The tastiest carrot cake I’ve ever tasted. It was originally a cake after all, but look, can a cake have that cut? After thoroughly researching what the internet and books have to offer on the subject, I did a little experimented a little…. and I was very pleased with the result! The biscuit turns out absolutely unimaginable due to … salty nuts!!!
Ingredients :
Chicken egg 4 pieces
Vegetable oil 250 ml
Sugar 2 cup
Wheat flour 2 cup
Baking powder 2 tsp
Soda 2 teaspoons
Salt ½ teaspoon
Ground cinnamon 2 teaspoons
Carrots 4 pieces
Ground walnuts 170 g
Butter 120 g
Cottage cheese 230 g
Vanilla extract 3 teaspoons
Powdered sugar 4 cups
Cooking instructions :
cooking time : 1 hour 30 minutes
Preheat the oven to 175 degrees. Grease a baking dish with butter. Grate carrots on a fine grater, you should have 3 cups.
Mix together the eggs, vegetable oil, sugar and 2 teaspoons of vanilla extract, whisk. Then add the flour, cinnamon, baking soda and baking powder. Lastly add the carrots and nuts.
Bake in the oven for 40-50 minutes. Allow to cool before removing the pie from the mold.
For the cream, mix together the butter, cottage cheese, powdered sugar and vanilla. Whisk until creamy. Decorate the cream on the cooled pie, add more nuts on top, if desired.
ENJOY!
