Lean carrot cake

8 servings
2 hours

Sift the prime grade wheat flour through a sieve. In a yeast-free bake, sifting through the flour is particularly relevant for the pomp of the cake's future base. Add the salt to enhance the flavour and cinnamon. You can add some saffron at will. Stir the dry mixture and set aside for a while.

Prepare the orange juice. To do this, I needed one and a half fresh oranges. It will be necessary to remove the bones from the juice. You can leave the pulp - this is not a problem here. Freshly squeezed juice can also be replaced with packaged juice. In this case, you will most likely have to reduce the amount of sugar for the bark.

Add the sugar to the orange juice.

Then pour in the vegetable oil and add the apple cider vinegar. Mix the mixture thoroughly with a whisk until the sugar grains are completely dissolved.

Combine both mixtures (dry and liquid) in one of the bowls, which is larger in volume.

Stir the dough thoroughly with a whisk until smooth. You can use a mixer if the height of your bowl allows you not to spray the dough.

Rinse the carrots under running water and release from the skin. Rub the vegetable on a fine grater and toss the dough with a whisk or spoon again. The recipe indicates the weight of already peeled carrots without waste.

In a separate dish in two tablespoons of filtered drinking water, dissolve the baking soda.

Immediately pour this mixture into the dough and mix instantly with a whisk. Soda will react with vinegar, the dough will seem to sizzle slightly, and will increase slightly in volume before our eyes. This means that everything is done correctly.

This is the consistency at the final stage should be your dough.

Pour the dough into a mold greased with a drop of sunflower oil in advance. I have a silicone mold with a diameter of 18 cm along the inner diameter, the height of the 5cm bead. Bake the cake for half an hour in an oven preheated to 180 degrees.

Exactly half an hour later, I took out my cake and. . . it was absolutely raw in the middle! So I sent it to the oven, reducing the temperature to 160 degrees for another 20 minutes. After that time, my cake was ready. But your cooking time can be very different due to the individual features of the ovens, so focus on your oven. Check the readiness of the bark, carefully punctured it in the middle with a wooden toothpick.

Cool the bark slightly and remove from the mold. Place it on a rack to prevent it getting wet from the bottom. Here I got such a beautiful lush and ruddy cake! It resembles honey bark in color. By the way, if someone knows why it is carrot bark that acquires such a stunning caramel color - please write in the comments!

After cooling completely, cut the cake into two or three parts as desired. Cover the cakes with a towel, let them rest a little while.

Let's make lean cream. Pour the bulk of the coconut milk into a sauté pan, leaving a couple of tablespoons to dissolve the starch. Put the milk to boil over a medium heat.

Pour all the starch and cream sugar over two tablespoons of coconut milk. And stir so that there are no lumps left.

Gradually add the starch to the boiling milk and immediately mix the cream thoroughly. It will thicken very quickly, so it can grab clumps. Only intense but neat mixing will help.

We will not impregnate korzhi with anything, they are already wet. First! brush the upper, final cake with still hot cream so that it does not work out that there is not enough cream for it. And decorate it as fantasy suggests. I sprinkled almond petals.

On a serving plate, collect the cake, alternating between cakes and cream. The finished cake should stand in the fridge for at least a couple of hours before serving.