Today we’re baking a soft and fragrant carrot cake with homemade custard cream! 🥕✨  
It’s fluffy, moist, and so delicious that even children won’t guess it’s made with carrots — they’ll eat every last crumb!

This recipe is simple, elegant, and perfect for any occasion.  
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📌 Ingredients

For the cake:

4 medium carrots (about 300 g / 10.5 oz)  
80 g (1/3 cup) brown or cane sugar  
4 eggs (separate yolks and whites)  
80 ml (1/3 cup) sour cream or unsweetened yoghurt  
50 g (3 ½ tbsp) butter, melted  
60 g (½ cup) raisins (soaked in warm water)  
50 g (½ cup) walnuts, chopped  
Zest of 1 lemon  
80 g (1/3 cup + 1 tbsp) sugar (for egg whites)  
A few drops of lemon juice (for egg whites)  
200 g (1 ½ cups + 2 tbsp) plain flour  
10 g (2 tsp) baking powder  

For the custard cream:

1 egg  
50 g (¼ cup) sugar  
2 tbsp cornflour  
300 ml (1 ¼ cups) milk  

📌 Step-by-step recipe  
Grate the carrots, add sugar, and mix well.

Stir in the yolks, sour cream (or yoghurt), melted butter, lemon zest, raisins, and walnuts. Mix until smooth.  
In a separate bowl, beat the egg whites with lemon juice, gradually adding sugar, until soft peaks form.  
Gently fold the carrot mixture into the whipped whites.  
Sift in the flour with baking powder and carefully fold until combined.  
Pour the batter into a baking pan (15×25 cm / 6×10 in).  
Bake at 200°C / 390°F for 40–50 minutes.  
For the cream: whisk the egg, sugar, and cornflour, add milk, then cook over low heat until thickened.  
Let the cream cool and spread it over the cake.

✨ That’s it! You’ll get a wonderfully soft, fragrant, and beautiful carrot cake that both children and adults will love.

#CarrotCake, #HomemadeDessert, #CustardCream