My favorite carrot cake recipes. The most delicious carrot cake

The carrot cake recipe is an extremely interesting thing. Indeed: a delicious, tender, fragrant cake made from such a simple and everyday vegetable! Not a recipe, but a real magic wand when you urgently want something sweet, bright and original!

Carrot cupcakes are more than just delicious everyday baked goods. They can turn into a full-fledged carrot cake: and even .. if you add them with a delicate layer of whipped cream with a little powdered sugar. It is this versatility that the recipe for “vegetable” baking can boast of.

However, carrot cake with nuts is a dessert that is good on its own. The texture is delicate, airy, light and lush. At the same time, lightness is combined with moisture, more characteristic of classic butter cakes. In this recipe, vegetable oil is used, which is whipped with eggs and sugar into a lush creamy mass. This is what allows you to get such a unique texture.

Carrots - the main ingredient of the cake - perfectly complement the spices: cinnamon, nutmeg, vanilla extract and a pinch of salt to enhance the sweet taste. Largely thanks to them, carrot lovers are waiting for a real gourmet feast.

Cooking time: 70-75 minutes / Yield: 1 large rectangular cake

Ingredients

• carrots 250 g (= 2 large carrots)
• walnuts - 150 g
• sugar - 100 g
• flour - 1 cup
• refined vegetable oil - 0.75 cups
• eggs - 2 pieces
• baking powder - 1 teaspoon
• soda - 0.5 tsp
• salt - 0.5 tsp
• cinnamon - 1 teaspoon
• nutmeg - 0.5 tsp
• vanilla extract - to taste

Cooking

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The first step is to brown the nuts, because in this form they have an indescribably rich taste and aroma.
The easiest way to do this is in the oven - send the nuts there for 10 minutes at a temperature of 180 degrees. The nuts brown the most evenly in the oven.



Start preparing the dough: grate the carrots on a fine grater.



Separately, mix flour with baking powder, soda, salt, cinnamon, nutmeg.



Mix room temperature eggs with sugar and vanilla extract.



Beat eggs at medium speed.



Beat until the mass brightens and becomes fluffy.



Then, without stopping beating, pour vegetable oil into the mass in a thin stream. In this case, the mass will become more dense and creamy.



Gently stir in the previously grated carrots into the egg-butter mass.



Then sift the dry ingredients mixture into the batter.



Mix them into the dough so that there are no lumps.



Lastly, add nuts to the batter.



Put the dough in a form covered with parchment.
Bake carrot cake at 175 degrees for about 1 hour. Readiness check with a match or a wooden skewer.

The cake can be served immediately, hot.

If you have never baked a carrot cake before and are a little wary of carrot cakes, I advise you to start with small forms. For example, with these cupcakes. consist of only advantages: fragrant, spicy and insanely tasty, and surprisingly it is not at all difficult to prepare. And carrot muffins are almost always obtained.

Most of the carrot cake recipes on the Internet can only be called carrot cakes only loosely, they do not have as many carrots as in this recipe. Carrots in cupcakes don't taste like carrots at all, as some tea drinkers with delicious pastries might think. Carrots provide texture and a moist center. Oh, and a nice color too.

Carrot cupcakes can be served without cream, only lightly sprinkled with powdered sugar, but with cream, cupcakes turn into real cakes, and the taste harmony plays with completely different colors.

Cooking time for carrot cupcakes is approximately 1 hour 10 minutes: 30-35 minutes for preparing the dough and 25 minutes for baking, the rest of the time for decorating.

Ingredients

dough for cupcakes

• carrot 300 g
• flour 200 g
• eggs 2 pcs.
• sugar 150 g
• vegetable oil 100 g
• walnuts 60 g
• baking powder 1 teaspoon
• soda 1/2 teaspoon
• cinnamon 2 teaspoons
• nutmeg 1 teaspoon
• salt 1 pinch

cream

• cream 33% 200 g
• sugar 50 g
• lemon peel 1 lemon

I used refined sunflower oil.

If there is too much sugar for you, then you can try reducing it. But this is risky, since the balance of ingredients may fall off and, after sugar, it will be necessary to change the quantities of other ingredients, it is better then to cook according to a different recipe.

