VEGETARIAN

Spicy Carrot Cake with Sour Cream Frosting

Baking and Desserts | American cuisine

⏳ Time

1 hour 30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Spicy Carrot Cake with Sour Cream Frosting

Ingredients

Wheat Flour - 10.6 oz
Salt - ¼ teaspoon
Baking Powder - 1 teaspoon
Sparkling water - 3 fl oz
Brown Sugar - 3.5 oz
Honey - 3.5 oz
Ground Cinnamon - 1 teaspoon
Grated Ginger Root - 1 teaspoon
Ground clove - ½ teaspoon
Cardamom - ½ teaspoon
Star anise - ½ teaspoon
Turnips - 10.6 oz
Chopped almonds - 3.5 oz
Farm fresh eggs - 3 pieces
Sugar - 3.5 oz
20% Sour Cream - 14.1 oz
Ricotta cheese - 8.8 oz
Condensed Milk - 10.6 oz

Step by Step guide

Step 1

Grate the carrots on a fine grater. In a saucepan, combine the sparkling water, brown sugar, spices, honey, and carrots. Heat over low heat until the sugar is completely dissolved. Finely chop the walnuts (set some aside for decoration) and add them to the saucepan. Remove the carrot mixture from the heat, mix thoroughly, and let cool.

Step 2

Whisk the eggs with sugar, then add the egg mixture to the carrots and mix well.

Step 3

Sift the flour and mix it with salt and baking powder. Add the flour to the carrot mixture and knead the dough.

Step 4

Grease a baking pan with butter, pour in the dough, and bake for 40-50 minutes at 180°C (350°F). Remove the baked layer from the pan and let it cool.

Step 5

For the frosting, whip the sour cream with ricotta and condensed milk. Cut the cake layer horizontally into 3 parts. Spread frosting on each layer and assemble the cake. Top the cake with the remaining frosting and decorate with walnuts. Place the cake in the refrigerator for 3-4 hours.