Carrot cake easy recipe. Recipe for carrot cake with semolina and kefir without flour

I want something tasty, but specialties fed up already? Or it occurred to me to prepare something for tea, but no exquisite ingredients not left? Try making carrot cake! It is prepared from products that are always in the arsenal of the hostess, and it tastes like it was delivered from an expensive restaurant.
A step-by-step recipe with a photo will help you if you are still a beginner in cooking.

Recipe

There are people who love baking with carrots, and there are those who are simply sure that vegetable pies are not a very good idea, especially if the recipe contains carrots. But if you tried this cake without knowing what it is made of, you would never have guessed that there is a carrot there - the dessert turns out so tasty.

Ingredients

Open cabinets and cook necessary ingredients. The composition is simple:

4 eggs
200 g carrots
260 g flour
250 g sugar
150 ml. vegetable oil
100 g walnuts
1.5 teaspoons baking powder
0.5 teaspoon salt
1.5 teaspoons cinnamon
Vanilla to taste

The pie can be decorated with snow-white cream, its recipe assumes the presence of the following components:

60 g butter
250 g curd cheese
230 g of powdered sugar
Vanilla to taste

If there are no such products in your arsenal, do not worry! The cake will disappear from the plate in minutes and without decoration.

A Little Salt, A Little Sugar: How to Make a Carrot Cake

For the cake, we need a form with a diameter of 24 cm. It needs to be greased with oil and lightly sprinkled with flour. Prepare everything in advance, and, at the same time, turn on the oven at 180 C. And now we begin to create culinary miracles.
Carrots need to be washed, peeled and grated on the smallest grater.

Crack the eggs into a bowl and beat with a mixer until fluffy. You can add a spoonful of water to make the mass airy.

Whisking constantly, add sugar little by little. Stir the mass for about five more minutes.
Add sunflower oil and beat, beat, beat...

Add baking powder, salt and cinnamon. Mix everything.

Finely chop the nuts with a knife (you can dry the nuts in a frying pan beforehand).

Now we put carrots and nuts in the dough, mix everything gently.

On last step add flour, mix again.

Pour the dough into the prepared pan, place in the preheated oven and bake for about 50 minutes.

Do you like pies? hastily? If the answer is yes, pay attention to the recipe.

For gourmets: buttercream

If you decide to decorate the cake with cream, it's time to start cooking it. The recipe is simple, like all ingenious.

Butter should be soft. It should be beaten with powdered sugar. Carefully and for a long time. Vanilla can be added at this stage.
Curd cheese, on the other hand, is best served cold. We mix it with a sweet oily mass and again beat everything into a cream.
Before the cake is ready, the cream can be removed in the refrigerator.

Is the pie ready? Take it out of the oven, cover with a towel and let cool.

If you decorate the cake while it is still hot, all the frosting will melt and be absorbed. Perhaps it will become even tastier, but more beautiful - hardly, you don’t even want to take a photo. So wait.

There is more than one recipe for this pie. There are many variety of options and the simplest of them - I am with apples and with an orange.

apple fantasy

If you want to experiment too, reduce the amount of carrots in the recipe to 100g and instead add 100g apples, peeled and finely grated.

The dough is prepared in the same way as in classic recipe, but we will fill in the form a little more original.

When you put the dough in the prepared form, get distracted and thinly (you can use a vegetable peeler or a sharp knife) cut a half of an apple, and then press these plates nicely around the entire perimeter of the pie. You can draw anything in this way, even lay out a rose, even a heart. Original, beautiful and delicious.

Even icing for decoration is unlikely to be needed.

Carrot cake with orange

The zest of the orange gives the cake a fluffiness, and Orange juice- fresh and rich taste.

The recipe is practically the same as the original. In addition, you will need only two oranges. Their zest should be grated on a fine grater, and the juice should be carefully squeezed out of the remnants. Mix all this into the dough at the stage of adding carrots - and your cake is no longer just a carrot cake.

