Moist Carrot Cake with Coffee Cream Soak
Translated from Ukrainian, the language of the reel.
Кріс | Рецепти | Затишок✨ cooked this in an Instagram reel, in Ukrainian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Riana Berg on SeeMeCook
A tender carrot cake made with yogurt, cinnamon, and walnuts, soaked after baking with a coffee-and-cream mixture. The walnuts are optional; for a child-friendly version, the author suggests replacing the espresso with cream or cocoa.
- Time
- 70 minutes
- Cuisine
- European
Ingredients
Тісто
- 100 g
- 130 g
- 180 g
- 50 g
- 280 g
- 10 g
- 3 g
- 170 g
- 80 g
Заливка
- 40 g
- 3 g
- 40 g
- 10 g
Weights are estimates.
Steps
Using a mixer, beat the eggs, sugar, and vanilla sugar until light and fluffy.
Continue beating as you add the yogurt and softened butter.
In a separate bowl, combine the flour, baking powder, and cinnamon.
Sift the dry mixture into the batter.
Finely grate the carrot without squeezing out the juice, then add it to the batter.
If desired, toast the walnuts in a dry pan, chop them, and add them to the batter.
Transfer the batter to a baking pan and smooth the surface.
Bake at 180 °C (350 °F) for 40–50 minutes. Check for doneness with a wooden skewer.
Mix the espresso, cinnamon, cream, and dulce de leche to make the soak.
Notes
The source text ends after instructing the reader to check the cake with a wooden skewer. The ingredients for the soak are provided, but the method for using it and when to soak the cake are not described in the supplied text. The author mentions replacing the espresso with cream or cocoa; the quantity and preparation method for the alternative are not specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 353
- Protein
- 9 g
- Carbs
- 49 g
- Fat
- 15 g
- Fiber
- 3 g
Where the calories come from
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