Carrot Cake with Curd Cream

Cakes 761 Last Update: Mar 19, 2021 Created: Mar 17, 2021 0 0 0
Carrot Cake with Curd Cream
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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My favorite is a tried and tested recipe that works beautifully in a cake or cupcake format or a more birthday cake. Just add cream and glaze!

Ingredients

Directions

  1. Grate the carrots on a fine grater. We need a glass. Melt butter or margarine, cool slightly. Beat eggs with sugar and vanilla sugar in a mixer. Add carrots and butter, beat until smooth. Gradually add flour and baking soda while whisking. The dough should be as thick as a cake. If you beat with a blender, the carrots will actually turn into puree, and we need its "grated" texture.
  2. Divide the dough in two. Pour one of them into a round baking dish and bake in an oven preheated to 200 degrees for about 20 minutes. Then repeat the same manipulation with the second part.
  3. In the meantime, prepare the cream. Beat well with a blender or mixer cottage cheese and yogurt. In my case, it was a thick dessert cream based on farm yogurt with lemon. We want moderate sweetness and light sourness, since the dough itself is quite sweet. The taste is adjusted by adding powdered sugar. But more than half a glass is definitely not required. Lightly cool the whipped mass in the refrigerator.
  4. Coat the cooled cakes with cream, flatten a little. Cover the top of the cake with the rest of the cream and decorate to your liking. Leave to soak overnight.

Carrot Cake with Curd Cream



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

My favorite is a tried and tested recipe that works beautifully in a cake or cupcake format or a more birthday cake. Just add cream and glaze!

Ingredients

Directions

  1. Grate the carrots on a fine grater. We need a glass. Melt butter or margarine, cool slightly. Beat eggs with sugar and vanilla sugar in a mixer. Add carrots and butter, beat until smooth. Gradually add flour and baking soda while whisking. The dough should be as thick as a cake. If you beat with a blender, the carrots will actually turn into puree, and we need its "grated" texture.
  2. Divide the dough in two. Pour one of them into a round baking dish and bake in an oven preheated to 200 degrees for about 20 minutes. Then repeat the same manipulation with the second part.
  3. In the meantime, prepare the cream. Beat well with a blender or mixer cottage cheese and yogurt. In my case, it was a thick dessert cream based on farm yogurt with lemon. We want moderate sweetness and light sourness, since the dough itself is quite sweet. The taste is adjusted by adding powdered sugar. But more than half a glass is definitely not required. Lightly cool the whipped mass in the refrigerator.
  4. Coat the cooled cakes with cream, flatten a little. Cover the top of the cake with the rest of the cream and decorate to your liking. Leave to soak overnight.

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