Carrot cake from Soviet times. Carrot pie (aka the famous carrot cake) and cream options

Carrot Cake

carrot cake i love it very much! And at one time I was a real fan of this dessert from Starbucks. I could never pass right by - complete dependence. Without false modesty, I will say that this cake, according to my recipe, turns out to be even tastier! And it's very easy to make - one or two and you're done! And if there is a mixer in the assistants, then even faster, although you can do it with your hands - no obstacles. By the way, this dessert can also be prepared in the form of portioned cakes, or you can simply bake it in the form of a cake, then simply cover it with some kind of icing on top. In general, just for experiments, as always, there is. Onward to the kitchen! But watch the video first ;)

Cooking time: 30 minutes
Cake baking time: 25-28 min

Ingredients for 1 cake of 2 cakes with a diameter of 20 cm:
FOR SHEETS:

190 g Carrots (already grated)
3 eggs
120 g white sugar
120g Brown Sugar (I used Cassonade)
190 g Vegetable Oil
150 g Walnuts
210 g flour
4 g Soda
5 g baking powder
1-2 g Salt
4 g ground cinnamon
1-2 g ground nutmeg
Zest of 1 lemon
25 ml Lemon Juice

GENTLE CREAM CHEESE

200g Cream Cheese (I used Philadelphia)
100 g Butter
180-190 g Powdered Sugar
1 tsp Vanilla Extract or Paste

***I baked 4 cakes: 3 for cake and 1 for cakes***
*** Quantity increased accordingly ***

Carrot Cake

PROCESS:

My carrots, peel and rub on a fine grater. Already in this form, we measure the exact amount.

Grind walnuts in a blender or with a knife. You don’t need to powder it at all, but don’t leave large pieces either - as a result, they should harmoniously integrate into the dough.

Mix and sift together flour, soda, baking powder, cinnamon, nutmeg and salt. Add chopped walnuts and mix well. It is convenient to do this with a whisk so that no lumps remain.

Mix eggs and sugar (both white and brown) with a mixer at high speed. You should get a brightened homogeneous mass, increased in volume. Reduce the speed and pour in the vegetable oil in a thin stream. Increase the speed again and mix for 30 seconds until smooth. Then add carrots, lemon zest and juice and mix everything at low speed. Also, without ceasing to interfere, we introduce dry ingredients. As soon as everything comes together, we stop. Do not mix for a long time, otherwise the cakes will turn out to be too dense.

Lubricate 2 molds with butter and cover the bottom with parchment to make it easier to remove the cakes. Divide the dough evenly.

Bake in an oven preheated to 175ºС for 26-27 minutes. You can check the readiness of the cakes with a toothpick - stick it in, take it out, if clean and dry - the cake is ready. Do not overdry the cakes!

Carrot Cake

We take out of the oven, let stand in the forms for 10 minutes, then carefully remove and leave to cool completely on laying on parchment. Cakes can be prepared quite in advance. In this case, completely cooled cakes are wrapped with cling film and put in the refrigerator. They can stay there for a couple of days.

Cooking cream. Mix the softened butter with a mixer until creamy. Adding cream cheese and mix at high speed until smooth, leaving no lumps. Add powdered sugar and some vanilla extract. At high speed, mix everything again until smooth. The finished cream needs to be slightly cooled to make it easier to work with. Cover with foil and put in the refrigerator.

We collect the cake. To make the cake perfect, carefully cut off the bottom and top from the cooled cakes, revealing their beautiful spongy structure. Place the bottom cake on a plate or cake stand and apply an even layer of cream on top. It should be thick enough - about 8 mm. Cover with the second cake and cover again with cream.

Determine the number of cakes yourself. In my opinion, two, maximum three cakes are enough. By the way, the cakes can be made thinner by additionally separating them with a string, and making more cream layers between them. But then make more cream, of course.

Carrot Cake

You can also cover the sides of the cake with cream, or you can leave it open - as you like. In a carrot cake, I don’t like excessive refinement, I like such a light, cozy negligence, so I leave the cake “naked”, simply leveling the cream that crawls out of the cakes with a spatula.

By the way, as an option, you can cook small portioned cakes. Cut out the cakes using small molds.

Carrot Cake

We put the finished cake in the refrigerator to get a little stronger and cool properly.

Carrot Cake

After it can be decorated with colored chocolate and walnuts. Connect your imagination here!

Carrot Cake

It is better to let the finished cake rest in the refrigerator for a while - a couple of hours will be enough. After that, enjoy, forgetting about everything!

