Almost everyone perceives carrots as a vegetable ingredient for salad, soup and pie filling. But back in the 16th century, sweet dishes began to be prepared from this vegetable. From a small amount of carrots you can create a culinary masterpiece. Having tried it, no one will be able to tell that the dough is made from ordinary carrots. The cake made from this vegetable turns out delicious, tender, and beautiful. There are many options for preparing this delicacy. Each housewife will be able to choose the best recipe for herself, which will delight everyone with an amazing taste and aroma.
The dessert was first prepared in Italy. Baking from carrots was prepared in poor families, since this vegetable was affordable. In the last century, the recipe was revived in Great Britain, and it became popular in many countries around the world.
Ingredients:
- walnuts – 40 g;
- flour – 260 g;
- carrots – 200 g;
- vanillin – 0.5 teaspoon;
- salt;
- ground cinnamon – 1 teaspoon;
- soda – 0.5 teaspoon;
- sunflower oil – 150 ml;
- chocolate – 100 g;
- condensed milk – 4 tbsp. spoons;
- sugar – 200 g;
- egg – 3 pcs.;
- mascarpone cheese – 250 g.
Preparation:
- To prepare the cake, you need to prepare a mold with a diameter of 22 centimeters. Cover with parchment. Turn on the oven.
- Wash the carrots, peel them, grate them on a fine grater.
- Chop the nuts. They should turn out fine, but not powder.
- Stir in carrots.
- Add baking powder, baking soda, flour, sugar and cinnamon to the container.
- Melt the butter.
- Beat the eggs. Combine with butter and vanilla.
- Pour the mixture into the flour. Beat.
- Add nuts and carrots.
- Pour into mold.
- Bake in the oven for half an hour at 180 degrees. Get it. Without removing from the mold, cool in the kitchen.
- Mix mascarpone and condensed milk.
- Cut along the cake, there will be two of them.
- Apply cream.
- Sprinkle coarsely grated chocolate on top of the cake.
The taste of carrots can be masked using natural flavors such as cinnamon, vanilla, candied fruit, cardamom, orange or lemon zest.
With nuts and raisins
Most guests are wary of such a dessert. Few people will believe that a dish made from carrots can be tasty. But after trying a piece, all guests will definitely ask for more, and when they go home they will want to know the recipe for this unusual-tasting delicacy.
Ingredients:
- raisins – 110 g;
- flour – 170 g;
- sunflower oil – 150 ml;
- sugar – 130 g;
- cinnamon – 5 g;
- walnuts – 110 g;
- baking powder for dough – 10 g;
- egg – 250 g;
- cream cheese – 250 g;
- carrots – 260 g;
- powdered sugar – 100 g.
Preparation:
- Wash the carrots, peel them and grate them on a coarse grater. You can use a combine harvester.
- Place nuts into the chopper. The end result should be flour.
- Place eggs in a container. Add sugar, beat until fluffy foam is obtained.
- Pour oil. Beat again.
- Add carrots, nuts, cinnamon. Mix.
- Rinse the raisins. Add to egg mixture. Mix.
- Sift the flour. Pour into container with food.
- Knead the dough.
- Line the pan with parchment and grease with unscented oil.
- Pour over the dough.
- Cook for about an hour at 180 degrees. Check the readiness with a skewer; if it is dry, then the biscuit is ready.
- Mix cheese with powder.
- Cut the cake lengthwise.
- Cool.
- Apply cream. Grease the sides and top with cream as well.
- Garnish with chopped nuts.
With mascarpone cream
This recipe is used to prepare the cake in restaurants and cafes.
Ingredients:
- flour – 330 g;
- mascarpone cheese – 500 g;
- carrots – 550 g;
- egg – 5 pcs.;
- brown sugar – 220 g;
- granulated sugar – 220 g;
- canned pineapples – 60 g;
- powdered sugar – 350 g;
- ground cinnamon – 3 teaspoons;
- baking powder - 1 teaspoon;
- refined oil – 250 ml;
- soda – 1 teaspoon;
- ground nutmeg – 1.5 teaspoons;
- walnuts – 220 g;
- chocolate – 100 g;
- salt – 1 teaspoon;
- vanilla sugar – 20 g.
Preparation:
- Remove the eggs from the refrigerator and leave on the counter for 20 minutes.
- Grind the nuts, you can cut them with a knife, or use a chopper.
