Recipe for: Carrot cake with cream cheese and sour cream frosting (May Day twist with rhubarb) - photo 1
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Recipe for: Carrot cake with cream cheese and sour cream frosting (May Day twist with rhubarb)

Desserts May Day 120 min Medium 6 wyświetleń ~41.72 PLN - (0)
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Description

Moist carrot cake with a delicate cream made from cottage cheese and sour cream, with an optional rhubarb compote for a fresh, spring touch. The recipe combines traditional Polish ingredients (carrots, cottage cheese, butter) with the light tartness of rhubarb — perfect for a May picnic or an afternoon gathering. The cake has warm notes of cinnamon and lemon zest, is moist thanks to canola oil and grated carrots; the cottage cheese cream is less sweet than traditional mascarpone, allowing the flavors of carrot, nuts, and rhubarb to shine through. Serve chilled, decorated with nuts and slices of rhubarb — it looks impressive and tastes light, seasonal, and pleasantly homemade.

Ingredients Used

Ingredients (17)

Servings:
8
  • Wheat flour 200 g
  • Carrot 6.3 szt. (~500 g)
  • Chicken egg 4 szt. (~240 g)
  • Sugar 200 g
  • Rapeseed oil 120 g
  • Baking powder 16 g
  • Baking soda 3 g
  • Lemon zest 10 g
  • Semi-fat cottage cheese 250 g
  • Butter 50 g
  • 18% cream 150 ml
  • Powdered sugar 60 g
  • Vanilla sugar 10 g
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 2 g
  • ✨ Opcjonalne
  • Walnuts 80 g
  • Rhubarb 300 g
💰 Szacowany koszt dania: ~41.72 PLN (5.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C (top-bottom). Prepare a 24 cm springform pan: line the bottom with parchment paper, lightly grease the sides with butter, and dust with flour. Take the eggs and cream out of the fridge to reach room temperature (about 20–30 minutes).

Use a 24 cm springform pan; cut the parchment paper so that it doesn't create too many folds. Preheating the oven before preparing the cake is an important step — if the temperature is too low, the cake may collapse.

Cake

2

Wash the carrot, peel it thinly with a peeler. Grate the carrot on a fine grater directly into a large bowl to avoid losing juice. You should end up with a moist carrot mixture; if the carrot is very watery, lightly drain it with your hands using cheesecloth.

Ingredients: Carrot
Use a large bowl (at least 3 liters) and a grater with fine holes. Warning: coarsely grated carrot will yield less moisture. It's a good idea to grate the carrot in sections: first the part for baking, and the rest possibly for decoration.
3

In a bowl with carrots, add the eggs and sugar. Beat with a mixer on medium speed for 2–3 minutes, until the mixture becomes lighter and slightly fluffy. Then, pour in the rapeseed oil in a thin stream while continuously mixing for another minute to combine well.

Ingredients: Sugar, Rapeseed oil, Carrot
Use a hand mixer or a stand mixer with whisk attachments. If you don't have a mixer, vigorously mix with a whisk for 4–5 minutes. The mixture should be smooth and glossy.
4

In a separate bowl, sift the flour with the baking powder, baking soda, cinnamon, and salt. Add the grated lemon zest and mix the dry ingredients well with a fork or whisk to evenly distribute the spices.

Ingredients: Wheat flour, Baking powder, Baking soda, Cinnamon, Salt, Lemon zest
Use a sieve to sift the flour — this will aerate the flour and prevent lumps. Thoroughly mixing the baking powder and baking soda prevents localized rising spikes.
5

Add the dry ingredients to the wet ones in 2–3 batches. Stir with a spoon or spatula just until the dry streaks are no longer visible — do not overmix, as the dough will become tough. The mixture should be uniform, thick, with the carrot evenly distributed.

Ingredients: Wheat flour, Baking powder, Baking soda, Cinnamon, Salt, Lemon zest, Carrot, Sugar, Rapeseed oil
Use a wooden spoon or a silicone spatula. Stir from the bottom up to avoid destroying the airy structure of the mixture. The properly mixed batter should not have any dry lumps of flour.

