Carrot Cake with Cheese-Citrus Cream

Baking and Desserts • Russian

Time 1 hour

Ingredients 15

Servings 12

Description

The original recipe calls for 275 grams of sugar, which results in an incredibly sweet cake. I reduced it to 150 grams, and it turned out just right. If you are not fond of hazelnuts and almonds, they can easily be replaced with pecans, green pistachios, macadamia nuts, or walnuts. You can combine two types of nuts or stick to one, increasing its quantity by two times.

Ingredients

Carrot 10 oz
Hazelnut 5 oz
Chopped almonds 5 oz
Oranges 2 pieces
Wheat Flour 5 oz
Chocolate eggs 5 pieces
Butter 10 oz
Brown Sugar 5 oz
Semi-soft cream cheese 10 oz
Lemon 1 piece
Lime 1 piece
Cinnamon 1 tablespoon
Nutmeg 1 tablespoon
Baking Powder 0 oz
Grated Ginger Root ½ tablespoon

Step-by-Step Guide

Step 1

Preheat the oven to 355°F.

Step 2

Cut the butter into cubes about 2 cm in size and bring it to room temperature.

Step 3

Peel the carrots and grate them finely.

Step 4

Using a fine grater, zest one orange and squeeze its juice. Set aside.

Step 5

Chop the nuts in a food processor or with a mortar and pestle.

Step 6

Separate the egg yolks from the whites.

Step 7

Mix the sugar and butter with a mixer or food processor until smooth.

Step 8

Stop the mixer and add the zest and orange juice to the butter-sugar mixture.

Step 9

Turn the mixer back on and, while mixing continuously, add the egg yolks one at a time.

Step 10

While stirring continuously, add the flour, baking powder, cinnamon, nutmeg, and ginger to the mixture.

Step 11

Mix well, then slowly incorporate the grated carrots and chopped nuts with the mixer running on low.

Step 12

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Step 13

Gently fold the egg whites into the main mixture.

Step 14

Take a baking dish. Grease the sides with butter and dust with flour.

Step 15

Pour the batter into the dish and smooth it out with a silicone spatula.

Step 16

Bake for 30–40 minutes, checking for doneness with a toothpick and covering the dish with foil if necessary (if the top is browning but the inside is still wet).

Step 17

Remove the cake from the oven, cool for 10 minutes in the dish, then remove from the dish and cool to room temperature.

Step 18

For the cream, mix the finely grated zest of lime, lemon, and 1 orange with the cream cheese. Add powdered sugar and mix well.

Step 19

Once the cake is completely cool, evenly spread the cream over the surface of the cake using a silicone spatula.