If you have made a cake that is too big for your family to handle, you can freeze the cake. When chilled, cut into portioned pieces, wrap each with parchment and put in the freezer. We store there. Before serving, take it out, put it on a plate and let it go in the refrigerator. Thus, there will always be a dessert in the house in case of sudden guests, well, or just suddenly you want something sweet.

Carrot Cake

This carrot cake is the most delicious I have ever tasted. It is very soft, juicy and at the same time airy. Julie got the recipe. I really liked the design idea. But now is not the season for figs, and any other fruits and berries are quite expensive. Therefore, I wrote down the recipe in the "barn" book, so as not to forget, and decided to bake it later. But.... The other day I was given a large and beautiful bouquet of yellow roses, and in the refrigerator there were the remains of a mirror glaze from a lemon-strawberry cake. (I always feel sorry for throwing away any food, so I keep it "to the last".) Well, opening the refrigerator, looking at the icing, I noticed that the shade of icing and roses is just one color. This is where the idea of how to present your carrot cake was born! It turned out, in my opinion, very beautiful and festive! Even it was a pity to cut such beauty. Roses, of course, were previously soaked in cold clean water.
I did almost everything according to Yulia's recipe, only I used half of the portion of the dough, but left the amount of cream the same as Yulia's. Instead of Philadelphia, I used cream cheese, and put less powder. The cake turned out to be small, 18 cm in diameter. Therefore, I give the recipe with a "gag".

For test:
- 250 g carrots grated on a fine grater,
- 150 ml of odorless vegetable oil,
- 2 eggs,
- 1 tbsp (240 ml) flour,
- 1 tbsp sugar
- 1 tsp baking powder,
- 2/3 tsp of soda,
- 0.5 tsp cinnamon,
- a pinch of salt,
- 1/2 cup finely chopped nuts, I used walnuts, but it would be better with almonds.

For cream:
- 500 g cream cheese,
- 50 g butter at room temperature,
- 3 tbsp powdered sugar (to taste).

Preheat the oven to 160 degrees. 2 molds, 18 cm in diameter, grease with oil, line the bottom with baking paper. Beat sugar with vegetable oil, add one egg at a time. Add the sifted dry ingredients, fold in with a spatula. Add carrots and nuts. Stir, weigh the dough, divide into 2 parts and arrange into molds. It is good to level, make a small depression in the center, so after baking the cakes will be the same thickness, both in the center and along the edges. Bake for about 35-40 minutes. The skewer after piercing will be clean, but slightly damp. Cool the cakes and cut into 2 parts. It is advisable to let the cakes lie down for at least 8 hours before cutting. I didn’t wait and cut fresh, so it didn’t turn out very smoothly.
For the cream: Whisk all ingredients well. Adjust the amount of powder to taste, I didn’t want a very sweet cream. Smear all the cakes, also decorate the top and sides with cream. Cool and cover with icing or melted chocolate or chocolate icing. Decorate with all sorts of fruits or roses.)))

Carrots, despite being a vegetable, have been used in desserts since the Middle Ages as a natural sweetener. But even after the advent of sugar, the vegetable is also used by confectioners, carrot cake ( classic recipe and its variations) is a direct proof of this. Carrot cake is not only sweet, but also moderately juicy.

This classic carrot cake recipe has two main advantages: it is incredibly easy to prepare, and the cakes can withstand a significant load without deforming, so they are ideal for tiered baking.

For biscuit carrot dough you will need:

3 eggs;
200 g white (or brown) crystalline sugar;
3-4 g of salt;
100 ml of refined vegetable oil;
50 ml of sour cream or kefir;
355 g flour;
14 g baking powder;
4 g of soda;
7-10 g of cinnamon powder;
4 g ground nutmeg;
350 g carrots;
50 g walnut kernels.

Cheese cream is considered traditional for carrot cake, which is made from:

500 g of cottage cheese rubbed through a sieve;
300 g soft butter;
300 g of powdered sugar;
vanilla extract to taste.

Step by step baking instructions:

Make a mixture of eggs, salt, sugar, vegetable oil and sour cream. Its consistency should be as uniform as possible.
Raw carrots should become small chips. Chopped (but not too finely) nuts should lightly brown their barrels on the dry surface of a hot pan. These products will be needed at the very end of kneading the dough.

It is important to properly grate the carrots for the test. The chips should not be too long, this will make it too noticeable in the finished biscuit, so three vegetables are not diagonal, but perpendicular.

The remaining bulk ingredients should be in the same container. Sift them well and mix, then add in small portions to the dough.
Carrots and nuts are added next, everything is quickly mixed, transferred to the prepared form and baked at 180 degrees for 40 minutes.
For cream, beat butter and sweet powdered sugar at minimum speed, then add cottage cheese and vanilla extract for flavor, beat again. Allow the cream to stabilize a little in the cold.
Dissolve the finished cooled cake into 2 (3 or 4 depending on the skill of the cook) cakes, smear with cream, leaving a little cream on the sides and top. After the cake is completely covered with cream, it can be decorated, for example, with nut crumbs.

