Carrot persimmon cake 1

Carrot & persimmon cake


Really delicate, moist and flavorful – your loved ones will not remain indifferent!


  • 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


  1. Grate carrots, and mix it with orange zest.
  2. Sift flour, combine with baking powder, baking soda, salt and spices.
  3. Separately, beat eggs with sugar, pour in vegetable oil, and beat until smooth.
  4. Add the flour mixture in two or three steps, kneading well with a spatula each time.
  5. Add carrots, and mix.
  6. Pour the batter into a 20x20cm (or round) baking tin, greased with butter or lined with baking paper.
  7. Bake at 356F (180C) for 55-60 minutes. Check with a skewer, it should come out dry. Cool the cake.
  8. To make the cream, put all the cold ingredients into a mixer bowl, and beat until fluffy.
  9. 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.