Carrot Cake
Description
I prepared the cream cheese in advance, beating it with a mixer until smooth, then added a little finely chopped paprika—though this is completely optional; you can simply use plain cream cheese without any additions. The volume of my cup is 250 ml. The diameter of my baking molds is 14 cm, but you can use 10-12 cm molds instead. In that case, the cake will be taller. Look, the baking is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the cake. Open the can, drain the fish from the liquid. Peel the carrots and grate finely. Beat the cream cheese with a mixer.
- 2
Step 2
Mix the carrot with the egg.
- 3
Step 3
Mash the canned food with a fork, add it to the carrots. Mix well.
- 4
Step 4
Sift the flour and mix it with the baking powder. Add it to the bowl and mix the dough well until there are no lumps.
- 5
Step 5
Divide the dough into two parts. Grease the baking molds with vegetable oil and smooth out the dough. Bake the layers at 230 degrees for 20 minutes.
- 6
Step 6
Cool the ready cakes, then remove them from the molds.
- 7
Step 7
Spread the first cooled cake layer with cream cheese.
- 8
Step 8
Cover with the second layer, and spread cheese on it as well.
- 9
Step 9
Decorate the sides of the cake with cheese. Using a piping bag with a star tip, pipe the remaining cream into small flower shapes on top of the cake.
- 10
Step 10
The final touch: insert pieces of boiled or raw carrot. The "Friendly Ginger" carrot cake is ready! Enjoy!