You can use pecans instead of walnuts (if your budget allows), other nuts are not very suitable for these muffins.

Cinnamon and nutmeg play a very prominent role in this confectionery piece, so I strongly recommend not to skip these ingredients.

From this amount of ingredients, I get 10 cupcakes in molds with a size: height 4 cm, bottom diameter 4.4 cm, top diameter 7 cm. Paper inserts in size are already taken into account.

Cooking

We prepare all the necessary ingredients.

First we need to roast the nuts. We heat the pan without oil, put the nuts in it and stir fry the nuts in the pan for 5-7 minutes at medium power. The main thing is not to overdo it and not burn them. After this procedure, walnuts acquire the maximum taste and aroma. By the way, this is true for all nuts.

Randomly chop the nuts. I prefer large pieces in baking, so they feel better in cupcakes and do not merge in the overall flavor range.

We grate the carrots on a fine grater, trying to keep the carrots perpendicular to the grater blades, this way we get short chips, not long ones. If the carrots are fresh and very juicy, then squeeze the juice into a separate container. We may need juice in the future.

Whisk eggs and sugar in a bowl for 3 minutes until light and fluffy. Add grated carrots, vegetable oil and salt, mix.

Mix dry ingredients in a large bowl: sift flour, soda and baking powder, add ground cinnamon and nutmeg to them. We mix.

Mix dry ingredients, nuts and beaten eggs with sugar in a bowl. Mix thoroughly.

It turns out quite a thick dough. If for some reason your dough comes out dry (for example, because the eggs are small or overdone by squeezing the juice from the carrots), then add a little juice until you get a thick, non-dry dough.

We fill 2/3 of the baking molds with dough and put in the oven preheated to 200 ° C for 25 minutes.

While baking, the carrot cupcakes will rise and become fluffy and beautiful. They must be decorated with cream. These will be our little cakes.

We prepare the ingredients for the preparation of the cream. The lemon component of the cream goes well with the spicy taste of cupcakes. Cream is better to be cold, if it is not, then put them in the refrigerator or freezer to cool. Wash the lemon thoroughly.

We get lemon zest. To do this, gently rub the lemon on a fine grater, removing only the yellow part of the peel, without affecting the white. Professionals, of course, use a special tool for this - the traditional spiral peeler. Who has - well done! But we are simple people and use what is at hand.

Beat cold cream, gradually adding sugar, until stable peaks. This means that the protein foam acquires a sheen and does not flow if you tilt or even turn over the whipping container, if you remove the beaters, you get sharp peaks that will not bend. Add zest and mix gently.

Next, the creative process: decorating carrot cupcakes. Install the nozzle that you like best on the pastry bag. I used the one in the photo. If there is no nozzle, then we work without it, the cream will not look so beautiful, but nevertheless it will be, and this is already good!

In the cooled cupcakes, we need to make a recess, a hole for the cream, so that it is not only on top, but also partially inside. To do this, they use a special device for removing a small piece of cake (in the photo on the left), but if it is not there, we do it with a teaspoon, just carefully removing a part of the cake. The main thing is not to rush and show maximum delicacy in relation to the cupcakes. As you can see by looking at the photos, the pits are made no worse with a teaspoon.

We fill the cupcakes with cream, and also use a pastry bag to make a beautiful hat on top of the cupcakes, which can be sprinkled with something interesting, for example, golden balls, as I did. They are edible, of course. So, carrot cupcakes ready! Rather, we put water in the kettle for tea drinking. Something big is coming! Carrot cakes are good fresh, but they get more intense flavor (like all pastries with spices) after a while. It is better to store them in the refrigerator for no more than 2 days. Bon appetit!

Almost everyone loves baking. But these high-calorie dishes are a threat to the figure. There is a way to negate the negative effects of eating yummy - bake a carrot cake. The addition of carrots will not only reduce the calorie content of baking, but also enrich it with vitamin A, since it is not destroyed during heat treatment, and the amount of antioxidants that carrots are rich in increases by 3 times.

