Carrots for dessert. Carrot Cake: Original Recipes for a Healthy Dessert
Carrots have a rich history. The first mention of eating this root is found in ancient sources in the 1st century BC. n. e. Ibn al-Awam from Andalusia and the Byzantine physician Simeon Sit wrote about red and yellow varieties of carrots in antiquity. Back in the Middle Ages, carrots were used to make sweet pies, replacing rare and expensive sweeteners. It is a question of dishes from carrots and in "Domostroy" (XVI century). An easy-to-cultivate plant has grown in peasant yards for several centuries. To this day, many garden plots in St. Petersburg and the Leningrad region have a couple of beds with carrots. SPB.AIF.RU found out how to surprise relatives and friends with sweet culinary masterpieces from young carrots.
Cookies "Spicy Carrot"
For cooking, we need 4-5 pieces of carrots, 200 grams of butter, 100 grams of flour, three tablespoons of sugar, soda, lemon juice, cinnamon and vanilla. If you have nuts at home, then feel free to add them to the dough.
We clean and boil the carrots, rub on a grater. Add softened butter, sugar, flour, cinnamon and vanilla to it. We extinguish half a teaspoon of soda with lemon juice and add to the mass. The resulting dough should be thoroughly mixed and put for half an hour to "rest" in the refrigerator. Then we take it out, spread small portions with a tablespoon on a baking sheet, greased with oil or covered with baking paper. We send the baking sheet to the oven, heated to 200 degrees. After about 20 minutes, the cookies will be ready.
Carrot cake with cream
For cooking, we need half a kilogram of carrots, a glass of sugar, 350-400 grams of flour, 200 grams of butter, 3 eggs, baking powder, a glass of sour cream.
Cook the carrots, at this time mix the softened butter with sugar and eggs. When our main ingredient is ready, grate it and add to the mass. Then we send baking powder or a teaspoon of slaked soda, flour there. Mix well.
The resulting dough is poured into cake molds and sent for 30-35 minutes in the oven, heated to 180 degrees. Checking the readiness of the cake is simple - just pierce it with a toothpick. If it remains dry, then the cake is ready.
The resulting cakes should be greased with a cream of sour cream and sugar. Our carrot cake is ready to serve!
Curd-carrot soufflé
For cooking, we need half a kilogram of fresh carrots (for desserts, it is better to choose young carrots that have not yet become stiff - approx.), 200 grams of cottage cheese, 3 eggs, half a glass of sugar, 30 grams of butter and vanillin.
Wash the young carrots and boil until they become soft. Grate and lightly fry in butter. The resulting carrot mixture and cottage cheese are wiped through a sieve. Add sugar, vanilla and egg yolks. Beat the whites well and only then add to the mass. We spread the soufflé in molds greased with oil and bake for about 15-20 minutes in the oven, heated to a temperature of 170 C.
Carrot and semolina pudding
For cooking, we need a glass of semolina flour, 400 grams of milk, 3-4 carrots, 3 eggs, 100 grams of butter, sugar and salt.
We cook thick semolina porridge in milk, cool it. We rub young carrots on a fine grater, mix with softened butter, a couple of tablespoons of sugar, a little salt, add egg yolks and porridge. Beat the egg whites until foamy and carefully fold into the main mass. We spread the pudding in a mold and bake in the oven until cooked at a temperature of 180 degrees.
Carrot pancakes
For cooking, we need 4 carrots, a glass of flour, a couple of tablespoons of sugar, 2.5 cups of milk, 2 eggs, lemon zest, butter and salt.
In a saucepan, grind the egg yolks with sugar and salt, add milk, flour and lemon zest, mix everything thoroughly. Washed carrots are rubbed on a fine grater and added to the dough. Beat the egg whites with a mixer until stiff and gently fold into the mixture. It is best to bake pancakes in a small diameter pan. When serving, they can be sprinkled with yogurt or honey. Bon appetit!
Carrots have a rich history. The first mention of eating this root is found in ancient sources in the 1st century BC. n. e. Ibn al-Awam from Andalusia and the Byzantine physician Simeon Sit wrote about red and yellow varieties of carrots in antiquity. Back in the Middle Ages, carrots were used to make sweet pies, replacing rare and expensive sweeteners. It is a question of dishes from carrots and in "Domostroy" (XVI century). An easy-to-cultivate plant has grown in peasant yards for several centuries. To this day, many garden plots in St. Petersburg and the Leningrad region have a couple of beds with carrots ..
Cookies "Spicy Carrot"
For cooking, we need 4-5 pieces of carrots, 200 grams of butter, 100 grams of flour, three tablespoons of sugar, soda, lemon juice, cinnamon and vanilla. If you have nuts at home, then feel free to add them to the dough.
We clean and boil the carrots, rub on a grater. Add softened butter, sugar, flour, cinnamon and vanilla to it. We extinguish half a teaspoon of soda with lemon juice and add to the mass. The resulting dough should be thoroughly mixed and put for half an hour to "rest" in the refrigerator. Then we take it out, spread small portions with a tablespoon on a baking sheet, greased with oil or covered with baking paper. We send the baking sheet to the oven, heated to 200 degrees. After about 20 minutes, the cookies will be ready.
