Traditional Cakes

Carrot Cake with Whipped Cream

Name: Carrot Cake with Whipped Cream
Total time: 40 min
Ingredients: For the carrot cake:; Grated carrots – 1½ cups; Plain flour – 250 g; Sugar – 150 g; Large eggs – 3; Gellwe Baking Powder – 1 tsp; Gellwe Baking Soda – 1 tsp; Gellwe Gingerbread Spice Mix – 2–3 tsp; Salt – a pinch; Sunflower oil – 160 ml; For the whipped cream topping:; Gellwe Śnieżka Whipped Cream Mix – 1 pack; Whole milk (3.2% fat) – 200 ml; Gellwe Cocoa Powder – for dusting

40 min.

Easy

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Ingredients:

For the carrot cake:

Grated carrots – 1½ cups
Plain flour – 250 g
Sugar – 150 g
Large eggs – 3
Gellwe Baking Powder – 1 tsp
Gellwe Baking Soda – 1 tsp
Gellwe Gingerbread Spice Mix – 2–3 tsp
Salt – a pinch
Sunflower oil – 160 ml

For the whipped cream topping:

Gellwe Śnieżka Whipped Cream Mix – 1 pack
Whole milk (3.2% fat) – 200 ml
Gellwe Cocoa Powder – for dusting

A deliciously moist and fluffy carrot cake with a delicate blend of warming gingerbread spices. Made with freshly grated carrots, Gellwe Baking Powder and Gingerbread Spice Mix, this easy homemade cake is topped with light, fluffy whipped cream and a dusting of cocoa powder. Perfect for afternoon tea, family gatherings or a comforting autumn treat.

Preparation instructions:

1.

Beat the eggs with the sugar until light and fluffy. While continuing to beat, slowly pour in the oil in a thin stream. In a separate bowl, sift together the flour, baking powder, baking soda and gingerbread spice mix.
2.

Add the beaten egg mixture and grated carrots to the dry ingredients and mix until combined. Transfer the batter to a 22 cm square baking tin or a 24 cm round springform tin.
3.

Place the cake in a preheated oven and bake at 180°C for approximately 50 minutes.
4.

Add the Gellwe Śnieżka Whipped Cream Mix to the chilled milk and beat with an electric mixer for several minutes. Decorate the cooled cake with the whipped cream and dust with cocoa powder.