Carrot cake

  • Nutrition Facts
  • Calories: 349
  • Protein: 4.71
  • Fats: 20.86
  • Carbohydrates: 33.10

    Today we will overview the kind of food which is, in fact, the essential part of all the holiday menu - a dessert. In order to cook a delicious homemade cake you‘ll need to have a list of certain ingredients and, of course, skill. But it does not mean that young chefs can’t make a multi-layered dessert on their own just because they’re unexperienced. Today you have a great chance, dear baker, to learn how to  prepare the delicious carrot cake which is so such popular in Europe.

    Some history

    Carrot cake was first cooked in the Middle Ages. While sugar was rather expensive, carrot was a very affordable vegetable. Furthermore, the sweet carrot pulp was used for small cakes, which were then supplemented with cream of dairy products. Was it Italy, England or Switzerland were the dish has originated? Nobody of modern historians knows for sure on the origin of the carrot cake, but they can’t deny the fact that this incredibly beautiful and unique dessert is one of the most beloved in Europe.

    Carrot cake or cream pies, as they are sometimes called, have no definite shape. They may be round, square or any other, since it does not really matter. You may complement this wonderful cake with anything you like, within reason, of course. Nuts, raisins, coconuts and pineapples - inside the dough or just for decoration and cheese, sour cream, cottage cheese for the cream. So, don’t waste time and start cooking right now!

    Ingredients for carrot cake:

    • 115 grams of butter
    • 85 grams of sugar powder
    • 1 tsp. of vanilla sugar
    • 185 grams of cottage cheese

    Ingredients for flatbread (korzh):

    • 3-4 eggs
    • 1 cup of sugar
    • 1/2 tsp. of baking powder
    • 1 cup of flour (not full)
    • 65 grams of almond
    • 2 large carrots
    • 2 pinches of cinnamon

    Additional ingredients:

    • butter (to grease baking dish)
    • almond and coconut (for decoration)
    • carrot, sugar and water

    Preparation instructions

    1. The first step is cooking oil-curd cream for the carrot cake. Put soft butter in the bowl suitable for the preparation of a cream. Add some powdered sugar.

      Combine the butter with powdered sugar.

    2. Add a bit of vanilla now.

      Add vanilla or vanilla sugar.

    3. Next, lightly grind powder with butter and add the cottage cheese.

      Grind oil and powdered, then add cottage cheese.

    4. Whisk all the ingredients thoroughly in transforming them into the lush creamy mass which should be sent to the fridge.

      All the components of the cream should be whisked and put in the fridge.

    5. Then we proceed to the preparation of the flatbread (korzh) itself and carrot for the decoration. Gently peel carrots and cut it into long strips (about 10 pieces), which then will have to be boiled in sugar syrup.

      Carrots should be cut into long strips, about 10 pieces.

    6. Pass the rest of the carrots through a fine grater to get small straw.

      Grate peeled carrots.

    7. Crush almonds in the mortar, but not make powder out of it, which should be slightly heated in the microwave and then cooled.

      With a pestle, crush heated almond nuts in the microwave.

    8. Combine crushed nuts and grated carrot. Add a bit of cinnamon then.

      Add some nut crumb to the grated carrots.

    9. Grind carrots with nuts and cinnamon by hand.

      Now, manually mix carrot and nut with cinnamon.

    10. In another bowl, break the eggs. They should be warm, so heat them in warm water, but not for a long time.

      In a separate bowl, break the warm eggs.

    11. We Combine them now with sugar. Whisk them into a foam.

      Add the sugar and whisk the eggs with the sugar to get the foam.

    12. It’s time to add some baking powder to the foam.

      Add some baking powder to the foam.

    13. Add some flour as we do with traditional biscuit dough.

      Now put a little flour in the dough.

    14. Now we need to have the dough kneaded for a cake. Carrot mass lay in the biscuit dough.

      Add the dough for sponge cake in carrot harvesting.

    15. Whisk the mixture.

      Carefully, not to deprive the dough its fluffiness, mix cake components.

    16. Baking dish, preferably round and not very wide, should be buttered. Then place the dough in it and bake in oven at 380F for 35 minutes until it gets golden brown.

      Butter the baking dish and spread the dough on it. Bake the cake at a 380F for about 35 minutes.

    17. Do not remove the dough right after the oven, give it a little cool at first, then it will easily slip itself when you turn the dish.

      Cake is not necessarily to  be removed from the dish, but cooled a bit , and then removed.

    18. Divide the main flatbread into two round pieces. Grease the first piece with cottage cheese and butter cream (3 mm to 5 mm thick).

      Divide the flatbread into two parts andover it with curd cream.

    19. Keep it in a cool for ten minutes.

      Put the cake in a cool place.

    20. And then cover it with the second pice and spread all the cream on it. It’s very convenient to do with a cooking shovel, as we do. Make the surface of the carrot cake flat and smooth. Do the same with the edges.

      Cover one flatbread with another, then grease the surface and cake sides with the cream.

    21. Sprinkle coconut flakes on cream, and place the cake in the fridge.

      Sprinkle with coconut flakes and put the cake in the fridge.

    22. Cover carrot strips with sugar syrup. Some of them should be put on a paper towel to release moisture, and leave the rest in the pot, boil and mash it with a spoon and now we have a quick carrot jam.

      In the meantime, for decoration, boil the carrot. Spread several pieces on a paper towel, boil the rest of them until soft and make a jam.

    23. Next step in decoration is spreading nuts and carrot strips on the coconut flakes.

      Decorate your carrot cake.

    24. Decorate the surface of the cake if you like, but, of course, that’s not necessary,  because best carrot cake the recipe of which we prepared for you today, is almost ready now. Put the dessert on the bottom shelf of the fridge. It’s also important for the cake to saturate the dessert.

      Turn on your imagination and decorate the cake, then put it in the fridge.

    25. You will definitely enjoy this bright orange cake. Bon Appetite!

      Cut the cake into pieces and serve with tea.

    Options and variations

    Juicy, soaked with cottage cheese and butter cream and sprinkled with coconut flakes, this carrot cake is itself a decoration of the table , even if it is just pure white, without nuts, flowers and curls.
    You may use melted butter for the base flatbread, as you would do with classic  biscuit. Carrot cake with sour cream instead of cottage cheese is also a great option. To make it, just replace the cottage cheese with sour cream, whip longer and leave it in the fridge for a long time.

    Healthy features

    High-calorie foods in reasonable quantities is, of course, healthy to all those who do not suffer from excess weight and does not have a history of chronic disease. If we compare our carrot dessert with other sweet cakes,  we’ll see that it’s much more healthier thanks to the main component - carrots. Boiled carrot is a great antioxidant, recognized all over the world, capable of the penetration into the human body to prevent many terrible diseases. Cottage cheese is the main source of calcium and it is also present in this amazing dessert.

    It seems that your cooking journals have now the carrot cake recipe which is presented in this review. This European dessert really deserves a lot of attention, but to see this, you need to cook it, focusing on the step by step photos in our review. And do not forget to rate this recipe and comment. We’re looking forward to your letters since it will be a great pleasure to see your suggestions.

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