Carrot cake with raisins, nuts, and cinnamon, a step-by-step recipe with photos from author lvv, 576 kcal
Carrot cake is especially beloved by Americans: they even created a holiday in its honor—National Carrot Cake Day, celebrated on February 3rd. But this delicacy originated not overseas, but in the UK, and, as they say, not out of the blue.
- Wheat flour
- Granulated sugar
- Carrot
- Refined vegetable oil
- Walnut
- Uzbek black raisins
- Chicken egg
- Baking powder
- Ground cinnamon
- Ground ginger
- Salt
- Curd cheese
- Powdered sugar
- Lemon juice
- Rinse the raisins, soak them in hot water for 15 minutes, then pat dry with paper towels and roll them in one tablespoon of flour. Toast the walnuts in a dry frying pan for 3 minutes, cool, and chop them into large pieces. Set aside some of the pretty pieces for decoration; the rest will go into the dough.
- Wash and peel the carrots and grate them finely. In a deep bowl, combine the wheat flour with the baking powder, ground cinnamon, ginger, and a pinch of salt. Mix thoroughly.
- In another large bowl, beat the eggs and sugar with a mixer until fluffy and light. With the beaters running at low speed, slowly pour in the vegetable oil. Add the prepared dry flour mixture and quickly mix until smooth.
- Add grated carrots, prepared raisins, and chopped nuts to the prepared dough. Mix thoroughly with a tablespoon or spatula from the bottom up to distribute the ingredients evenly. Preheat the oven to 180°C.
- Line a rectangular cake pan (approximately 25 x 10 cm) with parchment paper. Pour the batter into the pan and smooth it out. Bake in a preheated oven for 50-60 minutes. As usual, check for doneness with a wooden skewer. Let the cake cool in the pan for 15 minutes. Then carefully remove it and cool completely on a wire rack.
- For the frosting, combine the cold cream cheese with powdered sugar and lemon juice, mash into a smooth paste, and place in a pastry bag fitted with a decorative tip. Cut the cooled cake into portions, and decorate each with the frosting and reserved walnuts.
Simple muffins in tins can be made every day: they don't require expensive ingredients or any supernatural culinary knowledge or skills. But almost everyone loves this kind of baked goods! Simple muffins baked in small tins can be served with tea, coffee, or cocoa. However, we think these baked goods are best enjoyed with warm milk. In any case, this combination involuntarily evokes memories of a time when trees were big, we were small, and nothing in the world was more delicious and comforting than Mom's muffins, buns, and pies!
We believe the love for classic raisin cake will live on for centuries, no matter what new delicacies people invent. This baked good seems to be made from simple ingredients (eggs, sugar, butter, flour, raisins), but the result exceeds all expectations. The cake is dense yet tender, incredibly aromatic, with a delightful texture. It's also so beautiful and delicious that it's perfectly suitable for tying with a ribbon, wrapping it festively, and giving it as a gift. However, your loved ones, who are well acquainted with the taste of raisin cake, might then display unprecedented greed and demand that you leave the delicacy at home.
The Stolichny raisin cake is a true legend! In Soviet times, it was only available in Moscow, and many visitors would buy this delicacy and bring it home along with good candies, chocolate, and marshmallows. Some home cooks have tried to recreate this cake in their own kitchens many times, and, it must be said, sometimes these attempts were crowned with success. This is not surprising, since the Stolichny recipe is quite simple: eggs, sugar, raisins, butter, and flour. But in this case, details matter more than ever! Try to simply mix all the ingredients—the result will be disastrous. But how do you do it right? The perfect, tried-and-true Stolichny cake recipe will help you!
