I invite all cooks to treat themselves to a very easy-to-prepare spicy carrot cake. A piquant, fragrant pie with healthy carrots, walnuts and vanilla cream is just great. The perfect combination of a delicate mascarpone cream with vanilla and a spicy sponge cake will be an excellent addition to tea on cold autumn days. As for the decor, natural dishes are becoming more and more relevant today - I decorated the top of the cake with grated carrot straws.
Grate the carrots on a fine grater, if the juice appears, you need to squeeze it out. The weight should be 135 grams.
Pre-weigh the brown sugar and rub the orange zest on top.
In a bowl, mix eggs, odorless vegetable oil, brown sugar and orange zest.
Then add baking soda and baking powder to the mass for the dough.
Now add wheat flour, ground cinnamon and ground nutmeg. Stir the mass.
Chop the walnut coarsely and add to the cooked mass.
Now add applesauce to the dough. Mix it.
And then add the grated carrots. Mix everything together.
The dough turns out to be quite thick.
Pour the dough into a metal ring (wrap the bottom of the ring with foil). The diameter of the mold is 18 cm.
Bake the pie in the oven at 150 degrees until ready. Focus on your oven. It took me 45-50 minutes to bake.
Cover the finished cake with parchment and leave to cool on the grill.
While the cake is cooling, prepare the cream. It's simple, it cooks quickly, but for a carrot cake it's just the perfect pair. Try to keep the cheese warm for at least an hour.
In a bowl, mix mascarpone cheese and powdered sugar. Add the "Creamy Vanilla" flavor. Just mix until smooth, you can use a mixer. (Remember that mascarpone can peel off if it is beaten for a long time).
Apply the prepared cream on top of the cake.
For decoration, I rubbed carrots with straws and decorated the pie with it. You can decorate the cake to your liking.