If you are decorating a dessert, you can add the zest and juice of two small limes to the glaze. Then the cake will definitely turn out unusual.

Whichever recipe you choose, you're sure to love these quirky pastries.

Carrot cake cold? Now you need to dissuade household members from trying it immediately and you can decorate the dessert with cream, sprinkle with something bright, build flowers from plastic carrots or mold cute carrots from mastic. Be sure to take a photo of your masterpiece, because very soon only pleasant memories will remain of it.

How Julia Vysotskaya prepares a carrot cake with nuts in the Eat at Home program can be seen in the following video:

In contact with

A pie stuffed with carrots according to the recipe described below turns out to be especially tasty in savory version. It will appeal to even those who are not lovers of boiled or fried carrots.

You can bake a pie according to the recipe from sweet unsweetened yeast dough or use whichever you prefer. For example, if you choose puff pastry, then you can give the dish airiness and even piquancy. In any case, the cake will be worthy of praise and will become a frequent guest on the home and festive table.

You can serve unsweetened carrot cake:

hot - with milk or kefir;
cold - with tea or hot chicken broth;
as a side dish along with homemade meatballs.

Carrots have many useful properties, being a real storehouse of various vitamins and minerals. A pie with it can be used even in the nutrition of a small child from one and a half years old. The baby will be happy with such a delicacy and will definitely want supplements.

The recipe is very easy to prepare. Even if you are not enthusiastic about the cooking process, you will succeed in this culinary masterpiece without difficulty.

So let's get started.

We will need the following ingredients

To prepare a carrot cake according to our recipe for the filling, we need:

0.5 kg of carrots;
0.5 kg of onions;
4 chicken eggs;
0.5 cups of water (can be taken from the tap);
50 g butter;
1 tsp Sahara;
salt and spices - to taste.

It is better to take carrots of the “carotell” variety. It is a variety of bright orange colored carrots with a rounded tip. The mass of one carotele is 200-250 g. Why do we choose it? Because it is the sweetest and most delicious of all varieties of carrots. Experienced housewives use this particular type for cooking according to various recipes. Try it yourself to appreciate all its benefits. You can buy it in the market.

For a prescription test, take:

0.5 l of milk;
1 liter jar flour;
0.5 packs of yeast;
1 st. l. sunflower oil;
50 g butter;
50 g margarine;
1 st. l. Sahara;
1/4 tsp salt.

According to the recipe, eggs are not used in the preparation of dough for our pie, but we will need them for its lubrication and filling.

How to make carrot cake

Let's get started with the recipe for Carrot Pie.

1. To do this, dissolve the yeast with sugar in warmed milk and mix well.

Make sure that there are no drafts in the kitchen - they will prevent the future dough from rising. Remember that it is very capricious, and therefore you will need to handle it carefully. Do not hammer it with flour, but knead with gentle movements. Our grandmothers advise not even to make sharp sounds when working with dough. According to them, the dough is "scared", as a result of which it does not turn out so lively and magnificent. Practice shows that this statement is true, so we try not to make noise.

3. After 1.5-2 hours, after our dough has settled, sift the flour through a sieve to enrich it with oxygen and remove lumps.

4. Now melt the butter and margarine and, without letting them cool, mix together with flour and melted yeast, kneading the dough. Pour the flour little by little, mix with your hand, you can help yourself beat with your fist - 5-10 minutes.

5. When the dough begins to move away from the walls and “puff” (this means that it is saturated with oxygen), put it again, covered with a towel, for 1.5-2 hours.

6. When pie dough doubles or triples in size, place it on a table or baking sheet sprinkled with flour to cut. If you need to bake big pie, the lower layer will need to be sprinkled with starch.

7. Then lay out the filling and let rise in a warm place for 15 minutes. After that, brush with a beaten egg with a brush to ready-made pastries glittered.

Preparing the filling according to a different recipe

1. To do this, wash and peel the carrots, then rub it on a coarse grater.

2. Now we make frying with it (we pass it) - we cook it like for soup.

The recipe for frying is the following: cut onion cubes (0.5 kg), sprinkle it with 1 tsp. Sahara.