Like every dish, carrot cake has a classic recipe that was once made the first time. This pastry has an amazing orange color that comes from carrots. It can simply be cut into pieces or rubbed on a grater. Even the cake left after making healthy juice will do.

Carrots improve eyesight.

To prepare a carrot cake according to the classic recipe, we need:

• grated carrots - 2 cups, for this you need 2 large carrots;
• premium flour - about 300 g;
• chicken eggs - 2 pcs.;
• butter - 150 g;
• salt - 0.5 tsp;
• soda - 1 teaspoon without top.

To make pastries tasty and fragrant, you can add a teaspoon of vanilla sugar, as well as ground cinnamon.

How to cook:

1. Rub softened but not melted butter with sugar in a bowl until smooth.
2. Add eggs, stir again until smooth.
3. We spread the carrots, pre-chopped with a blender or meat grinder, into the resulting mixture.
4. Pour the flour, season with the rest of the ingredients, mix for the last time.
5. We spread it in molds made of silicone or metal, the latter need to be greased with oil.
6. Place the molds in the oven with medium heat and bake for about 30 minutes, depending on the capabilities of the oven.
7. Sprinkle with powdered sugar, serve.

Carrot cake is always taken out of the mold after it has cooled so that it does not fall apart.

Recipe for cooking in a slow cooker

Modern technology makes life easier for the hostess. Such a versatile household appliance, like a slow cooker, will help to cope with baking. Its cooking time is slightly longer than in the oven, but you don’t have to worry about the product burning or not baking. Smart technology will do everything itself. Carrot cake in a slow cooker turns out surprisingly tender and tasty.

Ingredients:

• 180 g grated carrots;
• 50 g butter;
• 80 g of sugar;
• 100 g chopped nuts;
• 1 lemon;
• 2 chicken eggs;
• 40 g flour;
• teaspoon of baking powder for dough;
• a pinch of ground cardamom and salt.

Cooking process:

1. Three carrots on a grater with small holes.
2. Roast the nuts for a few minutes in a dry frying pan and chop with a knife.
3. Remove the zest from the lemon with a grater, squeeze the juice from the remaining fruit.
4. Separate the whites from the yolks. The dishes in which the proteins are placed should not even have traces of fat, otherwise it will not be possible to beat them.
5. Grind the sugar and yolks until completely smooth.
6. Add nuts, carrots and lemon ingredients to the mixture.
7. In a separate bowl, sift the cardamom and flour.
8. Combine with yolk mixture and stir until smooth.
9. Add whites, whipped with salt until stable foam.
10. Stir gently from top to bottom.
11. Place in a multicooker bowl greased with oil.
12. We set the program "Multipovar", bake for 40 minutes.
13. Sprinkle the surface with powdered sugar.

The classic recipe can be varied with the addition of nuts, dried fruits, pieces of apples or oranges. The taste of the dish will be new and original every time.

Carrot orange cake

It can be prepared with both butter and vegetable oil. The taste of these options for carrot-orange cake will be different.

Recipe 1

Adding an orange will give a slight sourness.

Ingredients:

• 100 g of grated carrots, sugar, butter;
• 2 chicken eggs;
• 125 g flour plus a teaspoon for sprinkling raisins;
• 2 tbsp. spoons topped with pitted raisins;
• 1 orange, from which only the zest is needed;
• 0.5 teaspoon of baking powder for dough.

Cooking process:

1. Soak the raisins in boiling water for 10 minutes, strain, dry and mix with flour. If the raisins are sprinkled with flour, they will be evenly distributed in the dough.
2. We remove the zest from the orange with a grater with small holes, three carrots on the same grater.
3. Warmed at room temperature, beat the soft butter with a blender or whisk with all the sugar until it turns white.
4. We drive in the eggs, adding them one at a time, without stopping whisking, add the baking powder, flour.
5. Add carrots and orange zest, stir until smooth.
6. We shift into a form of silicone, leveling the surface of the dough.
7. Bake in a medium-high oven until golden brown, about 40 minutes.

