Carrot Cake

Name: Carrot Cake
Ingredients: 200 g flour; 200 g sugar; 200 g carrots (grated); 150 ml vegetable oil; 100 g walnuts; 3 eggs; zest of 1 orange; 1 tsp cinnamon; 1 heaping tsp baking powder; 1/2 tsp nutmeg; 200 ml heavy cream 33-38%; 150 g cream cheese (Almette, Philadelphia, etc.); 100 g sugar

Carrot cakes and pies are very popular in America and Europe, though for some this kind of baking may seem unusual — even though it's absolutely delicious. The site already has a recipe for Carrot Muffins, which I love, and I used that recipe as the foundation for this cake. The layers come out moist, dense, and hearty thanks to the carrots and walnuts. Additions like orange zest, cinnamon, and nutmeg create a wonderful flavor and aroma while also masking the taste of the carrots. The flavor of the cake layers is beautifully complemented by a frosting made from fluffy heavy cream and a slightly tangy cream cheese.

Ingredients:

Cake:
200 g flour
200 g sugar
200 g carrots (grated)
150 ml vegetable oil
100 g walnuts
3 eggs
zest of 1 orange
1 tsp cinnamon
1 heaping tsp baking powder
1/2 tsp nutmeg
Frosting:
200 ml heavy cream 33-38%
150 g cream cheese (Almette, Philadelphia, etc.)
100 g sugar

How to cook carrot cake

Peel the carrots and grate them on a fine grater.

Zest the orange on a fine grater as well (avoiding the white pith).

Finely chop the walnuts in a food processor.

Mix together the flour, baking powder, cinnamon, and nutmeg.

Beat the eggs and sugar together thoroughly until light and fluffy.

Add the vegetable oil and beat again.

Add the carrots, orange zest, and walnuts, and beat briefly to combine.

Gradually fold in the dry mixture in portions, stirring each time with a spoon or spatula using a bottom-to-top motion.

Grease a cake pan with oil (I use a 22 cm diameter pan). Pour in the batter and place in an oven preheated to 180°C. Bake for about 40 minutes or until a toothpick comes out clean.

Let the finished cake layer cool completely — it's best to leave it for a few hours or even overnight.

Then slice the cake layer in half horizontally.

Make the frosting. Whip the heavy cream until thick, then add the sugar and beat to stiff peaks.

Add the cream cheese and beat until smooth.

Spread the frosting over the bottom cake layer and smooth it out.

Place the second cake layer on top.

Frost the top and sides of the cake.

If desired, transfer the remaining frosting to a piping bag or syringe fitted with a tip and decorate the top of the cake. Or simply spread the frosting generously over the entire surface. Let the cake soak for 2–3 hours.