A carrot cake that even children will eat: Liza Hlinska shared her recipe

Carrots are a very valuable, important, and healthy product that should be in everyone's diet, especially in the fall. You can cook many delicious dishes from it, add it to salads, and soups, or just eat it raw. This vegetable can also be used to make delicious drinks and desserts.

But very often, children refuse to eat a healthy product, but you can be clever and disguise it. Cook Liza Hlinska shared a recipe for a delicious carrot cake on Instagram that everyone will love.

Ingredients:

Sponge cake:

• flour - 130 g
• cane or white sugar - 140 g
• baking powder - 10 g
• cinnamon - 2 g
• sunflower oil - 80 ml
• orange juice - 60 ml
• zest of 1 orange
• carrots - 250 g
• walnuts - 150 g

Orange marmalade:

• orange juice - 50 ml
• orange zest - 1-2 tsp.
• NH pectin - 4 g
• sugar - 40 g
• citric acid - 1/5 tsp.

Cream:

• cream cheese - 250 g
• cream 30% - 100 ml
• butter - 80 g
• powdered sugar - 40 g

Method of preparation:

1. Sponge cake: mix all the dry ingredients.
2. Grate the zest and carrots, mix, and add the orange juice, and mix well.
3. Chop the nuts well and add to this mixture along with the flour, mix thoroughly.
4. Pour the finished dough into the mold and put it in the oven for 50 minutes at 170 C. Be sure to wrap the finished cake in cling film and leave it for 12 hours.
5. For the marmalade: grate the orange zest, add the fresh fruit and pulp, and mix the sugar and pectin separately. Warm the juice, zest, and pulp well in a separate bowl, add the sugar and pectin, bring to a boil, and simmer for about 1 minute. Then add citric acid, mix well, cover with cling film, and refrigerate for 1-2 hours.
6. Cream: mix cream cheese with powdered sugar, and butter and whisk well, pour in the cream and continue whisking.
7. To assemble the cake: put the marmalade in a pastry bag, remove the sponge cake film, and cut it into 3 cakes.
8. Put a ring on a plate, and line the inside of the ring with bubble wrap. Place one sponge cake, spread the cream on the sponge cake in diameter, leaving room for the marmalade, then spread the marmalade.
9. Next, put the second sponge cake on top, then put a layer of cream and marmalade.
10. Put the third sponge cake on top, then spread the cream using a shaped nozzle.
11. Put the cake in the refrigerator for a few hours.
12. Remove the ring from the cake and decorate it with candied fruit, caramelized popcorn, caramelized nuts, or fruit.