- Peel and rinse the carrots. Grate the vegetable on a fine grater.
- Cut the pineapple into cubes.
- Preheat the oven.
- Grease the mold with butter.
- Beat the eggs until you get white, stiff peaks. Add brown sugar. Beat. Then white sugar. Beat for another eight minutes.
- With the mixer running, pour in sunflower oil in a thin stream.
- Sift the flour through a sieve.
- Add to egg mixture.
- Add baking soda, salt, nutmeg and cinnamon. Stir.
- Add carrots, pineapple, baking powder, and nuts to the mixture. Mix.
- Pour half of the dough into the mold.
- Set to bake. It will take about 40 minutes, temperature 180 degrees.
- Get the biscuit.
- Cover the form with parchment. Coat with oil. Pour in the second part of the dough.
- Bake for the same time.
- Keep the cream cheese warm for 20 minutes, transfer to a container.
- Beat with a mixer. After a couple of minutes, without turning off the device, add powder and vanilla sugar in small portions. Repeat the process.
- Cool the biscuit.
- Spread the bottom layer with cream. Place the second cake layer on top. Cover with cream, greasing the top and sides of the dessert.
- Decorate the cake with grated chocolate.
For a truly delicious cake, refrigerate it for six hours. During this time, the cakes will be soaked, the delicacy will become tender and aromatic.
With sour cream
The delicate sour cream taste of the cream will give the dessert a slight sourness. This cooking option will definitely suit your taste. The products used are the simplest and most affordable.
Ingredients:
- flour – 200 g;
- carrots – 230 g;
- zest of one orange;
- condensed milk – 200 ml;
- vegetable oil – 110 ml;
- butter – 60 g;
- sugar – 200 g;
- baking powder - 1 teaspoon;
- large egg – 3 pcs.;
- sour cream 30% – 200 ml.
Preparation:
- Peel, rinse and grate the carrots. If you use a fine grater, the vegetable will not be felt. If you like the carrot flavor, use the coarse side of a grater.
- Wash the orange and grate the zest.
- Beat eggs into a deep container, add sugar. Pour in sunflower oil.
- Beat. Add baking powder. Mix.
- To prevent vanillin from becoming bitter, dilute it in a teaspoon of water and add it to the dough. Beat.
- Transfer to form. For this amount of dough, use a mold with a diameter of 25 centimeters.
- Bake for 40 minutes at 180 degrees.
- Divide the biscuit into two layers.
- Beat sour cream with condensed milk.
- Place some of the cream on the bottom cake. Cover with another layer. Smooth the remaining cream over the surface.
Carrot cake in a slow cooker
There is nothing easier than making a cake in a slow cooker. Instead of the traditional option of preparing butter cream, you can use sour cream. In this version, the biscuit will be better soaked and will be more tender.
Ingredients:
- flour – 200 g;
- refined oil – 200 ml;
- carrots – 3 pcs.;
- vanilla sugar – 3 teaspoons;
- raisins – 200 g;
- cinnamon – 1 teaspoon;
- sugar – 200 g;
- sour cream – 500 ml;
- coconut flakes – 200 g;
- chicken eggs – 3 pcs.;
- thickener for cream - 1 packet;
- baking powder - 3 teaspoons;
- condensed milk – 200 g;
- salt..
Preparation:
- Wash the vegetables, peel and grind in a blender. You should get small crumbs, the size of buckwheat. The dough requires two glasses. If it turns out less, add more carrots.
- Mix baking powder, flour, cinnamon, salt.
- Stir 150 grams of sugar with eggs, add carrots. Mix.
- Add oil. Mix.
- Chop the nuts with a knife.
- Wash and dry the raisins.
- Pour raisins, nuts, and coconut into the dough. Stir.
- Take the bowl from the multicooker. Coat with oil.
- Pour over the dough. Flatten with a tablespoon.
- Place on the full cycle of the “Baking” mode.
- Beat sour cream with the remaining sugar. Add cream thickener. Mix.
- Pour in condensed milk. Beat.
- Cut the cake lengthwise into two parts.
- Apply cream.
Delicious and simple recipe with lemon
Sweet cakes go perfectly with buttercream and lemon filling.
Ingredients:
- sour cream 30% – 550 g;
- flour – 380 g;
- carrots – 370 g;
- sugar – 210 g;
- sugar – 180 g;
- lemon – 1 pc.
