Carrot cake classic with sour cream

8 servings
5 hours 30 min

How to make a carrot cake with sour cream? Prepare all the ingredients. Use liquid honey, prime grade flour, S1 category eggs. Brown sugar can be replaced with regular sugar. Nuts can be used walnuts, peanuts, hazelnuts, cashews, almonds. Choose at least 20% fatty sour cream, otherwise the cream will not keep its shape and will spread. Measure the weight of the container in which you will knead the dough, this value will come in handy for us later.

Wash the orange thoroughly, wipe and remove the zest from it, rubbing on a fine grater. Wash the carrots, peel and grate them. It is better not to rub carrots large, as the cakes will turn out to be looser. Ideal - grind in a blender. Finely chop or grind the nuts already dried in the oven using a blender at high speeds.

Sift the flour into a clean container. Due to this, the flour will fill with oxygen, which will make the cake more airy, and this will also remove unnecessary impurities that may end up in the flour. Add baking powder, soda and cinnamon to the flour as well. Stir all dry ingredients with a whisk for 1 minutes.

Drive the eggs into the dough kneading container, pour in the sugar and whisk with a mixer for 3-4 minutes. During this time, the egg mass should increase in volume and become lighter. Then pour in the vegetable oil and whisk a little more.

Start introducing previously mixed dry components into the egg mass in parts, mix thoroughly. Perhaps the dough will roll into balls, do not worry, just continue to mix thoroughly.

Enter the chopped nuts, grated carrots and orange zest into the dough, mix with a spatula or spoon. Such thick dough will be mixed with a whisk. The formed carrot juice should not be poured into the dough, since the dough should be thick. For the spicy flavour, add 2 tablespoons of orange juice and stir again.

Turn on to heat the oven at 180 ° C. At this time, prepare a mold with a diameter of 16 cm, using the "French shirt" method. Brush the tin with a very thin layer of butter, sprinkle with flour and shake, shake out the excess flour. This method will make it easy to remove cakes from the mold, you only need to let the mold cool a little and the cake itself will begin to shrink and move away from the mold. Before baking a new cake, you need to prepare the form again in the same way.

Calculate the mass of the resulting dough for one cake: put a bowl of dough on the scale and subtract the weight of the container from this figure and divide by 3. Pour the 1st part of the dough into the prepared form and bake the cake for 25-30 minutes. Check readiness with toothpick. Bake 2 more cakes in the same way. Spread the baked cakes to cool on the grill, this will allow the cakes to cool evenly, since the air on all sides will be evenly ventilated.

Make the cream. Whisk together the fatty sour cream for 2 minutes. I have sour cream with a fat content of 30%, the amount of time to beat the cream is better regulated in accordance with the fat content of the selected sour cream. Then add the honey and sugar, continue to whisk for a further 10-15 minutes. It is important not to overload sour cream, since then buttermilk will begin to depart, and sour cream will turn into butter. Put the finished cream in the refrigerator until the cake is assembled.

Lay out the first cooled cake, brush it with cream, lay out the second, brush again, set the last cake and evenly place the sour cream on top of it, leaving some cream on the sides. You can not lubricate them, but I still recommend, so the side parts of the cakes will not be weathered. The cake can be eaten immediately, but it is better to put it in the refrigerator for 2-3 hours for soaking.