Carrot Cake with Sour Cream and Dried Fruits
Baking and Desserts • European
Description
This recipe was shared by pastry chef John Smith: "The cake is very moist due to the large amount of carrots, and its flavor is reminiscent of gingerbread. The batter includes ginger juice, which adds a spicy note, eliminating the vegetable taste of the carrots. And of course, the sour cream frosting. In my opinion, it is the perfect match for carrot cakes because of its unique texture and slight tang."
Ingredients
- Raisins 5 oz
- Dried Apricots 5 oz
- Prunes 5 oz
- Ginger Green Wine 0 fl oz
- Chopped almonds 0 oz
- Baking Powder 0 oz
- Ground Cinnamon 0 oz
- Chicken Egg 5 pieces
- Sugar 5 oz
- Honey 0 oz
- Almond 5 oz
- Carrot 5 oz
- 20% Sour Cream 10 oz
Step-by-Step Guide
Step 1
Beat the eggs with sugar until light and fluffy.
Step 2
Grate 180 grams of the carrot finely, and cut the remaining carrot into thin sticks.
Step 3
Finely chop the raisins, dried apricots, prunes, and hazelnuts. Sift both types of flour into the mixture, then add cinnamon, baking powder, ginger juice, honey, and grated carrot.
Step 4
Add the dried fruits to the egg mixture and mix thoroughly.
Step 5
Transfer the mixture into a round baking pan with a diameter of 22 cm and high sides. Bake in a preheated oven at 340°F for 55–60 minutes.
Step 6
Completely cool the layers and cut them lengthwise into three pieces.
Step 7
Chill the sour cream well, then start whipping it with a mixer. Once it thickens, add the sugar and continue whipping until you achieve a light, smooth cream.
Step 8
Stack the layers on top of each other, spreading a thick layer of sour cream frosting between them.
Step 9
Garnish the cake with carrot sticks and serve with a scoop of vanilla ice cream.
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