Carrot Cake with Cottage Cheese Cream
Baking and Desserts • American
Description
Carrot Cake with Cottage Cheese Cream
Ingredients
- Carrot 20 oz
- Egg white 2 pieces
- Bananas 2 pieces
- Coarsely Ground Rye Flour 5 tablespoons
- Meyer Lemon Juice 1 teaspoon
- Salt a pinch
- Activated Baking Soda a pinch
- Grated Ginger Root 0 oz
- Clove 1 piece
- Cashew 5 oz
- Walnuts to taste
- Pecan to taste
- Ground dried cherries to taste
- Raisins to taste
- Nutmeg to taste
- Buckwheat Groats 5 tablespoons
- Semi-soft cream cheese 10 oz
- Cinnamon to taste
- Chopped almonds to taste
- Prunes to taste
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 180–390°F. In the meantime...
Step 2
Cut the carrots into cubes or use a coarse grater.
Step 3
Cut the bananas into cubes as well, or blend them in a blender (I prefer chunks, so I chopped everything and added whole nuts).
Step 4
In a bowl, beat the two eggs well, add salt, 2 tablespoons of honey, lemon juice to activate the baking soda, and mix everything well.
Step 5
Add the nuts, dried fruits, dried berries, cinnamon, one clove (whoever finds it in the cake will have good luck!), carrots, olive oil, nutmeg, flour, and everything else except for the cottage cheese and the remaining honey.
Step 6
The batter will be slightly liquid. Pour it into a cake pan lined with parchment paper.
Step 7
Place it in the oven for 30 minutes.
Step 8
For the cream: mix soft cottage cheese and honey, then place it in the refrigerator.
Step 9
When the cake base is ready (you can check with a toothpick), place a wide plate over the pan and, holding it with your hands, flip it over. Remove the pan and paper. While it's warm, spread a thin layer of cream, remembering the edges, and let it cool for a while.
Step 10
Cover the entire cake with cream, sprinkle with cinnamon, decorate to taste, and serve!)) The cake turns out quite sweet, so it's great as a dessert. If you want it less sweet, you can omit the honey and cottage cheese.
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