Curd cakes with carrots

Curd-carrot cakes are very soft, fragrant and bright, and taste like a cake. You can decorate them with nuts or any other sprinkle.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 65 minutes

Ingredients

• Carrots 160 g
• Eggs 3 pieces
• Curd 180 g
• Salt ½ tsp spoons
• Sugar 100 g
• Butter 50 g
• Vanillin to taste
• Soda 1 tsp the spoon
• Lemon juice 1 tbsp the spoon
• Flour 200 g
• Vegetable oil 1-2 tbsp. spoons
• Powdered sugar 2 tbsp. spoons
• Nuts to taste

Cooking method

• Grate the carrots on a fine grater.

• Beat in two eggs and one yolk; save one white for the icing.

• Mix cottage cheese with salt and sugar, mash well with a fork.

• Stir the cottage cheese first with the beaten eggs, and then with the melted and slightly cooled butter.

• Add vanillin and soda, quenched with lemon juice. Stir again.

• Add flour little by little and knead the dough. Then add the carrots and stir again.

• Line the dough in one or more tins, greased with vegetable oil or lined with parchment paper.

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• Bake in an oven preheated to 180 ° C for about 30–45 minutes.

  To check the readiness of the cake, carefully pierce it with a wooden skewer. It should stay dry.

• Make the frosting. For 20 seconds, beat the protein with a mixer, add the powdered sugar and beat for a couple more minutes.

• Cool the finished cake and grease with glaze. Sprinkle with chopped nuts on top.

  Any other edible decor can be used.

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