Carrot cake recipe from Vysotskaya. Carrot cake recipe from Julia Vysotskaya

carrot cake - an integral companion of Christmas, Easter holidays in many families. Its aroma fills the room and creates a festive mood. The taste, which comes from childhood, is reminiscent of the days when the whole family would gather together to devour grandma’s carrot masterpiece. It’s worth making their carrot cake at least once. A very simple step-by-step recipe gives excellent results. For me, the “magic high” was visiting Starbucks and then devouring two huge pieces of excellent carrot cake. Like a true scout, I got the recipe, but more on that later.

Using carrots for cooking dessert dishes came into fashion in the Middle Ages. At that time, sugar and various sweeteners were expensive; ordinary peasants could not afford such luxury. carrot cake– the food is delicious, very healthy. All thanks to the main ingredients.

Carrots contain substances responsible for increasing calcium in the body. They also help lower cholesterol.
Frequent use carrots can change the color of human skin. It turns yellow-orange.
The previous property of the root vegetable is actively used in zoos. To prevent flamingos from losing their original shade, they are fed carrots. In the wild, birds, of course, do not hang out in vegetable gardens. They maintain their color by eating crustaceans.
The root crop has its capital - the town of Hotville (USA). Every year there is a carrot festival. The “carrot queen” is elected there.
The root vegetable is useful in any form. Steamed, boiled, grated - it does not lose substances important for the body.

Benefits of carrots

We can talk about the benefits of carrots for a long time, but it’s better not to waste time and start making carrot cake.

You can start getting acquainted with a new dish using classic recipe with photo. This solution will save you from many mistakes. Visual material helps to understand the proportions and consistencies of carrot cake.

Carrot cake: classic recipe

Recipe

For mixing the filling

Let's start cooking

Making the cream is simple.

Everything is together, everything is in place

Every ingredient in this dish is in its place. Carrots make the cake layers have a pleasant rich hue and add a special sweetness and aroma. The dough turns out dense, but at the same time light. This dish delights children. There is no harm in such sweetness.

Another highlight is the spices.

The main differences between the recipes concern the ingredients added to the dough and fillers. There are options for creamy and oil filling. Some recipes suggest smearing the cakes with jam.

carrot cake– a dish whose recipe you can and should experiment with. It is difficult to spoil, easy to improve. Of course, it's easier to modify a recipe if you have a few ideas in your arsenal. We continue to get acquainted with proven recipes.

Carrot cake with sour cream

This combination looks very impressive: bright sponge cakes+ white delicate cream. This recipe cake is more budget-friendly. You won't need mascarpone cheese here, which is incredibly expensive. To prepare the dish you need standard set ingredients that can be found in many kitchens:
Sugar (200 g);
Wheat flour (320 g);
Baking powder;
Soda;
Vegetable oil;
3 eggs;
Carrots (500 g);
Small orange;
Ground cinnamon;
Vanilla essence;
Salt.

Start creating delicious dish It’s worth it after carefully re-reading the step-by-step recipe. Prepare necessary equipment It is better in advance, this increases the level of cooking comfort. To make the process easier, it is better to use a recipe with a photo.

The first stage of creating a test

Wash the orange thoroughly. Three zests, squeeze out the juice of the fruit, avoiding the seeds.

Let's start kneading the dough

The next stage of cooking

Let's start preparing the filling.

Mix all ingredients with a mixer until homogeneous mass. All powdered sugar should be completely dissolved.

We take the finished cakes out of the mold, cut them, and spread them with cream. Decorate ready dish Can be sliced ​​orange, serve chilled.

Carrot cake from Yulia Vysotskaya

The recipe is not very different from the classics, however

has its own characteristics

Separate the yolks from the whites. Combine the first ones with sugar and beat until a fluffy foam forms. The sugar should completely dissolve.
Wash the carrots thoroughly, dry them, and peel them. Grind on a fine grater.
Grind nuts in a blender: hazelnuts, almonds, walnuts.
IN egg mixture add root vegetables, nuts, flour, baking powder, lemon zest.
Separately, beat the whites until a stable foam forms. Carefully add them into the mixture.
We put the test in the form. Preheat the oven to 170 degrees.
Bake the cake for an hour, then cool. Cut into two parts lengthwise.
To create the cream, mix the cheeses: mascarpone, cream, after bringing them to room temperature.
Lubricate the cakes with cream inside and outside. Decorate the dish with walnuts.

