Carrot cake with walnuts and raisins
Origin of the recipe
The modern carrot cake as we know it today became popular in the United States in the 1960s. It was inspired by European cuisine but adapted to American tastes. Around this time, walnuts and raisins were added, adding texture and flavor.
What do you need for cooking?
Ingredients
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Carrot
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Wheat flour
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Vegetable oil
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Sugar
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Chicken eggs
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Ground walnuts
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Raisin
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Baking powder
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Ground cinnamon
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Ground ginger
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Vanilla sugar
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Salt
For the cream
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Cottage cheese
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Sour cream 25%
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Sugar
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Vanilla sugar
Kitchen utensils
- Bowls
- Whisk
- Pan
- shoulder blade
- Grater
- Pastry bag
- Food processor
- Form 25 cm.
Vegetables in a holiday cake? Why not! Roasted carrots are tender and sweet on their own, and paired with a delicious cream cheese frosting, they'll satisfy any sweet tooth. Make this gorgeous classic carrot cake for your holiday table.
Step-by-step recipe
Step 1:
Pour warm water over the raisins and leave for 15 minutes.
Step 2:
Roast the walnut kernels for 10 minutes over medium heat and chop.
Step 3:
Place flour in a bowl, add baking powder, ground cinnamon and ginger, vanilla sugar, and salt. Whisk to combine.
Step 4:
Break the eggs into the bowl of a food processor, pour in the vegetable oil, add the sugar and beat.
Step 5:
Add flour and stir.
Step 6:
Grate the carrots into a bowl using a coarse grater, add the chopped nuts and raisins, drained in a sieve. Mix well.
Step 7:
Add the mixture to the bowl of the food processor with the dough and mix.
Step 8:
Line a baking dish with paper and grease with vegetable oil.
Step 9:
Place the carrot dough into the pan and smooth it out.
Step 10:
Bake for 50-60 minutes at 170 degrees, then remove the pan and cool.
Step 11:
Place sour cream and sugar in a clean food processor bowl and mix.
Step 12:
Add cream cheese and beat.
Step 13:
Trim the top of the cake to create a crumb coat, then carefully cut the cake in half lengthwise.
Step 14:
Using a pastry bag, spread a thick layer of cream in a spiral on the bottom cake layer, cover with the top layer and cover with cream as well.
Step 15:
Smooth out the cream and coat the sides of the cake with it.
Step 16:
Decorate the top of the cake with crumbs and refrigerate for two hours.
Cooking tips
The flavor of roasted walnuts becomes more intense.
If you don't have a food processor or stand mixer, you can use a regular mixer, but it will take longer.
