Carrot Cake

Ingredients

• Carrot 10 oz
• Prunes 5 oz
• Walnuts 0 oz
• Vegetable Oil 5 fl oz
• Chicken Egg 3 pieces
• Honey 0 oz
• Brown Sugar 5 oz
• Baking Powder 2 spoons
• Sour Cream 15 oz
• Powdered Sugar 5 oz
• Vanilla extract ½ spoons
• Butter to taste
• Wheat Flour 10 oz
• Cinnamon to taste

Step-by-Step Guide

Step 1

Soak the prunes in hot water for 5 minutes.

Step 2

Toast the walnuts in a dry skillet.

Step 3

Dry the prunes, chop them into small cubes, and chop the nuts.

Step 4

Peel the carrot and grate it using a fine grater.

Step 5

In a mixing bowl, beat the eggs with sugar and honey until fluffy and foamy.

Step 6

Add vegetable oil and stir.

Step 7

Add cinnamon, flour, and baking powder, and mix until smooth.

Step 8

Add the grated carrot, nuts, and prunes to the batter. Stir with a silicone spatula.

Step 9

Grease the molds with butter and dust with flour. This will prevent the cakes from sticking, making them easy to remove from the molds.

Step 10

Spread the dough into the molds and place them in the oven preheated to 355°F for 20 minutes.

Step 11

Allow the baked layers to cool completely.

Step 12

For the cream, whip the sour cream with vanilla extract and powdered sugar until fluffy.

Step 13

Assemble the cake by spreading sour cream frosting between each layer. Also, frost the top layer and decorate it with nuts and prunes. Place the cake in the refrigerator for at least 2 hours before serving.