Cake

Carrot cake with berries

Prep Time: 40 min / Cook Time: 1 hr / Total Time: 1 hr 40 min

With its outstanding spice flavor and velvety cream cheese frosting, this is truly one of the best carrot cakes.

Author and photographs: Olga

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I don't like writing words - "This is the best cupcake! This is the only cake!"

Otherwise, it won't be true! I really love carrot cakes! And this is one of those that I will definitely repeat! The best it or not for you - ONLY YOU DECIDE! But it's definitely worth trying. The cake is super moist, fluffy, and light. The deliciousness is next level.

Made with a ton of fresh carrots, heart-healthy walnuts, and a tuned-down sweetness you only find in professional cake recipes.

Carrot cake with berries

Yield: 15 pieces

Ingredients

Wet Ingredients:

400 gr carrots
280 gr sugar
3 eggs
75 gr dried cranberries
160 gr vegetable oil

Dry Ingredients:

150 gr nuts (finely ground)
260 gr flour
1.5 tsp baking powder
1 tsp soda
1/2 tsp salt
1 tsp spices (cinnamon + nutmeg+ orange peel)

Layering cream

360 gr cream Patissier (RECIPE 👇)
200 gr mascarpone
160 gr cream
60 gr powdered sugar
Vanilla
130 gr frozen (or fresh) berries

Smoothing cream

180 gr white chocolate
180 gr butter
160 gr mascarpone
white dye (optional)

Cream Patissier

250 ml milk
48 grams of sugar
48 gr yolk
25 gr cornstarch
30 gr butter

Instructions

Carrot cake

Beat eggs with sugar. Pour boiling water over the cranberries. Grate carrots on a small grater. Combine butter, egg part, grated carrots, and cranberries.

From the total mass of flour, select 2 tbsp. , add to the nuts, and grind finely.

Sift flour with salt, soda, baking powder, and spices.

Combine wet and dry parts.

Ingredients for carrot layers. Ingredients for carrot layers.

The process of combining liquid ingredients. The process of combining liquid ingredients.

Combining liquid ingredients. Combining liquid ingredients.

Baking Pour the dough into 4 molds with a diameter of 17 cm. Bake for about 45 minutes at 175 degrees (until a toothpick is dry)

If you have 2 forms - then the baking time needs to be increased. If you have only 1 form - then divide the recipe into half and bake for half a serving.

Adding flour . Adding flour and all dry ingredients to the wet part for the cakes.

The dough for the cakes is in the baking molds . The dough for the cakes is in the baking molds and is ready to go into the oven.

Cream Patissier This basic cream for every confectioner is very easy to prepare, and knowledge of cooking technology will definitely come in handy for making creams and puddings and for preparing custard bases for savory dishes.

Heat the milk to a boil. Mix the yolks with starch and sugar. Pour the milk into the yolks in a thin stream, stirring vigorously. Return the mass to the saucepan, bring to a boil and, with a slight gurgle, boil for 1-2 minutes. Remove from stove. Add butter, pierce with a blender, cover with contact, and refrigerate for 4-5 hours.

Layering cream Punch the cream with a blender until smooth, add mascarpone and cream, powder, and vanilla to it, and beat until fluffy. While layering cream cakes - put 45 g of berries in each layer.

There is a carrot cake on the table. There is a cake on the table. It is decorated with raspberries. Сhocolate cream covers the outside of carrot cakes. In the foreground lies a sprig of a plant with red leaves, the same leaves appear through the background.

Smoothing cream

Melt the chocolate in a way convenient for you. (I always melt the chocolate in the microwave in short pulses of 10 seconds, stirring between heatings). Beat room temperature butter until white and fluffy. Add mascarpone to the butter. If the mass comes together in flakes - don't worry - it's because you added the mascarpone cold. After adding warm chocolate, the mass will again become homogeneous. Add chocolate (and coloring) - beat until fluffy. Align immediately.