Really delicate, moist and flavorful – your loved ones will not remain indifferent!
Ingredients
- carrots 350g
- flour 240g
- sugar 150g
- vegetable oil 100g
- egg 3pc
- baking powder 1tsp
- baking soda 1tsp
- orange zest 1pc
- spices (cinnamon, cloves, ginger, nutmeg) 1tsp
- salt pinch
The cream
- cream cheese 350g
- whipping cream 200ml
- powdered sugar 80g
- persimmon (large) 1pc
Instructions
- Grate carrots, and mix it with orange zest.
- Sift flour, combine with baking powder, baking soda, salt and spices.
- Separately, beat eggs with sugar, pour in vegetable oil, and beat until smooth.
- Add the flour mixture in two or three steps, kneading well with a spatula each time.
- Add carrots, and mix.
- Pour the batter into a 20x20cm (or round) baking tin, greased with butter or lined with baking paper.
- Bake at 356F (180C) for 55-60 minutes. Check with a skewer, it should come out dry. Cool the cake.
- To make the cream, put all the cold ingredients into a mixer bowl, and beat until fluffy.
- Cut off the top from the carrot cake, and chop it . Cut the cake itself into two parts, layer with the cream, and add pieces of persimmon. Top with cream and sprinkle with crumbs.
