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Carrot Pumpkin Cake with Dried Apricots and Walnuts

2
~1 мин
If you want to surprise your guests with a delicious and unusual dessert, prepare a carrot-pumpkin cake.
Оглавление

If you want to surprise your guests with a delicious and unusual dessert, prepare a carrot-pumpkin cake. Layers with the addition of dried apricots and walnuts turn out incredibly fragrant, juicy and soft. The finish touch is given by light and pleasant in texture cream based on cream cheese. The lemon juice in the cream balances the sweetness of the layers, giving dessert a pleasant citrus note.

Ingredients

  • Whole wheat flour450 g
  • Egg3 pcs
  • Sugar400 g
  • Carrot300 g
  • Pumpkin puree250 g
  • Vegetable oil125 ml
  • Dried apricot100 g
  • Walnuts75 g
  • Baking powder2 tsp
  • Baking soda1 tsp
  • Ground cinnamon0.5 tsp
  • Dry ground ginger0.5 tsp
  • Salt1 pinch
  • Cream cheese600 g
  • Condensed milk350 ml
  • Cream 33%250 ml
  • Powdered sugar50 g
  • Lemon juice100 ml

Steps

1. Let’s make cake layers. In deep ware let’s connect 3 chicken eggs and sugar.
1. Let’s make cake layers. In deep ware let’s connect 3 chicken eggs and sugar.
2. Whip the mixture at maximum mixer speed for 10 minutes until light and gassy substance is obtained.
2. Whip the mixture at maximum mixer speed for 10 minutes until light and gassy substance is obtained.
3. Pour into the received mixture vegetable oil. Mix the substance to a homogeneous consistence with a mixer.
3. Pour into the received mixture vegetable oil. Mix the substance to a homogeneous consistence with a mixer.
4. Clean fresh pumpkin from peel and seeds and cut finely. Transfer vegetables into a saucepan, pour water and cook them to softness. Drain water from pumpkin, ground vegetables by means of blender until puree is obtained. To prepare 250 g of puree you will need 250 g of fresh peeled pumpkin.
4. Clean fresh pumpkin from peel and seeds and cut finely. Transfer vegetables into a saucepan, pour water and cook them to softness. Drain water from pumpkin, ground vegetables by means of blender until puree is obtained. To prepare 250 g of puree you will need 250 g of fresh peeled pumpkin.
5. Wash fresh carrots, peel, and ground on a small grater or in a blender bowl. Add ground carrots and pumpkin puree to the dough, mix.
5. Wash fresh carrots, peel, and ground on a small grater or in a blender bowl. Add ground carrots and pumpkin puree to the dough, mix.
6. Then add a pinch of salt, baking powder, soda, ground cinnamon and ginger to the dough.
6. Then add a pinch of salt, baking powder, soda, ground cinnamon and ginger to the dough.
7. In several steps let’s add sieved wheat flour into the dough, each time mixing to homogeneity.
7. In several steps let’s add sieved wheat flour into the dough, each time mixing to homogeneity.
8. In the ready dough add finely cut dried apricots and chopped walnuts, mix.
8. In the ready dough add finely cut dried apricots and chopped walnuts, mix.
9. Let's split the finished dough into two halves. Put them in 2 heat-resistant forms with a diameter of 22 cm and send them to the oven pre-heated to 180 degrees for 30-35 minutes. I baked layers by turns in a multicooker on Baking mode for 50 minutes.
9. Let's split the finished dough into two halves. Put them in 2 heat-resistant forms with a diameter of 22 cm and send them to the oven pre-heated to 180 degrees for 30-35 minutes. I baked layers by turns in a multicooker on Baking mode for 50 minutes.
10. Cool the finished layers completely, after that cut along into the halves.
10. Cool the finished layers completely, after that cut along into the halves.
11. Let’s make cake cream. In deep ware connect cream cheese, condensed milk and lemon juice.
11. Let’s make cake cream. In deep ware connect cream cheese, condensed milk and lemon juice.
12. Whip the mixture to homogeneous consistence at low speed of mixer.
12. Whip the mixture to homogeneous consistence at low speed of mixer.
13. In a separate dish let’s whip cold cream with sugar powder to stable peaks. Add whipped cream to the mixture and gently mix the cream until homogeneity.
13. In a separate dish let’s whip cold cream with sugar powder to stable peaks. Add whipped cream to the mixture and gently mix the cream until homogeneity.
14. Let's gather the cake. On a flat dish or cake plate put the first layer.
14. Let's gather the cake. On a flat dish or cake plate put the first layer.
15. Put on the layer 1/5 part of cream and evenly distribute it with rubber spatula. Alternating layers and cream, make the cake. Apply the remaining cream on the top and sides of the dessert.
15. Put on the layer 1/5 part of cream and evenly distribute it with rubber spatula. Alternating layers and cream, make the cake. Apply the remaining cream on the top and sides of the dessert.
16. Decorate the cake at your wish. I used small colored meringues, rosemary stems and coconut chips for the decoration.
16. Decorate the cake at your wish. I used small colored meringues, rosemary stems and coconut chips for the decoration.
17. Sent the ready cake to the fridge for at least 4 hours, but it’s better for the night. Bon Appetite!
17. Sent the ready cake to the fridge for at least 4 hours, but it’s better for the night. Bon Appetite!