Carrot cake

Carrot cake.

морковный торт

-Carrot 500 g.
-Sugar 400 gr.
-Flour, 320 gr.
-Eggs 4 pcs.
-Vegetable oil 250 gr.
-Baking powder 2 h. L.
-Soda 2 h. L.
-Sol 1 hour. L.
-Cinnamon 1 hour. L.
-Grated nutmeg 3/4 hours. L.
-Nuts For cream (walnuts or pecans) 130 gr.
-Cream cheese For cream (cold!) 450 gr.
-Butter Cream (room temperature) 110 gr.
-Powdered sugar 640 gr.

Grate the carrots on a fine grater.
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Whisk together oil and sugar.
Add eggs one at a time, beating after each.
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In a separate bowl sift the dry ingredients: flour, salt, baking powder, baking soda, cinnamon and nutmeg.
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Pour dry ingredients into the wet. Stir.
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Add to batter carrots and chopped nuts. Stir.
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Pour batter into a greased form – if you bake 1 great shape. Or divide the dough into 3 parts and bake 3 Korzh separately.
Bake in 360 gradF naretoy oven 45 minutes. Ready to test a dry wooden stick.
If you bake like me, in a circular shape 28cm in diameter, it would take about 1.5 hours.
Ready cake cool and cut into 3 cakes.
To prepare the cream whip together powdered sugar and cream cheese.
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Add the butter and blend everything together until fluffy mass strong.
Assemble the cake, cream cakes promazyvaya.
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Smeared with cream top and sides of the cake and sprinkle with almond petals, crushed nuts, coconut or decorate at will.

Enjoy your tea!

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