Carrot Cakes

Name: Carrot Cakes
Ingredients: butter 150 g; sugar 150 g; eggs 3; finely grated carrot 300 g; walnuts 100 g; baking powder 2 tsp; flour 200-250 g; cream cheese 400 g; cream 33-35% 100 ml; sugar 50-70 g

Wonderful desserts! They turn out aromatic and tender. The cream complements the taste perfectly. I recommend using walnuts, although any will do. For decoration, I used pieces of fresh carrot in the shape of the vegetable and mint or lemon balm leaves. This amount of ingredients makes approximately 12 cakes.

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 3 / 5

Vegetarian Halal Kosher

Ingredients

Recipe scale: 1x

butter 150 g
sugar 150 g
eggs 3
finely grated carrot 300 g
walnuts 100 g
baking powder 2 tsp
flour 200-250 g
cream cheese 400 g
cream 33-35% 100 ml
sugar 50-70 g

Instructions

Preparing the dough

Step 1 of 11

Chop the nuts.

Step 2 of 11

Cream the butter and sugar.

Step 3 of 11

Add the eggs and mix.

Step 4 of 11

Add the carrot and nuts to the mixture.

Step 5 of 11

Mix.

Step 6 of 11

Stir in the flour with baking powder. Mix.

Step 7 of 11

Lightly grease with butter or line a baking pan (in my case 20×30 cm) with parchment paper. Transfer the dough into it.

Step 8 of 11

Place in an oven preheated to 180 degrees for 40–45 minutes. Cool the finished cake layer.

Preparing the cream

Step 9 of 11

Whip the cream with sugar.

Step 10 of 11

Add the cream cheese and mix.

Step 11 of 11

Spread the cream over the cooled cake layer, smoothing the surface. Place in the refrigerator for 2–3 hours. After that, cut into squares or rectangles.