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Print Recipe
 Carrot Cake with Sour Cream Custard Recipe
Extremely tasty, moist and juicy cake! If you do not say that the carrot cake, no one will guess, carrots it is almost not felt. It goes well with sour cream custard, it just melts in your mouth. Try to cook, it is very tasty!
Course Children's Food, Desserts, Dinner Dishes, Lunch Second Breakfast
Cuisine Estonian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Course Children's Food, Desserts, Dinner Dishes, Lunch Second Breakfast
Cuisine Estonian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. Take 3 eggs, add a pinch of salt and beat for three minutes to increase the eggs in volume. Then add sugar and vanilla sugar and beat for 7 minutes until the maximum dissolution of sugar. Pour in sunflower and melted butter, orange zest and grated carrots. If the carrots will give a lot of juice press. Add spices, of these I added only cinnamon, you look to your taste. Pour the sifted flour and baking powder and mix well until smooth.
    Take 3 eggs, add a pinch of salt and beat for three minutes to increase the eggs in volume. Then add sugar and vanilla sugar and beat for 7 minutes until the maximum dissolution of sugar. Pour in sunflower and melted butter, orange zest and grated carrots. If the carrots will give a lot of juice press. Add spices, of these I added only cinnamon, you look to your taste. Pour the sifted flour and baking powder and mix well until smooth.
  2. I baked in a form with a diameter of 24 cm, the bottom was covered with parchment and smeared with oil. Pour half of the dough and bake in a preheated oven to 200 degrees 20-25 minutes, check the readiness of a wooden stick. To the second half, add cocoa, mix well and bake in the same way.
    I baked in a form with a diameter of 24 cm, the bottom was covered with parchment and smeared with oil. Pour half of the dough and bake in a preheated oven to 200 degrees 20-25 minutes, check the readiness of a wooden stick. To the second half, add cocoa, mix well and bake in the same way.
  3. Prepare the cream: In a refractory dish spread sour cream 20 % fat, add sugar, egg, vanilla sugar and flour. Mix well and put on a water bath and cook, stirring until thick. It took me 15 minutes from the moment of boiling. Cover with cling film in contact, so as not to form a crust and allow to cool completely. Then beat with a mixer oil at room temperature and add to the cream.
    Prepare the cream: In a refractory dish spread sour cream 20 % fat, add sugar, egg, vanilla sugar and flour. Mix well and put on a water bath and cook, stirring until thick. It took me 15 minutes from the moment of boiling. Cover with cling film in contact, so as not to form a crust and allow to cool completely. Then beat with a mixer oil at room temperature and add to the cream.
  4. Cakes I cut a little in diameter and cut in half. Lubricate the cakes with cream, alternating light and brown. On top I sprinkled crumbs from the scraps and decorated with slices of orange. The cake is quite wet, let it sit 1-2 hours in the fridge and you can drink tea. Bon appetit!
    Cakes I cut a little in diameter and cut in half. Lubricate the cakes with cream, alternating light and brown. On top I sprinkled crumbs from the scraps and decorated with slices of orange. The cake is quite wet, let it sit 1-2 hours in the fridge and you can drink tea. Bon appetit!

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