200 g carrots 1 pc. Carrot

"Carrot delight" - such a name was given to this cake for a reason. Carrots are everywhere here, they are not only a part of the biscuit, they make amazingly delicious jam and a bright bow, which makes the cake look like a luxurious holiday gift.

Despite the relative ease of preparation, the cake impresses with a harmonious combination of juicy carrots, nuts and delicate, slightly sour cream. Prepare such a cake for the celebration, and you will surprise your guests, I am one hundred percent sure of this.

The most delicious carrot cake

Ingredients

200 g grated carrots
3 carrots for bow and jam
100 ml vegetable oil
3 eggs
150 g flour
500 g sour cream 18% fat
50 g crushed walnuts
1 tsp baking powder for dough
1 tsp cinnamon
1 box of thickener for cream
1/4 tsp nutmeg
1/2 tsp ground ginger
500 g sugar
1 lemon
icing sugar to taste
baking dish with a diameter of 24 cm

Preparation

Peel and finely grate 200 g of carrots.

Chop the nuts.

Mix flour with spices and baking powder, sift.

Add vegetable oil to the grated carrots, mix.

Beat eggs and 200 g sugar until fluffy. Combine a third of the egg mixture with carrots, all sifted flour and mix. Then gently stir in the rest of the eggs, add the nuts and stir again.

Cover the bottom of the dish with baking paper. Pour the mixture into it and bake in an oven preheated to 180 degrees until tender.

To decorate the cake, peel the carrots and slice them into thin slices with a peeler.

Cook syrup with 200 ml of water and 200 g of sugar.

Add carrot plates in batches to boiling syrup and cook for 3-4 minutes. Then fold the plates over a sieve to remove excess syrup. Before each next batch of plates, add 1 tablespoon of sugar to the syrup and boil, otherwise the concentration of sugar in the syrup will decrease and the plates will not harden enough.

Then put the plates on a silicone mat and send them to an oven preheated to 160 C for 3-5 minutes to dry.

The plate removed from the oven has a soft structure, but will dry out as it cools. Form droplet bows from the still hot plates and put on foil for further solidification.

Use the rest of the carrots to make carrot jam, for this grate them on a medium grater and cook in the remaining syrup until medium soft, adding the juice of 1/2 lemon. Pass through a sieve to remove excess syrup.

Place the sour cream in a colander lined with 3-4 layers of gauze. Leave in the refrigerator overnight, and in the morning drain the resulting serum. Add powdered sugar and lemon juice to taste, thickener for cream, beat at medium speed of the mixer. Place the cream in a pastry bag.

Cover the biscuit with cream, put it in the middle carrot jam, then decorate the cake with a bow of carrot plates.

Put the finished cake in the cold, let it brew. Treat yourself to a delicious and healthy dessert!

The above delicious carrot cake recipe can be used for baking muffins. And carrot jam can be served as a separate dish! Bon Appetit!

An excellent addition to the cake will be original carrot tea. This drink is useful for colds and vitamin deficiency, it improves the immune system, improves tone, strengthens bones.

There are people who simply hate all vegetables except potatoes and try to exclude them from their menu. "So simple!" offers a recipe for carrot sticks with cheese and garlic, which are tastier than any fast food and children really like.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Carrots are a biennial plant, in the first year of life it forms a rosette of leaves and a root crop, in the second year of life - a seed bush and seeds. Carrots are widespread, including in Mediterranean countries, Africa, Australia, New Zealand and America (up to 60 species).

Calorie content of carrots

The calorie content of carrots is 32 kcal per 100 grams of product.

Composition of carrots

Carrot root vegetables contain phytoene, phytofluene and lycopene. Small amounts also contain acids, flavonoids, fatty and essential oils, umbrelifsron, lysine, ornithine, histidine, cysteine, asparagine, serine, threonine, proline, methionine, tyrosine, leucine, as well as flavone derivatives and fatty oil. Content - 233 mg / 100 g, - 0.64 mg / 100 g, - 2.17 mg / 100 g.

Carrots are useful for a wide variety of diseases: anemia, bronchitis, some skin, cardiovascular diseases, wound healing, and especially for the eyes. A typical manifestation of deficiency is night blindness, when visual disturbances occur at dusk and at night. But not all is absorbed and assimilated. The synthesis of the vitamin and its assimilation is possible only with a normally functioning liver, a sufficient amount of bile. Absorbed best with fat. Therefore, vegetables containing carotene are best consumed in the form of salads and vinaigrettes, seasoned with sour cream or vegetable oil.

Carrots have an antiseptic, anthelmintic, demineralizing, choleretic, analgesic, expectorant, anti-inflammatory, anti-sclerotic effect on the body. It also enhances the activity of the glands in the gastrointestinal tract. As a prophylactic agent, whole carrot juice or mixed with other juices relieves fatigue, improves appetite, complexion and vision, weakens the toxic effect of antibiotics on the body, strengthens hair and nails, and increases resistance to colds (calorizator). However, it is necessary to observe moderation when drinking juice, since in large quantities it can cause drowsiness, lethargy, headache, vomiting, and some other undesirable reactions.

Fresh carrots can be consumed every day, fifty to one hundred grams in the form of a salad before the first course or on an empty stomach for various diseases of the cardiovascular system, tuberculosis, bronchial asthma, gastritis with low acidity, diseases of the liver, pancreas, kidneys and many other ailments.

