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Baking
Carrot Cake with Cream
A fragrant homemade cake featuring a moist carrot sponge, walnuts, and a delicate pastry cream.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
First, make the custard: whisk together the milk, sugar, and flour, then cook over medium heat until thickened.
2
Remove from heat, stir in the butter and vanilla, and beat lightly.
3
Whisk the eggs with the sugar, add the milk and oil, and combine well.
4
Grate the carrots and fold them into the mixture along with the chopped nuts and cinnamon.
5
Sift the flour with the baking powder, fold it into the batter, and mix until smooth.
6
Pour the batter into a greased 22×22 cm baking pan.
7
Bake at 175°C (350°F) for 25–30 minutes, testing for doneness with a toothpick.
8
Spread the prepared cream over the cooled cake, and dust the top with cinnamon and nuts.
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