Swiss Carrot Cake

Category: Confectionery
Kitchen: swiss
Swiss Carrot Cake

Ingredients

Flour / s 220 g
Sugar 250 g
Butter 180 g
Eggs 3 pcs
Nut (walnuts or pecans or hazelnuts or almonds) 120 g
Fresh carrots 210 g
Light raisins 80 g
Baking powder 2 boxes l
Soda 1 box l
Vanillin 0.5 sachet
Ground cinnamon 2 tsp
Ground dry ginger 1/4 tsp
Salt 1/2 box l
For the cream:
Fresh cheese (Philadelphia, Almette, BuKo, Mascarpone) 550 g
Cheese can be replaced with sour cream 25-30%
Powdered sugar 240 g
Vanilla sugar 1 sachet
Lemon juice 1 tbsp. l

Cooking method

  • Good day!
  • I took this recipe from Bernard the French chef. To be honest, there are enough carrot cakes on the Internet in Russian, German, and French.
  • After spending more than one day searching for the ,, ideal ,,, I found it!
  • It is done quickly, without problems. My first impression is cool!
  • It is winter, with a characteristic flavor reminiscent of Christmas! Ginger, cinnamon mmmm!
  • Not heavy ... average, for winter and lack of sun, that's what you need!
  • We need a mold with a diameter of 28 cm.
  • Preheat oven to 180 ° C.
  • Mix in a mixer bowl, spices, soda, baking powder, salt, flour, sugar.
  • Add eggs, vanilla and melted butter. Mix all ingredients well. Everything should blend without lumps. Then add raisins and nuts, crushed (coarsely).
  • Wash and peel the carrots. Rub on a fine grater.
  • Add this to the mass and mix well.
  • Cover the form with parchment paper and grease the sides with butter.
  • Swiss Carrot Cake
  • Place the dough in a mold and bake for 50 minutes at 180 ° C.
  • Without removing the carrot cake from the mold, cover with foil until it cools completely.
  • This way, all the steam in the cake will remain and all the softness will remain.
  • Swiss Carrot Cake
  • When the cake has cooled, prepare the cream. Mix powdered sugar and cottage cheese or sour cream, add vanilla and lemon juice.
  • Cut the pie into three pieces.
  • Place the base of the cake on a mold, then brush with a generous layer of cream, spreading it evenly over the surface. Put in the second slice of the pie and cover with a second layer of cream.
  • Close astride the pie.
  • I believe that half of the cream is just right for the inner layers.
  • Cover the sides and top of the cake with the rest of the cream!
  • Decorate at will !!!
  • url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/112933/image~212.jpg]Swiss Carrot Cake
  • Before serving, let it brew for at least 3 hours.
  • Enjoy your tea!

Note

For the cream:
- 550g Philadelphia cream cheese (or 280g mascarpone + 200g other cheese), (400g Buko + 150g Almette)
You can also use creamy cottage cheese or creamy sour cream, beat with powdered sugar!
Or part of the curd and part of the sour cream. Improvise !!!

ang-kay
I love carrot baked goods. Thanks for the recipe.
K. Marina
Already Printed! I love carrots in baked goods
Albina
I all want to try the carrot cake. But somehow I had already decided, but did not receive the consent of the middle son and therefore did not try to bake.
Irina, you can probably bake in a cartoon?
Mikhaska
Albina, I am also Irina and I want to say that I successfully bake a carrot cake in a cartoon. It turns out great, and always.
Kvitka22
Honestly, I don't have a multi-piece of this ... But if they say that it works, then it is!
I'm in the old fashioned way, in my favorite oven!
Mikhaska
Kvitka22, you have a wonderful recipe! Much richer than mine in terms of components! I can imagine what aroma and taste it has! What is the presence of nuts in it!
I will definitely try to bake your cake. I'm sure it will turn out great!
Kvitka22
Irina, try it! I tried it in Switzerland, honestly, this recipe tastes better!
Mikhaska
I will definitely try! Even in its composition, it is clear that it will turn out to be much tastier than the old recipe that I use!
Thank you very much for the recipe!
dopleta
Kvitka22, well, wow, they galloped again! I was just going to lay out the classic carrot cake from Aargau (Aargauer Rueblitorte klassisch), it remains only to buy or make marzipan carrots - its integral decoration, and now there is less unnecessary worry. And thanks for that!
Kvitka22
Oh sorry! But you still put up yours. And with or without carrots. Recipes can then be supplemented, changed, made up of two into one! When you know what ...
Sibiryachka38
Oh, but it is possible for those who do not need to beat the eggs separately in the tank, just mix everything and that's it?
Kvitka22
Do not beat separately. Just mix and that's it!
Sibiryachka38
Thank you, I'm taking a note, I have to try
Lilith
Specially registered to write a review. Thanks for the recipe! I baked a cake for my husband for his birthday - it turned out delicious, my family liked it, the spices were felt, the fact that from carrots was not clear to anyone until she said it herself.
The only thing is that the cake is of course dense (but not dry), as the son said, I would like the cakes to be more tender and airy.
Cream made sour cream 25% house in the village + Sirtaki soft cheese (we don't have Philadelphia and Buko now) + 2 sachets of thickener for cream, then the cream turned out to be not liquid, kept its shape well.
Kvitka22

Swiss Carrot Cake
Kvitka22
[img] great for the tip! my cakes were not dense, on the contrary, they were a little bit damp. As a result, the cake was soft, loose and slightly damp. Did you cover with foil until it cooled completely? I think that here you need to take into account the difference in products - for example, in Germany, carrots are very juicy and sweet, flour with high gluten.
Next time, reconsider: carrots are not very juicy, a little less flour, or pay attention to the oven, it may dry out.
Lilith
Irina, I did everything exactly according to your recipe, without deviating, but nevertheless I am inclined to believe that it was my flour that was too much, we need a little less, and we have our own carrots from the garden, but they have been lying in the cellar for six months, not so juicy. But the cake is still delicious, they destroyed it in one evening, they didn't even leave it in the morning
Kvitka22
I thought it was a carrot! Because when I moved to Germany, it was the carrot that surprised me, it is juicy and bright at any time of the year. Try using less flour. It should be even tastier than the first time!

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