English carrot cake
Description
The recipe won't take much time. You can add a caramel layer to the filling of such a cake, brush the layers with caramel, or top the cake with canned pineapples. Very tasty Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
For the carrot sponge cake, prepare the necessary ingredients. Peel the carrots and rinse them. Sift the flour through a sieve and combine it with the baking soda.
- 2
Step 2
Grate the peeled carrot using a fine grater.
- 3
Step 3
Roughly chop the nuts with a knife and toast them in a dry pan.
- 4
Step 4
For the batter, beat the eggs with sugar.
- 5
Step 5
Add vegetable oil, flour with baking soda to the dough. Then stir in the nuts, cinnamon, carrot and the zest of one orange. Transfer the finished batter to a 20 cm baking pan and place it in a preheated oven at 180 °C for 45–60 minutes.
- 6
Step 6
Cool the baked sponge and place it in the refrigerator overnight, wrapped in cling film. Then cut it into 3 layers.
- 7
Step 7
For the cream, take heavy cream with at least 30% fat, powdered sugar, and room‑temperature cream cheese.
- 8
Step 8
For the cream, whisk the cream with powdered sugar, then add cream cheese. The cream should have a uniform consistency and hold its shape well.
- 9
Step 9
Soak the carrot layers with sugar syrup or just water and spread them with cream cheese frosting. Place the cake in the refrigerator to let it firm up a little.
- 10
Step 10
For a homemade Sunday tea party, the cake can be sprinkled with ground nuts. And for a festive table, you can decorate the cake with cream flowers.