Best Carrot Cake ever

Amazing carrot cake will satisfy the most refined taste. Delicate airy cakes with spicy notes, go well with cream and nuts. The taste will appeal even to those who do not eat carrots. The cake is prepared very quickly, it took me a little over an hour. Walnuts can be replaced with hazelnuts or pecans. Cake decor can be anything. In 100 g - 327 kcal Tray size - 30×37 cm Finished cake diameter - 19-20 cm, height - 7 cm Ingredients Biscuit Eggs - 4 pieces (200 g without shell) Sugar - 150 g Flour - 100 g Corn starch - 20 g Grated carrot - 150 g Vegetable oil - 30 g Baking powder - 4 g Salt - 1 g Cinnamon - 2 g Dried ginger - 2 g Cream Cream cheese Philadelphia - 500 g Butter - 150 g Powdered sugar - 100 g Vanillin pinch Roasted walnuts - 50 g Cooking 1. Combine the sifted flour with dried ginger, cinnamon, baking powder, salt and starch. 2. Combine room temperature eggs with sugar, beat until smooth, then increase the mixer speed to maximum and continue beating until a distinct mark forms on the surface that lasts 10-15 seconds. It took me 6 minutes to beat. 3. Alternating in several steps, add the flour mixture, vegetable oil. Any starch will do, or replace it with the same amount of flour. Finally, add finely grated carrots. 4. Pour the dough onto a baking sheet lined with baking paper with a non-stick layer, smooth, knock to remove large air bubbles 5. Bake in an oven preheated to 180 ° C, at an average level without convection for 20 minutes. Baking times may vary depending on your oven. 6. Turn the finished biscuit onto baking paper and cool completely. 7. For cream, combine soft butter with vanilla and powdered sugar, beat at maximum mixer speed until the mass increases in volume and turns white. Cream cheese at room temperature, lightly beaten. Combine with the oil part of the cream and mix briefly with a mixer. 8. Release the biscuit from paper, trim the edges and cut lengthwise into 4 identical strips, it is better to use a ruler. Dry the cake scraps in the oven and chop. On one strip, make several shallow cuts across. 9. Distribute 3/4 of the cream over the surface of the strips, smooth, sprinkle with roasted walnuts, slightly pressing them into the cream. Start rolling the roll from the place where there were cuts, cracks in the cake are normal, they will not be visible in the finished product. Connect the second strip end-to-end, place it vertically on a dish, then wrap the structure in strips to form a cake. Cake diameter 19-20 cm. Cut the "corner" of the last outer strip with a sharp knife. 10. Lubricate the top and sides with the remaining cream. Sprinkle the side surfaces with crumbs from the scraps of the cake. Send the cake to the refrigerator for at least 5 hours. 11. Before serving, decorate the top of the cake with carrot spirals. *Note! The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made. #simplerecipes #baking #cake #carrotcake #carrot