Carrot Cake with Ricotta

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

1. 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.
2. Beat eggs with sugar until fluffy.

   

3. Then gradually pour in the butter and continue beating until smooth.
4. Add applesauce and whisk again.
5. 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.
6. Then add flour in portions and mix with a spatula. Achieve a uniform dough.
7. Lastly, put the carrots grated on a coarse grater into the dough and stir.
8. Divide the dough into 2 equal portions. Do not bake everything in one go, it may not bake.
9. 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.
10. Cool the finished cakes completely.
11. While the cakes are cooling, prepare the cream. Beat butter at room temperature with a mixer.
12. Then add all the ricotta and beat until smooth.
13. 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.
14. 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.

    

15. 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!