An incredibly tasty and healthy carrot cake will delight your family if you serve it with tea or coffee. Decorate the dessert to your liking and refrigerate to soak.
Summary
| Cook Time | 6 hour |
| Total Time | 6 hour |
| Course | Dessert |
| Servings (Default: 3) |
Ingredients
Ingredients- Carrots – 1 Piece (large – for two biscuits)
- Chicken eggs – 8 Pieces (4 pieces per 1 biscuit)
- Wheat flour – 300 grams (150 grams for each biscuit)
- Sugar – 3 Glasses (2 – for biscuits, 1 – for cream)
- Salt – 2 Pinches
- Vegetable oil – 100 Milliliters
- Baking powder for dough – 1 teaspoon (0.5 teaspoon in each biscuit)
- Vanilla Flavor – 1 Teaspoon
- Thickener for cream – 2 pieces (2 sachets in cream)
- Impregnation for biscuit – 150 Milliliters (any)
- Sour cream – 400 Milliliters (any fat content)
Print Recipe
Pin Recipe Instructions
- Prepare the indicated ingredients.
- First, shape the biscuit dough for one biscuit. Drive 4 chicken eggs into the bowl of a food processor, add 1 cup granulated sugar and a pinch of salt.
- Beat everything until fluffy for about 4-5 minutes, but no more, so as not to kill the proteins.
- Pour 150 grams of sifted wheat flour into the egg mass along with baking powder. Stir gently with a whisk or silicone spatula, but do not whisk.
- Peel the carrots, rinse and grate half of the vegetable into a container, pour in half of the vegetable oil and mix gently. At the same stage, turn on the oven 180 degrees.
- Grease the mold with oil and pour the biscuit mass into it. Place the dish in the oven and bake for about 35-40 minutes until skewered dry.
- Cool the finished carrot sponge cake, trim by cutting off the lid. Bake another sponge cake in the same way and cool it down. Be sure to soak the biscuits with any syrup, jam diluted in water, etc., so that they do not taste dry.
- In the bowl of the food processor, whisk the cooled sour cream of any fat content with a thickener, 1 glass of sugar and vanilla flavor. The cream should be thick.
- Cut the biscuits in half horizontally into two cakes. Put some of the sour cream on one cake, distribute evenly.
- Then the second cake, sour cream, the third cake. Coat the entire collected cake with sour cream and place in the refrigerator for 2-3 hours to soak, or better overnight. If you did not add impregnation to the cakes, the biscuit will “draw” the water from the cream and it will crack on top – remember this!
- Then decorate the cake to your liking and invite your family to a tea party.
- Cut the dessert into portions. The cut of the cake is simply gorgeous!
Bon appetit!
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