Here, a familiar dessert is examined from a search perspective. perfect combinations. This dish is suitable for serving in an elite restaurant, or for family gatherings with tea in the kitchen. For preparation we will need ingredients already familiar to us. Step by step recipe simple:

Mix well vegetable oil with sugar.
Add unsweetened yogurt and mix again.
The next stage is the introduction of eggs. They should be added one at a time, each time thoroughly stirring the mixture until smooth.
In a separate container, mix the dry ingredients: flour, baking powder, nutmeg, cinnamon, salt.
Grind the carrots in a blender. You can use a grater.
Finely chop the nuts. It’s better to take pecans; walnuts, almonds, and hazelnuts will do.
Gradually add dry ingredients to the liquid mixture, mixing thoroughly.
Add carrots and nuts. Mix everything, send the mixture into the mold.
Bake at 170 degrees for 30-40 minutes.
Standard sour cream is suitable for spreading.
You can serve the cake by decorating it with triangles cut from persimmons, complemented with mint leaves. The result is a typical stylish carrot.

Carrot cake: the best recipe

So, it's time for my favorite. Mined signature recipe Starbucks. For me it became a real discovery. The deviations from the classic recipe are minor, but the result is exceptionally tasty. This one ranks first on my personal list of carrot cake recipes. You will need:
180 g flour;
2 eggs;
200 g white granulated sugar;
200 ml vegetable oil;
1 teaspoon vanilla extract;
Ground ginger (1/3 tsp);
Ground nutmeg (pinch);
Ground cinnamon (1 tsp);
Grated carrots (170 g);
Chopped walnuts;
Light raisins;
Philadelphia cheese;
Mascarpone cheese;
Powdered sugar;
Vanilla extract (1 tsp);
Butter;
Lemon juice.

First, mix sugar with vegetable oil. Add eggs one at a time. Add flour, baking powder, mix thoroughly. Add cinnamon, nutmeg, ground ginger, vanilla extract, and a pinch of salt. Add carrots, walnuts, raisins and mix the whole mixture. The dough turns out very tender, liquid, aromatic.

Prepare the form. We send ½ part of the dough there. If you have two pans of the same diameter, you can bake the cakes at the same time. Preheat the oven to 180 degrees, bake the dough for 40-45 minutes.

While the cakes are baking, start preparing the cream. Mix butter at room temperature with a mixer and powdered sugar. Add cheeses, bring to a homogeneous mass. Add a teaspoon of vanilla extract, a few drops lemon juice, mix. Place the cream in the refrigerator.

Let's return to the cakes. We separate the upper swellings from them using a knife and fishing line. We get two equal biscuits. We take the frozen cream out of the refrigerator and begin assembling the cake.

Spread the cakes with cream. Decorate the cake with walnuts on top and place in the refrigerator for 4 hours.

Carrot cake: recipe in a slow cooker

This recipe is convenient; you don’t have to monitor the degree of baking. All you have to do is prepare the ingredients and leave it to the slow cooker.
Beat the eggs with sugar until a thick, fluffy foam forms.
Grate the carrots on a fine grater and add to the egg mixture. Mix gently with a spoon.
Mix flour, baking powder, add portions into liquid. Add vanillin, melted butter, chopped walnuts.
Grease the multicooker bowl with oil and place the dough into it. Set the baking mode to 65 minutes.
For the cream, mix cottage cheese with condensed milk and powdered sugar in a blender.
Allow the finished cake to cool and cut into two parts. Spread the biscuit with cream.

Carrot lifehacks

To make preparing carrot delicacies simple, you should use a recipe with a photo. Little tricks from noble housewives will help. With their help, the dough will be more fluffy and the dish will be as tasty as possible.

