 pc.)
• Grated carrots very finely– 300 gr. ("wet")
• Roasted walnuts– 1 stack. (can be caramelized)
• Sweet raisins– 100 gr. (steam and squeeze out water)

IMPORTANT: All ingredients are mixed gradually. First dry, then butter and eggs are added. It is very important to mix everything for a homogeneous state.

Add raisins and nuts to the dough, bake for 40-45 minutes at 165-175 degrees. Remove the Carrot from the oven and let it cool before cutting into 2 or 3 slices.

Classic cake cream based on Mascarpone cheese, which is mixed with powdered sugar. The cakes will be juicy due to the carrots and therefore the cream may be fatty and dense. You can decorate the cake with nuts and raisins.

Carrot cake with sour cream: recipe

IMPORTANT: Bake the cakes according to the classic recipe from flour, carrots, eggs, sugar and butter (read in detail above).

You can replace cream cheese with classic sour cream. It will be thinner than classic Mascarpone cheese, but no less tasty. Choose high-fat homemade sour cream for the cream.

How much is needed:

• Sour cream - 500 ml.
• Powdered sugar - 1-1.5 cups.

IMPORTANT: Beat everything until thick. Grease the cakes with cream. Decorate the dessert with whipped cream.

Carrot cake from Yulia Vysotskaya: recipe with photos

A very tasty recipe for a simple and affordable cake made from ordinary ingredients.

In the cake:

• Eggs - 5 pieces. (or 4 if they are large)
• Oil (regular vegetable oil, odorless) – 220 ml.
• Flour - 350-360 gr. (must be sifted)
• Carrot - 350-400 gr. grated pulp with juice
• Brown sugar - 300-400 gr. (your preference)
• Butter (more than 80%) – 1 pack (in cream)
• Zest of one small orange
• Cinnamon – a few pinches
• Baking powder - 1 sachet (no more than 2 tsp)
• Mascarpone – 300 gr. (or any butter cream)
• Homemade cheese, fresh and grated through a sieve - 200 gr.
• Powdered sugar - 1-1.5 cups. (sweetness of preference)

How to make a cake:

• Mix dry ingredients
• Add vegetable oil and beat everything evenly, add eggs gradually, 1 piece at a time.
• Then add the carrots with all the juice and spices and zest.
• Bake the cake for 45 minutes at 180-190 degrees. (Do not remove from the oven for another 10 minutes, then cool).

IMPORTANT: Grind the cream in a blender with cottage cheese and powder. Add soft butter. Decorate and frost the cake.

Delicious carrot cake in a slow cooker: recipe

A slow cooker will help you bake a cake quickly and the dessert will also turn out very tasty.

Korzh:

• Eggs - 3-4 (2 whites and 4 yolks)
• Carrot - 2 pcs. medium size (with juice)
• Baking powder - 1 sachet
• Flour - 1 stack (sieve well)
• Sugar - 100-150 gr. (focus on the sweetness you like)
• Vegetable oil - 200 ml.
• Cinnamon add as desired

Cream:

• For cream you can mix 500 ml. full fat sour cream
• Add 1 stack. powdered sugar
• Mix 100 gr. butter 82% fat

IMPORTANT: Decorate the dessert with raisins and nuts.

Diet carrot cake: recipe for PP

With the help of such a dessert you will not gain weight and will always be able to enjoy a delicious delicacy.

What to prepare:

• Homemade cottage cheese– 200-220 gr. (can be replaced with store bought).
• Carrot– 3-4 pcs. (not very large)
• coconut flakes– 1 large pack
• Nuts– 100-120 gr. (any)
• Natural honey– 3-4 tbsp. l.
• Orange or lemon zest– 1.5 tsp.
• Eggs– 3-4 pcs. (depends on how big they are)
• Bananas– 1-2 pcs. (sweet and ripe)
• Dates– 10-15 pcs.
• Grows. oil– 5-6 tbsp. l.
• "Hercules" flakes– 1 glass. (you can have muesli)
• A couple of pinches of cinnamon

Baking:

• Grind the banana with a blender, beat with the egg, butter and add sugar.
• Finely chop the date and add to the blender, continue grinding.
• Add cereal and cinnamon
• Then add finely grated carrots and coconut
• If desired, you can also add crushed nuts.
• Pour the dough into the greased pan and bake for 40-45 minutes (oven degree no more than 160).
• Pour honey over the baked and cooled cake and garnish with coconut flakes.

