This delicate carrot cake recipe will amaze all the guests. Bright and delicious carrot cakes combined with sour cream are a wonderful duet. Carrots in this cake are not felt at all, but they give a special color to the cakes. And the biscuit itself turns out to be quite moist and does not even require mandatory impregnation.
Everyone can cook such a carrot cake. It is not difficult to prepare it at all and it always turns out. It is difficult to spoil something in it. And the ingredients for this cake are all available, they are not difficult to find in the nearest store.
Such a tender carrot is perfect for any festive table and for every day. And in this carrot cake recipe I will show you how to make a very beautiful and original decoration for a carrot cake.
- eggs – 3 pcs.
- sugar-1 cup
- carrots-200 g
- flour-1.5 сups
- baking powder-1.5 tsp.
- sour cream 20% – 800 ml
- sugar-1/2 tbsp.
- thickener for sour cream or cream-2 packs (24 g)
- long carrots – 2 pcs.
- sugar-1 tbsp
- mint leaves
Carrot cake recipe directions
We bake a carrot sponge cake
For the cake, we will need 200 g of carrots. All the carrots are three on a fine grater.
In a bowl, break 3 eggs. begin to beat them gradually adding 1 cup of sugar. Beat eggs with sugar for about 5 minutes until a dense air foam.
Add grated carrots to the beaten eggs. mix everything a little.
Then add a part of the flour and 1.5 tsp of baking powder here. mix everything carefully with a spatula, or a mixer at the lowest speed, so that the dough remains airy. Add the rest of the flour and re-sew it again. In total, you will need 1.5 cups of flour.
transfer the finished dough to a form covered with parchment paper. The diameter of my form is 20 cm.
put the form with the dough in a preheated one to 180 degrees. the oven. Bake for about 40 minutes.
The baked biscuit has already cooled down, take it out of the mold.
cut the sponge cake into 3 approximately identical cakes. If the biscuit is still very soft, in a good way, allow it stand for a few more hours, then it will be easier to cut it.
Cut off the sugar crust from the top of the cake.
Preparing the cream:
Pour 800 ml of sour cream with a fat content of 20% into a bowl. Add 0.5 cups of sugar to the sour cream. beat everything for a short time with a mixer until the sugar dissolves.
To make the sour cream thicker and keep its shape, add a thickener for sour cream or cream according to the instructions. I added 2 packs with a total weight of 24 g.
Beat the cream with a mixer at high speed until it thickens.
If there is no thickener for sour cream, then before preparing the cream, hung the sour cream in gauze for 2-3 hours, so that the excess liquid runs off.
Finishing the carrot cake:
put the first cake in the ring and put an acetate film around it. We compress the ring to the size of a cake.
spread about a third of the cream on the cake.
Cover with a second cake. Again, put about a third of the cream. The rest of the cream is left for coating the cake on top.
put the third cake.
cover the cake with plastic wrap and put it in the refrigerator for at least 2 hours so that the cake is soaked and stabilized.
Preparing the carrot cake decoration:
While the cake is being infused, prepare decorations from carrots.
take 2 already peeled carrots and cut off smooth strips from them with a vegetable peeler. You need to cut it as thinly as the vegetable peeler allows, it is most likely that you will not be able to cut the carrots with a knife.
Carrots for roses should be taken long enough and about the same thickness along the entire length.
Pour about 0.5 liters of water into a saucepan and pour 1 tablespoon of sugar. We put it on the fire and wait until the water boils.
Put carrot strips in boiling water. cook them for about 1 minute and take them out.
From the cooled carrot strips, twist the flowers.
First, twist the carrot plate into a small tube. Then bend the carrots outwards, making a rose petal. So make all the petals by screwing them to each other until the whole plate of carrots is finished.
turn the flower over and fix everything from the bottom with a toothpick. bite off the tails of the toothpick with wire cutters so that they do not interfere
And in the same way, wind the second strip of carrots on the first one. At the bottom, fix it again with a toothpick.
made 3 roses from two strips of carrots and 2 more small roses from one strip of carrots.
Put the finished roses back in boiling water and boil them for about 2 minutes untill they are cooked enough to keep the desired shape and not untwist. Remove all the toothpicks from the cooled carrot roses.
Making out a cake:
The cake froze. remove the ring, the acetate film. rearrange the cake on the stand.
Top the cake with the remaining cream. put less cream on the sides, and we put more on the top of the cake and level it with a spatula or a long knife.
Decorate the cake with carrot roses. put fresh mint leaves and cranberry berries, I had frozen cranberries.
The carrot cake is ready and can be served on the table.
Now you know the original Carrot cake recipe
Carrot cake with sour cream turned out to be very tasty, tender and moderately sweet. The cake is easy to prepare and it is perfect for any festive table or for every day.
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