Classic carrot cake with sour cream

Step-by-step preparation

Cooking time: 5 hr 30 mins

1. STEP 1

   

   How to make carrot cake with sour cream? Prepare all ingredients. Use liquid honey, premium flour, eggs of category C1. Brown sugar can be replaced with regular sugar. Nuts you can use are walnuts, peanuts, hazelnuts, cashews, almonds. Choose sour cream with at least 20% fat, otherwise the cream will not hold its shape and will spread. Measure the weight of the container in which you will knead the dough, this value will be useful to us later.

2. STEP 2

   

   Wash the orange thoroughly, wipe it and remove the zest from it, grating it on a fine grater. Wash the carrots, peel them and grate them on a fine grater. It is better not to grate carrots coarsely, as the cakes will turn out more loose. Ideally, grind in a blender. Finely chop the nuts, already dried in the oven, or grind them using a blender at high speed.

3. STEP 3

   

   Sift the flour into a clean container. Due to this, the flour will be filled with oxygen, which will make the cakes more airy, and will also remove unnecessary impurities that may be in the flour. Also add baking powder, baking soda and cinnamon to the flour. Mix all dry ingredients with a whisk for 1 minute.

4. STEP 4

   

   Beat the eggs into the dough mixing container, add sugar and beat with a mixer for 3-4 minutes. During this time, the egg mass should increase in volume and become lighter. Then pour in the vegetable oil and beat a little more.

5. STEP 5

   

   Start adding the previously mixed dry ingredients into the egg mass in parts and mix thoroughly. The dough may curl into balls, don't worry, just keep mixing thoroughly.

6. STEP 6

   

   Add chopped nuts, grated carrots and orange zest to the dough, mix with a spatula or spoon. It will be very difficult to mix such a thick dough with a whisk. The resulting carrot juice should not be poured into the dough, since the dough should be thick. For a spicy flavor, add 2 tablespoons of orange juice and stir again. You may need less or more flour; you can read more about this in the article on the properties of flour.

7. STEP 7

   

   Turn on the oven to preheat at 180°C. Meanwhile, prepare a 16 cm diameter mold using the French shirt method. Grease the pan with a very thin layer of butter, sprinkle with flour and shake, shaking out excess flour. This method will make it easy to remove the cakes from the mold; you just need to let the mold cool a little and the cake itself will begin to shrink and move away from the mold. Before baking a new cake, you must prepare the pan again in the same way.

8. STEP 8

   

   Calculate the mass of the resulting dough for one cake: place the bowl with the dough on the scale and from this figure subtract the weight of the container and divide by 3. Pour the first part of the dough into the prepared pan and bake the cake for 25-30 minutes. Check readiness with a toothpick. Bake 2 more cakes in the same way. Place them on a wire rack to cool. Your baking time and temperature may vary; you can read more about this in the article under the recipe.

9. STEP 9

   

   Prepare the cream. Beat the full-fat sour cream for 2 minutes. My sour cream has a fat content of 30%; it is better to regulate the amount of time for whipping the cream in accordance with the fat content of the selected sour cream. Then add honey and sugar and continue beating for another 10-15 minutes. It is important not to overbeat the sour cream, as the buttermilk will then begin to separate and the sour cream will turn into butter. Place the finished cream in the refrigerator until you assemble the cake.

10. STEP 10

    

    Lay out the first cooled cake layer, brush it with cream, lay out the second one, brush it again, place the last cake layer and evenly spread the sour cream on it, leaving a little cream on the sides. They don’t have to be greased, but I still recommend it, so the side parts of the cakes won’t get chapped. The cake can be eaten immediately, but it is better to put it in the refrigerator for 2-3 hours to soak.

Comments on the recipe

Ulyana

24.10.2023

4.8

Carrot cake

Crazy KARAMEL

24.10.2023

4.8

What can I do, I have a passion for making cakes! A friend once tried a carrot cake at VkusVill and fell mercilessly in love with it. I decided to please her for her birthday and find a suitable recipe. The cakes turned out to be similar in consistency to a cupcake, and in addition they were well soaked in cream. You can’t feel the carrots, but you can immediately recognize the walnut, it fits in very well! The sourness of the cream is mega on topic. I don’t really like sugary desserts, but here everything is just right. I took liberties with the design. For the decoration on top I made another cream, cottage cheese with butter and cream, because it holds its shape better. Thanks for the recipe! I don’t know if I have achieved the mastery of VkusVill, but everyone is happy with the cake

Ankdash

24.10.2023

5

Delicious and very easy to prepare! Classic carrot cake with sour cream was a revelation for me! My husband said that this cake is the best I have ever made))). For decoration I used crumbs from the cakes. In general, this cake is suitable for a holiday, or just as a dessert on a weekday. Thank you!

Irina

24.10.2023

4.5

I made the cake, I liked it, it was delicious, but I think I should have added less cinnamon. But it depends on who. Easy to prepare. I haven’t baked cakes for a hundred years, but I managed. Thanks to the author of the recipe!

Anna Dzorelashvili

24.10.2023

4.5

The cake turned out very tasty! Thank you very much for the recipe! This is my first time making a cake and I want to say that without such a wonderful and complete description of the steps I would not have been able to do it. Unfortunately, there are no photos of the cooking process, as I was very carried away, but here is the result 🙈 When I took the cakes out of the oven, the smell was crazy! I wanted to eat them separately 🤣 The cakes turned out porous and soft, which allowed the cream to soak well. I put the cake in the refrigerator overnight. The next day the cake was completely ready to eat. I was afraid that after a long stay in the refrigerator the cake would turn into gingerbread, but this did not happen; on the contrary, the cakes were perfectly soaked in cream! It tasted great! Cinnamon with orange combined with nuts and delicate cream is a complete delight!