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Carrot Cake with Creamy Topping and Fresh Berries

Carrot Cake with Creamy Topping and Fresh Berries

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Baking and Desserts | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

12

🍽️ Servings

6

Description

A classic recipe that results in a cake that is just the right amount of porous and sweet. It is the carrots and honey that give it a light and elastic texture. The layer of sour cream frosting should be the same thickness as the cake layer to achieve a balanced flavor. To ensure the cake holds its shape and doesn’t sag, refrigerate it for at least 4 hours, preferably overnight.

Ingredients

  • Chicken Egg - 3 pieces
  • Wheat Flour - 8.5 oz
  • Activated Baking Soda - 0.1 oz
  • Baking Powder - 0.1 oz
  • Honey - 2.1 oz
  • Carrot - 10.6 oz
  • Walnuts - 7.1 oz
  • Sour Cream - 17.6 oz
  • Sugar - 7.1 oz
  • Vanilla salt - 0.2 oz
  • Fresh Berries - to taste
  • Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Peel the carrot and grate it finely. Add honey and mix well.

Step 2

Beat the eggs with half of the sugar until fully dissolved. Add flour, baking soda, baking powder, grated carrots, and honey, and mix well.

Step 3

Reserve 1-2 nuts for garnish. Finely chop the remaining nuts. Add the chopped nuts and vegetable oil, and mix all the ingredients again.

Step 4

Pour the batter into a baking pan and bake in a preheated oven at 356°F for 40 minutes. To check for doneness, insert a toothpick into the center of the cake: if it comes out clean, the cake is ready.

Step 5

Prepare the cream: whip the sour cream and sugar until smooth, then add the vanilla sugar and mix well again.

Step 6

Let the cake cool and slice it in half lengthwise.

Step 7

Spread cream on the bottom half of the cake, then carefully place the second half on top and spread the remaining cream over it.

Step 8

Place the assembled cake in the refrigerator overnight to cool and allow the flavors to meld.

Step 9

Garnish the cake with fresh berries and nuts.

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