With sour cream

This version of the carrot biscuit is more airy, so it is well soaked with sour cream. You can add the ingredients for the dough with chopped nuts or candied pineapple.

The composition of the biscuit on a form with a diameter of 25 cm includes:

3 selected eggs;
175 g of sugar;
100 ml of sunflower oil;
50 g butter in a liquid state;
200 g grated carrots;
orange peel;
vanillin to taste;
175 g flour;
7 g of baking powder.

Sour cream is prepared from:

170 ml of condensed milk;
200 ml thick homemade sour cream (take in the store with a fat content of 30%).

How to bake:

The dough for cakes, although biscuit, is absolutely not capricious, so all products can be mixed in order of convenience in order to less stain the dishes.
Bake a fluffy cake from the finished dough. This will take 30-40 minutes and the temperature in the oven at 180-200 degrees.
The cream is very easy to prepare. It is necessary to combine sour cream and condensed milk in one bowl and just mix well with a spoon. When whipping with a mixer, the cream may exfoliate. After mixing, the cream can be slightly cooled.
The cake, ready and fully reached room temperature, is divided lengthwise into two smaller cakes. Lubricate them generously with cream and put the cake in the refrigerator to soak for at least an hour.

With nuts and raisins

This recipe for carrot sweets with a twist, or rather not one. Raisins, nuts, and carrots are a great combination, adding new flavors to this dessert.

In the process of baking and assembling the cake you will need:

150 g flour;
120 g of sugar;
150 ml of oil (sunflower, olive or corn);
4 eggs;
250 g carrots;
100 g raisins (large, light);
100 g walnuts (core);
5 g cinnamon;
250 g cream cheese;
100 g of powdered sugar.

Working process:

Pour the oil into the lush foamy mass of eggs and sugar and beat again with a mixer. After that, put the mixer aside and knead the dough with a spoon, adding the rest of the ingredients one by one.
Bake a cake from the resulting mixture, which, after cooling, turn into 2-3 layers. Spread them with cream cheese whipped with powdered sugar. On the outside of the cake also cover with cream. You can decorate pastries with caramelized nuts, candied fruits.

With mascarpone cream

Whatever options for carrot cake cream the housewives use in their culinary experiments, the best recipe This pastry is the one in which the cakes are layered with mascarpone cream. Having tried this option once, you are unlikely to want to try something else.

Ingredients for cakes and cream will be as follows:

3 chicken eggs;
190 g of sugar;
150 ml of vegetable oil;
250 g flour;
3 g salt;
3 g of soda;
5 g cinnamon;
2 g vanilla;
200 g carrots;
35 g nuts (walnuts or any other);
250 g mascarpone;
50 g of condensed milk.

Baking algorithm:

Knead the dough in the same sequence as the classic recipe. Transfer it to a detachable form with a diameter of 22 cm and bake in a preheated oven until cooked.
First, cool the finished cake for 20 minutes in the form, and then remove it from it and then cool it on a wire rack. Then cut into two cakes.
For cream, mix mascarpone and condensed milk with a mixer. Smear the cakes with the resulting mixture. Decorate the dessert to your liking.

With custard

The recipe for this carrot cake is significantly different from the options above. Firstly, the cakes for it are prepared not from biscuit, but from pancake dough. Secondly, the custard cream is used for the cake, a beautiful orange tint is given to it by the pulp of the pumpkin.

For the bulk test, you need to take the following products:

250 ml of kefir;
150 g of sugar;
4 eggs;
120 g of carrots passed through a fine grater;
40 crushed walnuts in a blender;
3 g salt;
3 g baking powder;
cinnamon and ginger to taste.

For custard pumpkin cream, products are used in the following proportions:

355 ml of milk;
300 g pumpkin pulp;
100 g of sugar;
100 g butter;
1 egg;
80 g flour.

The order of the baking steps:

Mix all ingredients for the dough. The mass should be a little thicker than for pancakes. From the resulting dough in a pancake pan, bake not too thin cakes.
For cream, bake pumpkin pulp in the oven or microwave until tender and puree with a blender. Combine all the ingredients for the cream, except for the butter, in a heavy-bottomed saucepan and boil until thickened. Then remove from heat and add soft butter.
Brush the cakes with cream, decorate as desired and let soak for six hours before serving.

with orange

The sunny vegetable in this dessert is perfectly "friends" with the sunny fruit (orange). Thanks to the latter, the taste of carrots in the finished baking completely disappears, only the life-affirming orange color of the cakes and the pleasant aftertaste of dried apricots remain, which, by the way, is not in the list of ingredients.

