Another delicious recipe for carrot cake lovers. In combination with nuts and sour cream, it turns into an exquisite dessert. Prepare it in advance so that the cakes have time to soak well and the taste is more harmonious.
Ingredients
For cakes:
- Carrots - 400 g
- Chicken eggs - 4 pieces
- Vegetable oil (odorless) – 200 ml
- Brown sugar - 200 g
- Flour - 400 g
- Baking powder - 2 tsp.
- Ground cinnamon - 1 tsp.
For cream:
- Sour cream (25% fat content) – 500 ml
- Sugar - 1 glass
- Vanillin - on the tip of the knife
For decoration:
- Almonds - 3 tbsp.l.
- Almond petals - 1 art.l.
Step-by-step cooking recipe
Peel the carrots and grate them on a fine grater.
Add butter, lightly beaten eggs, sugar and ground cinnamon.
Add flour mixed with baking powder and mix until smooth.
Put the dough in a greased form and bake for 45-50 minutes at 180 degrees.
Cool the finished cake and cut it across into three identical parts.
Beat the cooled sour cream with sugar and vanilla.
Assemble the cake by smearing the cakes with cream.
Brush the cake with cream on top, sprinkle thickly with almonds and almond petals.
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