Simple Carrot Cake
Baking and Desserts • European
Description
Recipe by Chef Michael Johnson.
Ingredients
- Carrot 10 oz
- Egg white 3 pieces
- Sugar 5 oz
- Brown Sugar 5 oz
- Walnuts 0 oz
- Desiccated coconut 0 oz
- Vegetable Oil 5 fl oz
- Wheat Flour 10 oz
- Baking Powder 1 piece
- Mascarpone Cheese Unagrande 5 oz
- 33% Cream 5 fl oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Grate the carrots on a fine grater.
Step 2
Whisk the eggs into a fluffy foam with both types of sugar.
Step 3
Mix the eggs with the carrots, add finely chopped walnuts, shredded coconut, and vegetable oil.
Step 4
Thoroughly mix everything and sift the flour together with the baking powder into the batter.
Step 5
Knead the batter with a mixer; it should have the consistency of thick sour cream.
Step 6
Pour the batter into a greased baking pan and place it in a preheated oven at 340°F for 50 minutes.
Step 7
Check for readiness with a toothpick: the cake will be quite moist, but nothing should stick to the toothpick.
Step 8
While the cake is baking, whip the mascarpone with the cream and powdered sugar to make the frosting.
Step 9
Serve cooled, either completely covered with frosting or sliced into pieces and drizzled with frosting.
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