Classic carrot cake

• 350 ml “Carrot” puree
• A pinch of salt
• 0.5 tsp ginger
• 0.5 tsp nutmeg
• 1 tsp cinnamon
• 4 eggs
• 10 g soda
• 150 g walnuts
• 300 ml vegetable oil
• 300 g flour

• 1. Measure carrot puree into a bowl;
• 2. Finely chop or mash walnuts (set aside 50 g of walnuts separately to decorate the finished pie);
• 3. Mix puree with nuts;
• 4. In a separate container, mix all dry ingredients and add to the mixture;
• 5. Stir in eggs;
• 6. Then stir in the butter;
• 7. Stir the resulting mass;
• 8. Grease a mold with a diameter of no more than 24 cm and lay out the mixture;
• 9. Bake at 170°C for 45 minutes.

• 200 g butter
• 200 g powdered sugar
• 400 g curd cheese

• 1. Beat butter at room temperature until white;
• 2. Stir in the cream cheese and beat again;
• 3. Add powdered sugar and mix.

• 1. Cut the finished cake into 3 parts;
• 2. Coat the inside with cream and leave a little cream for decoration;
• 3. Sprinkle with remaining finely chopped nuts;

Decor : Cream and finely chopped nuts (50 g).

Servings : 1 pie (8 pieces)
Calorie content :
Cooking time : 1 hour 5 minutes - 1 hour 15 minutes
Serving container : Tea or coffee saucer

Classic carrot cake is a creamy dessert with nuts (ginger, nutmeg, walnut) and carrot puree.

A delicious dessert for the whole family consisting of shortcakes and curd cream.