Carrot Cake with Creamy Topping and Fresh Berries
Baking and Desserts • Author's
Description
A classic recipe that results in a cake that is just the right amount of porous and sweet. It is the carrots and honey that give it a light and elastic texture. The layer of sour cream frosting should be the same thickness as the cake layer to achieve a balanced flavor. To ensure the cake holds its shape and doesn’t sag, refrigerate it for at least 4 hours, preferably overnight.
Ingredients
- Chicken Egg 3 pieces
- Wheat Flour 10 oz
- Activated Baking Soda 0 oz
- Baking Powder 0 oz
- Honey 0 oz
- Carrot 10 oz
- Walnuts 5 oz
- Sour Cream 20 oz
- Sugar 5 oz
- Vanilla salt 0 oz
- Fresh Berries to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Peel the carrot and grate it finely. Add honey and mix well.
Step 2
Beat the eggs with half of the sugar until fully dissolved. Add flour, baking soda, baking powder, grated carrots, and honey, and mix well.
Step 3
Reserve 1-2 nuts for garnish. Finely chop the remaining nuts. Add the chopped nuts and vegetable oil, and mix all the ingredients again.
Step 4
Pour the batter into a baking pan and bake in a preheated oven at 355°F for 40 minutes. To check for doneness, insert a toothpick into the center of the cake: if it comes out clean, the cake is ready.
Step 5
Prepare the cream: whip the sour cream and sugar until smooth, then add the vanilla sugar and mix well again.
Step 6
Let the cake cool and slice it in half lengthwise.
Step 7
Spread cream on the bottom half of the cake, then carefully place the second half on top and spread the remaining cream over it.
Step 8
Place the assembled cake in the refrigerator overnight to cool and allow the flavors to meld.
Step 9
Garnish the cake with fresh berries and nuts.
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