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Classic Carrot Cake
Baked goods

Classic Carrot Cake

240 min4 serv.21 февр. 2026 г.

Description

Perfectly pairs with tea and coffee. If you still think carrot cake is a vegetable pie, then you're greatly mistaken)) Carrots give the dessert the necessary sweetness and create the perfect texture—light and fluffy. You can use any other frosting, but sour cream frosting fits this cake perfectly in both consistency and taste. Serve with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    Preheat the oven to 180 degrees and start preparing the pie dough. To do this, peel, wash the carrot, and grate finely.

  2. 2

    Step 2

    Step 2

    Chop the nuts into medium pieces.

  3. 3

    Step 3

    Step 3

    In a bowl, mix the flour, cinnamon, baking soda, and baking powder. It is necessary to mix everything very thoroughly until homogeneous.

  4. 4

    Step 4

    Step 4

    In a separate bowl, beat the eggs with brown sugar for 3-4 minutes.

  5. 5

    Step 5

    Step 5

    Pour the oil into the egg-sugar mixture and beat again briefly.

  6. 6

    Step 6

    Step 6

    Then gradually add the previously mixed dry ingredients.

  7. 7

    Step 7

    Step 7

    Add nuts to the dough and mix well.

  8. 8

    Step 8

    Step 8

    Then add the carrot to the dough. If it's very juicy, squeeze out the excess juice into the bowl. Mix the dough thoroughly; it should be very thick. If there's still not enough moisture, you can add a couple of tablespoons of the strained carrot juice.

  9. 9

    Step 9

    Step 9

    Grease the baking dish with butter, sprinkle with flour, and shake well. You can shake out the excess flour. Transfer the dough into the dish and place it in the oven for 40-50 minutes; check doneness with a toothpick. I usually bake a single cake layer from the prepared amount of dough, then cut it into 2-3 parts. Alternatively, you can bake the layers separately, in which case the baking time for each reduces to 20-30 minutes.

  10. 10

    Step 10

    Step 10

    In a separate bowl, beat the sour cream, sugar, and honey for the cream and refrigerate.

  11. 11

    Step 11

    Step 11

    Our cake is ready, remove it from the pan and let it cool on a wire rack. Once the cake has cooled, cut it into 2-3 layers and spread cream between each layer. The dough is very porous, so it absorbs the cream quickly (sufficient in 2-3 hours).