Carrot cake is not just a dessert, it is a real culinary symphony that combines tenderness, moistness and amazing flavor. This cake has an unusual origin and has become popular among people of different cultures due to its versatility and the possibility of various interpretations.
Historically, carrot cakes began to appear in Europe in the Middle Ages, when carrots were used in baking more often than sugar due to its high cost. Resource wars and sugar shortages during that period led to carrots becoming a kind of substitute for sweetness in baking.
Over time, recipes improved and carrot cake took its modern form, combining grated carrots, nuts, and spices.
Ingredients:
- Eggs – 3 pcs;
- Sugar – 100 g;
- Carrots – 200 g;
- Walnuts – 100 g;
- Flour – 200 g;
- Leavening agent – 10 g;
- Butter – 80 g.
Preparation of carrot cake:
Grate carrots on a fine grater and mix with vanilla and classic sugar, eggs and butter. Combine the baking powder and flour, sift into the carrot mixture, knead the dough.
Coarsely chop the nuts and dry them in a dry pan. Put the nuts in the dough, mix and send it to the baking mold.
Bake the biscuit at 180 degrees for 40-45 minutes. For the cream, you can mix sour cream with vanilla and regular sugar.
Divide the biscuit into 3 equal crusts and smear each with cream. The top and sides of the cake can also be smeared with cream.
The cake may need 1 hour for soaking. Use leftover nuts as decoration
