Video

1. Grate carrots on a fine grater. Also grate lemon zest. Lemon zest can optionally be added.

1. Grate carrots on a fine grater. Also grate lemon zest. Lemon zest can optionally be added.


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Ingredients

  • Main ingredients

Inventory:

mixer, grater, bowl

Cooking:


1. Grate carrots on a fine grater. Also grate lemon zest. Lemon zest can optionally be added.

2. Beat the egg in foam, gradually add 120 grams of sugar, beat until fluffy and whitening. With my mixer, I beat for 12 minutes. The result was a very airy mass - the trace of the corolla remains visible for several seconds. Pour in vegetable oil, beat the mixture again with a mixer for 30 seconds.

3. Mix the baking powder with flour, add 1 tsp. cinnamon and a pinch of nutmeg. Introduce the dry mixture into the egg mixture in parts, each time gently stirring with a spatula with movements from the bottom up. Add carrots and gently mix the mixture to maintain the maximum number of air bubbles.

4. Bake in an oven preheated to 180 degrees for about 35 minutes (readiness to check with a toothpick, it should be absolutely dry). The mold can be covered with foil greased with vegetable oil so that the dough does not stick to it. With foil, the cake will rise more evenly.

5. For cream: beat in a mixer softened butter with sugar and vanilla sugar until whitening and splendor. Introduce sour cream gradually at room temperature.

6. Cut the completely cooled cake in half. The cream is visually divided into 3 parts: the layer, the top layer and the sides. Coat the cake with cream.

7. Sprinkle the sides with chopped walnuts. Leave the cake to soak for 4-5 hours in the refrigerator. For decor, I used several strips of boiled carrots.