After 1-2 minutes, add the grated carrot (0.5 kg) and continue to simmer it until golden brown. In a slightly cooled roast, three 100-150 g of salted cheese that you like. Then add dill, coriander and other spices of your choice.

3. Now in a separate container you will need to mix sugar and flour, sifted through a sieve. Do not forget to add baking powder according to the recipe.

4. Next, in a blender, mix the eggs with olive oil. If there is no olive, take sunflower, but the taste ready meal it will turn out a little different. Here, add the flour mixture with your favorite seasonings and roasted onions, carrots and cheese.

5. Grind it all with a blender until you achieve homogeneous mass. The filling is ready, it remains to place it in the pie.

6. To do this, we divide the dough into two parts: leave 2/3 on the bottom layer, and 1/3 on the top. We form the future pie from a large ball of dough and spread the filling on top. From a smaller ball we make several sausages, which we put on the filling and decorate the pie.

7. You can cook on a baking sheet or in a special form for baking. You can lay it out if you wish. parchment paper. Experienced housewives simply grease the form with sunflower oil.

8. Put the resulting dough into the prepared form. When you put the dough in the oven (preheat it to 180 degrees), hold it ajar for 5 minutes. First place the cake in the oven on the third row, and when its bottom is browned, you need to lift it to the very top.

9. The dish is baked for 50 minutes. You can serve it to the table both hot and wait for it to cool. It is very convenient when the cake is cut into six to eight equal pieces.

You can cook such carrots for festive dinner or dinner, as well as for breakfast, just to please the family. The result is sure to amaze you with its rich taste and appetizing aroma.

Don't forget to leave a comment and Bon appetit!

See related video:

I want some kind of baking, but there are financial difficulties, and at the thought of just tasty and good dessert sky-high store prices immediately pop up in your head?

Well, then the carrot cake recipes below are just the way for you, even if there are no problems on the part of money, because it really is a very wonderful, juicy and, most importantly, healthy goodies.

The cooking method is also ridiculously easy - anyone can bake a simple markovka pie without having any cooking experience at all.

Yes, and nothing will take much time: just kneading the dough, adding the filling to it, and there you can already safely send it to bake in the oven or bread machine, slow cooker.

What, never heard of such a interesting stuffing how are the carrots? Then you should definitely try it!

carrot cake recipe

Consider the composition of the regular pie with carrots and at the same time its money side of the main products: 3 pieces chicken eggs- 15 rubles; 1 large carrot - 3 rubles; ½ one lemon - 10 rubles; 150 grams of regular sugar - 4-5 rubles; 250 grams wheat flour- 7-8 rubles; up to 120 milliliters of vegetable oil - 5 rubles; ½ teaspoon slaked soda; literally 2 pinches of salt and powdered sugar for decoration.

The delicious carrot cake itself will come out for only as many as 8 servings, and the amount will come out up to 50 rubles, which can be divided into each serving with a cost of up to 7 rubles.

Few? Of course not. And you, firstly, will not find such pastries anywhere, and secondly, it will be created with your own hands, which will also bring a lot of pleasure not only to you, but also to your family and friends.

Carrot cake is the easiest and delicious recipe:

In a deep bowl or any other convenient container, I beat the eggs with sugar and salt until a homogeneous, lush liquid mass is formed. If there is a mixer, I keep chicken eggs on them for 10 minutes at maximum speed, and if in everyday life there is only a whisk or a fork, until a thick foam appears.
Using the fine side of the grater, I grind the lemon zest, then squeeze the juice from one half of the fruit.
Clean carrots (not dry, better juicy, because the carrot cake may well be very dry in the end) I peel, then rinse again and rub on the same side of the grater (the grated mass should be somewhere in a whole glass).
I throw all the grated ingredients into a bowl with beaten eggs.
I mix everything well either with the same mixer (slightly) or with a whisk / fork, pour in vegetable oil, which will give the filling more juiciness, tenderness and wonderful softness to all pastries.
slaked apple cider vinegar I add soda with wheat flour in almost ready dough. Mix thoroughly until a soft and rough dough is obtained.
I pour the semi-finished cake into a special baking dish and send it to cook in the oven for up to 35 minutes at 180 degrees Celsius. You can also cook in a slow cooker or a bread machine: put on the “baking” mode and hold for up to 60 minutes.

