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Carrot Cake with Buttercream

Marina NordMarina Nord
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Fat Berta
Translated by
Fat Berta
Carrot Cake with Buttercream1 / 2
07/04/2015
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Preparation
20 min.
Cooking
90 min.
Тotal
110 min.
Servings
8
"Carrot cakes are exceptionally tasty and loved not just by rabbits."

Ingredients

  • walnuts - 1 cup, ground
  • carrots - 2 cups, grated
  • flour - 2 cups
  • oil - 1 cup
  • cottage cheese - 10.5 oz (300 g)
  • sugar - 2 cups
  • eggs - 3
  • baking powder - 1 tsp
  • cinnamon - 1 tsp
  • nutmeg - 2 tsp
  • salt - 1 pinch
  • for the cream
  • cream cheese - 2/3 cup (150 g)
  • butter - 3 tbsp
  • powdered sugar - 6 tbsp
measures

How to cook

Sift the flour, mix it with the baking powder, salt, cinnamon and nutmeg.

Combine the cottage cheese with the oil and sugar, stir and add the eggs one by one. Add the flour, carrots and walnuts (set aside a little for declaration).

Pour the dough into a cake form, smooth it out and bake an hour and a half at 360°F (180°C). Prepare a cream by beating the butter with 1 tablespoon powdered sugar. Add the cream cheese and stir everything.

While stirring non-stop, add the remaining powdered sugar. Remove the baked dough from the oven and let it cool. Separate it from the form, smear it with cream and sprinkle on walnuts.

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