Carrot cake

So, for the preparation of carrot cake, we will need the following products: fresh carrots (250 grams — this is already in the form peeled and crushed on the middle grater), wheat flour (I have the highest, but the first grade is also suitable), sugar and sugar, butter and refined vegetation (I use sunflower) oil, butter (in my case Mascarpone, but you can buy Philadelphia, Almett and the like), two medium -sized chicken (45-50 grams each), peeled walnuts, orange zest (from about 1 large orange, but it can be more aromatic), lemon juice, baking dough baking soda and a pinch of salt. Of the spices, I like the cinnamon, cardamom, ginger and nutmeg most of all — dried and ground.

Immediately turn on the oven at 180 degrees, since it will not be necessary for the preparation of dough for carrot cake. In a bowl, connect wheat flour, food soda, baking powder, salt (better small) and spices. Mix everything and be sure to sift through a sieve. The dry mixture for the test is ready — while we put it aside.

Now let's take a liquid component of the dough. Pour vegetable oil without smell into a bowl and pour sugar.

Beat everything with a whisk or with a mixer for a couple of minutes. Sugar will not completely dissolve — this is normal. Then we drive two chicken eggs one at a time and beat everything again.

The result is such a kind of emulsion, which, in fact, can be called sweet mayonnaise. Add orange zest — just listen to it directly from the orange (wash it thoroughly and dry the fruit) with a fine grater.

Beat everything again. See how the mixture stained in a pleasant yellow-orange color due to the zest? It turns out very fragrant!

At the next stage, you need to combine two mixtures — simply add a dry part to the liquid base.

Mix everything with a spoon or spatula to smoothness and homogeneity. By consistency, the dough resembles low -fat sour cream.

It's time to add carrots and nuts. The carrots, as I wrote above, need to be chopped on the middle grater, and the peeled walnuts are pre -frying (so tastier) and chop with a knife.

We intervene carrots and nuts in the dough so that they are evenly distributed over the whole mass. The dough for carrot cake is ready — we will bake it.

It is best to use a baking dish with a diameter of not more than 16 centimeters (I have just that) — then the test is enough for 2 cakes. If there is no such small shape, bake in a larger one, but then all the dough is at once. We cover the bottom and sides of the shape with parchment, lay out half the dough. I specially weighed all the dough (920 grams) and divided 460 grams each into two parts. While the first cake is being prepared, the rest of the dough can just stand on the table.

Bake cakes for carrot cake at an average level in a preheated oven at 180 degrees. Depending on the diameter of the form, baking time may vary. For example, I baked mine for 40 minutes each. We check the readiness of cakes with a wooden skewer or toothpick — it comes out of the dough dough, so everything is ready.

We take out the first cake from the mold directly in the parchment and leave it on the grate completely cool. Immediately we transfer the second part of the dough into the form (do not forget to cover the shape of paper) and put it to prepare in the oven the same amount of time. Carrot cake with a diameter of 16 centimeters is about 2.5-3 centimeters high. Let it cool down, then cut it along into two parts.

In the meantime, you can prepare a cream for carrot cake. To do this, it is extremely important that the butter is soft (in a few hours we get it from the refrigerator), and the cream cheese is at room temperature.

Beat soft butter with powdered sugar and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar) to lush and light mass using a mixer. Then add cream cheese in small portions and interfere with a mixer.

Beat all together for a few minutes to get a delicate, smooth, homogeneous and shiny cream. At the end, add a couple of tablespoons of lemon juice and simply interfere with a spoon or spatula in the cream.

Cream cream for carrot cake is ready. Let it stand on the table while the cakes cool down.

When the carrot cakes are completely (if you apply the cream to the warm cake, it starts to melt) will cool, we will collect the cake. In total, 2 cakes of diameters 16 cm each. We cut each in half. We take a flat plate (dish) and cover it with 2 sheets of baking paper (slightly overlapping — then I will show you why it is needed). We put one cake in the center.

Visually, we divide the cream into parts so that it is enough for all cakes.

With a spatula, evenly smear the cream along the cake.

Alternating cakes cream, collect a carrot cake.

We coat the remaining sides cream and the top of the cake. I deliberately left her sides half -naked — I wanted a rustic cake, rustic and simple style. And upstairs I got a lot of cream — some in the family loves that way.

And here I will show you why it was necessary to cover the plate not 1, but 2 sheets of parchment. The fact is that one sheet is difficult to carefully remove from under the cake without damaging it, and two easily. Just dilute them to the sides and completely remove them. The plate will remain completely clean. By the way, I wanted to make the top of the cake not even, but so embossed. This is done simply with a tablespoon.

Actually, the carrot cake is ready. It weighs about 1.5 kilograms, while it turns out very tasty, fragrant, juicy and very satisfying. It is not sacred, because our cream is creamy. But, I think, once a year you can afford this. You need to store the carrot cake in the refrigerator, and before serving, let the dessert warm up at room temperature for an hour so that the cream again becomes soft and delicate.

We decorate the cake as you like best. My first option was like this — carrot roses (detailed MK here) and lemon balm leaves. My main critic regarding desserts (now probably reading and smiles) said that the jewelry is outdated (as from 1995) and needs to be completed.

I did not argue for a long time and added a little berries to the decor — red and black currants, raspberries were used. Where does the berries come from in mid -September? From the freezer is the same — make reserves in the season, hostess. The most important thing is that the birthday girl likes the cake, right? And I don't just like him — I am delighted!

And here is a section of the carrot cake. A delicate cream cream, moderately sweet and with a pleasant sourness, juicy and aromatic cakes, in which nuts cribe so cool … That's it, I went to cook coffee and blow a candle!