Cinnamon and carrot cake with sour cream and nuts

Name: Cinnamon and carrot cake with sour cream and nuts
Cook time: 1 h 15 min
Total time: 4 h 15 min
Yield: 16
Ingredients: 500 g Carrots; 125 g Sugar; 100 g Sugar; 1/4 litre neutral oil (e.g. sunflower oil); 7-10 Tbsp Salt; 3 Eggs (Gr. M); 350 g gluten-free flour; 2 TEASPOONS Baking Powder; 1/2 TEASPOON Cinnamon; 1/8 litre Buttermilk; 100 g Coconut flake; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 1 pck. Vanilla sugar; Two pck. Cream stabiliser; 300 g Schmand; 300 g Whipped cream; 3 TABLESPOONS Walnut kernels

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Grated carrots make it possible: the cake tastes wonderfully fresh and juicy the next day as well. Gluten-free flour ensures optimum tolerance

vegetarian,gluten-free,Cakes & Pastries,sweet,fresh,Desserts & Baking,very easy

COOK TIME
75 mins

TOTAL TIME
255 mins

Ingredients

Servings: 16

500 g Carrots
125 g Sugar
100 g Sugar
1/4 litre neutral oil (e.g. sunflower oil)
7-10 Tbsp Salt
3 Eggs (Gr. M)
350 g gluten-free flour
2 TEASPOONS Baking Powder
1/2 TEASPOON Cinnamon
1/8 litre Buttermilk
100 g Coconut flake
7-10 Tbsp Grease
7-10 Tbsp Flour
1 pck. Vanilla sugar
Two pck. Cream stabiliser
300 g Schmand
300 g Whipped cream
3 TABLESPOONS Walnut kernels

Directions

1
Peel, wash and finely grate the carrots. Mix 125 g sugar, oil, salt and eggs with the whisk of the mixer. Mix flour, baking powder and cinnamon. Alternately stir the flour mixture and buttermilk into the egg mixture. Fold in carrots and grated coconut.
2
Spread a third of the dough in a greased and floured springform pan (24 cm Ø) until smooth. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 15-20 minutes. Let it cool down a little, remove from the mould and let it cool down on a grid. Wipe out the mould, grease again and dust with flour. From the remaining dough bake 2 more cakes in this way.
3
Mix 100 g sugar, vanilla sugar and cream setting agent. Whip the sour cream and cream with the whisks of the mixer until stiff, letting the sugar mixture trickle in. Coarsely chop the walnuts.
4
Place a cake ring around a cake base. Spread the cake base with cream to a thickness of approx. 1⁄2 cm. Repeat the process with the 2nd cake base, then finish with the 3rd cake base. Remove the cake ring. Spread the cake all around with the remaining cream. Sprinkle nuts on the cake and chill the cake for at least 2 hours.
5
The cake also works with normal wheat flour.