Recipe 2

We will need:

• 3 chicken eggs;
• 300 g flour, sugar;
• 200 ml refined vegetable oil;
• 400 g of grated carrots;
• zest from 2 oranges;
• a pinch of salt;
• h. a spoon without a top of soda and a small bag of baking powder for dough.

Vanillin or vanilla sugar can be added to taste.

How to cook:

1. Three carrots on a vegetable cutter with small holes and use it to remove the zest from oranges.
2. Beat eggs with sugar with a mixer for 10 minutes.
3. Whisking continuously, add the butter and keep the dough smooth.
4. Add all other ingredients, except carrots, knead with a spatula.
5. Combine with carrots.
6. In a detachable form, which must be covered with baking paper and greased with oil, spread the dough.
7. We place in the oven with medium heat for 45 minutes, check the readiness with a wooden toothpick, it should be dry.
8. Decorate with powdered sugar.

Carrot pumpkin cake

If you add slices or grated pumpkin to the dough with carrots, you get a completely original, tasty and healthy dish - carrot-pumpkin cake.

The dish is very healthy and nutritious.

Components:

• flour - 100 g;
• eggs - 2 pcs.;
• butter - 100 g;
• grated pumpkin and carrots - 70 g each;
• sugar - 80 g;
• chopped hazelnuts - 100 g;
• sour cream or cream - 1 tbsp. spoon;
• baking powder - 0.5 tsp;
• cognac - 1 teaspoon.

Despite the fact that cognac is added to baking, it can be given to children. At a high temperature, the alcohol will evaporate, and the amazing flavor will remain.

Cooking method:

1. Three carrots and pumpkin on a coarse grater, mix them with cream or sour cream, set aside.
2. Separate the whites and yolks.
3. Roast and chop the nuts, mix them with flour and baking powder.
4. Whisk the softened butter at room temperature with the sugar.
5. Without ceasing to beat, we introduce the yolks, bring to uniformity, gradually add the mixture of flour and nuts, beating at low speed.
6. Add vegetables and cognac, mix.
7. Beat egg whites until stiff and gradually fold into batter.
8. Bake in the oven with medium heat for about an hour.

This pastry can be prepared not only with hazelnuts, but also with other nuts.

Variant with walnuts

Dried apricots and walnuts met in this recipe, along with carrots, a delicious carrot cake with walnuts was obtained.

Ingredients:

• 2 carrots of medium size;
• a glass of flour and sugar, it can be put less;
• 2 chicken eggs;
• odorless vegetable oil 0.5 cups;
• 8 pcs. dried apricots and walnuts;
• a teaspoon of baking powder and 0.5 teaspoons of soda;
• 1-2 teaspoons of cinnamon.

If you add vanillin to the dough, it will only improve the taste of the finished product. This cake recipe is amazingly easy to make.

How to cook:

1. Grind carrots to a fine fraction in any convenient way;
2. Mix it with eggs.
3. Add the rest of the ingredients and knead into a smooth dough.
4. Pour the dough into a greased form, and dip the halves of the nuts and the whole dried apricots into it so that it turns out beautifully.
5. We bake in a hot oven at a temperature of about 200 degrees for about 45 minutes.

Eggs are a product that not everyone can consume. But you can cook delicious pastries with and without carrots.

You just wonder why, with ease of preparation and the most common other ingredients, carrot cake turns out so tasty. The dessert is moderately sweet, not cloying, tender, airy. Importantly, the addition of carrots, as the basis of the dough, reduces the calorie content of baking. Let it be a little, but it makes it possible to treat yourself to an extra piece and hope that nothing will happen for it.

Simple and delicious cupcake recipes are a great addition to tea or coffee. And if you try a little and expand the composition of the ingredients, then you can easily create a real masterpiece worthy of a festive treat.

Carrot cake - the easiest recipe (with photo)

The recipe can be considered a classic, simple to obscene. Recently I learned that in Brazil they make pastries in exactly the same way, and they consider them their invention. I will argue! True, there it is traditionally decorated with chocolate icing, which we will do. Why are we worse? The icing recipe was spied on by the Brazilians.

