Carrot Biscuit Cake

Hello Dear Friends,

We all love practical desserts with biscuits. The reason for this is that it is as delicious as it is practical and its presentation is very pleasant. Carrot Biscuits The cake is a recipe just like I mentioned.

It's time to prepare desserts from carrots that increase their flavor with the cooling of the weather :)

The most important point you need to pay attention to properly slicing the cake is to rest enough. If you take your dessert, which has come to room temperature, to the refrigerator and cool it a little, if you put it on the whipped cream, it will look more viscous. Afterwards, the biscuits need to be rested in the refrigerator for at least 4-5 hours to soften and the cake to absorb itself. In this way, the frozen custard and the softened biscuit will be sliced ​​more easily and smoothly.

If you want, you can prepare it 1 night in advance and store it in the refrigerator by wrapping it in an airtight way.

If desired, you can also add a little powdered cloves to increase the flavor a little more.

Love…

Ingredients for Carrot Biscuit Cake Recipe

• 1 kg of carrots
• 1 teaspoon of ground cinnamon
• 1 packet of vanilla sugar or 1 teaspoon of vanilla flavoring
• 3,5 tea glass of granulated sugar
• 5 tablespoons of wheat starch
• 1 lemon (preferably lime – lime)
• 6 water glass of water
• 1,5 – 2 packages of petibor biscuits

For the above:

• 1 pack of whipped cream
• 1 teaspoons of cold milk
• Filet Peanuts

How to Make Carrot Biscuit Cake Recipe?

1. Peel the carrots, peel the lemons with the help of a zest knife. (If you don't have a zest knife, grate it on the fine part of the grater, being careful not to get too much white and set aside.)
2. Chop the carrots coarsely and put them in the pot, add 5 glasses of water and boil them until they soften.
3. Puree the boiled carrots with a hand blender without straining the juice.
4. Take the starch in a bowl, add 1 glass of water to it, whisk until there are no lumps and add to the puree.
5. Add the sugar, lemon zest and juice to the pot.
6. Finally, add the vanilla and cinnamon and cook, stirring, over low heat until the puree has the consistency of custard. After removing it from the stove, blend it once more.
7. Lightly wet a medium-sized rectangular or square pyrex. Arrange a layer of biscuit completely on the bottom of your bowl.
8. Pour biscuit-high carrot custard on top, then biscuits again, and carrots again. (You can go up 4-5 times depending on the size of the container.)
9. Cover the last layer with custard. When your cake comes to room temperature, put it in the refrigerator. (rest for at least 4-5 hours.)
10. Spread the whipped cream with cold milk on the cooled cake. Sprinkle peanuts on top and serve by slicing.