Carrot Cake

Those who have tasted carrot cakes know that the taste of carrots is not felt in them. Spices and nuts give the cake a special flavor, and this delight is completed by a creamy frosting. With this recipe, it is also possible to make a large and beautiful two- or three-layer cake! Everything is very simple!

Ingredients

• Carrots 400 g
• Lemon 1 pc
• Eggs 3 pcs
• Sugar 130 g
• Flour 270 g
• Cinnamon 1 tsp
• Ground ginger 1 tsp
• Nutmeg 1 pinch
• Salt 5 g (1 pinch)
• Baking powder 10 g
• Baking soda 1 tsp
• Corn oil 110 ml
• Walnuts 75 g
• Powdered sugar 55 g
• Butter 65 g
• Creamy labneh cheese 200 g

Method

1. 1.Grate the carrots and finely grate the yellow zest of the lemon, then add it to the carrots.
2. 2.Add the juice of half a lemon to the carrots and move on to preparing the dough.
3. 3.Add sugar to 3 eggs and mix with a mixer.
4. 4.Mix the dry ingredients in a separate bowl: sifted flour, spices, salt, baking soda, and baking powder. Add them to the egg mixture and mix again with a mixer - a stiff dough should form.
5. 5.Then add the previously prepared carrots, chopped walnuts, and vegetable oil to the dough and mix with a spoon.
6. 6.Bake in a preheated oven at 180°C for 40-45 minutes. To check for doneness, insert a toothpick - if it comes out dry, the cake is ready.
7. 7.Prepare the cream separately and spread it over the cake. Enjoy!

Notes

• When grating the lemon zest, make sure not to include the white part, as it will make it bitter.
• Only spread the cream after the carrot cake has completely cooled down, otherwise the cream will melt.