Carrot cake is a dessert with a rich history. It is reliably known that even in the Middle Ages, in order to add a special sweetness to pies, finely chopped carrots were sent to them. Such an unexpected choice of ingredient was explained very simply - all kinds of sweeteners were then inaccessible to the common people, and carrots contain more sugar than any other vegetable (except, of course, sugar beets) and - most importantly - even the poor had them at home.
Then, for a while, carrot cake lost its popularity due to the appearance of other, more sophisticated desserts, but during the Second World War it again became a favorite sweet among the British. The reason for this was the difficult situation with food in wartime - you could get any food, even the simplest and cheapest, only with ration cards.
Since then, this cake has finally strengthened its position in the top of the most popular desserts, also due to its ease of preparation. Believe me, you don't need to be an advanced cook to please your loved ones with this pastry.
Ingredients
For biscuit
- chicken egg - 8pcs,
- vegetable oil - 260 gr,
- cane sugar - 360 gr,
- wheat flour - 240 gr,
- soda - 12 gr,
- salt - 2 gr,
- cinnamon - 10 gr,
- nutmeg - 1 gr,
- ground cardamom - 1 gr,
- carrots - 700 gr,
- walnuts - 220 gr,
- dry ground ginger - 1 gr
For cream
- Philadelphia cheese - 250 gr,
- icing sugar - 50 gr,
- sour cream - 200 gr,
- butter - 50 gr
Preparation
To prepare the cakes, mix the eggs with sugar and beat until the sugar is completely dissolved. Add all other ingredients and stir thoroughly, pour into molds and bake at 160 degrees for 20 minutes.
We take out the cakes and give them time to cool. While the cakes are cooling, we make a cream. Mix all the ingredients in a large bowl.
After the cakes have cooled down, coat them with cream and let it brew for 1 hour.
To decorate, sprinkle with crushed roasted nuts on top.
Photo: Getty Images
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