Carrot cake with sour cream, prunes and nuts

Absolutely everyone will like a delicious and tender carrot cake with sour cream, prunes and walnuts. It is unlikely that anyone will guess that the air cakes contain ordinary carrots. The most delicate sour cream beckons to eat another piece!

Ingredients

• For cakes:
• Carrot - 250 g
• Pitted prunes - 120 g
• Walnuts - 50 g
• Vegetable oil - 150 ml
• Eggs - 3 pcs.
• Honey - 25 g
• Sugar - 150 g
• Wheat flour - 220 g
• Ground cinnamon - 1/2 teaspoon
• Baking powder - 2 teaspoons
• For cream:
• Fatty sour cream (from 25%) - 400 g
• Powdered sugar - 80 g
• Vanilla sugar - 8 g
• For decoration:
• Prunes - 30 g
• Walnuts - 20 g
• To prepare the form:
• Vegetable oil
• Wheat flour

Directions

1. Prepare all the necessary ingredients for making Carrot Cake with Prunes.
2. Sift flour.
3. Pour the prunes with hot water and leave for 5 minutes.
4. Roast the nuts in a dry frying pan.
5. Peel the carrots, wash and grate on a fine grater.
6. Beat eggs into a bowl, add liquid honey and sugar. Whisk a little.
7. Pour in vegetable oil, mix.
8. Drain the water from the prunes, dry them and chop finely. Chop the nuts into large crumbs.
9. Add the nuts and prunes to the egg mixture and stir.
10. Send grated carrots there and mix.
11. Add flour, baking powder and cinnamon.
12. Knead a thick dough. The consistency should be like thick sour cream.
13. Turn on the oven and preheat to 180 degrees.
14. Grease a baking dish (I have a size of 12x20 cm) with butter and sprinkle with flour. This will help to remove the cake without problems.
15. Divide the dough into two equal parts. Pour half of the dough into the mold.
16. Bake the cake in a hot oven at 180 degrees for 35 minutes until done.
17. Remove the cake from the mold and cool completely.
18. Do the same with the remaining dough.
19. With a sharp knife, cut each cake lengthwise into two equal parts.
20. Combine sour cream, powdered sugar and vanilla sugar. Whisk into a fluffy mass.
21. Lubricate three cakes with cream and lay them on top of each other.
22. On top there should be an inverted top of one of the cakes.
23. Spread the top and sides of the carrot cake with prunes and nuts with sour cream, smooth with a wide knife.
24. Garnish the carrot cake with nuts and prunes. Put the carrot cake with sour cream in the refrigerator and let it brew for 2 hours.
25. Carrot cake is ready. Cut and serve.
26. Enjoy your meal!