Baking

6

Pour the mixture into the prepared springform pan, smoothing the surface with a silicone spatula. Place in the preheated oven and bake for 45–55 minutes at 175°C. After 40 minutes, check with a toothpick — insert it into the center of the cake; if it comes out dry or with a few moist crumbs, the cake is ready.

Ingredients: Wheat flour, Carrot, Sugar, Rapeseed oil, Baking powder, Baking soda, Cinnamon, Salt
Use the middle rack of the oven. Every oven heats differently — if the top browns too quickly, cover the cake loosely with aluminum foil after 25–30 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs, but not with raw batter.

Cooling

7

After baking, remove the springform pan from the oven and set it on a rack. Wait 15 minutes for the cake to firm up slightly, then run a knife around the edges and carefully remove it from the pan onto the rack to cool completely (about 1 hour). Apply the cream only to a completely cold cake; otherwise, the cream will melt.

Use a cooling rack to allow air to circulate underneath the cake. If you're in a hurry, place the pan in a cool spot for 10 minutes but not in the fridge — rapid cooling can cause the cake to shrink.

Cream

8

Prepare the cream: beat the soft butter with a mixer until fluffy for 1–2 minutes. Add the cheese in 2 batches, mixing on low speed until the mixture is smooth. Add the powdered sugar and vanilla sugar, then gradually pour in the chilled cream, mixing briefly until a creamy, slightly stiff consistency is achieved.

Ingredients: Butter, Semi-fat cottage cheese, Powdered sugar, Vanilla sugar, 18% cream
Use a mixer bowl with a flat beater or a regular hand mixer. If the cottage cheese is lumpy, pass it through a sieve before mixing. Do not mix too long after adding the cream — the cream should remain light.

Assembly

9

Cut the cooled cake horizontally into two layers using a long, sharp knife or thread. Spread about 2/3 of the cream evenly on the bottom layer, cover with the top layer, and finish with the remaining cream on the top and sides. Smooth it out with a spatula and set aside in the refrigerator for at least 1 hour to let the cream firm up.

Ingredients: Powdered sugar, Butter, Semi-fat cottage cheese, 18% cream
Use a long serrated knife or dental floss for cakes. It's best to cut slowly, rotating the cake as you go. Chilling makes cutting more aesthetically pleasing and stabilizes the cream.

Additions and serving

10

Optionally prepare a quick rhubarb compote: in a saucepan, bring rhubarb to a boil with 30 g of sugar and 30 ml of water, cook for 5–7 minutes until the pieces soften but retain their shape. Let cool. Sprinkle the top of the cake with chopped walnuts and serve with a spoonful of chilled rhubarb compote alongside the portion.

Ingredients: Rhubarb
If you are adding rhubarb, adjust the amount of sugar according to the acidity of the fruit. The compote can be prepared in advance and stored in the refrigerator for up to 48 hours. Additionally, you can add walnuts for crunch.

Serving

11

Cut the cake with a sharp knife dipped in warm water (dry it before cutting) into portions. Serve chilled, with a side of rhubarb compote or with a few fresh mint leaves as decoration.

Use a wide spatula to transfer the pieces. Gently score the cake to avoid breaking the cream. Chilled cake cuts cleanly and neatly.

Fun Fact

💡

Carrot cake has its roots in British cuisine and emerged as a way to sweeten desserts at a time when sugar was expensive — carrots provided natural sweetness. In Poland, carrots are used in both desserts and traditional dishes, and the combination with cottage cheese is a local touch.

Best for

Majówka Piknik Spotkanie z rodziną

Tips

🍽️ Serving

Serve the cake slightly chilled (about 10–15°C) — the cream should be firm but not cold like the fridge. Add a portion of rhubarb compote or fresh strawberries in season for contrast. A strong coffee with milk or fruit tea complements it well.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 3 days. The cream may release some moisture — take the cake out of the fridge 20–30 minutes before serving to refresh the flavor. Store the rhubarb compote in a closed container for up to 48 hours and warm it slightly before serving if you prefer a warm accompaniment.

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