Carrot Cake:
- 4 eggs
- 4 carrots
- 250 g vegetable oil
- 1.5 cups sugar
- 2 cups of flour
- 2 tsp baking powder
- 2 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 170 g nuts
- 120 g butter
- 230 g curd cheese
- 3 tsp vanilla extract (can be replaced with vanilla or vanilla sugar)
- 2 cups powdered sugar
- Carrot Cake
Wash the carrots, peel and grate on a fine grater. In a separate bowl, mix eggs, vegetable oil, sugar and vanilla extract. Beat the resulting mixture until smooth and airy.
Add the sifted flour mixed with cinnamon, baking soda, baking powder and a pinch of salt to the egg mixture. Mix until smooth, then stir in the chopped nuts and carrots. Grease a baking dish with oil.
Bake the cake for 40-50 minutes at 170-180 degrees. In a separate bowl, beat butter with powdered sugar and curd cheese until a light and airy cream is formed. Cut the cooled cake into two parts, make a layer of cream and cover the entire surface of the cake with it.
