Carrot cake classic

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. Use liquid honey, premium flour, category C1 eggs. Brown sugar can be replaced with regular. Walnuts, peanuts, hazelnuts, cashews, almonds can be used as nuts. Sour cream must be used at least 20% fat, otherwise the cream will not keep its shape and will spread. Sour cream can also be replaced with natural yogurt. Measure the weight of the container in which you will knead the dough, this value will come in handy later.

2. Step 2:

   

   Thoroughly wash the orange, wipe and remove the zest from it, grating it on a fine grater. Wash the carrots, peel and grate them on a fine grater. It is better not to rub carrots coarsely, since the cakes turn out to be more friable. Finely chop the nuts already dried in the oven or chop them with a blender at high speeds. The speed is high, since the nuts need to be crushed quickly. This is due to the fact that nuts begin to secrete oil and stick together into lumps.

3. Step 3:

   

   Sift flour into a clean container. Due to this, the flour will be filled with oxygen, which will make the cakes more airy, and it will also remove unnecessary impurities that may be in the flour. Also add baking powder, soda and cinnamon to the flour. Mix all dry ingredients with a whisk for 1 minute.

4. Step 4:

   

   In a container for kneading dough, beat eggs, add brown sugar and beat with a mixer for 3-4 minutes. During this time, the egg mass should increase in volume and become lighter. Then pour in the vegetable oil and whisk a little more.

5. Step 5:

   

   In the egg mass, begin to introduce previously mixed dry ingredients in parts, mix thoroughly. Perhaps the dough will curl into balls, do not worry, just continue to mix thoroughly.

7. Step 6:

   

   Add chopped nuts, grated carrots and orange zest to the dough, mix with a spatula or spoon. It will be very difficult to mix such a thick dough with a whisk, the resulting carrot juice should not be poured into the dough, since the dough should be thick. For a spicy flavor, add 2 tablespoons of orange juice and mix again.

8. Step 7:

   

   Turn on the oven to preheat at 180oC. At this time, prepare a form with a diameter of 16 cm, using the "French shirt" method. Lubricate the mold with a very thin layer of butter, sprinkle with flour and shake, shake out the excess flour. This method will make it easy to remove the cakes from the mold, you just need to let the mold cool down a little and the cake itself will begin to shrink and move away from the mold. Before baking a new cake, it is necessary to prepare the form again in the same way.

9. Step 8:

   

   Calculate the mass of the resulting dough for one cake: put a bowl of dough on the scales and subtract the weight of the container from this figure and divide by 3. Pour the 1st part of the dough into the prepared mold and bake the cake for 25-30 minutes. Check readiness with a toothpick. Bake 2 more cakes in the same way. Spread the baked cakes to cool on the grill, this will allow the cakes to cool evenly, since the air from all sides will be evenly ventilated.

10. Step 9:

    

    Prepare the cream. Whisk the greasy sour cream for 2 minutes. I have sour cream fat content of 30%, it is better to adjust the amount of time for whipping cream according to the fat content of the selected sour cream. Then add honey and sugar, continue to beat for another 10-15 minutes. It is important not to overdo the sour cream, because then the buttermilk will start to leave, and the sour cream will turn into butter. Put the finished cream in the refrigerator until the cake is assembled.

11. Step 10:

    

    Lay out the first cooled cake, lubricate it with cream, put the second one, lubricate again, install the last cake and evenly spread the sour cream on it, leaving a little cream on the sides. They can not be lubricated, but I still recommend it, so the sides of the cakes will not be weathered. The cake can be eaten immediately, but it is better to put it in the refrigerator for 2-3 hours for impregnation.