Classic carrot cake - incredibly delicious

Kitchen appliances and utensils:

• medium-sized non-stick pan;
• deep bowl;
• container for heating butter;
• capacity (2-3 l) for whipping ingredients;
• silicone or wooden spoon;
• silicone or wooden spatula;
• tablespoon;
• kitchen knife;
• mixer with whisks and nozzles for the dough;
• fine grater cutting board;
• baking dish to dia. 22 cm;
• oven;
• a microwave, stove or hob;
• freezer;
• parchment on the inner diameter of the form;
• 1.5-2 m food film;
• colander;
• a pan for installing a colander;
• 0.5-0.8 m gauze;
• dish for cake dia. 23-25 ​​cm;
• Dessert plates for distribution.

Ingredients

Step cooking

Cooking dough

1. In the selected container, heat 20 g of butter to a liquid state (in the microwave or on the stove). Fry nuts in a dry frying pan (without oil), transfer to a bowl, add 1/2 tsp. salts and warmed butter.
   
2. Mix the nuts with a tablespoon and send to the freezer.
   
3. We rub 400 g of carrots on a fine grater, on it we also prepare the zest of orange.
   
4. Add 4 pcs to the whipping container. eggs, begin to beat with a mixer, gradually pouring 350 g of sugar. Bring to a state of lush mass.
   
5. Change the beaters of the mixer to nozzles for the dough. In a container with the resulting mass, add 220 g of vegetable oil, begin to knead.
   
6. Without interrupting the process, gradually add 350 g flour, 2 tsp. To the container. baking powder, a pinch of cinnamon. Knead until smooth.
   
7. Add the zest of orange and grated carrots to the dough. Knead the mixture thoroughly with a wooden or silicone spoon.
   
8. We take nuts out of the refrigerator, chop them finely with a knife and add to the dough. Knead thoroughly.
   

Cooking cakes

1. Preheat the oven to 170-180 degrees. We prepare each cake separately (alternately in one or three forms at the same time). At the bottom of each form we put parchment cut out on the inner diameter, shift the dough into them 1/3 of the total. Put the forms in the oven for about 25 minutes.
   
2. We check the readiness of the cakes with a toothpick and the presence of a caked crust.
   
3. We take out the cakes from the mold, cool to room temperature.
   
4. Separately, we wrap each cake in a plastic wrap and send them in the refrigerator for 3-5 hours. Do it very carefully - the cake layers are very fragile.
   

Cooking cream

1. Set the colander on the pan selected for it, cover it with gauze (in 2-3 layers). Pour in a colander 1 liter of kefir and 400 g of sour cream. Mix with a spatula.
   
2. We send the pan with a colander to the refrigerator for 10-12 hours. After the time has passed, remove the cream cheese from the refrigerator, and also take out the butter for softening.
   
3. In a whipping container, put soft butter, slightly knead it with a spoon.
   
4. Beating the butter with a whisk with a mixer, gradually add 200 g of powdered sugar into it.
   
5. Then we spread the cream cheese in this mixture.
   
6. Continue to beat until smooth. The cream is ready.
   

We make a cake

1. From each cake very thinly cut the small tops. And gently crushing them with your fingers in a bowl or on a cutting board.
   
2. In the middle of the cake dish, put a little cream with a spatula, slightly rub it on the surface.
   
3. We collect the cake by smearing all the cakes, as well as the top and sides of the cake, with cream using a spatula.
   
4. Helping with a spatula, sprinkle cake sides with crumb cake. We also decorate the top cake, giving various patterns to your taste. On top you can add quarters of walnuts and / or slices of orange.
   
5. We send the cake to brew in the refrigerator for 2 hours. Bon appetit!
   

Video recipe

In the video you will see how to correctly prepare the original carrot cake step by step from simple ingredients, learn in more detail about the nuances of the whole process. You will be shown one of the ways to decorate the cake with a pattern of crumbs and walnuts. Enjoy watching!

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