Insanely Delicious Carrot Cake

by Editorial Staff

You were looking for a Carrot cake classic recipe from Julia Vysotskaya? Here is a detailed step-by-step recipe with instructions.

Ingredients

  • carrots – 500 gr.,
  • wheat flour of the highest grade – 250-300 gr.,
  • chicken egg – 3 pcs.,
  • Sugar – 200 gr.,
  • vanillin or vanilla sugar – sachet
  • hazelnuts – about 100 gr.,
  • sour cream – large package (300 gr.),
  • icing sugar – 2 tablespoons,
  • baking powder – 1 teaspoon

Directions

  1. Wash and peel the carrots, grate them with fine holes (you can also use a blender, which will significantly save cooking time).
  2. Grind the nuts to a crumb state.
  3. Beat the granulated sugar and chicken eggs with a mixer, blender, whisk or fork until a thick foam form; for more airiness, experienced housewives recommend adding a little salt.
  4. Sift flour and baking powder for the dough through a sieve, add to the egg-sugar mass, add vanilla extract.
  5. Mix the ingredients thoroughly until you get a homogeneous mass, pay attention to break all the lumps. This will make the baking tender and will literally melt in your mouth.
  6. Pour in the chopped carrots, mix everything again.
  7. Pour in the nut crumbs.
  8. Preheat the oven to 180-200 degrees, grease the baking dish with butter, pour in the dough and bake for 35-40 minutes. To make sure that the cake is ready, you need to pierce it with a toothpick or a match. If nothing stuck to them, you can remove the base from the oven.
  9. Sour cream is being prepared at the same time. To do this, beat the powdered sugar with sour cream using a mixer.
  10. Remove the ready-made cream in the refrigerator for a short while to make it thicker.
  11. Get the finished cake, cool, cut into thinner cake layers – 2-3 pcs.
  12. Coat the cakes with cream, on the sides and top.
  13. Leave for a few hours to soak.

Bon Appetit!

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