Carrot Cake with Cheese-Citrus Cream
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
12
Description
The original recipe calls for 275 grams of sugar, which results in an incredibly sweet cake. I reduced it to 150 grams, and it turned out just right. If you are not fond of hazelnuts and almonds, they can easily be replaced with pecans, green pistachios, macadamia nuts, or walnuts. You can combine two types of nuts or stick to one, increasing its quantity by two times.
Ingredients
- Carrot - 10.6 oz
- Hazelnut - 3.5 oz
- Chopped almonds - 3.5 oz
- Oranges - 2 pieces
- Wheat Flour - 6.5 oz
- Chocolate eggs - 5 pieces
- Butter - 9.7 oz
- Brown Sugar - 5.3 oz
- Semi-soft cream cheese - 8.8 oz
- Lemon - 1 piece
- Lime - 1 piece
- Cinnamon - 1 tablespoon
- Nutmeg - 1 tablespoon
- Baking Powder - 0.4 oz
- Grated Ginger Root - ½ tablespoon
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Cut the butter into cubes about 2 cm in size and bring it to room temperature.
Step 3
Peel the carrots and grate them finely.
Step 4
Using a fine grater, zest one orange and squeeze its juice. Set aside.
Step 5
Chop the nuts in a food processor or with a mortar and pestle.
Step 6
Separate the egg yolks from the whites.
Step 7
Mix the sugar and butter with a mixer or food processor until smooth.
Step 8
Stop the mixer and add the zest and orange juice to the butter-sugar mixture.
Step 9
Turn the mixer back on and, while mixing continuously, add the egg yolks one at a time.
Step 10
While stirring continuously, add the flour, baking powder, cinnamon, nutmeg, and ginger to the mixture.
Step 11
Mix well, then slowly incorporate the grated carrots and chopped nuts with the mixer running on low.
Step 12
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Step 13
Gently fold the egg whites into the main mixture.
Step 14
Take a baking dish. Grease the sides with butter and dust with flour.
Step 15
Pour the batter into the dish and smooth it out with a silicone spatula.
Step 16
Bake for 30–40 minutes, checking for doneness with a toothpick and covering the dish with foil if necessary (if the top is browning but the inside is still wet).
Step 17
Remove the cake from the oven, cool for 10 minutes in the dish, then remove from the dish and cool to room temperature.
Step 18
For the cream, mix the finely grated zest of lime, lemon, and 1 orange with the cream cheese. Add powdered sugar and mix well.
Step 19
Once the cake is completely cool, evenly spread the cream over the surface of the cake using a silicone spatula.
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