Carrot bento cake – a simple and delicious recipe, how to cook step by step

Carrot bento cake

These cute little cakes have long won the hearts of the sweet tooth around the world. Korean bento cake can be prepared according to almost any recipe. Today I will share with you an interesting and almost PP recipe for carrot cake.


For the biscuit:

For cream:

For the filling:

Step by step cooking recipe

Separate the yolks from the whites. Beat egg whites with a pinch of salt until fluffy.

Combine finely grated carrots, egg yolks, orange juice and zest, chopped nuts, sugar, spices and olive oil. Mix thoroughly.

Sift flour, mix with baking powder and add to carrot mixture. Gradually add the beaten egg whites, gently stirring the mass with a wooden spatula from the bottom up so that the proteins do not settle.

Spread the dough evenly on a parchment-lined baking sheet and bake the cake in a preheated oven at 180°C for 25-30 minutes. Then, using a culinary ring or any round shape, cut out small cakes with a diameter of 10-12 cm from a large cake, cool, wrap in cling film and refrigerate for 2-3 hours.

For the cream, melt and then cool the white chocolate slightly. Beat the chilled sour cream with a mixer, gradually adding melted chocolate. Continue beating for another 2-3 minutes at maximum speed. Send the finished cream to the refrigerator to stabilize.

For the filling, mix honey with chopped nuts.

Assemble the cake: smear each cake with cream, then lay out the nut-honey filling, stack the cakes on top of each other in a slide. Line the edges with cream and decorate the cake at your discretion.

Send the finished carrot bento cake to the refrigerator. Before serving, carefully place the dessert in a bento box.

Photo: white78,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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