Sweet carrot cake: it turns out to be very fluffy and tender

Young carrots are crispy, juicy, and sweet. Therefore, it is an ingredient not only for stir-fries and soups but also the basis for delicious desserts. The vegetable makes the sponge cake moderately dense, fluffy, and very tender.

The idea of making a delicious carrot cake was published on the Instagram page of food blogger Yulia Simonchuk (cook_julija_simonchuk).

Ingredients:

• flour – 250 g
• eggs – 3 pcs.
• sugar – 200 g
• odorless vegetable oil – 150 g
• finely grated carrots – 250 g

• cinnamon – 1.5 tsp.
• salt – 1/2 tsp.
• baking powder – 2 tsp.
• chopped nuts – 6 tbsp.

Ingredients for the cream:

• cream 33% – 150 ml
• cream cheese (like Philadelphia) – 700 g
• powdered sugar – 100 g

Method of preparation:

1. Beat sugar with butter, add eggs one at a time, and beat after each.

2. Mix all the dry ingredients (sifted flour, cinnamon, salt, baking powder) and add to the whipped mass. Mix lightly with a spatula, and add carrots and nuts. Mix again. Put it into the mold (the bottom is covered with parchment, do not grease the sides) and bake at 170 degrees for 40-50 minutes, depending on your oven, possibly longer. Check for dryness with a skewer.

3. Allow the sponge cake to cool and place it in the refrigerator (in cling film) for several hours (overnight). Divide into three cakes.

4. Prepare the cream: beat the chilled cream, cottage cheese, and powdered sugar for several minutes until a dense mass is formed.

5. Soak each cake before assembling it (you can use coffee). Then spread the cream (leave a little cream on the sides), fix it in a split ring, and put it in the refrigerator for a few hours.

6. Take it out, level the sides, sprinkle with crumbs, or decorate to your liking.