Carrot cake with cottage cheese cream (10-12 servings)

Name: Carrot cake with cottage cheese cream (10-12 servings) - Severina G.
Ingredients: Base 200 g cake flour 4 eggs 100 ml oil 50 g butter 4 large carrots about 350 g zest of one orange 150 g walnut kernels 1 packet vanilla sugar 1 packet baking powder 1 half teaspoon ground cinnamon 1; 350 g sweet ricotta 1 tablespoon honey 200 ml sweet cream for whipping juice of 1 lemon and grated zest Decoration 1 elongated carrot crushed nuts

Dessert - Carrot cake with cottage cheese cream (10-12 servings) by Severina G. - Recipia

Carrot Cake with Cottage Cheese Cream - A Sweet and Healthy Delight Who hasn't ever spotted a stall full of fresh vegetables and succumbed to the temptations of the market? That's what happened to me on Saturday when I came across an elderly lady selling sweet, juicy carrots. Although I didn't need that many, I felt compelled to give them a warm home on my plate. So, I returned home with almost 2 kilograms of carrots and a piece of cottage cheese that I already had in the fridge. This was the inspiration to create a carrot cake with cottage cheese cream, a traditional American recipe that had been on my wish list for a long time. This cake is perfect for any occasion, whether it's an anniversary, a family gathering, or simply a weekend afternoon. Its preparation is simple and quick, and the result is a moist, flavorful dessert full of interesting textures. Let's discover together how to prepare it! Preparation Time: 15 minutes Baking Time: 30 minutes Total Time: 45 minutes Number of Servings: 10-12 Ingredients For the Base: - 200 g cake flour - 4 large eggs - 100 ml oil - 50 g butter (at room temperature or melted) - 4 large carrots (about 350 g), grated - Zest of one orange - 150 g walnut kernels, chopped (can be left larger for texture) - 1 packet of vanilla sugar - 1 packet of baking powder - 1/2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 150 g brown sugar For the Cream: - 300-350 g sweet cottage cheese, grated - 1 tablespoon honey - 200 ml heavy cream for whipping - 1 lemon (juiced and zested) For Decoration: - 1 long carrot, cut into thin strips - Chopped walnuts Preparation Steps 1. Preparing the Ingredients: Make sure you have all the ingredients at hand. This will make the cooking process much more enjoyable and efficient. 2. Preparing the Base: In a large bowl, beat the eggs with the brown sugar for a few minutes until the mixture becomes frothy. If you have a mixer, use it on low speed at first and then increase the speed to achieve an airy texture. 3. Adding Moist Ingredients: Incorporate the oil, butter (either melted or at room temperature), and the orange zest. Mix well to combine. 4. Including the Carrots: Add the grated carrots, sprinkled with vanilla sugar, and mix well. The juice released by the carrots will provide extra moisture to the base. 5. Mixing Dry Ingredients: In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and walnut kernels. Then, incorporate this mixture into the egg and carrot mixture. Mix until no lumps remain. 6. Baking the Base: Prepare a 24 cm round cake pan by lining it with parchment paper, greasing it with a little butter, and dusting with flour. Pour the mixture into the pan and place it in a preheated oven at 180 degrees Celsius. Bake for about 30 minutes, or until the base is firm and passes the toothpick test. 7. Preparing the Cream: While the base cools, prepare the cream. Grate the cottage cheese and mix it with a tablespoon of honey in a bowl. Whip the heavy cream at medium speed until it becomes slightly firm. Then, add the cottage cheese and lemon zest, mixing everything at high speed for 5 minutes until the mixture becomes creamy. 8. Assembling the Cake: Once the base has completely cooled, cut it in half if you want a two-layer cake. Spread a generous layer of cream on the first layer of the base, place the second layer on top, and cover with a thin layer of cream. The edge of the cake can be decorated with chopped walnuts, and in the center, add the carrot cut into thin strips for an attractive look. 9. Cooling and Serving: Refrigerate the cake for at least 30 minutes to firm up the cream. When serving, you will notice how moist and flavorful the base is, while the cream adds a touch of freshness. Practical Tips - Choosing Carrots: Select fresh, juicy, and sweet carrots, as these will influence the final taste of the cake. - Walnut Texture: The walnut kernels can be left larger to add texture, but if you prefer a smoother cream, chop them finely. - Useful Utensils: A good-quality grater will make it easier to obtain thin strips of carrot for decoration. - Vegan Option: You can replace the eggs with 1/4 cup of banana puree or applesauce to make the cake vegan. Delicious Combinations This cake pairs wonderfully with a cup of fragrant tea or a strong espresso. Additionally, vanilla ice cream can elevate the dessert to an even more enjoyable experience! Nutritional Benefits Carrots are excellent sources of beta-carotene, an important antioxidant that contributes to eye health. Cottage cheese is a low-fat cheese rich in protein and calcium, which helps increase muscle mass and maintain bone health. Frequently Asked Questions - Can I use another type of cheese instead of cottage cheese? Yes, ricotta or mascarpone cheese are excellent alternatives. - How can I make this cake gluten-free? Replace regular flour with almond flour or a gluten-free flour blend. - How long can the cake be stored? The cake keeps well in the fridge for 3-4 days, but it is best served fresh. This is the perfect cake to bring a touch of joy to any moment of the day. So, don't hesitate! Start preparing it and let yourself be carried away by the delicious flavors of carrots and cottage cheese. Enjoy!

Carrot cake with cottage cheese cream (10-12 servings)

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