Preparation:
- Wash the peeled carrots and grate them on a medium-sized grater.
- Transfer to a bowl, add sugar. Stir.
- Leave for a while. The vegetable should release juice.
- Sift the flour. Mix with carrots. It turns out to be a thick mass.
- Bake two cakes at 180 degrees.
- Rinse the lemon. Grate using a fine grater.
- Squeeze out the juice and strain.
- Place sour cream and sugar in a container. Stir.
- Pour lemon juice and add zest. The cream turns out liquid, it is completely absorbed into the cakes, making the cake soft and tender. If you like the cream to lie in a thick layer, add a packet of cream thickener.
- Divide each biscuit in half. You should get four cake layers.
- To ensure that the cake is well soaked and does not fall apart, you should assemble it in a springform pan. Soak each biscuit with cream.
Ingredients:
- carrots – 310 g;
- yolk – 1 pc.;
- protein - from 3 eggs;
- baking powder - 1 teaspoon;
- stevia – 25 g;
- oat bran or dietary flour – 310 g;
- low-fat fruit yogurt – 1 glass;
- nuts – 50 g;
- powdered sugar – 30 g.
Preparation:
- Stevia is a sugar substitute. Beat the whites and yolks with stevia for three minutes.
- Grind the oat bran until it becomes flour. Pour into egg mixture. Mix.
- Add baking powder. Stir.
- Transfer to form. Cook in the oven for an hour at 180 degrees.
- Mix yogurt with stevia.
- Cool the finished biscuit. Cut into two parts. Apply cream.
Swiss cake from Yulia Vysotskaya
Thanks to carrots, the cake turns out juicy and moist, and seasonings give the delicacy a unique aroma.
Ingredients:
- carrots – 300 g;
- powdered sugar – 150 g;
- lemon juice – 3 tbsp. spoons;
- lemon zest – 1 teaspoon;
- egg – 5 pcs.;
- protein – 0.5 pcs.;
- potato flour – 300 g;
- sunflower oil - for lubricating the mold;
- sugar – 100 g;
- wheat flour – 300 g;
- vanilla sugar – 1 tbsp. spoon;
- seasoning for gingerbread - 1 teaspoon;
- baking powder - 1 tbsp. spoon;
- water – 2 tbsp. spoons;
- salt;
- ground almonds – 300 g;
- cherry liver – 2 teaspoons.
Preparation:
- Prepare the main component. Grate finely.
- Mix lemon juice and zest. Add carrot puree. Stir.
- Divide the eggs into whites and yolks. Pour water into the whites. Beat until the mixture becomes a thick foam.
- Add sugar, gingerbread seasoning and vanilla sugar. Beat.
- Add the yolks to the mixture.
- Add carrots, flour, baking powder, and almonds to the mixture. Mix carefully with a spatula, do not beat with a mixer!
- Grease the pan with oil and line with parchment. Pour over the dough. Flatten.
- Place in the oven, preheated to 180 degrees. Cook for about an hour. Check readiness with a toothpick.
- Cool the biscuit in the mold.
- Beat powdered sugar with egg whites, gradually pour in 2 tbsp. spoons of water and cherry liqueur. Whisk to create a glaze.
- Brush the cake with glaze. It is better to use the next day.
The carrot cake turns out incredibly delicious. It is made from very simple ingredients and is not at all expensive, like many cakes. It is perfect for a holiday, as its taste is in no way inferior to other cakes. Carrots are not felt at all in this cake; my family unanimously answered that this cake is similar to “Honey Cake”. It is better to bake it on a baking sheet and cut it as shown in the recipe. If you cook carrot cake in a regular round shape, it will lose its wonderful taste.
Ingredients
To make carrot cake we will need:
1.5 cups flour;
1.5 cups granulated sugar;
1.5 cups grated raw carrots;
3 eggs;
1.5 tsp. slaked soda with vinegar.
For cream:
650 g sour cream;
3 tbsp. l. Sahara;
1 packet of vanilla sugar;
1 sachet of cream fixative.
Cooking steps
Add flour and soda slaked with vinegar. Grate raw carrots on a fine grater and add to the dough.
Bake in a preheated oven for 25-30 minutes at 180 degrees. Cool the finished cake and cut into three parts. This way we will get 3 rectangles from the dough.
