Simple carrot cake with sour cream

A vivid example of a cake that combines both wonderful taste and healthy qualities is a carrot cake with sour cream curd cream that I prepared today. The cake consists entirely of natural and very simple ingredients and it turns out tender, tasty, appetizing and nutritious. Use my recipe with step by step photos and make your family happy with a wonderful carrot cake.

For cakes:

• carrots - 350 gr;
• vanilla sugar - 1 pack;
• eggs - 3 pcs.;
• sugar - 180 gr;
• butter - 70 gr;
• roasted peanuts - 200 gr;
• wheat flour - 250 gr;
• baking soda - 1 tsp

For cream:

• sour cream (20%) - 150 gr;
• powdered sugar - 100 gr;
• fat cottage cheese - 250 gr.

For starters, a little advice on choosing products.

To make carrot cake cakes a beautiful bright yellow carrot, of course, try to choose a bright orange, sweet and juicy one.

Homemade eggs with beautiful bright yolks will also give the cake a richer color and a pleasant taste.

Butter, if desired, can be replaced with good quality margarine.

Sour cream and cottage cheese, from which we will make cream, must necessarily be of good fat content and, of course, fresh. In this case, the cream will turn out to be a homogeneous thick consistency.

How to bake carrot cake at home

First, we need to melt the butter (margarine) over low heat and let it cool to room temperature.

In the meantime, peel the carrots with a knife or a vegetable peeler.

Rub the peeled carrots on a fine grater.

Roasted peanuts are peeled and crushed with a blender.

We will need half of the peanuts for baking cakes, the second half will be used for the final decoration of the carrot cake.

After peanuts, thoroughly wash the blender bowl, wipe it dry. Now, beat eggs with sugar, soda and vanilla sugar in a blender.

Add cooled melted butter and continue beating.

Pour the mass whipped in a blender into a deep bowl, pour crushed peanuts there, put grated carrots.

We mix everything intensively.

Then, add the flour in small portions to the dough and, of course, do not forget to sift the flour on a sieve beforehand.

The dough for carrot cake turned out to be medium in density.

Divide the dough into two, approximately equal parts. You can bake two cake layers in a special form or, as I do, just in a large frying pan.

We cover the pan with a parchment sheet and, without additional lubrication, pour half the dough into it.

Bake the cake on medium heat for half an hour.

I usually check the readiness of baking with a toothpick.

We distribute the second half of the dough in a frying pan with a tablespoon and bake the second cake in time like the first one.

The carrot dough cakes should be allowed to cool completely, and for now we will prepare the cottage cheese and sour cream.

How to make cottage cheese sour cream for a cake

First, we interrupt the cottage cheese in a blender so that there are no grains in it.

Next, add icing sugar, sour cream to the blender and beat.

Here is such a thick and homogeneous sour cream curd cream.

Finally, we are starting the final stage of making carrot cake with sour cream curd cream.

We put the cake on a deep flat dish and generously smear it with cream. The layer of cream should be at least one centimeter.

We put the second cake on top and also spread it with cream.

Here we have such a "white mountain" turned out. Gently wipe the remaining cream from the dish with a napkin.

Now, you need to decorate the carrot-sour cream cake, sprinkle it with ground peanuts on top and put it in the refrigerator for soaking for six to eight hours (preferably at night).

The cake stood, it was thoroughly soaked with cream, and it was time to cut it into large slices and present tasty and healthy pastries to your household.

In this photo, I specifically captured a delicious cutaway carrot cake. Does it really look appetizing? 🙂

Carrot structure is visible in the baked cakes. The cake turned out soft, tender, moderately sweet and just very tasty. Eat for health!