Carrot Cake

by Editorial Staff

You always want to please your family and friends with some delicious dessert made by yourself. And tasty can be combined with healthy. The recipe for this carrot sponge cake with sour cream and chocolate icing is taken from the popular women’s magazine Cosmopolitan with slight modifications.

Cooking: 40 minutes

Summary

Cook Time	40 mins
Course	Dessert
Cuisine	Russian

Ingredients

For the biscuit:
Eggs – 4 pcs.
Flour – 1.5 cups
Sugar – 1.5 cups
Carrots (finely grated) – 1.5 cups
Soda – 1/3 teaspoon
Lemon (juice) – 1 slice
*
For the cream:
Sour cream (20-30%) – 500 g
Sugar – 1 glass
*
For glaze:
Milk – 2 tablespoon
Sugar – 4 tablespoon
Butter – 50 g
Cocoa powder – 2 tablespoon

Instructions

Beat eggs with sugar until firm foam. Add flour. Squeeze some lemon juice into a spoonful of baking soda to trigger a reaction. Add slaked soda to the dough. Squeeze carrots out of excess juice and add them here. Mix the dough gently. Heat the oven to 220 degrees, grease the mold with butter, put the dough in it, and bake a biscuit. Cut the finished and cooled biscuit into 2-3 cakes.
Beat the sour cream with sugar. Collect the cake, evenly distributing the cream on all but the top cakes.
In a small saucepan, combine milk and sugar. Add oil. Stir the frosting until the butter is completely melted. Add cocoa powder. Stir the glaze, bring to a boil and remove from heat. Let the glaze cool, then pour over the cake.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.