To make the sponge cake fluffy and airy, sift the flour through a fine sieve before preparing the dough.
To ready-made cake If it doesn't break, you should leave it in the mold for 15 minutes. Then it will be easy to release the dough from the mold.
It is better not to use olive oil in the carrot cake recipe. It can add bitterness to the dough.
To ensure that the finished cake leaves the mold well, let’s get acquainted with the “French shirt” technique. Grease the walls and bottom of the vessel thoroughly with butter and add flour. Then shake the pan thoroughly and pour out the excess flour. The necessary layer is formed on the walls to protect against burning.

In the subcategory you will find many more interesting variations of the recipe. The posts contain step by step instructions And step by step photos. Don't be afraid to experiment, then your dishes will be truly original.

Surely many have heard that a cake can be prepared using carrots as one of the ingredients: the recipe for carrot cake from Yulia Vysotskaya has found recognition among many housewives.

The phrase “carrot cake” sounds quite paradoxical. After all, it seems that sweet pastries and vegetables are completely incompatible with each other. However, this is not true. Take a risk and try this one delicious cake, to resolve the contradiction experimentally, and you will certainly not be disappointed.

Ingredients

We have already told you how to prepare a Napoleon cake - the classic recipe from Yulia Vysotskaya is available here. It's time to take on a more unusual recipe and make carrot cake. To prepare it, you will need one and a half cups of flour, granulated sugar and grated carrots, nuts, three eggs and one and a half teaspoons of soda. The last ingredient can easily be replaced with regular baking powder.

It is best to prepare traditional sour cream for carrot cake. For the cream you will need 600 grams of sour cream, 3 tablespoons of sugar and one packet of vanilla sugar.

Preparing the cakes

The cake layers are prepared as follows. Eggs must be beaten with sugar into a strong foam. By the way, to make the process go faster, the eggs must be cold: before preparing the cake, you should place them in the refrigerator for a while.

The container in which you will mix the eggs and sugar must be completely dry: just one drop of water can delay the process. There is another secret: if you add a pinch of salt to the mixture of eggs and sugar, the foam will be more fluffy, which means the cake will literally melt in your mouth.
Add flour, soda or baking powder to the beaten eggs, as well as raw carrots, which should first be grated on a fine grater or chopped in a blender.

The mixture is stirred and poured onto a deep baking sheet, previously covered with oiled parchment paper. By the way, when preparing a cake, one cake layer is necessarily baked, which is then cut into three parts. If you bake three cakes in turn, this will affect taste qualities cake, and not in a good way.
The cake is baked for 25-30 minutes at a temperature of 180 degrees.

Making cream for carrot cake

To prepare the cream, beat sour cream with sugar and vanilla sugar or vanillin. If the sour cream is not whipped well, you need to add a special cream fixer to it: this will significantly speed up the process.
You need to spread the prepared cream on the cakes and leave the cake in the refrigerator overnight so that it is thoroughly soaked. Well, in the morning you can treat yourself to a delicious treat that will literally melt in your mouth!

Baking a cake

We have already mentioned gingerbread cookies(recipe from Yulia Vysotskaya). Carrot cake from Yulia Vysotskaya is no less tasty and easy to prepare. Nuts, which go well with carrots, add a special piquancy to it.
The cake is prepared as follows. The carrots are chopped on a fine grater. Beat eggs and sugar in the same way as in the previous recipe. Only this time nuts are also added to the mixture, which must first be thoroughly crushed in a mortar. By the way, you can take salted nuts: this will give the carrot pie a special piquancy.

The pie is baked for 20 minutes in an oven preheated to 200 degrees. The cream for the carrot-walnut cake is made in the same way as in the previous recipe. If you want the dessert to be truly unforgettable, add half a teaspoon of lemon juice to the cream. This pie is not only delicious, but also very beautiful: even a photo of it culinary masterpiece awakens the appetite!

Method for making carrot cake in a slow cooker

If you prefer to cook in a slow cooker, then this recipe is for you. It is also worth noting that in a slow cooker you can cook carrot cake without eggs and sour cream, which makes the dessert quite light: the calorie content of this pie is so low that even those on a diet can eat it.

