The first recipes for carrot cakes appeared in the Middle Ages, when sugar was a rare and expensive ingredient available to few. Since then, the recipe for the delicacy has changed a lot and has reached perfection. The perfect carrot cake is the perfect blend of aromas, flavors and textures. It is an airy sponge cake, spicy and moist, light cream with a pleasant sourness, shiny glaze, decorated with nut crumbs.
Carrot biscuit
Golden biscuit is the basis of a good cake. In this recipe, its color strongly depends on what kind of sugar you use. If you want a light base, choose white sugar; if you want a darker sponge cake, choose a dark cane muscavado, which will also add a light creamy toffee flavor to the cake. In addition to 250 grams of sugar, you will also need:
- 250 g of wheat flour;
- 200 g of walnuts;
- 5 medium chicken eggs;
- 500 g of carrots;
- 125 g of raisins;
- 25 g of baking powder;
- 10 g of baking soda;
- 1 teaspoon of grated nutmeg;
- 1 ½ teaspoon of ground cinnamon;
- 25 g coconut flakes;
- 185 g of vegetable oil.
Measure and weigh dry ingredients first to avoid washing the measuring cups. Peel and grate the carrots on a fine grater. Take a baking dish with removable sides, 25 cm in diameter. Cut a circle out of baking paper and place it on the bottom of the dish. Lubricate the inside of the bead with a little oil. Make sure the raisins are soft and moist. Otherwise, fill it with a small amount of boiling water and leave for 7-10 minutes. Drain the liquid. Chop the nuts. Preheat oven to 180C.
Sift dry ingredients into a wide bowl. In a mixer bowl, lightly beat the eggs with vegetable oil. Add dry ingredients, carrots, raisins and nuts. Use a spatula to knead the smooth dough. Pour it into a mold and place in the oven. Bake for about 30-40 minutes. Check the readiness with a long bamboo stick. Poke a biscuit with it and make sure the stick is clean and dry. Remove the base from the oven and cool for 10-15 minutes.
The classic carrot cake recipe can be supplemented with various exotic ingredients by adding coconut flakes, pineapple pieces, ginger or candied lemon to the filling.
Lemon cream
The delicious lemon cream contains:
- 250 g of Philadelphia-type cream cheese;
- 125 g unsalted butter;
- 500 g of icing sugar;
- 1 lemon.
Cut the butter into cubes. Bring the cheese and butter to room temperature. Remove the zest from the lemon and squeeze about a tablespoon of juice. Whisk the cheese and butter, add the powdered sugar, lemon zest and juice and beat until a delicious light cream is formed. Cut the sponge cake lengthwise into three pieces. Lubricate them with cream, leaving the top clean.
Glaze
For a delicious glitter glaze you will need:
- 1 egg white;
- 300 g of icing sugar;
- 1 tbsp. a spoonful of water;
- 50 g of chopped walnuts.
Whisk the egg white until soft peaks, add sugar and continue beating until a thick, glossy mass is formed. Add water if necessary. Apply the icing to the cake, smoothing the top and edges with a long spatula. Sprinkle with walnut crumbs and refrigerate for an hour or more.
