Carrot cake with sour cream

To begin with, turn the carrot into mashed potatoes. You can do this with a blender or just rub it on a grater. The resulting puree is set aside.

Break the eggs into a bowl. Pour sugar into them and whisk. Then pour vegetable oil into the whipped mass, mix.

We take chopped nuts - pour them into a bowl for the dough being prepared. We also put carrots there and mix everything thoroughly.

Add baking powder and soda, stir, and then gradually add flour, which must first be sifted. Knead the dough (according to the consistency it should turn out to be very thick sour cream, viscous).

We cover the baking dish with parchment, pour out the dough and send it to the oven to bake at 180 degrees until ready (40-45 minutes).

Towards the end of cooking, you need to do the cream. Cooking it is very simple: sour cream and sugar need to be whipped. Adjust the amount of sugar to your taste, for example, I like the cream to be sweet enough. You can also put less sugar.

We take the finished biscuit out of the oven, let it cool down a little. After that, we cut off the top of it, and cut the biscuit into two cakes. We smear the cakes with cream from all sides, put them on top of each other.

We crumble the cut biscuit top and sprinkle our cake with this sweet crumb. Now we send the cake to the refrigerator for a couple of hours.

Have a sweet and pleasant tea party!