Carrot Pumpkin Cake with Dried Apricots and Walnuts

Steps

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  1. Let’s make cake layers. In deep ware let’s connect 3 chicken eggs and sugar.
  
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  2. Whip the mixture at maximum mixer speed for 10 minutes until light and gassy substance is obtained.
  
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  3. Pour into the received mixture vegetable oil. Mix the substance to a homogeneous consistence with a mixer.
  
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  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.
  
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  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.
  
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  6. Then add a pinch of salt, baking powder, soda, ground cinnamon and ginger to the dough.
  
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  7. In several steps let’s add sieved wheat flour into the dough, each time mixing to homogeneity.
  
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  8. In the ready dough add finely cut dried apricots and chopped walnuts, mix.
  
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  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.
  
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  10. Cool the finished layers completely, after that cut along into the halves.
  
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  11. Let’s make cake cream. In deep ware connect cream cheese, condensed milk and lemon juice.
  
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  12. Whip the mixture to homogeneous consistence at low speed of mixer.
  
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  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.
  
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  14. Let's gather the cake. On a flat dish or cake plate put the first layer.
  
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  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.
  
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  16. Decorate the cake at your wish. I used small colored meringues, rosemary stems and coconut chips for the decoration.
  
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  17. Sent the ready cake to the fridge for at least 4 hours, but it’s better for the night.
  
  Bon Appetite!