Simple carrot cake recipe
Description
Delicious baked treat for the whole family. To make this cake, it's best to use a 24 cm diameter pan, which will give the cake the ideal height for cutting into two layers. For the frosting, you'll need a sour cream-based cream, so use high-fat sour cream and a sour cream thickener (if desired, you can strain it through cheesecloth). For decoration, use food coloring—gel colors work best, but natural options like spinach and carrot juice are also suitable.
Instructions
- 1
Step 1
1. Beat room-temperature eggs with a mixer until fluffy. Add a cup of sugar and beat for 3 minutes until the sugar dissolves. Grate the carrot finely and add it to the batter.
- 2
Step 2
2. Add vegetable oil and most of the flour. Mix the dough with a mixer. Dissolve baking soda with vinegar, then add it to the dough along with the sifted flour. Line the bottom of the pan with parchment paper and pour in the dough.
- 3
Step 3
3. Place in a preheated oven at 200 degrees, immediately reduce the temperature to 180 degrees, and bake for 30-40 minutes. Transfer the finished cake to a wire rack, bottom side up.
- 4
Step 4
4. Completely cool and cut into two parts. Prepare the cream: beat sour cream with vanilla and powdered sugar using a mixer. Add sour cream thickener and beat well with a mixer.
- 5
Step 5
5. Color part of the cream with green food coloring and the other part with orange. Spread a layer of cream onto the first cake layer and smooth it out. Place the second cake layer on top, then spread cream over the top and sides of the cake. Decorate the sides of the cake with chopped nuts.
- 6
Step 6
6. Using a pastry bag, decorate the cake with colored cream, drawing carrots. Refrigerate the cake for 3-4 hours.