When looking for a unique dessert to replace traditional gingerbread, it is worth preparing a cake that delights with its taste and quickly becomes the favorite dessert of the whole family. We advise you what kind of baked goods are worth putting on the table to bring some freshness.
If you want to prepare something other than traditional gingerbread, it is worth reaching for the recipe for carrot cake with nut cream. It is light, moist and a baked product full of natural sweetness, which with the addition of nut cream acquires a deeper flavor and delicate texture.
This cake is an excellent choice because it combines tradition with modernity. Moreover, preparing this dessert is not complicated, so it is easy we will prepare the perfect cake for your December coffee or tea.
To make carrot cake with nut cream, we will need quite a long list of products. Fortunately, all ingredients are easily available and can be found in many stores. To prepare this dessert, you need to have:
- 150 g of fine sugar,
- 2 eggs,
- 200 g of flour,
- 200 g finely grated carrot,
- 150 ml of vegetable oil,
- 1/2 grated apple,
- 1/2 teaspoon of baking powder,
- 50 g chopped walnuts and additional amount needed for decoration,
- 50 g coconut flakes,
- 1/2 teaspoon of cinnamon,
- 1 teaspoon of soda,
- a pinch of salt.
However, to make walnut, we will need the following ingredients:
- 250 g mascarpone serka,
- 4 tablespoons of fine sugar,
- 4 tablespoons of peanut butter,
- a pinch of salt.
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Start preparing the dough by taking the eggs out of the fridge to let them reach room temperature. Then we beat them until they double in volume. Gradually add sugar and beat constantly until the mixture becomes smooth and fluffy. Then, while still whisking, slowly add the oil.
The next step is to add grated carrot and apple, as well as chopped walnuts and coconut flakes. Mix everything and turn on the oven to 150 degrees Celsius. In a separate bowl, sift the flour, add cinnamon, baking soda, baking powder and salt. Mix everything and transfer it to the bowl with the carrots, gently combining all the ingredients.
place in a 24 cm diameter cake tin lined with baking paper and bake for about an hour. Meanwhile, prepare the nut cream. To do this, beat the mascarpone with peanut butter and sugar. Cool the baked cake and cut it horizontally into two parts. Put half of the hazelnut cream on the bottom one, cover it with the dough and spread the rest of the cream. Decorate the cake with nuts and put it in the fridge for at least an hour for the cream to harden.
