Carrot cake classic

Step-by-step cooking

1. Step 1:

   

   Peel and grate the carrots on a fine grater. If it is very juicy, then we will squeeze it a little.

2. Step 2:

   

   Chop nuts (nuts can be different if desired, pecans or walnuts are perfect)

3. Step 3:

   

   In a bowl, mix all the dry ingredients, you need to mix them thoroughly.

4. Step 4:

   

   Beat eggs with sugar in a separate bowl for 3-4 minutes.

5. Step 5:

   

   Add vegetable oil to the egg-sugar mass and beat a little again.

6. Step 6:

   

   Then gradually mix in the dry ingredients.

8. Step 7:

   

   Add carrots and nuts to the dough and mix with a spoon or spatula until smooth. The dough should turn out thick.

9. Step 8:

   

   Prepare the baking dish, to do this, smear it with a piece of butter, throw a little flour and shake the mold well. Shake out the excess flour. Thus, our cake will come out of the mold very well.

10. Step 9:

    

    Put the dough into the mold. My shape is wide, so I bake all the dough at one time. If you have a small shape or you want to get a high cake, then you can divide the dough into 2-3 parts and bake the cakes separately. A large cake is baked for about 40-50 minutes at a temperature of 180 g. If you bake small cakes, the baking time is reduced. In any case, the readiness of the test is checked with a match.

11. Step 10:

    

    While the cake is baking, we will prepare the cream. Beat sour cream, sugar and honey for 5 minutes and put in the refrigerator.

12. Step 11:

    

    Remove the cake from the mold and leave to cool.

13. Step 12:

    

    Cut the cake into 2 parts (if you baked the cakes separately, then you don't need to cut anything) and smear with cream. The cake can be decorated with something if desired. Cakes according to this recipe are very porous, so they are quickly soaked with cream. Usually my cake is soaked for no more than a couple of hours.