:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/0PBQpG9yql5U5dBhOu8d/201efda6e0e253443d24665befc0d6.jpeg "Carrot cake with sour cream")
Source: photosimysia from Getty Images
Carrot cake with sour cream
Recipe for delicious carrot cake with sour cream. The sour cream adds a tasty sour contrast to this traditional cake, which perfectly complements the sweetness of the carrots.
Ingredients
- 2 pcs carrots
- 300 g flour
- 250 g sugar
- 1 bal baking powder
- 1⁄2 spoons Salts
- 200 ml Oils
- 4 pcs Eggs
- 1 teaspoon Vanilla extract
- 200 ml sour cream
Latest flyers
Nutritional values and price
Directions
First, prepare the mould for the bundt cake. Grease it and sprinkle with flour.
Then mix the flour, sugar, baking powder and salt in a bowl.
In another bowl, mix the oil, eggs, vanilla extract and finally gradually add the grated carrots.
Now add the dry mixture to the bowl with the carrots and add the sour cream, stirring constantly. If you want the cake to be really smooth, be sure not to over-mix it.
Pour the batter into the prepared tin and bake in a preheated oven at 180 degrees for about 50-60 minutes.
Finally, let the cake cool before removing it from the tin. This is important because if you take it out too soon, it may fall apart.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
IwaCarrot cake with sour cream
Recipe for delicious carrot cake with sour cream. The sour cream adds a tasty sour contrast to this traditional cake, which perfectly complements the sweetness of the carrots.
First, prepare the mould for the bundt cake. Grease it and sprinkle with flour.
Then mix the flour, sugar, baking powder and salt in a bowl.
In another bowl, mix the oil, eggs, vanilla extract and finally gradually add the grated carrots.
Now add the dry mixture to the bowl with the carrots and add the sour cream, stirring constantly. If you want the cake to be really smooth, be sure not to over-mix it.
Pour the batter into the prepared tin and bake in a preheated oven at 180 degrees for about 50-60 minutes.
Finally, let the cake cool before removing it from the tin. This is important because if you take it out too soon, it may fall apart.
How did you make this recipe?