You will need for the dough:

• Raw carrots - 250 gr.
• Flour - 260 gr.
• Sugar sand - 250-300 gr.
• Eggs - 4 pcs.
• Sunflower oil - 200 ml.
• Baking powder - a large spoon.
• Salt - a pinch.
• Vanillin - 10 gr.

You can add a little lemon zest if you wish.

• For chocolate frosting:
• Cold milk - a tablespoon.
• Sugar - 5 large spoons.
• Cocoa powder - the same.
• Butter - a large spoon.
• Corn starch - 1.5 small spoons.

Step by step preparation:

Start cooking with bulk ingredients - this is flour, baking powder, salt. Mix them in a separate bowl, stir.

Wash the carrots, peel, chop into not too small cubes. Pour vegetable oil into a bowl of carrot slices. Punch with a blender until smooth, as in the photo.

Beat eggs into another bowl, add sugar and vanillin. Whisk with a whisk (strong whisk is not necessary).

Transfer the carrot mass to the eggs.

Work hard with the blender.

Then add flour mixture. Continue beating the mass until a homogeneous batter comes out.

For baking, take any form, I have an annular one. Coat the bottom and sides with oil. Pour over the dough.

The optimal temperature for baking cupcakes is 180 ° C. Put the mold in the oven, set the timer for 45-50 minutes.

Take the pastry out of the oven, cool. Turn the pan over and transfer the cake to a plate. Do not transfer the cake while hot, it may fall apart.

Dessert can be simply spilled with melted chocolate, but it is better to work a little and prepare chocolate icing. To make a delicious decoration, put sugar in a ladle, pour milk over it. Stir.

Put on fire, add the rest of the ingredients from the recipe list. Bring the mixture to the desired thickness over moderate heat. Do not move away from the stove, the glaze must be constantly stirred.

Pour over the cooled dessert, completely covering the top and sides. Wait for the decoration to harden, cut into portions and put the kettle on.

The most delicious carrot cake - a recipe with walnuts and cinnamon

If we consider the composition of the products included in the recipe, it will become clear: the cupcake is worthy of the festive table. The dessert is baked in vegetable oil. I don't know about calories, but cholesterol is fine, that's for sure.

Take:

• Carrots - 2 medium copies.
• Flour is a glass.
• Sugar is a glass.
• Eggs are a couple.
• Vegetable oil - ½ cup.
• Walnuts - 8 pcs.
• Dried apricots - 8 pcs.
• Baking powder - a teaspoon.
• Soda - ½ small spoon.
• Cinnamon - 1-2 small spoons.
• Vanillin - a pinch.

How to bake:

1. Rub the root crop in any convenient way (grater with small cells, blender).
2. Add eggs to the bowl with carrots, stir.
3. Put the rest of the ingredients in a bowl, knead a pretty batter.
4. Pour the mixture into an oiled mold.
5. Dried apricots can not be cut if it is not large. Divide nuts into halves. Drown the nuts with dried apricots in the dough, trying to distribute them beautifully throughout the mass.
6. Preheat the oven to 200 ° C, put the mold on the middle level.
7. Bake dessert for 45 minutes until dry.

Curd-carrot cake

I give the simplest variation of dessert. If desired, put any nuts, raisins, citrus zest in the dough.

Required:

• Carrot - 4 root crops.
• Cottage cheese - 200 gr.
• Flour is a glass.
• Eggs are a couple.
• Sugar is a glass. (you can put more if you like sweet).
• Baking powder - a small spoon.

Cooking:

1. Combine cottage cheese, granulated sugar, eggs in a bowl. Break up the mass.
2. Rub the carrot on the smallest grater. Send to cottage cheese.
3. Pour the flour with baking powder, mixing them in advance. knead the mass well, getting a homogeneous dough.
4. At this stage, you can add raisins, dried fruits and other additives.
5. Pour the batter into a greased pan (or line the bottom with parchment paper). Cook for 40 minutes at 170°C.

How to bake a cupcake with carrots in a slow cooker - video

How to make Carrot Orange Raisin Cake

If you want to experiment with taste, bake with butter, although the original is simpler, sunflower.