Well, that's it, a delicious and very simple carrot cake is ready, show the recipes to your family and friends, and also treat them wonderful pastries! Bon appetit!

The easiest recipe with a photo of carrot cake

This carrot cake has the easiest and most delicious recipe that can be prepared in the literal sense of the word “in a hurry”.

Here's what I'll take: 3 pieces of large chicken eggs; 120 grams of sour cream with a percentage of fat to choose from; 170 grams regular sand sugar; half a fresh lemon; 90 milliliters of vegetable oil; 170 grams of condensed milk; 200 grams of grated carrots; a small amount of vanilla essence; 100 grams of raisins; literally a pinch of nutmeg; 1 piece of orange; 2 pinches of cinnamon; 180 grams of wheat flour; ⅔ teaspoon baking soda

Sweet pie with carrot filling is prepared as follows:

In a fairly deep bowl, beat the eggs with sugar until a white foam forms.
I peel the carrots, wash them, rub them on the fine side of the grater.
In the same way I rub the zest of an orange.
I sift wheat flour through a sieve, add cinnamon and nuts to it.
My raisins and leave it in warm water soak for up to 30 minutes. After, I leave to dry on a towel, as excess moisture can adversely affect the cake.
When it dries, in a small convenient bowl I mix dried fruits with a tablespoon of wheat flour.
I mix the mixture with eggs with carrots and vanilla, I mix everything in the most accurate way, then comes the turn of raisins and slaked soda.
Slowly, I add flour in small parts and knead the dough until it becomes one homogeneous mass without lumps.
I grease a special baking dish with oil, pour in the future carrot sweet pie and send it to the oven for up to 45 minutes at 180 degrees Celsius.
While the cake is baking, I prepare the filling: I beat the condensed milk with sour cream, send half the lemon zest there and beat it all until the mass thickens completely.
When the simple carrot cake is ready and cooled, carefully pour over it with the prepared cream. The final touch can be candied oranges used as decoration.

That's all, the recipe for fruit and vegetable baking is ready, bon appetit! Show recipes to your friends and loved ones, and also treat them to desserts - they will lick your fingers!

Useful tricks from the chef

Any recipes for preparing such a recipe are extremely beneficial for the body and very easy to prepare.

When rubbing carrots, you should always do this only on the fine side of the grater - this way the vegetable will give more juice, and it will be more evenly distributed in the dough itself.
Before pouring the dough into a baking dish, it is worth lining the bottom baking paper or grease vegetable oil.
How to check if the cake is ready or not? Just stick a toothpick in it. If, upon taking it out, it will be wet or even with residues raw dough It means it's not ready, more time is needed.

Sweet recipe: healthy carrot cake with dried apricots

carrot wonderful pie comprises:

3 pieces of good carrots; one sachet of vanillin; one glass of regular sugar and the same glass of dried apricots; 5 grams of slaked table vinegar soda; ½ cup of kefir; 1.5 one cup of wheat flour.

How to cook:

As other recipes write, I rub clean, peeled carrots on a fine grater, then mix with sugar.
I pour soda slaked with vinegar, mix again and keep it in the refrigerator compartment for up to 30 minutes.
After that, I pour wheat flour into the carrot mixture and pour in kefir - mix everything thoroughly. You will get a mixture very similar to sour cream.
I soak dried apricots in boiling water for 30 minutes. Like raisins, then I leave to dry on a towel, cut into small pieces. I mix with dough.
Grease a special baking dish butter, I pour the semi-finished carrot cake there and send it to bake at 180 degrees until fully cooked.