Beat sour cream with sugar and vanilla sugar. If your sour cream is not very fatty and does not whip well, add a cream fixer.
Spread the finished cream over our cakes and leave the cake overnight to soak. The carrot cake recipe is simple, the ingredients are available, and the result is amazingly delicious.
Bon appetit!
Everyone has probably tried carrot cake at least once in their life. Whether or not you want to try it again depends on how lucky you are (whether it turned out to be simply delicious, fantastic, or ordinary).
By the way, there are dozens of recipes for carrot cakes: spicy and richly nutty, sickly sweet and “neutral”, with notes of ginger, nutmeg or citrus, with an abundance of candied fruits or dried fruits.
There are so many flavors that sometimes it doesn’t even occur to you that we are talking about the same carrot pie (which, by the way, serves as the basis for the famous carrot cake).
If you've never tried carrot pie, it's worth doing at least for curiosity's sake. I hasten to assure you: this is not a vegetable dish at all, but a real dessert. The most delicious!
There is no carrot taste as such, coupled with spices and nuts it becomes so unobtrusive, fruity, or something - you can hardly guess that the pie is based on banal carrots. I want to bite again and again to “unravel” this taste.
I've made carrot pie several times. And until recently I was in search of something better. Yes, the very “concept” of this pie appeals to me: I liked many of the recipes.
I like the abundance and combination of spices and nuts, and taking into account my love for unsweetening desserts, this is one of those options when natural sweetness can be achieved with the help of sweet carrots, minimizing the amount of sugar. But every recipe before seemed to me not 100 percent perfect.
And then I found it: my perfect carrot pie. Very tender, with excellent consistency, taste and smell! And what’s important is that such a cake is best suited for “transforming” into a carrot cake, you just need to coat it with a suitable cream and let it soak.
So, my favorite, most delicious recipe for a classic carrot pie.
Ingredients (for an 18-20 cm pan):
- fresh carrots (sweet) – 250 g;
- premium wheat flour* - 350-370 g;
- brown sugar – 150-200 g or to taste;
- Refined sunflower oil – 100 ml;
- eggs – 2 pcs;
- sour cream – 2 tbsp;
- applesauce – 2-3 tbsp;
- baking powder – 1 tsp;
- soda – ½ tsp;
- salt – ¼ tsp;
- cinnamon – 1 tsp;
- vanilla - to taste;
- nutmeg – 1/3 tsp;
- zest of 1 orange;
- walnuts - a handful (optional).
Whole grain, 1st or 2nd grade flour can also be used.
How to make carrot cake with cream - step-by-step recipe with photos:
Mix all dry ingredients: flour, baking powder, soda, salt and spices.
Beat eggs with sugar until fluffy, add butter and beat again; Add sour cream, applesauce and zest there, mix. Grate the carrots on a fine grater (shavings) and add to the wet mixture.
Combine the dry and wet mixtures and mix thoroughly. Add nuts to the dough (optional).
Place in a mold (be sure to cover it with parchment) and bake in an oven preheated to 180 degrees for 50-60 minutes. Check the readiness of the carrot cake layers with a wooden skewer.
The carrot cake layers are ready! Take it out, cool slightly in the pan, then remove and cool on a wire rack. 
How to turn carrot pie into carrot cake
Cut the cooled cake (by the way, it can be stored for 3-4 days in the refrigerator, wrapped in cling film) into 2-3 parts. Usually, if I bake a pie in a 20 cm pan, I cut it into 2 layers.
If desired, you can bake 2 pies, each of which is cut into 2 parts. The result will be 4 layers, and the cake will be tall and beautiful. Coat the cakes with cream and let soak for at least 2-3 hours (preferably overnight).
I like to experiment, often using ingredients that I have on hand: mascarpone, sour cream, condensed milk, peanut butter. But I also have several proven options for carrot cake cream. I am always confident in them.
All subsequent recipes for carrot cake cream are based on 2 cake layers (or 1 carrot cake from the specified ingredients).
An excellent cream with a slight sourness is obtained by mixing 200 g of cream cheese (Philadelphia, Almette, etc.), 150-200 g of sour cream (from 27%) and 100-150 g of sugar.
Beat the sour cream and sugar separately until fluffy, then carefully add the cream cheese, beating at low speed. To make the cream “set” a little, you can keep it in the refrigerator for 40-60 minutes and then use it.
