Carrot cake is a traditional English dessert. The first recipes for carrot cake were known back in medieval England, but the dessert reached its peak of popularity during the Second World War due to the introduction of food cards.
Preparation of food
In order to make a carrot cake, you will need: 120 g of wheat flour, 260 g of butter, 180 g of carrots, 140 g of walnuts, 180 g of granulated sugar, 3 eggs, 300 g of cream cheese, 150 g of coconut, ½ can of condensed milk, 1 tsp. ground cinnamon, 1 tsp. baking powder, a pinch of salt.
Cooking carrot cake
First of all, prepare the carrots, you can grind them with a blender or a fine grater, you can skip the vegetable through a meat grinder - there are a lot of options. Now take the eggs and separate the yolks from the whites. In a bowl, combine 180 g softened butter, granulated sugar, yolks, sugar, ground cinnamon and salt.
Beat the ingredients, add the carrots to the resulting homogeneous mass. In the same bowl, stir in flour sifted with baking powder, add chopped walnuts. You can use any nuts you like. Carrot cake will be just as good with hazelnuts or almonds.
Whisk the whites and gently add to the rest of the ingredients. Stir the dough and pour into a prepared baking dish. Bake the cake for 40 minutes at 180 degrees. It is recommended to preheat the oven in advance.
Make coconut cream for your carrot cake. Whisk cream cheese, 80 g butter, condensed milk and coconut in a blender. Remove the finished biscuit from the oven and cool to room temperature, then cut it into two cakes.
Spread the bottom crust well with coconut cream and cover with the second crust. Now brush the top and sides of the cake with cream. You can decorate the top of the dessert with nuts or coconut.
Carrot cake with coconut cream is ready!
