Carrot Cake
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Carrot cake with fluffy sour cream frosting, nuts, and prunes, resting on a lightly crumbly, slightly springy orange sponge cake — a symbol of carefree gatherings in cafés, the kind of dessert that lifts our spirits in no time and is never too much to enjoy.
Ingredients
- Carrot - 8.8 oz
- Prunes - 4.2 oz
- Walnuts - 1.8 oz
- Vegetable Oil - 5 fl oz
- Chicken Egg - 3 pieces
- Honey - 0.9 oz
- Brown Sugar - 5.3 oz
- Baking Powder - 2 spoons
- Sour Cream - 14.1 oz
- Powdered Sugar - 2.8 oz
- Vanilla extract - ½ spoons
- Butter - to taste
- Wheat Flour - 7.8 oz
- Cinnamon - to taste
Step by Step guide
Step 1
Soak the prunes in hot water for 5 minutes.
Step 2
Toast the walnuts in a dry skillet.
Step 3
Dry the prunes, chop them into small cubes, and chop the nuts.
Step 4
Peel the carrot and grate it using a fine grater.
Step 5
In a mixing bowl, beat the eggs with sugar and honey until fluffy and foamy.
Step 6
Add vegetable oil and stir.
Step 7
Add cinnamon, flour, and baking powder, and mix until smooth.
Step 8
Add the grated carrot, nuts, and prunes to the batter. Stir with a silicone spatula.
Step 9
Grease the molds with butter and dust with flour. This will prevent the cakes from sticking, making them easy to remove from the molds.
Step 10
Spread the dough into the molds and place them in the oven preheated to 356°F for 20 minutes.
Step 11
Allow the baked layers to cool completely.
Step 12
For the cream, whip the sour cream with vanilla extract and powdered sugar until fluffy.
Step 13
Assemble the cake by spreading sour cream frosting between each layer. Also, frost the top layer and decorate it with nuts and prunes. Place the cake in the refrigerator for at least 2 hours before serving.
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