Carrot cake: an unusual but mouthwatering dish

Want to try unusual combinations? Then you should try cooking tomato tart, zucchini cakes, basil and cucumber cake or a carrot one!

Carrot sponge cake:

16 cm mold

130 g of flour

140 g of cane sugar

10 g of baking powder

1/3 tsp of salt

2 g of ground cinnamon

80 ml of refined oil

60 ml of orange juice

zest of one orange

250 g of carrots (grated on a fine grater)

150 g walnuts (roasted)

Turn on the oven to 170° with convection.

Combine flour, sugar, baking powder, salt, and cinnamon.

Combine zest, carrots, oil, and orange juice.

Grind the walnuts with a rolling pin and add them to the dry ingredients.

Mix the dry and wet parts.

Tighten the bottom of the mold with foil, put the dough in the mold, and smooth it out.

Bake for 50 minutes.

Take out the sponge cake, let cool, wrap in foil, and leave for 12 hours.

Orange marmalade:

100 g of orange fillet

50 ml of orange juice

zest of half an orange

4 g of NH pectin

40 g of sugar

1/5 tsp of citric acid

Mix sugar with pectin.

Heat the orange fillet, juice and zest to 40°C. Remove from heat, add sugar and pectin, and return to heat.

Bring to a boil, let it boil for 1 minute, and remove from the heat.

Add citric acid, stir, transfer to a bowl and cover with cling film so that it touches the marmalade.

Let the marmalade cool for 1-2 hours.

Cream:

250 g of cream cheese

100 ml of cream (30-33%)

80 g of butter (82%)

40 g of icing sugar

Beat cream cheese, butter, and powdered sugar. The mass should lighten and increase in volume.

Add cream, continuing whipping.

Put 2/3 of the cream into a pastry bag and 1/3 of the cream into a bag with a closed star nozzle.

Put the marmalade into the bag.

Cut the sponge cake into 3 cakes.

Put a ring on a plate and then the acetate film on it. Place a sponge cake, spread the cream around the diameter, and then  cover with the marmalade.

Put the second sponge cake on top and then cream and marmalade again.

Put the third sponge cake on top and squeeze the cream with a through a star nozzle.

Put the cake in the refrigerator for a few hours.

Remove the ring, decorate with kumquats and caramelized popcorn and nuts.

Enjoy!