A good healing effect is given by boiled carrots in grated in a ratio of one to one for hoarseness, painful cough, chronic bronchitis and pneumonia.

Carrots in cooking

Carrots have been used in food for more than one millennium. Dishes from this vegetable are recognized by culinary experts of all countries. Carrots are not only tasty, they are also easily absorbed by the body, therefore they are used in baby and diet food. Carrots are used to prepare drinks, soups, salads, side dishes and delicacies, in addition, it is an irreplaceable ingredient in salads, vinaigrettes, sauces, seasonings and side dishes, marinades and flour confectionery products. Also, carrots are widely used in the production of canned vegetables, meat and fish.

More about carrots, their benefits and harmful properties, see the video clip of the TV show "Living Healthy".

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How many carrots are 200 grams? and got the best answer

Answer from Anya Ivanova [newbie]
How much do piece food products weigh? Often in culinary recipes, it is not the weight of the product that is indicated, but the number of pieces per serving of the finished dish. The following table shows the weight of one unit of the product, and the number of products in kilogram. Product Weight 1 piece in grams Number of pieces in a kilogram Gelatin (leaf) 2,5400 White cabbage (medium) 15000.6 Colored cabbage (medium) 7501.5 Potatoes (medium) 9011 Onion (medium) 7513-15 Carrots medium 7513-15 Cucumber (medium) 10010 Parsley 5020 medium 902011 Tomato shells (medium) 4720-23 Egg white 3032-35 Egg yolk 2050

Answer from 2 answers[guru]

Hey! Here is a selection of topics with answers to your question: 200 grams of carrots, how many are there?

Answer from Alena Sokratova[guru]
It depends on what kind, it is different.

Answer from Light ... Dark ...[guru]
Something stupid with Anya Ivanovna, it turns out that one potato weighs 9 kg? Or an apple 10 kg? She downloaded something wrong, wrong, under-pumped, apparently ... Yes, and the average cabbage does not weigh 15 kg ...

Answer from Zirka[guru]
Depends on the weight of each carrot.

Answer from Irina Pokrovskaya[guru]
depending on what size your carrots are, sometimes half of carrots can weigh 200 grams

Human health. Philosophy, physiology, prevention Galina Sergeevna Shatalova

CARROT DISHES

Grated carrot salad

200 g carrots, leeks, a bunch of garden herbs, a teaspoon of vegetable oil.

Grate the carrots on a fine grater, put the orange mass in a salad vase, decorate with thinly chopped onion rings, lightly sprinkle with vegetable oil. This salad can be fed every morning to a child or adult in need of enhanced nutrition.

Grated carrot, beetroot, kohlrabi and onion salad

200 g of carrots, 200 g of kohlrabi, 200 g of beets, a bunch of green onions, butter, honey, lemon juice.

Grate vegetables separately, without mixing them according to color. Place a slide of white kohlrabi salad in a round salad vase. Place grated carrots around it in a ring and, finally, with an outer ring - red grated beets. Drizzle over everything with lemon juice mixed with honey and a little oil. Place finely chopped green onions between the rings.

Carrot salad with leeks

300 g of carrots, a stalk of leeks, 2 tablespoons of young walnuts, some sour juice, about 5 g of honey, a teaspoon of vegetable oil, cilantro.

Grate the carrots, season it with sour vegetable juice and honey, put in a slide in a salad vase and thickly cover on top with tender rings of the white part of the leek. The green part of these leaves is best consumed in another dish. Decorate the salad with cilantro and sprinkle with crumbs of nuts.

Carrots with garlic and horseradish

300 g carrots, 2-3 cloves of garlic, a small piece of horseradish root.

Grate everything on a fine grater, mix, fold in a slide, lightly sprinkle with vegetable oil and decorate with herbs.

Carrot salad with sour cream

300 g carrots, 100 g sour cream, 5 - 6 lettuce leaves.

Grate the carrots on a fine grater, mix with sour cream, put in a salad bowl and garnish with lettuce leaves.

Carrot salad with béchamel sauce

300 g carrots, 2-3 onions, celery root.

Finely chop the onion and celery, boil the broth in a glass of water, add a tablespoon of flour, previously diluted in cold water, stir the celery and onion, cool and mix with the carrots. Put everything in a salad bowl.

Carrot salad with boiled beets, nuts and garlic

200 g of carrots, about 200 g of beets, a handful of peeled walnuts, a few cloves of garlic, 2 tablespoons of cream, a teaspoon of honey.

Grate the carrots on a fine grater, rub the steamed beets on a coarse grater, pour with cream mixed with honey. Put in a salad bowl, sprinkle with nut crumbs and very finely chopped garlic.

Carrot salad with young garlic leaves

200 g of carrots, 2 tablespoons of vegetable oil, a large bunch of greens of young garlic.

Rub the carrots, sprinkle with oil and put in a salad bowl. From the smallest leaves of garlic, build a panicle on top of the salad slide.

Carrot salad with turnips

150 g carrots, 150 g turnips, a glass of sunflower seeds.

Wipe the seeds with a damp cloth and heat them in a frying pan so that the shell is warm and the core remains cold. Grind the seeds in a coffee grinder and boil in 2 cups of boiling water. Boil for no more than 3-4 minutes, then put on a sieve. Cool the liquid slightly and mix with mashed carrots and turnips.

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