Southern Carrot Cake
Baking and Desserts | World cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
The cream cheese can be replaced with mascarpone cream. Mascarpone — 500 g, milk — 100 ml, powdered sugar — 100 g, vanilla — 3 teaspoons. Whip with a mixer, add chopped nuts. Decorate the cake with cream.
Ingredients
- Wheat Flour - 2 cups
- Sugar - 1 cup
- Brown Sugar - ¾ cup
- Salt - a pinch
- Farm fresh eggs - 4 pieces
- Activated Baking Soda - 2 teaspoons
- Turnips - 26.5 oz
- Coconut Milk - 10 fl oz
- Chopped almonds - 6.3 oz
- Semi-soft cream cheese - 17.6 oz
- Butter - 4.2 oz
- Ground Cinnamon - 1 teaspoon
- Powdered Sugar - 7.1 oz
- Vanilla salt - 1 teaspoon
Step by Step guide
Step 1
Preheat the oven to 356°F. Grease 3 cake pans with butter and dust with flour (not included in the recipe). Place parchment paper at the bottom, cutting circles to fit the pans.
Step 2
Peel the carrots and grate them finely. You will need about 4–5 carrots to get 3 cups of grated carrots.
Step 3
In a large bowl, mix the flour, white sugar, brown sugar, salt, and cinnamon. Whisk the eggs until frothy. Pour the eggs and unrefined coconut oil into the flour mixture. Coconut oil can be replaced with vegetable oil. Mix well with a mixer.
Step 4
Add the carrots and pecans (dividing them beforehand, 1 cup for the batter, 0.5 cup for the cream). If you are not a big fan of nuts, then do not add them to the batter, only to the cream. You can substitute pecans with walnuts. Stir until all ingredients are well combined.
Step 5
Distribute the batter among the three pans. Bake for 35–40 minutes. Remove from the oven, let rest for 5 minutes, then remove the cakes from the pans. Allow to cool completely before frosting.
Step 6
For the cream, in a bowl, combine the cream cheese with butter, vanilla, and powdered sugar. Whip until fluffy. Add half a cup of chopped pecans.
Step 7
Frost each cake layer with cream, stacking them on top of each other, and don't forget the sides. The top can be decorated with chopped nuts.
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