Products for three cakes with a diameter of 23 cm:

4 eggs;
250 g sugar;
400 g carrots;
150 g walnuts;
240 ml of vegetable oil;
1 orange (zest and juice);
5 g of soda;
5 g baking powder;
320 g wheat flour;
10 g butter;
5 g salt.

For cream cheese you need to take:

440 g cream cheese (mascarpone or mascarpone and Philadelphia in equal proportions):
250 g of powdered sugar;
100 g butter.

Bake in the following way:

Prepare carrots and nuts. Turn the first into small chips. Roast the crushed nuts using a dry frying pan, then pour into another container and quickly combine with salt and butter.

If young and juicy carrots are used for baking, then you should not squeeze the juice that will stand out when rubbed, you need to slightly increase the time the cakes stay in the oven.

In a stable foam of eggs and sugar, add vegetable oil, flour, soda with baking powder, orange zest and juice, carrots and nuts. Mix the dough thoroughly.
From the resulting amount of dough, bake three cakes, measuring the required portion of the mixture according to the occupied volume or weight.
For cream, lightly beat soft butter with powder, then add cheese, continuing to work with a mixer. Smear the cakes with the finished cream, as well as the top and sides of the dessert.

diet recipe

This diet recipe it is prepared without flour (it is replaced by bran and cornstarch), and low-fat cottage cheese is used for the cream, so this delicacy will not remind you of itself with extra centimeters at the waist.

For four thin diet biscuit cakes you need to take:

16 tablespoons low-fat milk (0.5%);
4 eggs;
4 tablespoons of corn starch;
200 g of fresh carrot chips;
3 teaspoons of baking powder;
6 tablespoons of sugar substitute;
8 tablespoons of bran.

For low-fat curd cream, the proportions of the ingredients will be as follows:

600 g fat-free cottage cheese;
8 tablespoons of sugar substitute;
lemon peel to taste.

Diet recipe for carrot cake step by step:

For the dough, soak the bran in a mixture of eggs and milk for five minutes. After this time, add carrot shavings and the rest of the bulk ingredients there. Mix everything carefully.
From the resulting dough, bake in the oven or in a Teflon-coated pan (but without oil), bake four not thick cakes.
Whip the ingredients of the cream into a fluffy mixture with a mixer and smear the cakes with the resulting cream.

Carrot cake in a slow cooker

Many housewives have long successfully baked biscuits in a slow cooker. Carrot cake was no exception. To prepare it in the multi-helper you will need:

2 eggs;
1 multi-glass of granulated sugar;
100 g butter;
120 g grated carrots;
1 multi-glass of flour;
14 g baking powder;
walnuts and vanilla to taste.
Delicate curd cream is prepared from:
250 g of cottage cheese;
170 g of condensed milk;
50 g of powdered sugar.

Cooking technology:

Knead the biscuit dough, combining the ingredients in the same sequence as in the classic recipe for this dessert.
Transfer the resulting biscuit-carrot dough to the multicooker bowl and bake, depending on the power of the gadget, from 65 minutes.
Beat cottage cheese with condensed milk and powdered sugar with an immersion blender into a delicate cream. Divide the finished cooled cake into two layers of equal thickness and assemble the cake, smearing them with cream.

Spices in carrot cake are not the last thing, because they help to completely hide the taste of carrots. Additionally, you can add ground cinnamon, nutmeg, citrus zest or vanilla, which is familiar to desserts, to the dough.

No related content

Today we are preparing a magnificent carrot cake according to a classic recipe with a photo. This dessert has long gained popularity in America and many European countries. For us, the idea of adding carrots to sweet pastries at first glance may seem unusual. However, all doubts disappear after trying the finished dessert, because it really is incredibly tasty!

The ingredients for the cake are well chosen. By adding nuts and carrot chips, the cakes are very satisfying, with a rich taste and dense texture. Vegetable oil makes the biscuit crumb moist enough even without additional impregnation. And ground cinnamon, in turn, enhances the effect due to the spicy aroma, which fits perfectly into the overall “composition”. You can choose any cream for carrot cakes. In this case, we will give preference to a combination of "airy" cream and cream cheese, following the example. Such a cream perfectly emphasizes the taste of the dessert and holds its shape tightly, which makes it easy to smear and decorate pastries.

Ingredients:

For test:

eggs - 3 pcs.;
sugar - 180 g;
carrots - 200 g peeled;
flour - 200 g;
vegetable oil (refined) - 150 ml;
any nuts (cashews, walnuts, etc.) - 100 g;
baking powder - 6 g (1 teaspoon with a slide);
ground cinnamon - 1 teaspoon.

