Carrot cake

Preparation. Carrot cake

Bright and healthy, saturated dense sour cream, familiar to everyone from childhood – carrot cake.


  • Flour – 320 g
  • Sugar – 200 g
  • Carrot – 160 g
  • Eggs – 4 pcs
  • Raisins – 80 g
  • Walnuts – 80 grams
  • Cinnamon – 4 g
  • Baking powder – 5 g
  • Salt – 2 g
  • Sunflower oil – 250 ml

For the cream:

  • Sour cream 25% – 300 ml
  • Curd 9% – 300 g
  • Powdered sugar – 100 g
  • Zest of ½ lemon


Peel the carrots and grate on a fine grater. Nuts fry in a pan for 5-7 minutes, cool to room temperature, so that the dough is not settled on the hot nuts. Crush with a rolling pin to a large crumbs.

Tip: To cake did not razmok, take the flour and carrots in a ratio of 1: 2 (1 kg flour 500 g of carrots). peanuts can be used instead of walnuts.

The dough for the cake. In a bowl, mix the dry ingredients: flour, cinnamon, baking powder and salt. Mixer beat the eggs with the sugar until thick white paste, add the sunflower oil. Gradually pour the dry ingredients to liquid. Long did not knead, otherwise the dough will lose air. The finished dough should be thick tape with drain mixer. Add to the dough squeezed carrot, nuts and raisins. Cover the form of parchment and pour batter. Bake at 180 degrees 40-50 minutes. Take out of the mold after 10-15 minutes after baking, so as not to break the finished cake. Allow it to cool completely.

Sour cream. Wipe the curd through a sieve, add sugar and beat with a mixer until smooth air mass. Add sour cream, lemon zest and continue beating a thick emulsion. Cover with foil and place in refrigerator for 30 minutes.

Tip: To cream was not too liquid, add the cheese.

Assembling the cake. Cut the cake top and grind it in a blender until crumbs. The cooled cake cut into two parts. Promazhte cream each layer and the top pritrusite crumbs.