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Carrot cake

Ingredients

24-cm baking pan

  • 300 g flour
  • 300 g sugar
  • 260 g cream cheese
  • 200 g carrots
  • 120 g butter
  • 30 g walnuts
  • 6 eggs
  • 1 teaspoon baking soda
  • Pinch of salt
  • Cranberries
  • Meringue cookies

Preparation video

Grate the carrots and crumble the walnuts. Melt 100 g butter. Combine the sugar, melted butter, and eggs in a bowl, and start mixing, Slowly add flour, mixing continuously until the mass is smooth. Add the salt, baking soda, grated carrots, and crumbled walnuts. Stir thoroughly. Grease the pan with butter, lay out the batter evenly. Bake at 180 C for 35 minutes. When ready, leave the cake to cool. If there is a mound on the surface, trim it before frosting. Beat the cream cheese and sugar until firm. Frost the cake, and decorate with cranberries and meringue cookies.


Carrot cake

Preparation

Moderate 1h 30min

Grate the carrots and crumble the walnuts. Melt 100 g butter. Combine the sugar, melted butter, and eggs in a bowl, and start mixing, Slowly add flour, mixing continuously until the mass is smooth. Add the salt, baking soda, grated carrots, and crumbled walnuts. Stir thoroughly. Grease the pan with butter, lay out the batter evenly. Bake at 180 C for 35 minutes. When ready, leave the cake to cool. If there is a mound on the surface, trim it before frosting. Beat the cream cheese and sugar until firm. Frost the cake, and decorate with cranberries and meringue cookies.


Carrot cake

Carrot cake
1h 30min Moderate

Ingredients

24-cm baking pan

  • 300 g flour
  • 300 g sugar
  • 260 g cream cheese
  • 200 g carrots
  • 120 g butter
  • 30 g walnuts
  • 6 eggs
  • 1 teaspoon baking soda
  • Pinch of salt
  • Cranberries
  • Meringue cookies

Preparation

Grate the carrots and crumble the walnuts. Melt 100 g butter. Combine the sugar, melted butter, and eggs in a bowl, and start mixing, Slowly add flour, mixing continuously until the mass is smooth. Add the salt, baking soda, grated carrots, and crumbled walnuts. Stir thoroughly. Grease the pan with butter, lay out the batter evenly. Bake at 180 C for 35 minutes. When ready, leave the cake to cool. If there is a mound on the surface, trim it before frosting. Beat the cream cheese and sugar until firm. Frost the cake, and decorate with cranberries and meringue cookies.