A denser, more stable cream can be obtained by whipping again cream cheese (200 g), butter (100 g) and sugar (100-130 g).
The butter should be at room temperature and the cream cheese should be from the refrigerator. Beat the butter and sugar separately until fluffy, then add the cheese. This cream is especially relevant if the cake is to be transported, or if there is a fear that the room will be hot and the cream may “leak.”
Another interesting option is a cream based on whipped cream and cottage cheese. Beat heavy cream (from 33%, 250-300 ml) with sugar (100 g) until fluffy, add cottage cheese (150-180 g) previously rubbed through a sieve or using a blender and beat again at low speed. The result is a very soft and airy cream.
In general, experiment and you will definitely find your cream for carrot cake!
Video: Carrot cake like at Starbucks
We perceive carrots as an ingredient in vegetable salads, soups or pie fillings. But few people know that carrots have been used since the 16th century to make sweet baked goods - muffins, cookies, puddings and buns. It’s hard to believe, but from a few carrots you can create a confectionery masterpiece, and no one will guess that the dough is made from an ordinary vegetable. Today we will talk about how to cook, tender, beautiful and very tasty. There are many different recipes for carrot pies and cakes, and each housewife has her own secrets for preparing them.
Who made carrot cake for the first time?
Italy is considered the birthplace of carrot dessert, and this is not surprising, because Italians are so inventive in the culinary arts! Interestingly, carrot baking was first prepared mainly in poor families, since carrots were an affordable product. A little later, carrot cake was undeservedly forgotten, and the recipe was revived in post-war Great Britain in the middle of the last century, when there was a shortage of food in Europe. Carrots and other vegetables were given out on ration cards, but housewives found the opportunity to prepare carrot cake on holidays for the delight of their children.
Carrot cake: cook at home
Carrot cake is usually made with sponge batter, often using butter sponge or muffin batter recipes. The cake should be well baked and at the same time turn out juicy, moist and slightly crumbly. For taste and aroma, honey, lemon juice and zest, dried fruits, nuts and aromatic spices are added to the dough. The recipe is easily modified, so every housewife can prepare her own exclusive dessert, unique and inimitable.
In classic recipes, the dough is prepared using fresh grated carrots, eggs, sugar, butter or vegetable oil, soda and flour - the dough should be soft, not tight. For the cream, sour cream is mixed with sugar and flavored with lemon zest or vanilla. Instead of sour cream, you can use cottage cheese, cheese, butter, cream, protein or custard.
Standard baking dishes have a diameter of about 18 cm - these are the shapes that are meant in most recipes that can be found in cookbooks. It’s not scary if your shape is one or two centimeters larger or smaller.
The baked cakes are coated with cream, soaked, and the finished cake is decorated with nuts, chocolate, coconut flakes, fruits, confectionery sprinkles or mastic figures.
Secrets of making carrot cake
Tip 1. Some housewives want to mask the taste of carrots. This is quite possible if you add natural flavors to the dough - vanilla, cinnamon, cardamom, candied fruits, citrus zest or fruit essence.
Tip 2. After combining with sugar, sour cream becomes liquid and spreads over the cakes, so use only very fatty and thick sour cream. It can be replaced with heavy cream or natural yogurt.
Tip 3. It is not necessary to add butter to the dough; sponge cake can be made only with eggs, sugar, baking powder and flour. If desired, baking powder can be replaced with soda slaked with vinegar.
Tip 4. You can use carrots for the cake raw or boiled - it doesn’t really matter. If you are using young and juicy raw carrots, you do not need to squeeze them, just slightly increase the baking time.
Tip 5. Baking time depends on the amount of dough and the size of the mold. Check the readiness of the sponge cake with a dry wooden stick; place the finished sponge cake directly in the mold on a damp towel - this will make it easier to remove it from the dish.
Carrot cake: step-by-step recipe with photos
Try making carrot cake according to the classic recipe. Carrots give the cake a delicate orange tint, like an orange.
Ingredients: for the dough: sugar - 1 cup, eggs - 3 pcs., carrots - 3 pcs. medium size, baking powder - 1 tsp, vegetable oil - ⅓ cup, raisins - 0.5 cups, flour - 1 cup, vanillin - 1 sachet; for cream: sour cream - 200 g, sugar - 0.5 cups.
Cooking method:
- Pour boiling water over the raisins and leave for half an hour.
- Wash and peel the carrots, and then chop them on a fine grater.
