photo: niftyrecipe.com Carrot Pumpkin Cake with Dried Apricots and Walnuts

Carrot Pumpkin Cake with Dried Apricots and Walnuts

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.

120 min
12 servings
Dessert

Ingredients

  • Whole wheat flour
    450 g
  • Egg
    3 pcs
  • Sugar
    400 g
  • Carrot
    300 g
  • Pumpkin puree
    250 g
  • Vegetable oil
    125 ml
  • Dried apricot
    100 g
  • Walnuts
    75 g
  • Baking powder
    2 tsp
  • Baking soda
    1 tsp
  • Ground cinnamon
    0.5 tsp
  • Dry ground ginger
    0.5 tsp
  • Salt
    1 pinch
  • Cream cheese
    600 g
  • Condensed milk
    350 ml
  • Cream 33%
    250 ml
  • Powdered sugar
    50 g
  • Lemon juice
    100 ml

Steps

  • 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.


  • 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.


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 17. Sent the ready cake to the fridge for at least 4 hours, but it’s better for the night.

    Bon Appetite!




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