In order to prepare carrot cake in a slow cooker, you will need carrots, a glass of kefir, about 100 milliliters olive oil, sugar (one glass) and baking powder. If desired, you can add vanilla and some raisins or nuts to the dough.
The carrots are grated on a fine grater, the flour is mixed with salt and sugar. Kefir is poured into the flour, baking powder and all other ingredients are added.

The resulting dough is poured into the multicooker bowl, previously greased with oil. We set the “Baking” mode (in some models of multicookers it is worth cooking in the “Cupcake” mode) and wait about 45 minutes. Hot carrot cake made from a slow cooker is especially delicious.

Carrot cake can be prepared in different ways. In any case, this dessert is ideal for festive table. By the way, if this dish is intended to be served for a child's birthday, it is recommended to additionally decorate it using confectionery powder and a culinary syringe.

Carrot cake: recipe with photo of an unusual dessert

Today there are quite a lot in various ways how to do it delicious dessert using orange vegetable. We will just talk about some of them.

So to do classic cake“Carrot”, you need to purchase the following products:

• granulated sugar - 2 cups;
• ground cinnamon - 2 dessert spoons;
• refined vegetable oil - 2 cups;
• large country eggs - 4 pcs.;
• light flour - 2 faceted glasses;
• table soda and vinegar - ½ dessert spoon each;
• medium-sized salt - a small spoon;
• juicy fresh carrots - 2 large pieces;
• walnuts without bitterness - approximately 100 g;
• powdered sugar - about 400 g (for cream);
• cream cheese from any manufacturer “Mascarpone” - 350 g (for cream);
• vanilla sugar - a small spoon (for cream);
• unsalted butter - approximately 60 g (for cream).

Kneading carrot dough

Before making carrot cake, you should knead a not very thick dough. To implement your plan, you need to break the village eggs into a bowl and beat them at the minimum speed of the blender. Next, you need to add sugar and refined vegetable oil. Mix all ingredients with a whisk or regular fork.

After one part of the dough is ready, you should begin creating the next one. To do this, you need to combine wheat flour, ground cinnamon and medium-sized salt in a common container. The resulting dry mixture must be poured into liquid ingredients and mix everything well with a spoon. Next, add soda, quenched with table vinegar, roasted and chopped walnuts, as well as juicy fresh carrots grated on a fine grater to the dough. After mixing all the ingredients, you can safely proceed to their direct baking.

Heat treatment

To prepare the Carrot Cake, you should take a deep springform pan intended for baking, and then grease its bottom with oil. Next, you need to pour all the dough into the bowl and put it in the oven. It is recommended to bake the carrot cake at a temperature of 175 degrees for two hours. During this time, the biscuit should be completely cooked. To check whether the cake is baked or not, insert a toothpick into it. If the dough does not stick to the item, then the baked goods can be safely removed. This process It is recommended to do this as follows: the edges of the mold should be carefully detached from the bottom and then carefully removed hot cake using a spatula, place it on a plate or board and cool completely.

Preparing soft cream

Carrot cake is especially delicious if it is prepared using soft and delicate buttercream. To create it, you must first remove cooking oil from the refrigerator, and then beat it with a mixer along with powdered sugar and vanilla. It is also recommended to additionally add soft Mascarpone cream to the cream. With it it will become more tender and fragrant.

How to form correctly

The carrot cake recipe we are looking at turns out to be quite tall. To form it correctly, you need to cut the cooled sponge cake into three not very thick cake layers. They should be lubricated one by one butter cream and put it on the cake plate. The dessert needs to be evenly coated on top, and then sprinkled with confectionery powder and decorated using a culinary syringe. Alternatively, you can draw on it orange carrot with green tops.

We present it to the table

Now you know how to make your own carrot cake. The recipe for this dessert recommends keeping it in the refrigerator for at least 1 hour. During this time, the carrot cakes should be well saturated with buttercream, becoming even more tasty and juicy.

Quick dessert of carrots and sour cream

We talked about how to make carrot cake with Mascarpone. However, this dessert is no less tasty when using sour cream. Moreover, the recipe for making this cake requires much less free time and ingredients.

