Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a carrot cake with caramel.
The cake is incredibly tasty, soft, juicy, fragrant! A wonderful cake for any occasion!
The cake is prepared simply and quickly enough.
You can watch a step-by-step video recipe in my video below.
Let's cook
- grate or grind 200 grams of carrots in a blender
200 grams is about 2 medium carrots.
- on a fine grater, remove the zest from one orange
Remove only the top orange peel layer.
- squeeze the juice out of the orange
For the dough, we need 70 grams of orange juice.
Next, the dough is prepared quickly enough, so do not forget to turn on the oven right away and heat up to 165 degrees.
Let's make a carrot cake
- pour 2 eggs into the bowl
- add a pinch of salt
- 160 grams or 8 tbsp. tablespoons without top sugar
- zest from 1 orange
Beat everything well with a mixer or a whisk, the sugar should completely dissolve, the mass will brighten and increase in volume by 2-2.5 times.
Pour into the egg mass
- 100 grams of vegetable oil
- 70 grams of orange juice
Stir at low speed of the mixer until smooth.
- sifting, add 200 grams or 10 tbsp. no topped spoons of wheat flour
- 10 grams or 2 tsp baking powder for dough
- 2 grams or ¾ h. spoons of cinnamon
- a pinch of nutmeg
Stir at low speed of the mixer until smooth, it is not necessary to mix for a long time.
Add
- 70 grams of roasted chopped peanuts. If desired, peanuts in this recipe can be replaced with hazelnuts or walnuts, according to your taste.
- 200 grams of chopped carrots
Mix everything together until smooth.
The dough is not thick, it should be.
I bake in a springform pan with a diameter of 19 cm.
I covered the bottom of the form with parchment paper, there is no need to lubricate the sides of the form with anything.
- pour the dough into a mold and level
We remove the bake in an oven preheated to 165 degrees, for 60-70 minutes. My cake was baked for 67 minutes.
The baking time depends on the size of the pan in which you will bake and the temperature in the oven.
We check the readiness of the cake with a wooden stick, pierce it, if the stick comes out dry, without residues of wet dough, then the cake is ready.
Let the cake cool in the form for 20 - 30 minutes. Next, carefully pass the knife along the edge of the mold and free the cake from the mold.
Transfer the pie to the wire rack with the top side down, remove the parchment paper and let the pie cool to room temperature.
If you prepare the cake in advance, then wrap the cooled cake in plastic wrap and put it in the refrigerator.
Cut off the top crust of the cooled cake. Later we grind it into crumbs and decorate the cake with crumbs.
- cut the cake into 3 cakes
Let's prepare the cream
For the cream, we need a soft pasty cottage cheese without grains. The curd should keep its shape well.
You can use any soft curd you like. I cook cottage cheese from kefir.
How to make soft pasty yogurt curd can be seen in my video below
- pour 200 grams of chilled cream into a clean cold dry bowl with a fat content of 30-35%
- pour 90 grams or 4.5 tbsp. spoonfuls of powdered sugar
- 10 grams or 2 tsp vanilla sugar
- 500 grams of soft pasty cottage cheese without grains. Cottage cheese in this recipe can be replaced with cream cheese
Beat everything well with a mixer until smooth, the powdered sugar should completely dissolve.
The finished cream will increase in volume by about 2 times. The cream turns out to be delicate, airy and at the same time keeps its shape perfectly.
We immediately put off 2 tbsp. tablespoons of cream, with this cream we will smooth out the cake at the end. Cover the cream with cling film and put it in the refrigerator.
For the layer and decoration, we need 200 grams of soft caramel.
You can use ready-made caramel or make your own caramel.
How to make caramel yourself can be seen in my video below
Also for a layer, grind 70 grams of roasted peanuts. Peanuts can be substituted for hazelnuts or walnuts, according to your taste.
- put the first cake on a plate
Install the split ring and acetate film.
If there is no acetate film, then it can be replaced with strips cut from a baking bag or parchment paper.
- visually divide the cream into 3 parts and cover the first cake with 1/3 part of the cream
- evenly level the cream, making small sides
- Sprinkle the cream with chopped peanuts. I use 35 grams of peanuts for one layer.
- Cover the peanuts with a caramel mesh. I use 70 grams of caramel for one layer.
- put the second cake on the caramel, press the cake lightly
Next, repeat the layer
- cover the cake with 1/3 of the cream
- level the cream by making small sides
- sprinkle the cream with chopped peanuts
- cover the peanuts with a caramel mesh
- put the third cake on the caramel
- slightly press down the cake
- cover with the remaining cream, smooth out the cream
Cover the cake with cling film and put it in the refrigerator to stabilize for 2-3 hours. If you wish, you can make a cake in the evening and put it in the refrigerator overnight.
Grind the crust, which we first cut off from the pie, into crumbs. We will decorate the cake with this crumb.
Free the chilled cake from the form and the film.
Cover the side of the cake with the previously set aside cream.
If cream remains, spread it evenly over the top of the cake.
Sprinkle crumbs on the top edge of the cake and sprinkle crumbs on the side of the cake completely.
Cover the cream with caramel on top.
The cake is ready and ready to be served.
I advise you to cook it! My homemade cake really liked it!
The cake is incredibly tasty, soft, juicy, very harmonious!
A wonderful cake for any occasion!
Ingredients designed for cake diameter 19 cm, height 8 cm, weight 1900 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Carrot cake
200 grams (2 pcs. medium) carrots
2 eggs
160 grams (8 tbsp. tablespoons without top) sugar
a pinch of salt
zest from 1 orange
70 grams (1 pc.) Orange juice
100 grams (½ cup, 200 ml) vegetable oil
200 grams (10 tbsp. spoons without top) wheat flour
10 grams (2 tsp. spoons) baking powder for dough
2 grams (¾ h. spoons) cinnamon
a pinch of nutmeg
70 grams roasted chopped peanuts
Cream
500 grams of soft pasty cottage cheese or cream cheese
90 grams (4.5 tbsp. spoons without top) powdered sugar
10 grams (2 tsp. spoons) vanilla sugar
200 grams of cream, 30-35% fat
Interlayer
70 grams roasted chopped peanuts
140 grams of caramel
Decoration
60 grams of caramel
Chopped crumb from the cake
Ingredients for 200 grams of caramel
100 grams (5 tbsp. tablespoons without top) sugar
100 grams of cream, 30-35% fat
35 grams of butter
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I wish you bon appetite and good mood!
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