Having tasted this carrot cake, you won't guess that this dessert is based on carrots. It turns out so juicy, fragrant with a citrus note. Making this cake is not difficult at all, and the result, I assure you, will delight you!
Recipe:
For the dough:
300 gr carrots
3 eggs
100 gr dried apricots
50 g pecans (any nuts)
50 gr raisins
1 orange
100 ml vegetable oil
200 gr flour
200 gr sugar (I have brown)
0.5 tsp salt
10 g baking powder
10 g vanilla sugar
For the cream:
500 gr cream cheese
250 ml heavy cream 32-38%
2 tablespoons icing sugar
1. Remove the zest from the orange and squeeze the juice. Pour orange juice into a bowl for beating, add dried apricots and puree until smooth. Chop the carrots in a blender or grate. Coarsely chop the nuts pre-fried in a dry frying pan with a knife. Pour raisins with boiling water for 5 minutes, then pat dry with a paper towel.
2. In a bowl, beat eggs with sugar until the mass is whitened and increases in volume. While continuing to beat, add the vegetable oil, dried apricot puree and orange juice. When the mass becomes homogeneous, add vanilla sugar, salt. Add baking powder to flour and sift flour into the egg mixture. Stir everything with a spoon until smooth. Then add carrots, nuts, raisins and orange zest to the dough. Mix everything well.
3. Pour the dough onto a baking sheet (30 × 40) lined with baking paper and smooth out the dough evenly. Bake the carrot cake in an oven preheated at 175 degrees, top-bottom mode. I baked for 25 minutes. Check for a dry toothpick.
4. Remove the paper from the cooled cake and cut the cake into three parts (13 × 40).
5. For the cream, beat the cold heavy cream with powdered sugar. Beat cream cheese for 1 minute with a mixer, and then in several steps add whipped cream to the cream cheese.
6. Coat the layers of the carrot crust with cream. Put the cake in the refrigerator for a few hours or overnight to soak.
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15 окт 2020
