An incredibly delicious homemade delicacy is a carrot cake with sour cream. Carrots in it is completely not felt, but at the same time gives dessert some special zest, which in combination with tender sweet sour cream creates a real holiday for the taste tastes of the taster.
We offer the best recipes of carrot cake with sour cream, which will help you to recreate the very original taste of carrots.
Carrot cake recipe with sour cream
Ingredients:
For the test:
- carrots - 220 g;
- granulated sugar - 185 g;
- refined vegetable oil - 110 ml;
- butter - 55 g;
- flour - 180 g;
- large chicken eggs - 3 pcs .;
- a peel of one orange;
- vanillin - pinch;
- baking powder - 10 g;
For cream:
- condensed milk - 180 g;
- the change in fat content is more than 25% - 210 g.
Preparation
Carrots are cleaned, grinded through a fine grater and placed in a deep bowl. Then we add the grated orange peel, drive in fresh large chicken eggs, pour in the sugar and baking powder. We pour refined oil and melted butter, add the vanillin dissolved in a tablespoon of water and mix. Now we intervene pre-sifted wheat flour and spread the resulting dough into an oiled split form with a diameter of 25 centimeters, pre-laying the bottom with a parchment leaf. Now place the dish on the middle level pre-heated to 180 degrees oven and oven at this temperature mode for forty minutes.
When ready, remove the mold from the oven, let the cake cool completely, and then extract and cut it into two longitudinal sections.
For cream, we combine in a bowl of condensed milk and sour cream and mix with a spoon. Lubricate the resulting mixture with one of the cakes, pre-laid it on the dish, and then cover with a second cake. Lubricated and his remaining cream is crumbled crumbs or sprinkled at will with chopped nuts.
We give ready carrot cake with cream from sour cream and condensed milk to soak a little, and we can try.
Carrot and sour cream cake in sugar glaze
Ingredients:
For the test:
- carrots grated - 1.5 cups;
- granulated sugar - 275 g;
- flour - 120 g;
- large chicken eggs - 3 pcs .;
- repaid vinegar soda - 10 g;
For cream:
- sour cream with a fat content of more than 25% - 900 g;
- sugar powder - 150 g or to taste;
- Vanilla - to taste;
- thickener for cream - 1 packet;
For glaze:
- milk - 50 ml;
- powdered sugar to achieve the desired consistency;
- Vanilla - to taste;
- walnuts.
Preparation
Eggs are mixed with sugar and broken, using a mixer, to a lush foam. Then add the vanilla, soda, extinguished with vinegar, grated carrot on a small grater, pour the sifted flour and mix until homogeneous. The pan is lubricated with oil and spread the dough onto it, leveling it and forming a uniform layer. We place it on an average level preheated to 180 degrees oven and bake for thirty to forty minutes or until ready and rosy.
After the prepared carrot layer is in the off oven for ten minutes, we take it out, let it cool down completely and cut it into three equal parts.
Now beat the sour cream with the sugar powder and vanilla to the splendor. If necessary, if the cream is too creamy, add a thickener cream, stir and let stand for about twenty minutes. After that, we collect the cake. We lay on the dish one part of the cake, cover it with a generous layer of cream and cover with a second cut, which is also smeared with the remaining cream. From the top we lay the last cake and cover it with sugar glaze, prepared by mixing sugar powder, vanilla and a small amount of water.
Ready carrot cake with cream made of sour cream is crushed with chopped walnuts and left to soak in the refrigerator for five to seven hours or overnight.