International kitchen

Carrot cream cake

Name: Carrot cream cake
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: International
Ingredients: tasteful; 1.5 cups of carrots grated.; 1.5-2 cups of flour; 3 pcs of eggs; 0.5 cup vegetable oil; up to 1 cup sugar; 1.5 tsp baking powder; 2 tsp cinnamon; tasteful for cream; 150ml cream 33%; about 100g of mascarpone; 1 tbsp powdered sugar; 1 tsp vanilla sugar

How to make a "carrot cream cake": For the dough, grated carrots, flour and eggs. Step-by-step recipe with a photo, 13 stages, total time - 1 hour.

PrepNot statedCook60 minServes2LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 13 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Grind the carrots. Beat the eggs with sugar and then with vegetable oil.
02
Combine the carrots with egg mixture and stir.
03
Add the flour, baking powder and cinnamon and stir into a homogeneous dough.
04
Bake in lubricated or silicone form 20 cm in diameter in a heated oven at 180 degrees for about 45 minutes.
05
Then cut into two or three crusts and, while they cool, prepare the cake cream. For the cream, whip cream with powdered sugar, add vanilla sugar and mascarpone and beat again at medium revs of the mixer.
06
Smearing juicy carrot cakes with cream, collect the whole cake.
07
Decorate carrot cake to your taste, such as sprinkling and marmalade.
08
It is one of my favorite cakes, so I make it several times a year.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .

Before you start

Preparation checklist

Recipe notes & preparation tips

Method

Ready to serve

Source & licence

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