• Grated carrots - 100 gr.
• Orange.
• Sugar - 100 gr.
• Butter - the same.
• Eggs - 2 pcs.
• Raisins - 2 tablespoons.
• Baking powder - 0.5 teaspoon.
• Flour - 125 gr. + spoon for raisins.

We bake:

1. Steam the raisins with boiling water in advance. Then drain the liquid, dry the berries with a paper towel. Sprinkle with flour so that the raisins in the cake are separate from the dough, do not stick. Then it will be evenly distributed throughout the mass. Mix the berries.
2. Finely grate the carrots, grate the zest from the orange.
3. Remove the butter from the refrigerator in advance so that it becomes soft. Beat it with a blender, adding sugar.
4. Continue blending while adding eggs one at a time. Then throw in the baking powder with flour. Beat until the mass turns into a real dough.
5. Transfer the carrots, orange zest, raisins to the dough. Mix well again.
6. You can bake small cupcakes in silicone molds, then it will take about 15-20 minutes. For large desserts, the time will increase to 40-45 minutes. Check readiness with a long stick. The temperature in the oven is 180°C.

Carrot pumpkin cake

Both ingredients are good for health. The combination of them is quite successful, it turns out an interesting taste. The addition of cognac will add its flavor zest, thanks to which the pastry will turn into an exquisite dessert.

• Flour - 100 gr.
• Pumpkin - 70 gr.
• Carrot - 100 gr.
• Eggs - 2 pcs.
• Butter - 100 gr.
• Sugar - 80 gr.
• Sour cream - a large spoon.
• Baking powder - ½ teaspoon.
• Hazelnut - 100 gr.
• Cognac - a small spoon.

Cooking technology:

1. Cut both vegetables into slices, chop very finely with a blender.
2. Add sour cream to them, set aside for a while.
3. Crush the nuts, lightly fry them in a dry frying pan.
4. In a separate bowl, combine flour with baking powder, add crushed nuts. Stir.
5. In another bowl, beat softened butter with sugar. Without stopping the mixer, add the yolks to the mixture.
6. Then, while continuing to beat, pour in the flour mixture in small portions. Work at low speed.
7. Transfer the vegetable puree, pour in the cognac. Knead the dough.
8. Separately beat egg whites until firm foam. Gently fold them into the dough.
9. Transfer the dough into a mold. Bake the dessert at 180 ° C, placing the mold on the middle level of the oven. Cooking time - hour. Check readiness with a toothpick or match.

Cupcake from apples and carrots

Ingredients:

• Apples - 2 pcs.
• Carrot - 2 pcs.
• Flour - 2 cups.
• Sugar is a glass.
• Eggs - 3 pcs.
• Butter - 1/3 cup.
• Baking powder - a teaspoon.
• Cinnamon - the same.

Cooking:

1. Rub the carrots with apples with large chips, mix.
2. Add eggs, sweets, melted butter. Beat the mass.
3. Then add the rest of the ingredients, knead the dough.
4. Put the mass into a mold, bake the cake at 180 ° C, turning on the timer for 30-40 minutes.

To the recipe box:

Diet recipe for kefir without eggs

Required:

• Flour - 300 gr.
• Grated carrots - a glass.
• Sugar is a glass.
• Kefir - a glass.
• Soda - a teaspoon.
• Cinnamon - the same.
• Vegetable oil - 100 ml.

How to bake:

1. Rub the root crop, squeeze it a little, add sugar, pour in kefir and sunflower oil.
2. In another bowl, send flour with soda and cinnamon.
3. Mix both mixtures, beat well.
4. Bake dessert. Cook for the first 10 minutes at 200 ° C, then reduce the power to 160 ° C. Finish cooking by holding the mold for another half hour.

Lenten cupcake on buckwheat flour with orange zest - very tasty

Fasting, dieting, an egg allergy are no reason to refuse a delicious treat. Keep cool baking option. I've always baked simpler myself, but I've bookmarked this recipe. Bon appetit!

