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.

Summary

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.

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Instructions

1. Peel and wash the carrots. Rub on a medium grater.
2. Pour sugar into a bowl, beat in eggs.
3. Beat the mass with a mixer.
4. Add carrots to the beaten eggs.
5. Stir.
6. Sprinkle in flour, adding baking powder and vanillin.
7. 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.
8. Line a baking sheet with parchment. Spoon a portion of the dough – about 1/4 of the total – and spread in a circle.
9. Bake at 180 ° for 20-22 minutes.
10. Turn over on a towel, remove the parchment. Place a lid or plate on the cake and cut out a stencil.
11. Bake 4 cakes in this way.
12. You will still need the trimmings.
13. Since they are soft, they need to be dried. Put them on a baking sheet, put them in the oven for ten minutes.
14. When they are cool, grind in a blender until they are coarse.
15. While the cakes are cooling, prepare the cream.
16. To do this, mix sour cream, condensed milk and powdered sugar in a deep container. Beat with a mixer.
17. Layer each crust over with cream, stacking one on top of the other.
18. Brush the sides and top of the cake with cream.
19. Sprinkle with crumbs.
20. 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!