Carrot hot cake is ready, you can safely serve it with tea. Bon appetit!

Healthy Recipes: Carrot Seed Pie

For a carrot fruit and vegetable pie, I need:

150 milliliters fresh kefir; 2 good carrots; 10 milliliters of lemon juice; 50 grams of sour cream with a percentage of fat to choose from; 1 sweet and sour apple; 150 grams of regular sugar; 2 pieces of chicken eggs; 25 grams of honey, preferably homemade; ½ one lemon; ½ one cup of peeled seeds; ½ of a glass of semolina; take a pinch of ginger, nutmeg and cinnamon to taste; 1.5 cups of wheat flour; ½ one lemon and half a teaspoon of baking soda.

Cooking delicious carrot cake:

To begin with, I divide one egg into yolk and protein (I send the protein to the refrigerator interior).
In a bowl, beat another egg together with yolk, honey and sand sugar until a white foam appears.
IN egg mixture with other ingredients I pour in kefir and nutmeg with ginger, semolina, lemon zest - mix everything thoroughly and only then, without stopping shaking, add wheat flour.
I cover the kneaded dough for the future pie cling film and leave up to 20 minutes for everything to come up.
I preheat the oven to 180°C. 6 While it is heating, I cut the peeled apple without a core into thin slices that need to be sprinkled lemon juice and roll in cinnamon.
I rub a clean carrot without a peel very finely and pour it into the dough.
I fry the seeds in a dry frying pan and add them to the dough too.
I mix everything thoroughly.
Grease a baking dish with butter and cover with baking paper.
I roll out one, small part of the entire dough and evenly distribute apple slices on the layer, which I cover with another layer of dough. I sprinkle everything on top with sugar.
I send the cake to bake for up to 45 minutes.

Carrot dessert is ready, bon appetit!

My video recipe

Quick and easy to prepare something for tea? Carrot cake - tender, juicy and airy, a simple recipe for which is in every cookbook. experienced hostess — the best option quick baking both during Lent and for the dietary table.

Recipe step by step: the best lean carrot cake recipe

The recipe for carrot cake is very simple, and with carrots you get very tasty pastries.
The main thing is that the pieces of carrots in it are not felt. This recipe makes the most delicious carrot cake ever! So tender, juicy, soft, delicious!
And even though it had to be cooked in a blender, like this:

so that the dough turns out like mashed potatoes, and so that the carrots in the pie are not felt.

But, if there is no such blender, prepare the dough with a mixer, and grate the carrots on the smallest grater.

So you need

250 g raw carrots(that's about 3 small carrots)
260 g wheat flour
300 g sugar (don't worry, the cake won't be cloying, it will stay balanced to taste)
1 sachet vanilla sugar(or vanilla)
4 eggs (if you are using very large eggs, then reduce them to 3 pieces)
180-200 ml of odorless vegetable oil (corn, rapeseed, olive or half sunflower and olive will do, but do not take Extra virgin), the amount of vegetable oil is correct, in finished pie not felt
1 tbsp baking powder
a pinch of salt
I recommend adding lemon, orange zest, favorite nuts and raisins

Cooking:
Grate the carrots on the smallest grater, with cloves which. Juice, if any, does not need to be squeezed.

Crack eggs into a bowl, add sugar and vanilla sugar

Beat with a mixer at high speed for 5 minutes. Just mark the time and beat for at least 5 minutes. It is important.

Now add shredded carrots

Mix with a mixer at low speed

Pour in the oil, mix a little with a mixer

Then sifted flour, baking powder and salt (but I never add salt to sweet pastries so see for yourself)

Mix again with a mixer until smooth. Not too long.
That's it beautiful dough it turns out.

Grease the mold with oil and pour the dough. I didn't have all the dough. I left 1.5 cm for lifting.

You need to bake the cake in an oven well preheated to 180 C degrees for 45 minutes or until a “dry match”. It can crack, like mine, it's not scary

Invert the cake onto a plate and let cool slightly. Sprinkle with powdered sugar.