Seal

Making a delicious carrot cake is a whole science. And every housewife has a valuable recipe in her "bins". Here are the best carrot cake recipes. They are designed for easy, quick cooking. Nothing is more difficult than mixing ingredients. With nuts, dried fruits, spices and spices. Home baking will save the family budget and cheer you up. Fragrant orange muffins are a low-calorie treat for children and adults.

The most delicious carrot cake - a simple recipe

There is, perhaps, no family in which they would not love delicious pastries. A festive table is not complete without cupcakes, pies. Delicious carrot cake is a great way to bring the family together at the table.

What products to take:

• wheat flour - 100 g;
• chicken egg - 2 pcs.;
• sugar - 70-80 g;
• baking powder - 1 tsp;
• soda - half a teaspoon;
• salt - a pinch;
• lemon juice - 1 tbsp. l.;
• ground spices - to taste;
• margarine - 50 g;
• grated carrots - half a glass (packed);
• chopped walnuts - half a glass;
• dried apricots - 4-5 pcs.

How to cook properly:

1. Prepare food. Grind the carrots through a coarse grater. Let the margarine thaw. Soak dried apricots in hot water, rinse, cut.
2. Roast the walnuts in a frying pan. Remove the dark skin from the kernels. Chop into small pieces with a knife.
3. In a bowl, combine margarine, eggs, sugar. Salt. Whisk with a whisk until smooth.
4. Combine flour with baking powder, soda, spices. Sift.
5. Combine flour mixture with egg.
6. Add lemon juice. Stir.
7. Pour into a cake mold. Bake in an oven preheated to 180℃. Check readiness with a toothpick. Remove the mold 40 minutes after the start of baking. Stick a dry toothpick into the crumb. Pull out. Doesn't it have wet dough on it? Delicious carrot cake is ready. Pull out of the form. Cool on a wire rack for an hour.

Delicious carrot cake: recipe with photo

Very simple recipe with step by step photos. In fact, just gather all the ingredients in one cup. Mix with a fork and bake in a tin. Suitable for both a novice hostess and a busy woman.

What to take from products:

• juicy carrots - 200 g;
• butter - 50 g;
• citric acid - 2 grains;
• chicken eggs - 2 pcs.;
• sugar - 80 g;
• wheat flour - 3 with a large slide st. l.;
• salt - a pinch.

How to cook step by step:

Peel the carrots. Grate on a fine grater. Set aside for now.

In a bowl, combine the following products: eggs, soft butter, citric acid, sugar, salt.

Whisk with a whisk or fork.

Mix with carrots. Pour in flour and baking powder. Knead a homogeneous dough. Just mix thoroughly with a fork.

Put the dough in a form with parchment.

Bake in the oven at 180℃ for 35-40 minutes.

How to cook carrot cake in a slow cooker

As a basis, take the recipe of the previous recipe “Delicious Carrot Cake: Recipe with Photo”. Make a smooth dough with carrots. But bake not in the oven, but in a slow cooker. Lubricate the multicooker mold with oil. Put the dough in it. Close the lid. Set temperature 120℃, time 40 minutes. Or alternatively, turn on the "Multi-cook" mode or use the special "Cupcake" mode.

When the cooking program ends, the multicooker will beep. Open it. But don't get the cake just yet. It will cool down in 10-15 minutes. Then it will fly out perfectly on a plate.

Carrot cake with nuts, raisins and spices

Love for nuts and raisins sometimes makes them use as a filling for any pie. And it turns out really tasty. Juicy homemade cakes are the best compliment to the hostess.

What to take for the recipe:

• grated carrots - 180-200 g;
• margarine - 50 g;
• nuts - 100 g;
• raisins - a handful;
• lemon zest - half a teaspoon;
• chicken eggs - 2 pcs.;
• sugar - 100 g;
• wheat flour - 60 g;
• baking powder for dough - half a teaspoon;
• ground cardamom - a pinch;
• cinnamon - a pinch;
• salt - a pinch;
• powdered sugar for decoration - 1-2 tbsp. l.

