Simple Carrot Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe by Chef Michael Johnson.
Ingredients
- Carrot - 10.6 oz
- Egg white - 3 pieces
- Sugar - 4.6 oz
- Brown Sugar - 3.5 oz
- Walnuts - 2.5 oz
- Desiccated coconut - 1.8 oz
- Vegetable Oil - 3 fl oz
- Wheat Flour - 8.1 oz
- Baking Powder - 1 piece
- Mascarpone Cheese Unagrande - 7.1 oz
- 33% Cream - 5 fl oz
- Powdered Sugar - 2.5 oz
Step by Step guide
Step 1
Grate the carrots on a fine grater.
Step 2
Whisk the eggs into a fluffy foam with both types of sugar.
Step 3
Mix the eggs with the carrots, add finely chopped walnuts, shredded coconut, and vegetable oil.
Step 4
Thoroughly mix everything and sift the flour together with the baking powder into the batter.
Step 5
Knead the batter with a mixer; it should have the consistency of thick sour cream.
Step 6
Pour the batter into a greased baking pan and place it in a preheated oven at 338°F for 50 minutes.
Step 7
Check for readiness with a toothpick: the cake will be quite moist, but nothing should stick to the toothpick.
Step 8
While the cake is baking, whip the mascarpone with the cream and powdered sugar to make the frosting.
Step 9
Serve cooled, either completely covered with frosting or sliced into pieces and drizzled with frosting.
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