Description
Took too long to bake this cake, not really instilled confidence in me the carrot, but the result is very pleased! An unusual combination of flavors - carrot, nuts, orange and cinnamon! Now "Carrot cake" is a frequent guest on our table.
Ingredients
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Carrots
3 piece
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Chicken egg
2 piece
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Flour
150 g
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Olive oil
100 g
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Walnuts
0.5 cup
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Cinnamon
1 tsp
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Leavening agent
1 tsp
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Sugar
120 g
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Orange zest
1 Tbsp
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Butter
50 g
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Powdered sugar
1 cup
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Vanilla
1 pack
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Cream cheese
250 g
Cooking
Carrots grate on a fine grater, and if very juicy, drain in a sieve to stack juice. I did it using a grater for carrots in Korean.
Once you can RUB the orange zest.
Vegetable oil beat up with sugar for about 3 minutes.
Add the eggs and continue to beat until OSVETLENIE mass.
Sift flour and mix with dry ingredients and pour in the batter.
Knead well and in the end add the carrots, peel and chopped nuts.
Spread the dough in the form greased with butter, and bake for about 40 minutes. I baked in a slow cooker, it turned out 1 hour, some time left in the bowl in the turned off slow cooker. Next time I'll bake in the oven, because the bowl multivarki a small.
A fully cooled cake cut into two layers.
For cream vzbit cream cheese, soft butter, icing sugar and vanilla into the cream. Cream cheese you can take any which you like.
To coat cakes with cream, to decorate and put on an hour or two in the fridge. Because the cake turned out I have a very compact due to the small bowl of a slow cooker, and cream was still too much, I baked another cake. The result was a high, but narrow handsome. The top was decorated with chocolate drops.
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