This recipe needs very sweet and juicy carrots. It is from her that the taste of the cake depends to a greater extent. Of course, if necessary, you can add more sugar, but this will not be the same at all. I tell you how I cook carrot cake.
Ingredients
- Chicken eggs - 4 pieces
- Carrots (juicy) – 350 g
- Sugar - 300 g
- Flour - 400 g
- Ground cinnamon - 1 tsp.
- Baking powder - 2 tsp.
- Vegetable oil (odorless) – 200 ml
- Salt - at the tip of the knife
- Walnuts - 100 g
- Butter - 180 g
- Powdered sugar - 450 g
- Cottage cheese (bold) – 250 g
Step-by-step cooking recipe
Peel the carrots and grate them on a fine grater.
Beat the eggs lightly with sugar and salt.
Add baking powder, cinnamon, butter and sifted flour. Stir until smooth.
Add the carrots and mix well again.
Put the dough in a greased form and bake for 40 minutes in an oven preheated to 180 degrees. Depending on the diameter of the mold, it may take more or less time.
Dry the walnuts in a frying pan and chop them slightly.
Rub the cottage cheese through a sieve and mix with powdered sugar.
Add soft butter and beat well with a mixer.
Lubricate the cooled cake with cottage cheese glaze and sprinkle with chopped nuts.
