Don't wait for holidays and occasions, prepare an unusual dessert today! I offer a wonderful recipe for carrot cake with butter cream and nuts. Unlike most of these options, the dough here is light, close to biscuit.
Ingredients
- Flour - 1 glass
- Carrots - 200 g
- Chicken eggs - 3 pieces
- Sugar - 180 g
- Starch - 1 tbsp.l.
- Baking soda - 1 tsp.
- Ground cinnamon - 0,5 tsp.
- Citric acid - 0,5 tsp.
- Water (hot) – 1 tsp.
- Butter - 300 g
- Sugar - 1 glass
- Vanilla Extract - 1 drop
Step-by-step cooking recipe
Carefully separate the whites from the yolks.
Mix the yolks with sugar, hot water and stir well.
In a separate bowl, whisk the whites to steady peaks.
Add egg yolks with sugar, soda, cinnamon, citric acid, starch and flour.
Grate the carrots on a coarse grater and pour them into a bowl with the rest of the products. Mix everything again.
Pour the dough into a form lined with parchment, smooth it out and send it to the preheated oven for 35-40 minutes.
Cut the finished biscuit into three identical cakes.
Mix softened butter, sugar and vanilla extract. Beat for 4-5 minutes with a mixer at high speeds.
Dry peanuts and walnuts in a frying pan for a couple of minutes and chop.
Assemble the cake on a wide plate, smearing the cakes with butter cream.
Sprinkle a mixture of nuts on top. Remove the cake for 3 hours to soak in the refrigerator.
