Carrot and ginger cake

vegetable oil odourless 1.5 cups.
I have olive

sugar 2 C.
eggs 4 pieces
lemon zest 2 tbsp
1 – in the dough and 1 in cream
the sifted flour 2 C.
the baking powder to 2 tsp.
ginger 2 tsp ground
ground cinnamon 1 tsp.
ground nutmeg 0.25 tsp
carrots 3 C.
grated on a fine grater
cream cheese 240 g
FOR the Cream. I Maskapone
butter 200 g
room temperature
lemon juice 1 tbsp
powdered sugar 2 C.
if the glasses are less than 300 gr, you can put 3-4
the walnuts to taste
for decoration (optional)

Step 1

1 to Prepare the cream. This requires in a large bowl, combine cream cheese, butter, lemon zest and juice, sposito on medium speed until creamy. Slowly introduce powdered sugar, still whisking. Must get a homogeneous mass. To determine
in the fridge.

I adultlive cream. he abasyn to be more liquid. as I then understood. or long it should be kept in the refrigerator
Step 2

2 In large bowl, mix vegetable butter, sugar and eggs, beat on medium speed with a mixer until a homogeneous creamy mass. Add lemon zest, again carefully mix.
In moderate bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon and nutmeg. Gradually pour this mixture into oil mixture, stirring gently
Step 3

3 Then add shredded carrots, mix.
Step 4

4 Spread butter molds (I have a 26 cm), sprinkle with flour. Divide the dough into 3 parts and bake 3 cakes at a temperature of 180 deg., 18-22 minutes until a clean toothpick.

Cooled cakes spread with cream and stacked on each other.
Step 5

5 nuts to Decorate (optional)

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