Carrot Cake with Ricotta
by Editorial Staff
Carrot cake can be safely attributed to the classics of the genre, it is familiar and loved by everyone since childhood. But I will try to surprise you and tell you the recipe for a very unusual biscuit with a light ricotta cream.
Cook: 2 hour
Servings: 8-10
Ingredients
- Wheat flour – 300 grams (for biscuit)
- Chicken eggs – 4 Pieces (for biscuit)
- Sugar – 300 Grams (for biscuit)
- Vegetable oil – 170 grams (for biscuit)
- Apple puree – 100 grams (for biscuit)
- Carrots – 300 Grams (peeled weight, for biscuit)
- Dry yeast – 6 grams (fast acting, for biscuit)
- Ground cinnamon – a pinch (for biscuit)
- Salt – Pinch (for biscuit)
- Raisins – 60 Grams (for biscuit)
- Nuts – 60 Grams (peeled, for biscuit)
- Ricotta – 350-400 Grams (for cream)
- Butter – 50-70 Grams (for cream)
- Powdered sugar – 100-130 Grams (to taste, for cream)
- Chocolate shavings – 20 grams (for decoration)
Directions
- Prepare all the ingredients you need. Peel, wash and dry the carrots. Soak the raisins in boiling water for 10 minutes, then strain and dry too.
- Beat eggs with sugar until fluffy.
- Then gradually pour in the butter and continue beating until smooth.
- Add applesauce and whisk again.
- Put the peeled nuts in a bag and remember a little with a rolling pin. Add yeast, cinnamon, nuts, raisins and salt to the dough. Stir with a spatula.
- Then add flour in portions and mix with a spatula. Achieve a uniform dough.
- Lastly, put the carrots grated on a coarse grater into the dough and stir.
- Divide the dough into 2 equal portions. Do not bake everything in one go, it may not bake.
- Take 2 identical shapes with a diameter of 20-21 cm with a fairly high side. If there are no two, then you have to bake in two passes. I have a multicooker bowl of 21 cm. I baked in it 2 times in turn in the oven. At a temperature of 180 degrees 45-55 minutes. Until a dry skewer.
- Cool the finished cakes completely.
- While the cakes are cooling, prepare the cream. Beat butter at room temperature with a mixer.
- Then add all the ricotta and beat until smooth.
- Next, add the icing sugar in portions, stir in with a spoon, and then beat so that it does not scatter. Do this until the cream is sweet enough for your taste.
- Divide both cakes with a sharp knife into 2 parts to get 4. Grease each cake with cream and lay on top of each other.
- Then brush over the top and sides of the cake, level with a spatula. Decorate with chocolate chips and refrigerate for at least 2-3 hours.
Bon Appetit!
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