In our country, it is mostly the subject of jokes about Zayo Bayo. Abroad, on the contrary, it is a long-known and sought-after delicacy.

It’s about the unusual and incredibly delicious carrot cake. A piece of it is equal to a dose of pure happiness, which charges with energy and mood for the whole day.

It is not entirely clear what the origin of carrot cake is, but the prevailing opinion is that it originated in the Middle Ages carrot pudding. In the Middle Ages, people were poor and sugar and sweeteners were expensive pleasures. Therefore, the carrot, whose taste is rather sweet, was an excellent and cheap substitute for them.

The perfect carrot cake has a dense and juicy crust, complemented by the aroma of crunchy walnuts. In some of the recipes, pieces of pineapple or raisins are added to it for additional taste and sweetness. The cream is gentle and fluffy – it is based on cream cheese, beaten with honey or powdered sugar, and in some recipes it is successfully replaced by cream or mascarpone.

So here’s the recipe:

Carrot cake with delicate white cream and walnuts

Swamp products:

450-500 g grated carrots

200 g of brown sugar

320 g of flour

1 teaspoon baking powder

1 teaspoon of baking soda

1 tsp cinnamon

pinch of nutmeg – optional

pinch of salt

150 ml vegetable oil (preferably sunflower oil)

3 eggs

150 g of walnuts

grated orange or lemon peel

Products for the cream:

600 g of cream cheese (Philadelphia type) or Mascarpone

260 g of soft butter

200 g of powdered sugar

Preparation of marshmallows:

First prepare the nuts – wash, dry the walnuts and fry them in a dry pan until golden. In this way, the nuts become more aromatic. In this case, we used walnuts, but you can take any nuts you like – cashews, almonds, etc.

After cooling, crush the walnuts.

Then grate the carrots on a fine grater (about 2 medium-sized carrots). If when grating you see that a lot of juice has formed, then you need to squeeze the carrots; otherwise, due to the excess liquid, the marshmallow will become sticky.

Beat the vegetable oil with the sugar and beat until the sugar melts. You can use regular white sugar instead of brown, but the flavor is richer and denser with brown.

Add the eggs one at a time, mixing well after each.

During this time, sift all the dry ingredients – flour, baking powder, soda, cinnamon, nutmeg, salt. Carefully mix.

Add the dry ingredients to the butter mixture, kneading the dough. This can be done on low mixer speed or using a spatula.

Then, in the same way, add the grated carrots, orange peel and chopped nuts and mix well. Attention: the dough will be very thick, but it should be, don’t worry. By the way, you can add raisins, dried apricots, candied fruits to the dough – it just depends on your preferences.

The mandatory condition is to bake it in two forms. If you bake the entire dose in one form, there is a risk that the marshmallow will remain undercooked, because the dough is very heavy.

If you don’t have two identical molds, you can bake the puffs one at a time. If you want them to rise perfectly, add the baking powder and baking soda just before baking.

Place the prepared forms in a preheated oven and bake at 160 ° for 45-50 minutes – until a dry stick.

Remove the prepared marshmallows from the molds and cool on a wire rack. Then cut them in half so that you get 4 wedges about 1.5-2 cm thick. Cut the pods so that the wedges are even.

It is best to wrap the cooled marshmallows in foil and put them in the fridge overnight.

Preparation of the cream:

The amount in the recipe is enough to spread with it between the cakes: if you want to spread the whole cake, you will have to increase the products for the cream by half a dose.

First, beat the butter with the powdered sugar until fluffy. Gradually add the cream cheese (Mascarpone) and mix until the cream is smooth and soft.

Assemble the cake by alternating the sponges with a layer of the cream. Finally, spread the cream on the cake and the sides, carefully leveling. For decoration, you can use crushed nuts, fresh fruit, crocan or whatever you think is appropriate. Leave the finished cake to age for at least a few hours in the refrigerator before cutting it.