Happy tea drinking!

Pysy For some, the pie may seem cloying, you can reduce sugar in the recipe to 250 g.

A simple and delicious pie with carrots in a slow cooker

The fastest eaten pie due to the presence of carrots. Baking diet, easy on the stomach. Not dry, but not wet - just the right level of humidity.

100 g butter;
1 egg;
100 g grated pumpkin;
150 g flour;
80 g of sugar;
about 5 teaspoons of soda.

For fondant:

50 g butter;
2-3 tbsp carrot juice+ milk, so that in the end there is 100 ml of liquid;
50 g sugar.

Cooking:

Grate the carrots on a fine grater, and after five to ten minutes, squeeze the juice a little with your hands. Carrots in the dough need to be squeezed out, the pulp should form into a ball - not crumble and not spread. And then - how it goes.

Grind butter, sugar and eggs well until foamy (I use a combine, it copes with the task in 3-4 minutes).

Add soda - I extinguish it in the old fashioned way with a small amount of vinegar. Knowing the new trends about such technology, I don’t tell you what you need to extinguish - see for yourself, as you are used to. Half a teaspoon of soda and about the same amount of vinegar give me a raised dough (despite the fact that the pumpkin, in principle, is not a light product) and the absence of a soda taste.

As soon as you realize that it turned out beautifully and magnificently, add carrots. At low speed, continue to knead everything until smooth, then - flour.

Pour the dough into a greased (or lined with paper) form, send everything to the oven, or in a multicooker y. Approximately 40 minutes and the temperature is 170 degrees. With a match or a toothpick, check the readiness of the dough. Take out of the mold.

fondant for the pie gives a decisive taste. Prepared as a filling yet again Just:

Dilute the saved two tablespoons of juice with milk,

pour into a saucepan, put butter and sugar there,

bring to a boil, and then, stirring constantly, cook over medium heat until thickened.

When the filling has cooled slightly, grease the top of the pie.

Recipe: Simple carrot cake with cream and nuts

Carrots - 2 pcs. medium size
Sugar - 200 g
Sunflower oil - 175 ml
Eggs - 3 pcs.
Nuts (walnuts and almonds) - 150 g
Flour - 200 g
Baking powder for dough - 1.5 tsp
Soda - 2/3 tsp
Salt - 0.5 tsp
Ground cinnamon - 3 tsp
Dried ginger - 3 tsp

Cream cheese cream ingredients

Powdered sugar - 150 g
Cream cheese "Philadelphia" - 125 g
Lemon juice - 1 tbsp
Vanilla oil or essence - a few drops
chopped nuts and lemon peel- For decoration
Well, that's all ready. Your piece of cake is already waiting for a cup fragrant tea and you. Bon appetit to all

Let's prepare the ingredients

We rub the carrots on a coarse grater.
In a bowl, pour vegetable oil into a deep bowl
Add to vegetable oil granulated sugar.
Grind sugar with vegetable oil.
We add eggs.
Beat all the mixed ingredients with a mixer until the sugar dissolves.
Add ½ teaspoon salt.
Now let's add soda.
Now add to the dough required amount baking powder
For flavor, add 3 teaspoons of natural ground cinnamon to the cake.
And now the highlight of the pie - dried ginger
Once again, beat everything well with a mixer.
To chop the nuts, first wrap them in a towel.
To grind on a towel, walk with a rolling pin
Pour chopped nuts into the dough
Now put chopped carrots into the bowl with the dough.
Add 200 g of sifted flour to a bowl with dough
Mix the dough ready for baking again with a spoon.
Grease the form with butter and sprinkle with flour.
Pour the batter into the prepared baking dish
Preheat the oven to 180 degrees and bake the cake for 30 to 45 minutes.

We check the readiness of the cake with a wooden stick or a match - the finished dough does not stick to the wood

Leave the finished dessert for another 20 minutes in the form, and then transfer to a wire rack to cool completely.

