Carrot cake with butter cream is an ideal dessert for lovers of unusual flavor combinations. It is worth noting that this is a sweet vegetable cake. Carrots do not play the main role here, but complement and improve the taste of the entire dessert.
Ingredients for the crust:
- 3 fresh carrots;
- 2 raw eggs
- 170 g granulated sugar;
- 50 g cocoa butter;
- 120 ml butter;
- 1/3 cup cream (33% fat);
- 1 cup flour;
- 1 spoon of baking soda
- 120 g walnuts (optional)
Ingredients for the cream:
- 350 g cream (33%);
- 120 g cream cheese;
- 180 g icing sugar.
Ingredients for caramel:
- 70 g cream (33% fat);
- 70 g of sugar sand;
- 30 g cocoa butter;
- ½ teaspoon of salt.
Preparation:
- Peel raw carrots and grate with fine cells.
- Drive a couple of chicken eggs into a deep bowl, beat until smooth.
- Put two types of butter in a separate saucepan: butter and cocoa butter, cover with sugar. Put a saucepan on very low heat and melt the pieces of butter, stirring constantly with the sugar.
- Pour butter melted with sugar into a bowl with beaten eggs. Add heavy cream, soda and mix the whole mass with a mixer until smooth.
- Pour finely grated carrots into the resulting creamy-egg mixture, mix. Set aside the bowl for the time being, the baking soda should work, the process will take about 10 minutes. Meanwhile, grind the walnut, but not into powder.
- Time has passed, add small kernels of nuts and flour to the bowl (it is better to add it in parts), mix everything with a mixer.
- Grease a round baking dish or put parchment in it, pour the resulting dough.
- Preheat the oven in advance to a temperature of 220 °, the cake is cooked for about 35 minutes. If during this time the cake is not completely baked to the end, then put it in the oven again for 7-10 minutes. Put the finished cake to cool.
- Let's go to the cream. Pour cream into a deep bowl and add cream cheese, mix. Pass the powdered sugar through a sieve, then beat the whole mass.
- Cut the cooled cake in half and coat both halves with cream.
- In another saucepan, combine the cream and sugar, put on low heat, stir constantly. Add cocoa butter and salt there. Stir the contents of the pan without stopping until caramel forms.
- Spread the resulting caramel on the cake over the entire area, decorate with chopped nuts on top. The cake is ready to eat right away.
