Carrot Cake

You are here: Home / Recipes / Carrot Cake

Carrot Cake

Description

Beat the sugar and the whole egg warmed to approximately 75 C (but do not let it boil!) until it forms peaks. Mix the grated carrots with oil, then add the beaten egg whip. Gradually add the mixed dry ingredients. Use the silicone mould release spray, fill in the the dough. Bake at 175 °C for approximately 40-45 minutes. Right after baking, turn it on the rack and cut it off the ring.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
whole egg 2 3 4 2 3
granulated sugar 200 330 430 270 330
grated carrots 230 380 500 300 380
flour 120 210 280 170 210
chopped walnuts 40 60 80 50 60
paking powder 1 1 1.5 1 1
ground cinnamon 3 5 7 4 5
cooking oil 30 50 70 40 50
vanilla sugar 30 50 70 40 50
mascarpone 180 300 390 240 300
20% sour cream 120 200 260 270 200
apricot jam 300 500 700 400 500
apricot pieces 8 2 16 25 40
white chocolate triangles 8 12 16 25 40
carrots marzipan 8 12 16 25 40

  

Recipe

 

Dough

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whole egg pcs 2 3 4 2 3
granulated sugar g 200 330 430 270 330
grated carrots g 230 380 500 300 380
flour g 120 210 280 170 210
chopped walnuts g 40 60 80 50 60
paking powder pinch 1 1 1.5 1 1
ground cinnamon g 3 5 7 4 5
cooking oil g 30 50 70 40 50
vanilla sugar g 30 50 70 40 50

Beat the sugar and the whole egg warmed to approximately 75 C (but do not let it boil!) until it forms peaks. Mix the grated carrots with oil, then add the beaten egg whip. Gradually add the mixed dry ingredients. Use the silicone mould release spray, fill in the the dough. Bake at 175 °C for approximately 40-45 minutes. Right after baking, turn it on the rack and cut it off the ring.

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
mascarpone g 180 300 390 240 300
20% sour cream g 120 200 260 270 200

Loosely mix the mascarpone with the sour cream and vanilla sugar.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
apricot jam g 300 500 700 400 500

Remove the mould and the metal frame gently from the baked cake. Slice horizontally the sponge about 1 cm high from the bottom. Place back the bottom 1 cm high sponge into the metal frame and put the mascarpone cream onto it. Finally, place the remaining sponge on the top of the cream.

Refrigerate for a few hours. After place apricots in the cavities, then fill them with apricot sauce as well.

 

Decoration

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
apricot pieces pcs 8 2 16 25 40
white chocolate triangles pcs 8 12 16 25 40
carrots marzipan pcs 8 12 16 25 40

Cover the holes with white chocolate sheets then decorate the slices with marzipan carrot.

Need help?

Flip this card!

Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Buy our Moulds

Recipes with the same difficulty level

expert

Carrot Cake