Rating

Transfer the butter to a medium-sized (preferably stainless steel or enamel coated) saucepan and cook over low heat, stirring constantly, until the milk solids at the bottom turn brown, for about 20 minutes. Immediately after, use a sieve to remove the solids from the oil and transfer the oil to a bowl.

Let it cool at room temperature for half an hour. In a mixing bowl, whisk the eggs and sugar with a mixer until the sugar dissolves completely and the whisk wires start to leave traces in the mixture, for about 4 minutes at high medium speed. Add the melted butter at room temperature and whisk for another minute.

Peel the carrots and grate them with the large side of the grater.

Add baking soda, baking powder, cinnamon and salt to the mixture of egg, sugar and butter. After adding, mix until homogeneous. Then add the flour gradually and fold it into the mixture. Incorporate the flour completely in 3 stages.

Add the carrot and chopped walnuts to the mixture and fold them in nicely.

Grease a 20x30 rectangular baking pan with butter. Pour the cake batter into the baking pan and use a spatula to make sure the batter is evenly distributed in the baking pan. Bake in a preheated oven at 386 F for 45-50 minutes. Insert a toothpick into the cake to make sure it is fully cooked. After the cake is baked, take it out of the oven and let it cool for half an hour.

Put the cream in a saucepan and add the sugar. Heat the cream over low heat until the sugar dissolves completely.

Add the white chocolate pieces with almonds to the warm cream and stir until smooth.

Turn off the heat after the chocolates melt completely. Add the white cream cheese to the mixture and stir well until homogeneous.

Cut the dried apricots into carrot shapes. Put a pumpkin seed on the top of each carrot. Pour the hot white chocolate cheese cream with almonds over the cooled cake. Smooth it over with a spatula. Cut the cake into 12 equal squares. Put one of the dried apricots shaped like carrots in the middle of each square. Decorate the top of your cake with pumpkin seeds as you wish. Let it rest for 4 hours like this. You can serve it after 4 hours. Enjoy!

1. After grating the carrots, remove the excess water with a paper towel. This prevents the cake from being too wet.

2. Pour the cake batter into a greased and floured baking pan and smooth the top with a spatula. This ensures even baking of the cake.

3. Wait for the cake to cool completely after baking and spread the cream over it. This prevents the cake from sticking and the cream from dripping.

4. If you want the cake to rise more, sift the baking powder and baking soda with the flour. This makes the ingredients mix better and the cake lighter.

5. For a more delicious cake, choose a quality brand of white chocolate with almonds. The higher the almond content in the chocolate, the better the taste of the cream.

6. If you want the cake to be more moist, you can drizzle some milk over it after baking. This prevents the cake from drying out and makes it softer.

7. If you want the cake to be more crunchy, roast the pumpkin seeds in a pan. This makes the seeds more tasty and crisp.

This calculation is for one serving.