Carrot cake

Preparing dessrets from carrots may sound a bit surprising, but they make a lovely suggestion for cake. Who knows where it all started… Gulrotkake (Norwegian), Carrot cake (English), Torta de la zanahoria (Spanish), GГўteau de carotte (French), or Torta della carota (Italian) – whatever you call it, the carrot cake is known all over the world and people love it. Wanna check it?

Here are the necessary products:

  • 9-10 oz (225 g) of butter
  • 9-10 oz (225 g) of brown sugar
  • 4 eggs – separate the yolks and the whites
  • the peel of an orange
  • 4 teaspoons of lemon juice
  • 5-6 oz (175 g) of flour
  • 1 baking powder
  • 2-3 oz (50 g) of finely chopped almonds
  • 4-5 oz (125 g) of finely ground walnuts
  • 12 oz (350 g) of carrots, finely grated

For the cream

  • 9-10 oz (225 g) of creamcheese
  • 2 teaspoons of honey

Prep time: 2 hours

Makes: 10 servings

How to make:
Heat the oven to 350В°F (180 В°C). Smear a baking tray 8″ (about 20 cm deep) with oil and then powder some flour on the bottom.

Stir the butter and sugar in a deep bowl to get a smooth mixture. Add the yolks, 2-3 teaspoons of lemon juice and the grated orange peel. Sift the flour and add it together with the baking powder, the almonds and half of the walnuts.

Whisk the whites to get a snowy substance and add them to the already prepared mixture together with the grated carrots. The carrots give the pastry not only moisture, but sugar too. Blend the dough well and pour it in the baking tray. Bake the cake for an hour and a half. Baking tip: if the cake gets brown in colour in an hour, cover it with cooking foil.

When the cake is done, take it out of the oven, stir the creamcheese and the honey with a teaspoon of lemon juice. Smear the cake with this cream and sprinkle it with the rest of the walnuts.

Serve with fresh of oranges and carrots.

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