Incredibly interesting and at the same time ingenious in its simplicity way to beat the usual sour cream – carrot cakes. If you don't know how to cook them yet, then I'll tell you in detail later in the recipe! And if there is time and desire, I advise you to decorate the cake with caramel icing.
Ingredients
- Carrots - 500 g
- Orange - 1 piece
- Brown Sugar - 200 g
- Flour - 320 g
- Baking powder dough - 1 tsp.
- Baking soda - 1 tsp.
- Ground cinnamon - 1 art.l.
- Chicken eggs - 3 pieces
- Vegetable oil - 150 ml
- Walnuts - 150 g
- Sour cream - 500 g
- Sugar - 100 g
- Honey - 50 g
Step-by-step cooking recipe
Finely grate the carrots and lightly squeeze, chop the nuts in a blender and remove the peel from the orange.
Mix the sifted flour with baking powder, baking soda and cinnamon.
Beat eggs with brown sugar with a mixer.
Gradually enter the dry ingredients and then - carrots, nuts and zest.
Divide the dough into 3 parts and bake the cakes in the oven for 25-30 minutes at 180 degrees.
Whisk the ingredients for the cream until fluffy, smear the cooled cakes, collect sour cream and let it soak for at least a couple of hours.
