Carrot Cake Simple Recipe
by Editorial Staff
The cake recipe is really very simple. I have in my books recipes for carrot cake with a lot of ingredients. And oil is added everywhere. I did it with butter. It seemed to me that the dough turns out to be heavy. So I make the cake my own way. And I like this option more.
Ingredients
- flour – 13 tablespoon. l .;
- sugar – 1.5 tablespoon.;
- eggs – 4 pcs.;
- carrots – 250 g;
- baking powder – 1 sachet;
- vanillin – 1 sachet.
For the cream:
- thick sour cream – 400 g;
- condensed milk – 0.3 cans;
- icing sugar – 2 tablespoon. l.
Directions
- Peel and wash the carrots. Rub on a medium grater.
- Pour sugar into a bowl, beat in eggs.
- Beat the mass with a mixer.
- Add carrots to the beaten eggs.
- Stir.
- Sprinkle in flour, adding baking powder and vanillin.
- Mix the dough well. It should look like a pancake. Do not make it liquid, because when baking the cakes, the carrots still give juice.
- Line a baking sheet with parchment. Spoon a portion of the dough – about 1/4 of the total – and spread in a circle.
- Bake at 180 ° for 20-22 minutes.
- Turn over on a towel, remove the parchment. Place a lid or plate on the cake and cut out a stencil.
- Bake 4 cakes in this way.
- You will still need the trimmings.
- Since they are soft, they need to be dried. Put them on a baking sheet, put them in the oven for ten minutes.
- When they are cool, grind in a blender until they are coarse.
- While the cakes are cooling, prepare the cream.
- To do this, mix sour cream, condensed milk and powdered sugar in a deep container. Beat with a mixer.
- Layer each crust over with cream, stacking one on top of the other.
- Brush the sides and top of the cake with cream.
- Sprinkle with crumbs.
- Leave in a cool room, but not in the refrigerator, for 4-5 hours. Then you can put the cake in the refrigerator.
Enjoy your tea!
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