So, we need:

• medium-sized sugar - about 250 g;
• margarine, or better yet fresh butter - about 200 g;
• country eggs - 3 pcs.;
• carrots are juicy, as fresh as possible - 2 large pieces. (about 450 g);
• baking powder - 10 g or a large spoon;
• light flour - about 400 g (add as desired).

Dough preparation process

Before preparing carrot cake with sour cream, you should knead the dough using all the above ingredients. To do this, you need to remove the cooking fat from the freezer or refrigerator in advance. After the butter (or margarine) becomes as soft as possible, you need to add sugar to it. It is advisable to beat both ingredients well using a mixer or blender. Next, break the village eggs into the butter and mix everything thoroughly in the same way.

To make the carrot dough homogeneous, the vegetable must be peeled and then chopped on a fine grater. After adding it to the butter with the eggs, you should also add light flour and baking powder into the bowl. By mixing the base with a spoon, you should get a dough that is not very thick, but not runny either.

Baking in the oven

After the dough is ready, you need to lay it out in an even layer in a shallow pan, pre-greased with oil. It should be noted that you should have enough carrot base for exactly two cake layers, which are recommended to be baked alternately in the oven. In this case, the temperature must be set to 180-185 degrees. After baking the base, it should be removed, placed on a board and cooled completely.

Preparing sour cream

To make your own sour cream for carrot cake, we will need:

• medium-sized sugar - approximately 100 g;
• thick fatty sour cream - about 220 g.

This cream is quite easy to prepare. To do this, place both ingredients in a deep bowl and then beat with a blender or mixer at high speed. As a result of these actions, you should get a fairly fluffy and tender mass.

Forming the dessert correctly

To form the dessert, you need to take a cake pan and place the cooled cake on it. It needs to be completely lubricated sour cream. Next, you should carefully place the second base on top of it. It is necessary to apply cream to it in the same way, including the side parts. As a decoration, the finished carrot cake can be sprinkled with confectionery crumbs, cocoa, grated chocolate or other ingredients.

Correct delivery

This dessert should be served only after prolonged storage in refrigeration chamber(approximately 2-4 hours). During this time, it should be completely absorbed, become juicy and tasty. It is recommended to present it to the table along with tea or other drink.

Carrot cake from Yulia Vysotskaya

This dessert is not only very tasty, but also healthy. In this regard, it can be prepared even for children's parties. To do this we need the following set of products:

• medium-sized sugar - about 260 g;
• fresh thick sour cream - approximately 180 g;
• country eggs - 3 pcs.;
• juicy carrots as fresh as possible - 2 large pieces. (about 450 g);
• soda and table vinegar- ½ small spoon;
• chopped roasted hazelnuts - to taste;
• wheat flour - about 400 g (add at your discretion).

Preparing the dough

Carrot cake in a slow cooker turns out just as tasty and aromatic as in the oven. However, prepare the presented dessert using the mentioned kitchen device much easier and simpler.

To prepare carrot dough, you need to separate the whites and yolks. Add granulated sugar to the last ingredient and also add thick sour cream. It is recommended to mix products using a regular fork.

As for the proteins, you need to add a pinch of salt to them and beat them very strongly using a mixer. As a result, you should have a stable air mass. You should also peel the carrots and grate them on the finest grater. As for hazelnuts, they need to be roasted and ground into coarse crumbs.

Finally, you need to add chopped vegetables, nuts and whipped whites to the sour cream and egg mixture. After mixing the ingredients, you should also add the vinegar-quenched baking soda And wheat flour. As a result of these actions, you should have a base like for a charlotte.

Bake in the oven

To bake the cake, you need to take a deep multicooker mold, grease its bottom with oil, and then pour out all the carrot dough. By turning on the frying mode, the product should be cooked for about an hour. After the specified time has passed, the lid of the device must be opened and a toothpick inserted into the cake. If the dough does not stick to the wooden object, then it is completely ready.

Remove the cake from the multicooker bowl carefully. To do this, you need to sharply turn it over the cutting board. In this position, it is advisable to leave the baked product at room temperature until it has cooled completely.

