Carrot’s cake "Beauty"

Carrot’s cake

For the cream (the British version):

  • 500 grams of cheese "Philadelphia" or "Mascarpone"
  • 500g caster sugar
  • 1 package vanilla
  • Nuts (or crumb cake) to taste
  • 100 g butter (soft)
  • zest of 1 orange
  • For cream (Italian version)
  • 180 g of powdered sugar
  • zest of 1 orange
  • protein 2 eggs
  • For the cake
  • 300 g flour
  • 6 eggs
  • 300 g of cane sugar
  • 350 g of refined sunflower oil
  • 16 g Baking powder
  • 15 g Baking soda
  • cinnamon - 1 pinch
  • salt - 2 pinches
  • 500 g of finely grated carrot "Born to be juice"

Method:

With the mixer in a large bowl, combine brown sugar and vegetable oil (about 10 minutes) .Not stopping in a bowl, add the eggs and continue to mix until the mixture is smooth.

Sift flour through a sieve, after mixing it with cinnamon, baking soda, baking powder and add to the bowl with sugar, butter and eggs. With the help of the corolla or wooden blades Mix all ingredients until smooth. Purified carrots finely grate and add to the mixture, stirring with a wooden blades.

Lubricate the form of butter and gently transfer to a mass obtained it. Bake in preheated 180°C oven for about 1 hour.

To prepare the cream (British embodiment) mixed with a mixer (slow speed, or cream will not homogeneous) or wooden blades cream cheese, butter, sugar and vanilla. If you chose the Italian version, then prepare the glaze. To do this, whisk the egg whites with the salt to form a "strong" foam and, stirring constantly, gradually add the powdered sugar and orange zest.

When the cake was baked, remove it from the oven and place on a dish, turning the form. Allow to cool.

Spread cream on a cake with a long knife or a special trowel. To decorate, you can use cooked baby carrots.

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