Ideas for decorating carrot cake: dessert decor at home

Ideas for decorating a cake can be completely different and it all depends on how much imagination you have. See the photos below for examples of work. Jelly roses

Video: “Perfect Carrot”

⠀

Today we are preparing a magnificent carrot cake according to a classic recipe with photos. This dessert has long gained popularity in America and many European countries. For us, the idea of ​​adding carrots to sweet pastries may seem unusual at first glance. However, all doubts disappear after trying the finished dessert, because it really is incredibly tasty!

The ingredients for the cake were chosen very well. By adding nuts and carrot shavings, the cakes are very satisfying, with a rich taste and dense texture. Vegetable oil makes the biscuit crumb moist enough even without additional impregnation. And ground cinnamon, in turn, enhances the effect thanks to its spicy aroma, which fits perfectly into the overall “composition”. You can choose any cream for carrot cakes. In this case, we will give preference to the combination of “airy” cream and cream cheese, following the example. This cream perfectly emphasizes the taste of the dessert and holds its shape tightly, which makes it easy to coat and decorate the baked goods.

Ingredients:

For the test:

• eggs - 3 pcs.;
• sugar - 180 g;
• carrots - 200 g, peeled;
• flour - 200 g;
• vegetable oil (refined) - 150 ml;
• any nuts (cashews, walnuts, etc.) - 100 g;
• baking powder - 6 g (1 heaped teaspoon);
• ground cinnamon - 1 teaspoon.

For cream:

• creamy curd cheese (“Almette” or the like) - 200 g;
• cream 33-35% - 150 g;
• powdered sugar - 80 g.

Carrot cake classic recipe with photos step by step

How to make classic carrot cake

1. Beat eggs and sugar thoroughly until thick and airy. Pour in vegetable oil (necessarily refined - odorless, with a neutral taste), lightly beat again.
   
2. Crush the nuts in a blender bowl and add to the egg-butter mixture.
   
3. Then finely grate and add the entire portion of carrots. Stir the mass thoroughly.
   
4. Separately combine and sift flour, cinnamon, baking powder. Add the dry ingredients to the fluffy egg mixture little by little, carefully kneading the dough from bottom to top each time.
   
5. Transfer the viscous flour mass into an oiled, heat-resistant pan with a diameter of 22 cm. Bake the fragrant sponge cake for about 40 minutes in an oven heated to 180 degrees. We determine readiness as standard - lower a skewer/toothpick into the center of the baked goods. There should be no traces of batter left on the stick.
   
6. Let the finished sponge cake cool completely, then remove it from the mold and cut lengthwise into two layers.
   

   Cream for carrot cake recipe with photo

7. Lightly beat cream cheese with sweet powder.
   
8. Whip cold cream in a separate container until thickened. When clear traces of the whisks remain on the surface of the mass, we stop.
   
9. Add cream to the whipped cheese in small portions, stirring the fluffy cream until smooth.
   
10. Thickly coat the carrot cake with the creamy curd mixture.
    
11. Place the second cake on top. Completely cover the cake with cream.
    
12. If desired, the sides of the dessert can be sprinkled with chopped nuts, and the top can be decorated with an additional portion of cream. Or use chocolate chips, berries, etc. for decoration.
    
13. Before serving, keep the carrot cake in the refrigerator for at least 3 hours. Next, cut the delicate dessert with a spicy aroma into portions and start drinking tea.
    

Classic carrot cake with buttercream is ready! Bon appetit!