Classic carrot cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

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

2. STEP 2

   

   Grind the nuts (you can use other nuts if desired; pecans or walnuts are perfect)

3. STEP 3

   

   Mix all the dry ingredients in a bowl; 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 mixture and beat a little again.

6. STEP 6

   

   Then gradually stir in the dry ingredients.

7. STEP 7

   

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

8. STEP 8

   

   Let's prepare a baking dish; to do this, coat it with a piece of butter, throw in a little flour and shake the pan well. Shake out excess flour. This way our cake will come out of the mold very well.

9. STEP 9

   

   Transfer the dough into the mold. My pan is wide, so I bake all the dough at once. If your mold is small or you want to get a tall cake, 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 degrees. If you bake small cakes, the baking time is reduced. In any case, the readiness of the dough is checked using a match.

10. STEP 10

    

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

11. STEP 11

    

    Remove the cake from the mold and leave to cool.

12. STEP 12

    

    Cut the cake into 2 parts (if you baked the cakes separately, you don’t need to cut anything) and coat with cream. You can decorate the cake with anything if you wish. The cakes according to this recipe are very porous, so they are quickly soaked in cream. Usually my cake soaks for no more than a couple of hours.