Classic Carrot Cake
by Editorial Staff
In this recipe, I will share my secrets on how to make a classic carrot cake. The cake turns out to be porous and moderately sweet. Be sure to try it in your kitchen! Delight!
Cook: 4 hour
Servings: 8
Ingredients
- Carrots – 450-500 Grams
- Brown sugar – 200 grams (can be replaced with regular)
- Flour – 320 Grams
- Vegetable oil – 150 grams
- Eggs – 3 Pieces
- Cashews – 150 Grams (Can be substituted with pecans or walnuts)
- Cinnamon – 1 Tbsp. the spoon
- Soda – 1 Teaspoon
- Baking powder – 1 teaspoon
- Sour cream – 500 grams
- Sugar – 100 Grams
- Honey – 3 Art. spoons
Directions
- Preheat the oven to 180 degrees and make the pie dough. To do this, we will clean, wash the carrots and rub on a fine grater.
- Chop the nuts in medium pieces.
- In a bowl, combine flour, cinnamon, baking soda and baking powder. It is necessary to mix everything very thoroughly, until smooth.
- In a separate bowl, beat eggs with brown sugar for 3-4 minutes.
- Pour butter into the egg-sugar mass and beat a little again.
- Then gradually introduce the pre-mixed dry ingredients.
- Add the nuts to the dough and mix well.
- Then you need to introduce carrots into the dough. If it’s very juicy, squeeze the excess juice into a bowl. Stir the dough thoroughly, it should be very thick. If moisture is still not enough, then you can add a couple of tablespoons of squeezed carrot juice.
- Grease a baking dish with butter, sprinkle with flour and shake well. Excess flour can be shaken out. Put the dough into a mold and put it in the oven for 40-50 minutes, check the readiness of the dough with a toothpick. I bake a crust from the prepared amount of dough, then cut it into 2-3 pieces. It is permissible to bake the cakes separately, then the baking time of each is reduced to 20-30 minutes.
- In a separate bowl, whisk up the sour cream, sugar and honey for the cream and refrigerate.
- Our cake is ready, take it out of the mold and leave it to cool on the wire rack. After the cake has cooled down, cut it into 2-3 pieces and coat each with cream. The dough turns out to be very porous, therefore it is quickly soaked (2-3 hours is enough).
Bon appetit!
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