Carrot Cake with Buttercream
Description
The baking is simple and quick. The finished carrot cake can be decorated differently, for example, draw flowers with the remaining frosting instead of making them from carrots. Sugar flowers, which can be purchased in any pastry department, also work well as decorations. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Crack the chicken eggs into a bowl. Then add sugar.
- 3
Step 3
Whisk the mixture well with a whisk.
- 4
Step 4
Then add the baking soda, which you will neutralize with vinegar.
- 5
Step 5
Add grated carrot.
- 6
Step 6
Add the flour.
- 7
Step 7
Mix the batter well and pour it into a baking pan (23 cm diameter) that has been lined with parchment paper.
- 8
Step 8
Place the pan in a preheated 190°C oven for 25–30 minutes.
- 9
Step 9
Pour the cream into a bowl.
- 10
Step 10
Whisk the cream for 2-3 minutes on medium speed of the mixer.
- 11
Step 11
Cut the cake layer in half, and spread buttercream on one half.
- 12
Step 12
Cover with the second layer and spread it over the top and sides.
- 13
Step 13
Make carrot flowers or decorate the cake as you like.
- 14
Step 14
Add food‑grade green coloring to the remaining cream and make leaves. That's the cake we got. Let it soak for 3–4 hours.