The history of carrot cake began in the Middle Ages with a cake made of carrots, sugar, flour and spices. It was a simple and affordable dish that even the poor could afford.
In England and France, carrot cake was a popular treat. It was served on holidays and on ordinary days. In the XVIII century, the cake recipe became known in America, where it began to be prepared with the addition of nuts, dried fruits and other ingredients. The
modern carrot cake appeared in the early XX century
.
It is a multi-layered dessert with cream cheese-based cream.
Today, carrot cake can be found on the menus of cafes and restaurants around the world.
Ingredients:
- Plums – 60 g;
- Flaxseed – 2 tbsp;
- Carrots – 230 g;
- Oat flakes – 80 g;
- Almonds – 60 g;
- Milk – 100 ml;
- Leavening agent – 1 tsp;
- Cinnamon – 1 tsp;
- Salt – a pinch;
- Stevia – 2 tsp;
- Ricotta – 600 g.
Preparation of carrot cake:
Pour dried plums with water to soak them.
Grind
flax seeds in a blender, pour 90 ml of water.
Grate carrots on a fine grater. Grind in a blender oat flakes and almonds to the state of flour. Chop
finely dried plum, previously soaked in water. Pour the flour from the oatmeal and almonds to the carrots, add the dried plum, flax seeds, leavening agent, cinnamon, salt and stevia.
Pour the milk into the mixture and knead like a dough
.
Line
a baking
tray with parchment, grease with vegetable oil, place the dough and spread it over the entire surface.
Bake the crust at 170 degrees for 20-25 minutes.
Put the ricotta in a pastry bag, divide the finished cake into 3 equal parts.
Grease each cake with ricotta, assemble the cake.
Grease the sides of the cake, put it in the refrigerator for half an hour.
You get a dietary tasty cake made of carrots.
This version of the dessert is suitable for a tea party.