We take the cake out of the mold only 20 minutes after the end of cooking, and finish cooling on a wire rack

For cream

To prepare the cream, sift the powdered sugar into a bowl.
Now add sugar cream cheese.
Stir the cream with a fork.
Add a tablespoon of lemon juice.
Grind some nuts in a mortar, some of which will go to decorations, and the rest to cream
Mix some of the nuts into the cream.
We introduce natural vanilla oil or a little essence into the cream, and then mix well.
Lubricate the surface of a completely cold cake with cream.

The easiest carrot cake recipe with raisins (with photo)

This recipe uses vegetable oil instead of butter (butter is recommended). grape seed, I used ordinary sunflower, because it is much cheaper) and carrots make a significant contribution.

What happens according to the structure of the pie:

Carrots are not particularly noticeable
Vegetable oil creates a different structure, and this difference is nice.
The taste is quite delicate: spices, raisins, a little sugar
The pie turned out not wet, it rose and baked to the best, but still the additives are quite heavy and care must be taken

Ingredients for a 22cm mold

3 eggs
130 g brown sugar
0.5 tsp cinnamon
0.5 tsp nutmeg
vanilla, a little salt
100 ml vegetable oil (odorless)
150 gr flour
11 gr baking powder
50 gr raisins
250 gr grated carrots

Consistently and thoroughly mix everything with an immersion blender/mixer/hands.
Stir in carrots and raisins.
Grease the form with butter, sprinkle with flour.
Bake at 170 degrees for about 50 minutes.

Recipe: Easy Carrot Cream Pie

An organic combination of flavors, moderately sweet and bright.

Two recipes for carrot cakes:

Carrot biscuit with nuts (1) (on a baking sheet 30/40 1 cm high) - this one is very tender

90 g brown sugar
40 g proteins (1)
50 g yolks
5 g salt
120 g ground nuts (pecan, Greek)
180 g finely grated carrots
50 g powdered sugar
155 g proteins (2)
25 g brown sugar
140 g butter
120 g flour
5 g baking powder

1. Sift flour with baking powder in advance. We heat the oven to 160C.
2. Mix with a whisk or in a food processor Brown sugar, egg yolks, egg whites (1), salt, nuts and powdered sugar (until combined and smooth).
3. Add the melted butter to the mixture and stir thoroughly until completely combined.
4. Proteins (2) beat with sugar, carefully introduce the whipped proteins into the mixture. Add flour sifted with baking powder.
5. Pour the dough into a baking sheet, bake at 160C for 10-15 minutes. Freezing

Carrot Cake with Nuts (framed 30/40 4 cm high) - this one is denser

450 gr. peeled carrots
200 g flour
12 g baking powder
1 tsp cinnamon
150 g brown sugar
200 ml unscented vegetable oil (I prefer grapeseed oil)
4 eggs
100 g chopped walnuts

Preheat the oven to 180C

We chop the carrot very finely (use a food processor). If you use a grater, there will not be the effect that we need.
Mix carrots with sugar, nuts, cinnamon.
Add oil and mix thoroughly until smooth.
4. Beat the eggs and add to the dough - knead again.
5. Pour the flour gradually sifted with baking powder, knead avoiding lumps.
Pour the dough into the frame, level and bake at 180C for approx. 40 minutes (until a dry match).

Goes great with these coats. cream cheese or sour cream.

Cream cheese mousse (Philadelphia or, if you like it sweeter, Mascarpone). I myself prefer Philadelphia here. This is a slightly modified recipe by Pierre Herme (from one of his desserts).

Light creme cheese mousse:

4.5 g gelatin sheets (soak)
25 g water
80 g granulated sugar
50 g egg yolks
180 g cream cheese (Philadelphia)
15 g powdered sugar
210 g whipped cream to soft peaks

Beat the yolks, boil the sugar and water to a syrup (121C), and add it to the beaten yolks. Add squeezed gelatin (continue to beat). Heat cream cheese until soft, stir with powdered sugar. Stir into the yolk mixture by hand until smooth. Gently fold in the whipped cream. Layer mousse cakes (1-1.5 cm high), cool the cake.