The process of making curd cream

Carrot cake with curd cream It turns out very tender, tasty and literally melts in your mouth. To prepare it we will need:

• full-fat cottage cheese - 250 g;
• drinking yoghurt without dyes - 200 ml;
• heavy cream - 400 ml;
• vanilla sugar - small bag;
• sugar - 4 large spoons.

To make such a cream, you need to rub the cottage cheese through a sieve and then mix it with drinking yoghurt and add vanilla sugar. Next you need to beat heavy cream with sugar until fluffy. The resulting mixture should be added to curd mass, and then mix everything again.

Dessert formation process

After the curd cream is ready and the carrot base has completely cooled, you can safely begin to form the dessert. To do this you need to divide flour product so that you get two or three thin cake layers. Next, the first base should be placed on a flat plate or cake pan, and then generously grease it with curd cream. After this, the air mass needs to be covered next cake and apply whipped curd on it again. As a result of such actions, you should have a fairly high tall cake. You can grease it with a little cream on top and sprinkle it with confectionery crumbs, crushed cookies, cocoa powder, grated chocolate, etc.

We serve guests correctly

It is recommended to keep carrot cake with delicate curd cream in the refrigerator for three hours and only then serve it to the table. It is advisable to serve such an unusual and very tasty dessert to guests along with freshly brewed hot tea. Bon appetit!

Ingredients:

• Carrots - 400 g
• Flour - 250 g
• Eggs - 3 pcs
• Sugar - 150 g
• Baking powder - 1 tsp. no slide
• Vanilla extract - 1 tsp.
• Hazelnuts - 100 g
• Sour cream - 300 g
• Powdered sugar - 2 tbsp.

Enjoy the taste!

If you want to enjoy a piece delicious cake, but there is a fear of accumulated calories, we advise you to pay attention to wonderful recipe carrot cake.

Bright dessert with incomparable aroma And air cream will win the heart of any sweet tooth and, most importantly, will not leave behind a feeling of heaviness and a feeling of overeating.

If you think that carrot cake is such a simple treat that it is only suitable for dinner with the family, then you are very mistaken. This dessert breaks all records in popularity, famous food bloggers never tire of praising it in their posts, and fashionable cafes try to have it in their assortment in order to please picky visitors.

There are quite a lot of carrot cake recipes and each of them is good in its own way. The recipe for carrot cake with sour cream deserves special attention: it makes the dessert simply PERFECT.

Surprisingly, you can’t feel the carrots in the cake at all; rather, they help to reveal the taste of the baked goods in all their glory, giving it a special zest.

And if you still think that vegetables and cakes are two fundamentally incompatible concepts, don’t waste time and start preparing food. Moreover, you won’t need as much of them as you will need time to prepare the baked goods.

Another important advantage of the cake is that it is prepared from the most available products, they are all in the kitchen of any housewife. Well, maybe with the exception of the nuts, which will also be needed for the cake.

Making carrot cake

Preparing the most delicious carrot cake with sour cream according to Yulia Vysotskaya’s recipe begins with kneading the dough.

1. Large juicy carrots grate on a fine grater or grind in a blender.
2. Grind the hazelnuts until you obtain nut crumbs.
3. Beat cooled eggs with sugar until foamy. A little secret: add a pinch of salt to make the foam more airy. Ready cake It will simply melt in your mouth.
4. Add flour and baking powder to the liquid mass and continue to work vigorously with the whisk to avoid the appearance of lumps.
5. Add grated carrots in portions. Ready dough It should have a viscous consistency.
6. Add nuts to the main ingredients; if desired, you can enhance the taste of the baked goods by adding a little fragrant ground cinnamon and a pinch of nutmeg.
7. Place butter in a cake pan parchment paper, pour the carrot dough into it and place it in an oven preheated to 180 °C for 40 minutes. The readiness of the dough is checked with a toothpick.

It is noteworthy that you can make carrot cake with sour cream in a slow cooker. So treat yourself like this wonderful dessert It will be possible even at the dacha in the absence of an oven.