How to cook:

1. Rinse the carrots. Clean the housekeeper. Pass through the grater.
2. Pay special attention to nuts. It is permissible to use hazelnuts, walnuts, almonds, pecans or peanuts in the recipe. Choose one or a mixture of different options. Attention! Each type of nuts requires pre-treatment. Roast hazelnuts, walnuts or peanuts in a dry frying pan. Before that, it would be better to rinse them in warm water and dry them on paper towels. Almonds require boiling water. Hot water removes dark skin from almonds. The easiest option is to take a pecan. These sweet nuts do not require pre-treatment.
3. Chop the finished nuts with a knife on a cutting board. Small or large - up to your taste.
4. Rinse the raisins. If necessary, pour boiling water for a couple of minutes. Squeeze out the liquid.
5. So, mix carrots with nuts, raisins.
6. In another bowl, combine soft margarine with eggs and sugar. Add lemon zest, cardamom, cinnamon, salt. Stir.
7. Connect both blanks. Stir.
8. Sprinkle flour, baking powder. Stir until smooth.
9. Bake in an oven dish for 35-40 minutes at 180-190℃. The exact time depends on your oven.

Vegetarian carrot cake with vegetable oil

Vegetarian carrot cake with vegetable oil has a low calorie content. It turns out very tasty. For the price of the ingredients - not expensive. The recipe uses the healthier cane sugar. If desired, replace it with regular, honey or fructose.

Ingredients:

• young carrot - 650 g;
• cane sugar - 250 g;
• salt - 3 g;
• vegetable oil - 150 ml;
• seedless raisins - 2 handfuls;
• wheat flour - 300 g;
• whole grain flour - 165 g;
• water - 170 ml;
• baking powder - 1 tsp;
• baking soda - half a teaspoon;
• apple cider or wine vinegar - 3 tbsp. l.;
• ground spices (ginger, cardamom, cinnamon, nutmeg) - to taste.

You can combine the amount of flour. 300+165=465 grams. Take 465 grams of premium wheat flour.

How to cook:

1. Grate carrots through a large grater. Mix with cane sugar. Squeeze well with your hand. Carrots should release a lot of juice.
2. Pour in vegetable oil. Stir.
3. In a clean, dry bowl, combine both types of flour. Add salt, baking powder, soda. Don't forget ground spices. Stir with a whisk.
4. Gently combine dry ingredients with carrots.
5. Add water.
6. Pour in the raisins. Stir the dough.
7. Finally add apple cider vinegar. If desired, replace with wine or sour lemon juice. Stir.
8. Grease an oven dish with oil. Put the dough in it. Shake lightly.
9. Bake at 170℃ for 25 minutes. Then lower the temperature to 150℃. After 40 minutes, a delicious carrot cake is ready. After cooking, leave the cake on the table. Let the pastry cool on a wire rack. After an hour, try your creation. I'm sure it will be delicious.

Brazilian carrot cake

Brazilian carrot cake is very tasty, tender. Your kids don't like small pieces of carrots in baked goods? Brazilian cupcake will help you out. When cooked, carrots are ground to a puree. It turns out a gentle puree without pieces. Add multi-colored candied fruits to the dough to taste.

What ingredients to take:

• wheat flour of the highest grade - 260 g;
• raw carrots - 250 g;
• vegetable oil 185 ml;
• regular white sugar - 240 g;
• vanilla sugar - 1 tsp;
• raw chicken eggs - 4 pcs. (weight without shell - 200 g);
• baking powder - 1 tsp;
• salt - 1 g.

Cooking steps:

1. Grease a cake tin generously with butter. Sprinkle with flour.
2. Carrot cut into cubes. Fill with oil. Puree with an immersion blender.
3. In a bowl, combine the puree with the eggs. Add sugar, salt. Stir. Better yet, beat with a whisk.
4. Sift flour with baking powder.
5. Combine both blanks - flour and carrot. Knead a homogeneous dough.
6. Pour the orange batter into the mold. Shake it.
7. Bake in the oven at a medium level without convection. Temperature 180℃, time 50 minutes.

6 recipes for delicious carrot cake in your culinary piggy bank. We hope you try each recipe in your kitchen. It will be delicious! Write comments below.