For cream:

creamy curd cheese ("Almette" or the like) - 200 g;
cream 33-35% - 150 g;
powdered sugar - 80 g.

Carrot cake classic recipe with photo step by step

How to make classic carrot cake

Whisk eggs and sugar thoroughly until fluffy. Pour in vegetable oil (necessarily refined - odorless, with a neutral taste), whisk again slightly.
We crush the nuts in a blender bowl and load into the egg-butter mixture.
Then finely rub and add the entire portion of carrots. Thoroughly stir the mass.
Separately combine and sift flour, cinnamon, baking powder. In parts, we introduce dry ingredients to the lush egg mass, each time carefully kneading the dough from the bottom up.
We shift the viscous flour mass into an oiled heat-resistant form with a diameter of 22 cm. We bake a fragrant biscuit for about 40 minutes in an oven heated to 180 degrees. Readiness is determined as standard - we lower the skewer / toothpick into the center of the baking. There should be no traces of liquid dough on the stick.
Cool the finished biscuit completely, then free it from the mold and cut lengthwise into two cakes.
Cream for carrot cake recipe with photo
Cream cheese lightly beat with sweet powder.
Whip the cold cream in a separate bowl until thick. When clear traces of whisks remain on the surface of the mass, we stop.
Add cream to the whipped cheese in small portions, stirring the lush cream until smooth.
Thickly coat the carrot cake with a creamy-curd mixture.
Place the second layer on top. Completely cover the cake with cream.
If desired, the sides of the dessert can be sprinkled with chopped nuts, and the top can be decorated with an additional portion of cream. Or use chocolate chips, berries, etc. for decoration.
Before serving, keep the carrot cake in the refrigerator for at least 3 hours. Next, we cut a delicate dessert with a spicy aroma in portions and proceed to tea drinking.

The classic carrot cake with buttercream is ready! Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This dessert will turn out to be uniquely tender, moist and tasty if you put fresh juicy carrots in the dough. The advantage of carrot delicacy is that the products required for its preparation can be bought everywhere and at a low price.

How to make carrot cake

If you can't forget the taste of a cake that you bought in a cafe, then you simply must bake it at home. Cooking a carrot cake is not at all a difficult task: you just need to bake the cakes, combining all the necessary ingredients in proportions, as indicated in the recipe, bake them, coat them with the prepared cream and put them in the refrigerator, letting the dish soak well.

Cream

In order for homemade carrot cakes to become not only porous and tender, but also well-soaked, you need to cut a large cake into several layers and generously coat each of them with cream. Cream for carrot cake, you can use the one that you prefer: sour cream whipped with sugar, custard, butter, cream cheese based on soft curd mass.

Biscuit

Carrots are taken as the basis for the dessert, and it does not matter whether it is boiled or raw, the main thing is that it is juicy. Carrot cake cakes are made simply: eggs, combined with sugar, beaten into an airy foam, then flour, vegetable oil, baking powder, and various additives to taste are added to the mixture. Such a carrot biscuit is baked in a slow cooker on the "Baking" for about an hour or in the oven for 30 minutes.

carrot cake recipe

Loaded with vitamins, this orange vegetable can be used to make many different dishes. Pies and cakes are very tasty, especially if you add dried fruits, nuts or tropical fruits to the dough, and soak the cakes with sweet cream. Choose a carrot recipe for yourself and be sure to try baking such a delicacy for your household.

Classical

Cooking time: 4 hours.
Number of servings: 8 persons.
Calorie content of the dish: 334 kcal.
Purpose: for dessert.
Cuisine: Russian.

If you want homemade pastries for dessert, consider this porous and not sugary-sweet treat. Thanks to carrots, which are the main ingredient, the texture of the cake becomes correct - loose and elastic. Do not lose the description that will tell you how to bake a classic carrot cake soaked in sweet sour cream.

Ingredients:

sugar (brown) - 200 g;
eggs - 3 pcs.;
cinnamon - 1 tbsp. l.;
baking powder - 1 tsp;
cashew - 150 g;
soda - 1 tsp;
oil (plant) - 150 g;
flour - 320 g;
carrots - 500 g;
honey - 3 tbsp. l.;
sour cream - 500 ml;
sugar (white) - 100 g.

