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INGREDIENTS
- 150 g butter
- 180 g sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 8 g baking powder
- 4 g baking soda
- 1 teaspoon cinnamon
- pinch of salt
- 250 g flour
- 100 ml oil
- 300 g carrots
- 50 g almonds
- 1 teaspoon ginger
INGREDIENTS FOR THE CREAM
- 200 g powdered sugar
- 120 g butter
- 1 teaspoon lemon juice
- 500 g mascarpone
PREPARATION
- 1Cream the butter with the sugar and mix in the vanilla extract. Add the eggs one by one, then mix thoroughly. Add the baking powder, baking soda, cinnamon, ginger, salt, flour, and oil.
- 2When the batter is smooth and creamy, stir in the peeled and grated carrots (using a large-hole grater) and the crushed almonds.
- 3Bake the batter in two batches in a small, parchment-lined cake tin, in an oven preheated to 175 degrees Celsius, then let it cool.
- 4For the cream, cream the butter with the sugar and lemon juice, then fold in the mascarpone with a silicone spatula.
- 5Cut the cakes in half, then spread some cream between each layer. Cover the outside with the remaining cream.
- 6Decorate with almonds and carrot slices to taste.
PREPARATION TIME
- 1Preparation time: 20 minutes + baking time
GastroHobbi
Enikő and Gergő's shared hobby, GastroHobbi, started as a cooking blog adventure, which now boasts an average of 15-25 million views per month on their videos, in addition to having published numerous cookbooks. Let cooking become a hobby for you too!