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
- Wash and peel the carrots, grate them with fine holes (you can also use a blender, which will significantly save cooking time).
- Grind the nuts to a crumb state.
- 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.
- Sift flour and baking powder for the dough through a sieve, add to the egg-sugar mass, add vanilla extract.
- 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.
- Pour in the chopped carrots, mix everything again.
- Pour in the nut crumbs.
- 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.
- Sour cream is being prepared at the same time. To do this, beat the powdered sugar with sour cream using a mixer.
- Remove the ready-made cream in the refrigerator for a short while to make it thicker.
- Get the finished cake, cool, cut into thinner cake layers – 2-3 pcs.
- Coat the cakes with cream, on the sides and top.
- Leave for a few hours to soak.
Bon Appetit!
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