How to cook:

Turn on the oven immediately so that it has time to heat up to 180 degrees.
Peel the carrots, rinse, then grate finely.
Chop cashew nuts (you can substitute pecans or walnuts) into pieces.
Prepare two bowls: in one, mix the flour with cinnamon, soda and baking powder until smooth, and in the other beat with a mixer for 3 minutes. brown sugar with eggs.
Add butter to the sweet egg blank, then beat everything again.
Add the dry ingredients to the egg mixture in batches, beating constantly. Pour in the nuts, mix the dough with a spoon.
Enter carrots into the bulk, but if it has allocated a lot of juice, squeeze it out.
Lubricate the baking dish, sprinkle with flour a little, pour in the thick dough, send the classic carrot dessert to the oven for 50 minutes.
Beat sour cream, pouring sugar into it, add honey. Refrigerate the mixture.
Cut the finished, slightly cooled cake into 3 parts, spread each with sour cream mixture.

With sour cream

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 259 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you want to expand your list of sweets home cooking Please consider this option. The recipe for carrot cake with sour cream will help even an inexperienced cook to understand how to cook a delicious delicate juicy dessert. It is worth noting that many nutritionists recommend dishes with carrots, because they significantly reduce the calorie content of the dough.

Ingredients:

sour cream - 300 ml;
flour - 250 g;
sugar - 200 g;
nutmeg - 0.2 tsp;
eggs - 3 pcs.;
salt - 1 pinch;
carrots - 300 g;
nuts - 100 g;
oil (plant) - 160 ml;
baking powder - 7 g;
cinnamon - 10 g;
powdered sugar - 50 g.

How to cook:

Combine the eggs with sugar, beat them into a foam. Without stopping to work with a whisk, pour in the oil.
Rub the carrots to a state of medium chips, send to the egg-butter mixture.
Crush the kernels of any kind of nuts, add to the bulk.
Prepare the dough for the cake: pour the baking powder, cinnamon, flour, nutmeg, salt into the egg-carrot mixture, mix everything until the consistency becomes viscous, and the components are completely mixed.
Put the carrot dough in parchment-lined paper, bake for 40 minutes in the oven or 60 minutes in a slow cooker.
Make sour cream: milk product beat with powder. Remove the air mass while in the cold.
Ready no longer hot cake, cut into 2-3 layers, coat them with sour cream, decorate if desired.

Simple

Cooking time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

Many housewives know that Andy Chef's biscuits are unusually juicy and tender, they are almost impossible to spoil. Carrot cake is no exception. Learn how to bake a simple carrot cake with the advice of an experienced chef. It is worth noting that the preparation of such a delicacy takes literally a few minutes.

Ingredients:

nuts - 50 g;
eggs - 3 pcs.;
oil (vegetable) - 60 ml;
carrot - 0.5 kg;
flour - 320 g;
sugar - 250 g;
soda - 7 g;
cinnamon powder - 7 g;
baking powder - 7 g.

How to cook:

Grate the carrots, squeeze out the juice (pour it into a cup for now).
Chop nuts.
Beat the eggs in the foam, adding sugar, pour in the oil. Divide the dry ingredients into 3 parts, pour each one in stages, without stopping mixing the components. While mixing, add the carrot mass with nuts. If the dough is too dry, then you need to add carrot juice, but do not overdo it so that it remains thick.
Pour the carrot dough into a greased form, put the workpiece in an already heated oven for 30 minutes.
If desired, pour the cake with sour cream, whipped with sugar or cream cheese.

With cheese cream

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 312 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

When preparing this dessert, it is worth remembering that the main secret lies in the cream: the cheese must be put in the refrigerator overnight, and the butter, on the contrary, left at room temperature. Learn more about how to make carrot cake with cream cheese and follow everything step by step, then your pastries will look perfect and taste great.

Ingredients:

baking powder - 1 tsp;
flour - 320 g;
brown sugar - 200 g;
soda - 1 tsp;
oil (vegetable) - 150 ml;
nuts - 150 g;
eggs - 3 pcs.;
cinnamon - 1 tbsp. l.;
carrots - 500 g;
curd cheese - 340 g;
oil (drain) - 115 g;
powdered sugar - 100 g;
vanilla extract - 2 tsp

How to cook:

Rub the carrot into small chips, drain the juice, but do not pour it out. Chop nuts.
Combine eggs with sugar in one bowl, beat with a mixer for 3 minutes. Pour in the oil, mix again.
Separately mix the dry ingredients (except powdered sugar), mix with a whisk.
While stirring, gradually introduce the dry mixture into the egg-butter mixture. Add carrots with nuts. In a too dry dough, you need to add a little juice left from the carrot.
Divide the carrot dough into 3 parts, pour each of which into a greased form, then bake for 25 minutes. Leave the finished cakes to cool.
Prepare cream cheese: chilled curd cheese, powdered sugar, soft butter, vanilla extract, beat with a mixer for 7 minutes.
After cooling the cakes, grease them with cream cheese, collect the layers of the cake.