The quality of this mousse will greatly depend on how you know how to whip the cream (not beat), how you introduce cream cheese and cream into the total mass.

So, you can just cook a quick carrot cake for the family for dinner.

Fresh carrots - 2 pieces or already grated one glass,
Chicken eggs - 2 pieces,
Wheat flour - 1 cup
Cocoa powder - 2-3 tablespoons,
Sugar - 1 glass,
Butter - 100 grams,
Baking powder for dough - 10 grams,
Ground cinnamon - 1 tbsp. spoon,
Salt one pinch.

Cooking process:

To begin with, let's take care of the carrots, which must be thoroughly washed, then peeled and then grated on a medium grater. Important: we use fresh carrots!!!

Then melt the butter in the microwave or in the usual way on the stove.

In a separate cup, break slightly chilled eggs and add granulated sugar. Beat with a mixer or a whisk, beat until the sugar crystals are completely dissolved, but if you want to beat the eggs into foam, then this is even better, so the cake will turn out more airy.

Now beaten eggs should be mixed with grated carrots and melted butter. We mix. Then add cocoa, ground cinnamon and salt, mix again.

Sift the flour into a separate bowl and then mix the flour with the baking powder.

Why sift flour for baking? Due to the fact that the flour will be sifted, the dough will be enriched with oxygen, which will make it even fluffier.

Then we grease the form in which we will bake the carrot cake with plenty of butter and, if desired, you can also sprinkle with semolina, thanks to which a beautiful and crispy crust will appear on the bottom of your cake. Most a win-win, Certainly, detachable form With non-stick coating or a form lined with oiled paper.

Pour the finished dough with carrots into a baking dish or pour it into small cupcakes and send it to the oven preheated to 180 ° C for 25 - 30 minutes. How long to bake muffins or a pie depends largely on the diameter of the mold, small muffins are baked very quickly.

Check your readiness carrot cake using a wooden stick or toothpick.

If your cake turns out to be large, then it can easily be cut into two cakes and layered with your favorite cream or jam

But many people do not eat animal products, which is why we will give another recipe for making carrot cake or pie, but lean and with nuts.

Lean carrot cake

To make a Lean Carrot Peanut Cake or Cupcake, you will need the following ingredients:

Carrots (large) - 3 pieces,
Nuts (any) - 200 grams,
Vegetable oil (odorless) - 0.5 cups,
Water - 1 glass,
Sugar - 0.5 cups,
Baking soda, slaked with vinegar - 1 teaspoon,
Wheat flour - 1.5 cups,
Salt to taste
Cinnamon or nutmeg to taste and desire.

Proper preparation of lean carrot-nut cake in the oven

To prepare this cake, you can use several types of nuts, which you need to fry in a dry frying pan until light golden brown, and then chop the nuts with a knife or with a blender into small crumbs.

We wash and peel the carrots, then rub on a medium grater and mix the grated carrots with the nut mass.

Add vegetable oil to the resulting mass, any oil can be used, it is important that it is odorless.

In a separate cup you need to put out baking soda vinegar and then add it to the total mass. We mix everything thoroughly.

Flour must be sifted and then mixed with ground cinnamon or nutmeg and with salt. We add the resulting mixture to the total mass in small portions, while stirring thoroughly so that there are no lumps.

The form in which we will bake a lean carrot cake or muffins should be greased with vegetable oil and lightly sprinkled breadcrumbs or semolina. Then pour the dough into a mold and send it to the oven preheated to 180-200 ° C for 25-30 minutes.

The finished cake can be sprinkled with powdered sugar pre-mixed with ground cinnamon. You can also add orange zest to the cake for flavor during cooking.

Such a carrot cake will great option for breakfast on the day off, when the whole family gathers at the same table. Cook tasty and healthy.

Bon appetit and good recipes!