Carrot cakes
Amazing cakes!
Ingredients
- 150 g butter
- 150 g of sugar
- 3 eggs
- 300 g finely grated carrots
- 100 g walnuts
- 2 tsp baking powder
- 200-250 g flour
- 400 g of cottage cheese
- 100 ml cream 33-35%
- 50-70 g of sugar
Method
- Chop the nuts.
- Rub the butter with sugar.
- Add eggs. Mix.
- Add carrots and nuts.
- Mix.
- Add baking powder and flour. Mix.
- Lightly grease the pan (I used a 20x30 cm pan) or line it with baking paper. Place the dough in it.
- Place in an oven preheated to 180 degrees Celsius. Bake for 40–45 minutes. Cool the finished cake.
- Whip the cream with sugar.
- Add cream cheese. Stir.
- Spread the cream on the cooled cake base. Smooth it out. Refrigerate for 2–3 hours. Then cut into rectangles or squares.
Delicate and aromatic. The cream complements the flavor perfectly.
You can use any nuts, but walnuts, in my opinion, are the best.
For decoration, I cut out small carrots from real carrots, and used mint or lemon balm as greenery.
The specified amount of ingredients makes about 12 cakes.
dough:
- 300 g finely grated carrots (this will take 3–4 carrots)
cream:
- 400 g cottage cheese (Hochland, Almette)
Preparing the dough
Bon appetit!