Swiss by Yulia Vysotskaya

Cooking time: 1 hour 10 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: Swiss.
Difficulty of preparation: easy.

There are many different recipes using carrots. For example, thanks to this vegetable, even pastries are juicy and tender, and if you add more spices, the dish will acquire an unsurpassed aroma. If you love carrots, check out how to bake a Swiss carrot cake according to the advice of famous culinary specialist Yulia Vysotskaya.

Ingredients:

carrots - 300 g;
lemon zest - 1 tsp;
lemon juice - 3 tbsp. l.;
eggs - 5 pcs.;
sugar - 100 g;
vanilla sugar - 1 tbsp. l.;
baking powder - 1 tbsp. l.;
almonds - 300 g;
flour (wheat) - 300 g;
flour (potato) - 300 g;
seasoning for gingerbread - 1 tsp;
salt - 0.5 tsp;
powdered sugar - 150 g;
protein - 0.5 pcs.;
cherry liqueur - 2 tsp;
water - 4 tbsp. l.;
marzipan carrots - 16 pcs.

How to cook:

Grate carrots on a small grater, mix with lemon juice and zest.
Separate the whites from the yolks. Fluff egg whites with two tablespoons of cold water. Pour regular sugar, vanilla, seasoning for gingerbread. Mix and stir again.
Combine foam with yolks, add carrots.
Mix almonds with flour and baking powder. Add the mixture to the whipped carrot mixture, stir.
Pour the dough into the mold, bake for about 50 minutes. Remove the finished carrot cake from the oven, leave for 10 minutes.
Make glaze: mix sweet powder with half the protein from one egg, gradually pour in 2 tablespoons of cool water and cherry liqueur. Lubricate the cake, decorate with marzipan carrots.

Carrot-nut

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

Initially, a treat with carrots appeared in American cuisine, only they call it Carrot cake. The texture of the cake is both dense, but loose, and it has a truly unique flavor. Check out the recipe for how to make a spicy slow cooker carrot cake with nuts, which is well-soaked thanks to the cream cheese cream.

Ingredients:

powdered sugar - 180 g;
eggs - 4 pcs.;
butter - 250 g;
sugar - 300 g;
orange (zest) - 0.5 pcs.;
cinnamon - 2 tsp;
salt - 1 pinch;
vanilla sugar - 1 sachet;
cream cheese - 200 g;
carrots - 3 pcs.;
walnuts - 200 g;
flour - 200 g;
baking powder - 13 g.

How to cook:

Grate carrots with large holes.
Divide the egg whites and yolks into separate bowls.
Remove the zest from half an orange, rub it finely.
Pour sugar (200 g), vanilla, cinnamon, salt into a bowl, put 190 g of oil, citrus zest, egg yolks. Beat well.
In another bowl, mix flour with chopped walnuts, add baking powder. If you want only a light nutty flavor, you can grind the kernels in a blender. Add protein mass, pour in the remaining sugar. Beat with a mixer until stiff peaks appear.
Mix both whipped masses.
Lubricate the multi-cooker bowl, moisten your fingers with vegetable oil, transfer the carrot-nut dough there.
Set the “Cupcake” mode (in some multicookers “Baking”), leave to bake for 1.45 hours.

without eggs

Cooking time: 1 hour 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 312 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

that simple step by step recipe will help you make a low-calorie, but tasty and delicate dessert. A delicacy can be served simply with the resulting biscuit cake, but it will be more beautiful and tastier if you decorate the carrot cake without eggs with chocolate icing, sour cream or fruit, and add raisins and chopped nuts to the dough - here already give free rein to your imagination.

Ingredients:

sugar - 1 tbsp.;
curdled milk (or kefir) - 1.5 tbsp.;
oil (vegetable) - 2 tbsp. l.;
flour - 2-2.5 tbsp.;
carrot - 3 pcs.;
soda - 1 tsp;
salt - 0.5 tsp;
raisins - 50 g.

Cooking method:

Pour raisins with boiled water.
Finely grate the washed, peeled carrots, transfer to a bowl, cover with sugar.
In another bowl, combine the fermented milk product with soda, mix well and quickly with a whisk, then salt the liquid and stir again.
Pour the liquid mixture into the carrot mass, mix. Without ceasing to work with a whisk, add flour. After stirring the mass until smooth, add butter, swollen dry raisins and leave the dough for 15 minutes.
Pour the infused carrot blank into a clean baking dish, send the future cake to bake. Within 50 minutes it is not recommended to open the oven so that the cake does not fall off.

in a frying pan

Cooking time: 30 minutes.
Servings: 12 persons.
Calorie content of the dish: 245 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

It is better to cook a cake from juicy carrots so that it turns out even more tender and juicy. The beauty of this dish lies in the fact that it is done in just half an hour, and you don’t even need to have an oven in the house - everything is cooked in a pan. A recipe with a photo will help you understand how to make this dessert and what the result will be a carrot cake on kefir in a pan.