- Beat eggs with sugar until fluffy using a mixer or blender.
- Pour vegetable oil into the eggs.
- Add carrots.
- Add flour, baking powder and vanillin to the mixture and mix well.
- Dry the raisins with a napkin and add to the dough.
- Beat the dough in a mixer at low speed.
- Preheat the oven to 170°C.
- Grease the mold with oil, place the dough and place in the oven for half an hour.
- Remove the cake and cool it directly on a wire rack.
- Cut the sponge cake into several layers.
- Beat sour cream with sugar until sugar is completely dissolved.
- Coat the cakes with cream and leave for 2 hours to soak.
- Decorate the cake with chocolate icing.
This carrot cake will decorate any family celebration - it will definitely be appreciated!
Carrot and cranberry cake
Cranberry sourness will give the delicate cake a special piquancy and slightly highlight the carrot sweetness.
Grind 4 medium carrots on a fine grater. Mix 200 g of soft butter and 200 g of sugar, add 3 eggs and beat well. Combine the butter-egg mixture with a packet of baking powder and 300 g of sifted flour, add carrots and mix. Place the dough in a greased multicooker bowl, turn on the baking mode and set the time (60 minutes).
For the cream, boil 200 ml of milk, cool, and then mix with 200 g of powdered sugar and 200 g of butter. Beat the cream with a mixer until it becomes thick and smooth. Cut the cooled sponge cake into two layers, spread the bottom cake with cream, sprinkle with fresh cranberries. Spread the top cake with cream and decorate with crushed nuts.
Place the juicy, sweet and beautiful cake in the refrigerator for 2 hours to soak, and then serve.
Carrot cake with pineapples
Carrots go well with pineapples and other fruits, which make baked goods fresher and juicier.
Mix the dry ingredients for the dough - 200 g flour, 150 g powdered sugar, 5 g each of soda and baking powder, as well as a pinch of vanilla, salt, cinnamon, nutmeg and allspice.
Beat 3 eggs at high speed, gradually pour in 120 ml of odorless olive oil and, continuing to beat, add the dry ingredients. At the end of beating, the speed should be very low.
Mix the egg-oil mixture with 250 g of finely grated carrots, 150 g of ground walnuts and 150 g of canned pineapple, cut into pieces. Mix the ingredients well and place in a mold covered with oiled baking paper. Bake a tender and fragrant sponge cake for about 45 minutes at 180°C. Cut the sponge cake into two layers and soak in any fruit liqueur diluted with water.
For the cream, mix 300 g of cream cheese and 250 g of powdered sugar, add a pinch of vanilla, 200 g of thick sour cream and beat well. Coat the cakes with cream and coat the cake on top and sides, and then decorate with nuts.
Carrot baking is especially useful for children, because carrots contain many valuable vitamins and microelements. Children are usually reluctant to eat fresh or boiled vegetables, but carrot cakes and pies will not leave anyone indifferent!
A little history of carrot cakes
Carrot cakes were first made in the Middle Ages. Sugar was an expensive pleasure, but there was an abundance of carrots, and the sweet carrot pulp was first used for pies and pies, which, in turn, were supplemented with cream from dairy products, because they were always in abundance. Italy, England or still Switzerland? Modern historians are still debating the origin of carrot cake, but they certainly cannot deny the fact that Europeans fell in love with this fabulously beautiful and unique dessert.
Carrot cakes, or carrot cream pies as they are sometimes called, do not have a specific shape. Round, square or any other, it doesn’t matter what kind of dessert it is. The main carrot ingredient, alas, cannot be replaced with anything, just as modern carrot cakes cannot be baked without eggs and sugar. You can add anything to the miracle cake, within reason, of course. Nuts, raisins, coconuts and pineapples - in the dough and for decoration, and cheese, sour cream, cottage cheese - for cream. We won’t bore you with our stories, but will move directly to the recipe.
Ingredients you will need for carrot cake:
For cream:
- 115 g butter;
- 85 g powdered sugar;
- 1 tsp. vanilla sugar;
- 185 g cottage cheese.
For the cakes:
- 3-4 testicles;
- 1 tbsp. Sahara;
- ½ part tsp. baking powder;
- 1 incomplete art. flour.
- 65 grams of almonds;
- 2 large carrots;
- 2 pinches of cinnamon;
Additional Ingredients:
- Butter (for greasing the mold);
- Almonds and coconut (for decoration);
- Carrots, sugar and water (for jam).
