Carrot cake with custard cream

Carrot Cake with Custard Cream

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 60 minutes
Number of servings: 12

Introduction

Who doesn't love a soft and flavorful cake that combines the natural sweetness of carrots with the velvety texture of custard cream? Carrot cake with custard cream is a classic dessert that has gained popularity for its delicious taste and the nutritional benefits it offers. Carrots are an excellent source of vitamins, and when combined with a smooth cream, the result is simply irresistible. Plus, this recipe is simple, quick, and ideal for any occasion.

Ingredients

- 6 eggs (medium size, fresh)
- 8 tablespoons of flour (or whole wheat flour for a healthier option)
- 8 tablespoons of sugar (you can also use brown sugar for a richer flavor)
- 1 teaspoon of baking soda
- 2 large carrots (about 300-400 g, finely grated)
- 100 g of crystallized orange peel (for a hint of flavor)
- 150 g of raisins (your preferences may vary, but golden raisins are an excellent choice)
- 1 liter of custard cream (vanilla type, you can opt for organic or homemade)
- Butter and flour for greasing the pan (to prevent sticking)

Why choose carrots? They add moisture and natural sweetness, and their nutrients are essential for a balanced dessert. Additionally, the combination of carrot and orange provides a fresh and vibrant note.

Preparation

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls used are clean and free of any grease; otherwise, the egg whites will not whip well.

2. Whipping the egg whites: Use an electric mixer to beat the egg whites until they form a stiff foam. This step is crucial, as it will give the cake an airy texture. Gradually add 2-3 tablespoons of sugar to stabilize the foam.

3. The yolks: In another bowl, beat the yolks with the remaining sugar until they become a light-colored cream. This is also the moment to add the crystallized orange peel, which will enhance the cake's aroma.

4. Mixing the dry ingredients: Sift the flour together with the baking soda. This step helps to homogenize the ingredients and avoid lumps.

5. Combining the ingredients: Add the flour mixture to the bowl with the yolks, gently mixing with a spatula so as not to deflate the egg white foam. Also, add the grated carrots and raisins. Mix until you obtain a homogeneous composition.

6. Incorporating the egg whites: Use a spatula to carefully fold the whipped egg whites into the mixture. This step should be done with gentle, upward motions to maintain the air in the egg whites.

7. Preparing the pan: Grease a baking dish with butter and sprinkle with flour. This will help the cake not to stick. You can also use parchment paper for even easier removal of the cake.

8. Baking: Pour the mixture into the pan and place it in a preheated oven at 180 degrees Celsius. Bake for 35-40 minutes, checking with a toothpick in the center of the cake. If the toothpick comes out clean, the cake is ready!

9. Cooling and serving: Once the cake is baked, let it cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

10. Preparing the custard cream: In the meantime, you can prepare the custard cream. If you are using a store-bought version, follow the instructions on the package. If you choose to make it at home, mix milk, sugar, vanilla, and yolks over low heat, stirring constantly until it thickens.

11. Assembling: When the cake is completely cool, slice it and serve each piece with a drizzle of warm custard cream on top.

Practical tips

- Variations: You can add chopped nuts or almonds to the mixture for a crunchy taste. You can also replace the raisins with dried cranberries or dark chocolate for a decadent flavor.
- Serving: This cake pairs perfectly with a cup of citrus tea or coffee, making it an ideal choice for a relaxing afternoon.
- Storage: If you have leftover cake, you can keep it in an airtight container at room temperature for 2-3 days.

Frequently Asked Questions

1. Why is it important to whip the egg whites well?
Well-whipped egg whites give the cake a fluffy and airy texture. Without this step, the cake will be dense and hard to digest.

2. Can I use other fruits instead of carrots?
Although carrots are the main ingredient, you can experiment with zucchini or even mashed bananas to achieve a moist cake.

3. How can I make custard cream at home?
Mix 500 ml of milk with 100 g of sugar and a vanilla pod. Heat the mixture, and separately, beat 4 yolks. Pour the hot milk over the yolks, then put everything back on the heat, stirring constantly until it thickens.

Nutritional benefits

Carrots are rich in beta-carotene, a powerful antioxidant beneficial for vision and skin health. Raisins are an excellent source of fiber and minerals, while eggs provide quality protein. This cake is not only delicious but also full of essential nutrients.

Conclusion

Carrot cake with custard cream is more than just a dessert; it is a culinary experience that blends tradition with innovation. Whether you prepare it for a special occasion or for a Sunday afternoon, it is a choice that will bring smiles to the faces of your loved ones. So put on your apron and enjoy every moment spent in the kitchen! Enjoy your meal!