Carrot Cake with Sugar Glaze
Baking and Desserts • European
Description
Carrot Cake with Sugar Glaze
Ingredients
- Chicken Egg 3 pieces
- Milk 10 fl oz
- Chopped almonds 5 oz
- Turnips 4 pieces
- Wheat Flour 5 oz
- Baking Powder 2.5 teaspoons
- Salt 1 teaspoon
- Cinnamon 1 teaspoon
- Nutmeg 0.5 teaspoon
- Coconut flakes 0 oz
- Liquid dark chocolate 5 oz
- Sugar 5 oz
- Meyer Lemon Juice 0 fl oz
- Starch film 0 oz
- Butter 5 oz
Step-by-Step Guide
Step 1
Grate the peeled carrots on a coarse grater, leaving a small piece (about two finger joints) for decoration. Chop the chocolate, roast the almonds in a dry skillet, then cool and grind in a blender to a flour-like consistency.
Step 2
In a large bowl, place the softened butter and cream it with sugar, add the eggs and beat everything together. While beating, add the milk and 22.5 ml of lemon juice.
Step 3
Add the almond flour and carrots, and mix thoroughly.
Step 4
In a separate bowl, mix the flour with baking powder, salt, and nutmeg. Gradually add this mixture to the bowl with the carrots. Knead the batter (it should remain liquid). Fold in the coconut flakes and chocolate.
Step 5
Preheat the oven to 345°F. Pour the batter into a greased baking pan and bake for 1 hour. Let the finished cake cool for 20–30 minutes in the pan, then remove it and transfer it to a board.
Step 6
Prepare the glaze. For this, pour a cup of hot water into a saucepan, add sugar, lemon juice, and starch. Cook, stirring, until the mixture thickens. Remove from heat, stir in 80 grams of butter, and mix until completely dissolved. Cover the cake with the glaze, let it set, then decorate the top of the cake with carrot slices.
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