Cooking instructions
- The first step is to prepare the butter-curd cream for the carrot cake. Place the soft butter in a tall mixing bowl suitable for making cream. Add powdered sugar.
- A little vanilla sugar wouldn't hurt.
- Next, lightly grind the powder with butter and add cottage cheese.
- Whisk everything thoroughly, transforming the ingredients into a fluffy creamy mass, which, in turn, is sent to the refrigerator.
- Next, we begin preparing the main crust and at the same time we will prepare the carrots for decoration. Using a vegetable peeler, carefully peel the carrots and use it to cut long, wide strips (about 10 pieces), which will then need to be boiled in sugar syrup.
- We pass the remaining carrots through a fine grater and we should get small and very nice straws.
- Grind the almonds in a mortar, but not into powder, which we heat a little in the microwave and cool.
- Add crushed nuts to grated carrots. A little cinnamon in there wouldn't hurt.
- Using your hands, rub the carrots with nuts and cinnamon.
- Break the eggs into another mixing container. They should be warm, so we heat them in hot water, but not for long.
- We combine them with granulated sugar. We convert it into foam very well by whipping it in any convenient way.
- A little baking powder into the foam.
- A small amount of flour, like for a traditional sponge cake.
- We are getting closer to kneading the crust dough. Place the carrot mixture into the biscuit dough.
- Bring until smooth, carefully stirring the semi-liquid mixture with a whisk, but so as not to set the egg.
- Grease a baking dish, preferably round and not very wide, with soft butter and quickly put our dough into it. Bake in the oven at 190° for 35 minutes until golden brown. We don’t use a toothpick method for checking the readiness of carrot cake cake, because the carrots inside will remain juicy.
- We do not rush to remove the baked goods from the mold, but first cool it a little, then it will easily slide out on its own or with a little help when turning it over.
- Using a sharp bread knife, divide the main crust into two round parts. First, grease one circle of cake with curd and butter cream (3 to 5 mm thick).
- Let it cool for ten minutes.
- And then we cover it with the second one and distribute all the cream over the workpiece. The most convenient way to do this is with a special culinary spatula, like ours. We ensure that the surface of the carrot cake is even and smooth. We do the same with the sides.
- Scatter coconut shavings on top of the cream, but only on top, and put the almost finished cake in the refrigerator.
- Blanch the carrot strips in sugar syrup. We put a few pieces on a paper towel to absorb excess moisture, and leave the rest in a saucepan, boil and mash with a spoon - we get quick carrot jam.
- We continue decorating the cake - place nuts and carrot strips in the shape of curls on top of the coconut shavings.
- Flowers made from carrot jam - in general, let's imagine and create! We coat the central seam with jam, but, of course, it is not at all necessary to do this, but we have the best carrot cake recipe, which means there should be no food left over. We send the royal dessert to the refrigerator, but on the lower shelf, until the hour of festive tea comes. Important! The dessert just needs to be soaked in.
Cooking variations
A juicy carrot cake soaked in curd and butter cream and sprinkled with coconut is already a table decoration in itself, even if it is just snow-white, without nuts, curls or flowers. To knead the dough for the main crust, you can use melted butter, using the technology for preparing a butter sponge cake. Carrot cake with sour cream instead of cottage cheese is also a great success among those with a sweet tooth; you just need to replace the cottage cheese with sour cream, beat longer and cool very well.
About the benefits of carrot cake
High-calorie foods in reasonable quantities are certainly beneficial for all those who are not overweight and do not have a history of chronic diseases. If we compare our royal carrot dessert with other sweet cakes, then it definitely wins in the “Benefit” category, and all thanks to the main component of the baked goods – carrots. Boiled carrots are an excellent antioxidant, recognized throughout the world, capable of preventing many terrible diseases when entering the human body. Cottage cheese is the main source of calcium and it is also present in our amazing dessert baked goods as part of the cream.
It seems that your culinary notebooks will definitely be replenished with our carrot cake, the recipe for which is presented in this review. The European sweet really deserves a lot of attention, and to be convinced of this, you just need to take it and prepare it, focusing on the step-by-step photographs for the culinary master class. And don’t forget to rate the recipe when you bake your carrot cake, and the HozoOboza comments section will be very happy to accept all your wishes and comments.
