Velvet Carrot Cake
by Editorial Staff
Good day everyone! Today we have an unusually delicious carrot cake for homemade family tea. The cake is very easy to prepare, carrots add juiciness to the cake, and spices make the cake unforgettable.
Ingredients
- 160 g flour
- 150 g sugar
- 125 ml of vegetable oil
- 2 eggs
- 60 g walnuts
- 70 g raisins
- 235 g raw peeled carrots
- 1 teaspoon baking powder
- 1/3 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.5 teaspoon dry ginger
- a pinch of nutmeg
- 0.5 sachet vanilla
- 0.5 teaspoon salt
For the cream:
- 400 g sour cream 20% fat
- 100 g icing sugar
- 0.5 sachet vanilla
Directions
- Sift 160 g of premium flour into a bowl, add 1 teaspoon of baking powder, 1/3 teaspoon of soda, 0.5 teaspoon of cinnamon, 0.5 teaspoon of ground dry ginger, a pinch of nutmeg, 0.5 sachets of vanilla, stir all dry ingredients.
- Pour 60 g of dry walnuts, 70 g of washed raisins into the bowl of the blender, grind.
- Then we send 235 g of carrots into the blender bowl, pour in 125 ml of vegetable oil and whisk in mashed potatoes, you can also whip and immerse yourself in a blender or grate on a fine grater.
- Drive 2 eggs into a bowl, add 0.5 teaspoon of salt, stir, then slowly add 150 g of sugar and continue beating until fluffy.
- Add the carrot puree to the egg mixture, stir.
- Pour in chopped nuts with raisins, stir.
- Pour in the flour mixture, start the dough.
- Pour the finished dough onto a baking sheet covered with parchment, or you can divide the dough in half and bake in a split form. We put to bake in the oven preheated to 180 degrees for 15-20 minutes.
- We check the readiness of the cake with a wooden stick, it should come out dry or press on the cake with a finger, if it is springy when pressed, it returns to its previous position, then it is ready.
- Put the cake on the wire rack, remove the parchment and let it cool completely.
- Then we cut out the round cakes with a plate, I cut out with a detachable form, setting the dia of the circle to 18 cm, I got two whole cakes, and the third one from two halves. Or you can just trim the edges of the cake, cut into three rectangles and assemble a rectangular cake.
- We make crumbs from the scraps.
- Let’s prepare the cream. I put 400 g of sour cream with a fat content of 20% into cheesecloth, tied it up, hung it in the refrigerator and left the whey to drain for 3 hours, or more. We shift the weighed sour cream into a bowl, add 100 g of powdered sugar, vanilla and beat until fluffy.
- We collect the cake, generously smearing each cake with sour cream. We also grease the edges and top of the cake with cream and sprinkle with crumbs. We put the cake in the refrigerator for 2-3 hours.
- The cake turns out to be as tasty as from an expensive coffee shop, or even tastier. Wet, fragrant cakes with sour cream are just a miracle. Cook it, try it! I’m sure you will like this velvet carrot cake too!
Enjoy your tea!
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