Ingredients:

sugar - 200 g;
corn starch - 40 g;
carrots - 200 g;
baking powder - 2 tsp;
oat flakes- 40 g;
milk - 100 ml;
eggs - 2 pcs.;
cottage cheese - 300 g;
oil (vegetable) - 1 tsp;
lemon zest - 1 tsp

How to cook:

Pour the milk into a bowl, break the eggs there, pour half the sugar. Add oatmeal to the ingredients (preferably with bran), mix everything, set the dishes aside for now so that the flakes swell.
To the egg-oat mass, pour starch, baking powder.
Rub the carrot finely, send to the rest of the products.
Grease a frying pan with oil, pour half of the carrot dough, spreading it over the surface. Bake, making a small fire, remove when the cake is baked, and its surface does not look raw.
Pour the remaining sugar into the cottage cheese, add the grated lemon zest.
Lubricate the cakes with curd sweet mass, connect them together. If you want several layers of the cake, then you need to increase the indicated number of components on the basis that the recipe is designed for two cakes.

With mascarpone cream

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 318 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you prepare the delicacy step by step, as described in this recipe, then you will get the most delicious carrot cake. The consistency of such a cake is loose, porous and airy, and thanks to the vegetable, the dessert will turn out juicy. Pineapples and a coating called cream cheese give a special taste to the dish. Prepare yourself such a carrot cake with mascarpone.

Ingredients:

cream - 125 ml;
powdered sugar with vanilla - 50 g;
Mascarpone - 125 g;
baking powder - 10 g;
eggs - 2 pcs.;
oil (drain) - 180 g;
sugar - 150 g;
walnuts - 50 g;
canned pineapples - 100 g;
flour - 180 g;
carrots - 200 g.

How to cook:

Beat the melted butter with sugar: the mixture should turn white, become lush.
Add eggs to sweet butter, without slowing down the speed of the mixer, then gradually add millet flour with baking powder. Replace smooth dough.
Rub the carrots, send to the rest of the components.
Cut the pineapples into cubes, chop the nuts, then add the products to the carrot billet.
Line a baking dish with parchment paper and pour the dough into it. Send the cake for 40 minutes in the oven.
Beat Mascarpone with powder, add cream to the mass, dividing them into 3 portions.
Refrigerate the cream cheese for now, then spread it over the cooled carrot cake.

With custard

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 256 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you do not like sour cream, grease the cake with custard. From this, the taste of the delicacy will not suffer, and the cake will become even more juicy and soak very well. If desired, you can add a couple more tablespoons of cocoa to the carrot cake with custard, then its flavor will be unsurpassed. None of your family members will be able to refuse a piece of such a cake.

Ingredients:

sugar - 350 g;
eggs - 7 pcs.;
oil (drain) - 50 g;
flour - 1 cup and 40 g for cream;
carrot - 250 g;
lemon - 0.5 pcs.;
baking powder - 2 tsp;
cocoa - 2 tbsp. l.;
milk - 500 ml;
vanillin - to taste.

How to cook:

Peel the carrots, rub finely.
Remove the zest from the citrus, rub.
Beat with a mixer 3 eggs with 150 g of sugar, add carrots with zest.
Gradually pour the sifted flour, vanilla, cocoa, baking powder into the carrot blank, without turning off the mixer.
Grease or line a baking dish with parchment paper, send the dough for 40 minutes to bake in the oven.
Prepare the custard: beat 4 eggs in a saucepan with 200 g of sugar, pour 40 g of flour. Continuing to beat, pour milk, add a little vanilla. Cook the mixture over medium heat, stirring constantly with a spoon. Add oil to the thickened mass, beat again.
Cut the cooled carrot cake lengthwise, coat each part with custard creamy mass, and also cover the cake with cream on top. Decorate as desired.

Impregnation is the second main condition for making the perfect cake, in addition to cakes. Carrot cake is no exception to the rule. The dish will be juicy if it is lubricated with one of these creams:

Custard: first, the eggs are beaten with sugar, flour is poured into them, and then it is all boiled until thickened.
Curd. This mass is also called cream cheese - this is when cream cheese is whipped with cream and sweet powder.
Sour cream. The chilled dairy product should be beaten with sugar and, if desired, add lemon juice, vanilla or honey.

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