Description
Carrot cake has a lovely soft texture, and combined with the cream cheese this treat will be a great end to the meal! I want to note that the carrots in baking is not felt, it only adds a pleasant juiciness. By the way, if you do not tell the tasters that carrot cake, then nobody will know - that I personally checked!=))
Ingredients
-
Flour
300 g
-
Soda
4 tsp
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Leavening agent
1 Tbsp
-
Salt
-
Cinnamon
1 tsp
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Chicken egg
3 piece
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Brown sugar
220 g
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Vegetable oil
140 g
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Vanilla essence
3 tsp
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Carrots
300 g
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Raisins
1 handful
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Butter
100 g
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Cream cheese
400 g
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Powdered sugar
160 g
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Yogurt
100 g
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Nuts
1 handful
Cooking
-Beat eggs with a mixer for about 10 minutes (it should brighten and increase in volume). Add vanilla essence, gradually add oil, whisking at the same time with a mixer.
Carrots to RUB on a grater, then add it and the raisins (if raisins are hard, it needs to be soaked), mix
-Then add dry ingredients, mix again. On the bottom of the form (I form 20 cm) to put the parchment, grease the sides and bottom with butter, lightly sprinkle with flour and put the dough (you Can bake one cake or two cakes). Bake in a preheated 180 degree oven for about 40 minutes, the readiness check with a toothpick
-At this time prepare cream: mix the butter, cream cheese, powder and vanilla essence, beat with a mixer to dissolve the powder. Lubricate the cakes with cream, add some yogurt (in yogurt, you can add 1 tsp of sugar), flatten and decorate with nuts.
Enjoy your tea!
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