Homemade Carrot Pumpkin Cake
It is always difficult to describe a dish in words. In my opinion, it simply needs to be prepared and tested. Today we will prepare carrot-pumpkin cake. In the dough, besides carrots, there is also pumpkin puree. Also dried apricots as a fruit filler. Cream, as in the classics, based on cream cheese.
Ingredients
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Egg3 pcs
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Sugar400 g
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Vegetable oil125 ml
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Carrot300 g
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Pumpkin puree250 g
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Dried apricot100 g
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Walnuts75 g
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Whole wheat flour450 g
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Cream cheese600 g
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Lemon juice100 ml
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Condensed milk350 ml
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Cream 33%250 ml
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Powdered sugar50 g
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Baking powder2 tsp
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Baking soda1 tsp
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Ground cinnamon1/2 tsp
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Dry ground ginger1/2 tsp
Steps
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1. For mashed potatoes, cut the pumpkin cubes and boil until cooked. Rub with a blender. For 250 g of mashed potatoes take 250 g of pumpkin. Finely chop nuts and dried apricots. Grind carrots on a small grater or beat with a blender.
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2. Prepare the dough. In the bowl, put eggs, vegetable oil, sugar, carrots and pumpkin puree. Beat.
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3. Add the sifted flour with spices, soda and baking powder and knead the dough. Add nuts and dried apricots, mix again.
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4. Put the dough into two shapes with a diameter of 20-22 cm, put it in a preheated oven to 180 degrees and bake until dry match, about 30 minutes. If the you have only one mold – bake cakes in turn. Cool ready cakes and cut each into 2 parts along. Cook the cream. To do this at low speed, beat the cream cheese with condensed milk and lemon juice.
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5. Whisk the cream with sugar powder.
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6. Gently combine cream with cheese mass.
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7. Collect the cake. Lubricate the cakes with cream.
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8. Smear sides with cream, decorate the top.
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9. Leave the cake in the fridge for at least 4 hours, or better the night. Cut and serve.
Have a nice tea!
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