While the cake is rising in the oven, prepare the sour cream. Beat thick sour cream with powdered sugar until smooth and add vanillin. If the sour cream is not whipped very well, it is worth adding a thickener, which will significantly speed up this process. To thicken the cream a little, it should be put in the refrigerator for a while.

In the meantime, remove the finished aromatic carrot cake from the oven, cool it at room temperature and cut it lengthwise into two or three cakes. It is better to do this with a harsh thread, having first made an incision with a knife along the entire side surface of the pie. Trying to cut a warm crust is not an easy task, as the dough will simply wrinkle.

Gently brush the surface of each cake with sour cream and assemble them into one cake. Don't forget to leave some of the cream to spread on the sides of the cake. By the way, so that the cakes are not visible, you can sprinkle them with waffle or cookie crumbs.

You can decorate the top cake as you wish; many ideas are not so difficult to bring to life, just by looking at the photo.

A delicious carrot cake needs to soak before serving, so it needs to be refrigerated for several hours or even overnight (if you are cooking in the evening).

If you wish, you can cover the top crust of the carrot cake with a very tasty butter cream made from Philadelphia cheese (200 g), Mascarpone (250 g), powdered sugar(250 g) and butter(70 g). Whisk the softened butter until fluffy, add Philadelphia cheese and Mascarpone (they should be at room temperature) and powdered sugar. This sweet and salty cream tastes amazing!

In the section on the question I want to try making carrot cake now - or a cake? , wrote down after Yulia Vysotskaya... Nobody did it? given by the author Microscope the best answer is I make carrot cake (morkupiragas) according to the recipe from Pokhlebkin's book " National cuisines of our peoples"
I bake two cakes and layer them with sour cream and sugar.
And instead of spices (anise, zest, rind, cloves) I put vanillin
400 g carrots, 400 g sugar, 2 yolks, 1 white, 75 g butter, 2 tbsp. spoons - 0.5
cups flour (depending on the juiciness of the carrots), 1.5 teaspoons baking powder, 1 hour
spoon of anise, 1 teaspoon lemon zest, 2 teaspoons of cinnamon, 3 buds of cloves.
1. Grate the carrots on a fine grater, place in a porcelain or glass bowl and
fall asleep granulated sugar or powder, leaving until the sugar is completely absorbed
into carrots and a homogeneous mass is formed.
2. Grind the yolks with butter and ground spices until white, combine with carrots
mass and, adding flour and whipped whites, knead the dough as for pancakes, and then add
baking powder.
3. Place the dough on a baking sheet in a layer 1.5-2 cm thick and bake in the oven on low
fire 40 min.
4. Remove from the oven, sprinkle with powdered sugar. Serve the pie with whipped cream.
Maya Kosenkova
Enlightened
(31455)
All thanks to William Vasilievich

Reply from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: I want to try making a carrot cake now - or a cake? , wrote down after Yulia Vysotskaya... Nobody did it?

Reply from Miss Paris_[guru]
I cooked it - they described it as fantastic, but I didn’t really care... the cupcake and that’s all... but you can cook it, although I don’t know what your recipe is

Reply from Pontelemont Bovin[guru]
3 carrots
240 g flour
200 g cream cheese
3 eggs
150 g walnuts
120 g brown sugar
240 ml olive oil
3 tbsp. spoons of powdered sugar
1 heaped teaspoon baking powder
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea ​​salt

if it is, then it's a gingerbread, not very...

just a cupcake
Carrots (medium) - 2 pcs. (grate on a medium grater)
Butter (soft) - 100 gr.
Honey - 4 tbsp. l. (with top) I have "hard"
Eggs - 2 pcs.
Flour - 1.5 tbsp. (sift)
Baking powder - 2 tsp.
Chopped nuts - 1/2 tbsp. (you can do without!) Beat butter with honey and eggs.
Add carrots, flour and baking powder. Nuts optional!
Place in a greased mold - 10*20*6.
Make a “groove-deepening” on top of the dough to ensure the cake rises evenly.
Oven at 180 degrees. - 40 minutes (until a “dry” match)