Peel the carrots and wash thoroughly. Grate the carrots on the thin side of grater. Then, place grated carrots into a large pan. Add powdered sugar. Cook carrots until water is absorbed. Then remove the pan from heat. Leave to cool for a while. On the other hand, put the butter in a small pan and melt. Let it cool.
Crumble all the biscuits into a deep bowl. Pour the mixture with carrot onto biscuits. Add melted butter, vanilla and the crushed walnuts. Mix softly without squashing them.
When the carrot mosaic cake is cool enough, wrap in aluminium foil or stretch film. Press down with your hands on the sides and give the shape you want. Leave the freezer (or refrigerator) for 3 hours.
Remove the carrot mosaic cake from the freezer. Slice with a knife. As you wish, carrot mosaic cake can be decorated with coconut. Serve cold with tea or coffee.
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