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Carrot cake

0
1654
Kitchen Russian
Calorie content 205.1 kcal
Portions 4 port.
Cooking time 65 minutes
Proteins * 5.7 g
Fats * 16 gr.
Carbohydrates* 24.6 gr.
* per 100 gr. product
Carrot cake
Content

Bright and delicate carrot cake is perfect for both a family tea party and a festive table. The carrot cake turns out to be juicy and crumbly, while walnuts, cinnamon and nutmeg give a wonderful taste and a unique spicy aroma.

Ingredients

Cooking process

step 1 out of 11
Choose sweet and juicy carrots so that they do not taste bitter in the cupcake. We clean it, rinse it and rub it on a fine grater and then measure out 190 grams.
step 2 out of 11
Dry the walnuts a little in a dry frying pan over low heat until the aroma appears and let cool. After that, chop the nuts with a knife or in a blender. Do not grind too finely so that the resulting texture is felt.
step 3 out of 11
We mix all the dry ingredients: sift the flour, add baking soda, baking powder, cinnamon, nutmeg, salt and chopped walnuts. Mix thoroughly.
step 4 out of 11
Mix eggs and sugar with a mixer or whisk until smooth and fluffy. If desired, you can use 50/50 white and brown sugar, brown sugar will give the dough a beautiful golden hue.
step 5 out of 11
Rub the lemon zest, carefully remove only the yellow part. In order to squeeze out the juice, you need to roll a whole lemon on a hard surface several times, lightly pressing it on top with your palm, then cut it and squeeze out the juice.
step 6 out of 11
Add carrots, lemon zest and lemon juice to the dough, mix well.
step 7 out of 11
After that, gently pour in the vegetable oil in a thin stream, stirring continuously. Next, beat for another minute.
step 8 out of 11
Add dry ingredients and mix gently for about a couple of minutes to get a homogeneous texture. Do not knead for a long time so that the cake does not turn out too dense.
step 9 out of 11
Lubricate the mold with butter, unlike vegetable oil, it will not be absorbed into the cake and, once cooked, will allow you to easily separate the cake from the mold. It is also necessary to grease the mold around the inner hole well so that when removing the cake it easily moves away from the mold. Pour the dough into a mold and place in the oven, preheated to 180 degrees for 45-50 minutes.
step 10 out of 11
We check the readiness with a toothpick or skewer. If they come out dry, the cake is ready. Cool the finished cake slightly and remove from the mold. To cool completely, you can place it on the wire rack.
step 11 out of 11
Before serving, sprinkle the cake with powdered sugar and, if desired, garnish with carrot slices and a sprig of mint.

Enjoy your tea!

 

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