# Prepare the cake at first. Grate the
carrots for the cake. Grate the
carrots which are boiled for a while for the cream.
# Break the eggs into a deep bowl, add granulated
sugar onto the eggs and blend it for about 8-10 minutes.
# Add 2 cups of granulated raw
carrots,
flour, sunflower oil, pounded
walnut, baking powder and vanilla into the mixture. Mix it until get a homogenous mixture.
# Grease a cake mould which does not have a hole in the middle, pour the mixture into the mould. Place it into the oven which is preheated to 338 F, and bake for 55 minutes.
# Prepare the cream while baking the cake; pour the cold
milk into the pot, add granulated
sugar,
flour and starch and mix it. Cook it over medium heat by stirring constantly.
# Remove it from the stove when it reaches to the consistency of
milk pudding, add boiled and grated
carrot and vanilla into it. Cool it down by stirring time to time.
# When it cools down totally, add icing
sugar into the mixture, blend it for about 2-3 minutes.
# Remove the cake from the oven and rest for a while, and then transect it into 3 pieces. Wet each pieces with some
sugared water and cover them with cream.
# After preparing all of the layers by this way, spread the remaining cream onto the cake and its sides.
# Garnish the cake y dropping some liquid jam onto the top.
# Refrigerate it overnight, slice and serve.