Carrot cake with cream
For cooking, we need half a kilogram of carrots, a glass of sugar, 350-400 grams of flour, 200 grams of butter, 3 eggs, baking powder, a glass of sour cream.
Cook the carrots, at this time mix the softened butter with sugar and eggs. When our main ingredient is ready, grate it and add to the mass. Then we send baking powder or a teaspoon of slaked soda, flour there. Mix well.
The resulting dough is poured into cake molds and sent for 30-35 minutes in the oven, heated to 180 degrees. Checking the readiness of the cake is simple - just pierce it with a toothpick. If it remains dry, then the cake is ready.
The resulting cakes should be greased with a cream of sour cream and sugar. Our carrot cake is ready to serve!
Curd-carrot soufflé
For cooking, we need half a kilogram of fresh carrots (for desserts, it is better to choose young carrots that have not yet become stiff - approx.), 200 grams of cottage cheese, 3 eggs, half a glass of sugar, 30 grams of butter and vanillin.
Wash the young carrots and boil until they become soft. Grate and lightly fry in butter. The resulting carrot mixture and cottage cheese are wiped through a sieve. Add sugar, vanilla and egg yolks. Beat the whites well and only then add to the mass. We spread the soufflé in molds greased with oil and bake for about 15-20 minutes in the oven, heated to a temperature of 170 C.
Carrot and semolina pudding
For cooking, we need a glass of semolina flour, 400 grams of milk, 3-4 carrots, 3 eggs, 100 grams of butter, sugar and salt.
We cook thick semolina porridge in milk, cool it. We rub young carrots on a fine grater, mix with softened butter, a couple of tablespoons of sugar, a little salt, add egg yolks and porridge. Beat the egg whites until foamy and carefully fold into the main mass. We spread the pudding in a mold and bake in the oven until cooked at a temperature of 180 degrees.
Carrot pancakes
For cooking, we need 4 carrots, a glass of flour, a couple of tablespoons of sugar, 2.5 cups of milk, 2 eggs, lemon zest, butter and salt.
In a saucepan, grind the egg yolks with sugar and salt, add milk, flour and lemon zest, mix everything thoroughly. Washed carrots are rubbed on a fine grater and added to the dough. Beat the egg whites with a mixer until stiff and gently fold into the mixture. It is best to bake pancakes in a small diameter pan. When serving, they can be sprinkled with yogurt or honey. Bon appetit!
0:3
Desserts made from carrots are quite healthy and do not contribute to weight gain, as they are low in calories. In addition, carrot desserts have an amazing taste.
1:836 1:841Carrot and cottage cheese pudding
1:898 1:903
Ingredients:
- 800 grams of carrots
- 600 grams of cottage cheese
- 3 eggs
- 50 grams of raisins
2:4
Cooking:
1. Grate carrots. Simmer with water until soft.
2. Set the oven to heat up to 200 degrees, line the form with baking paper.
3. Mash the cottage cheese with a fork, grind with yolks. Add raisins.
4. Mix the curd mass with carrots.
5. Beat egg whites until fluffy. Mix everything carefully.
6. Place in a mold.
7. Bake for at least half an hour.
Cottage cheese casserole with carrots
2:752
Ingredients:
- 1 kg of carrots,
- 4 eggs,
- 200 g of cottage cheese,
- a pinch of salt,
- sesame or nuts 20 gr,
- olive oil 1 tsp.
Cooking:
Peel the carrots and grate on a fine grater. Separate the yolks from the whites. Beat the yolks until light, whites with a pinch of salt - until stable peaks. Add cottage cheese to the yolks, mix until smooth. Stir carrots into cottage cheese, then add egg whites and mix gently. Grease a baking dish with olive oil. Pour in carrot mixture and spread evenly. Sprinkle with sesame seeds or nuts (any). Bake for 40 minutes in an oven preheated to 180 degrees. You can add honey for sweetening.
3:4
Carrot-coconut pancakes
3:61
Ingredients:
- 1 cup whole grain flour (you can use ground oatmeal)
- 1/4 cup shredded coconut
- 1.5 teaspoons baking powder
- 1 cup skim milk
- 1/2 cup grated carrots
- 2 tablespoons chopped walnuts
- stevia to taste
Cooking:
Mix flour, stevia, baking powder, salt and 2 tablespoons coconut. Pour in the milk. Mix everything and add the carrots and leave the dough for 5 minutes until the pan is heated.
Fry small pancakes on both sides until golden brown. Sprinkle each pancake with nuts and then just turn over.
Serve with coconut flakes and warm maple syrup or honey.
carrot cake
4:50
Ingredients:
For the crust:
- large carrots (250 g)
- oatmeal (ground flakes) 8 tbsp. l.
- egg white 2 pcs.
- honey 1 tbsp. l.
- coconut flakes 1 tbsp. l.
For cream:
- skimmed milk 300 ml
- egg yolk 2 pcs.
- fat-free cottage cheese 150 g
- honey to taste
Cooking:
1. Beat egg whites with a pinch of salt until white peaks form. Leave.
2. Grate carrots, add honey, flour, coconut flakes to it, mix thoroughly.
3. Then gently and gradually add to the proteins, gently and slowly mixing from the bottom up.
4. Put the resulting mass on parchment paper with a layer up to 1 cm thick. Bake in the oven at 200 degrees for 20 minutes, then turn over and hold for another 5 minutes (look at readiness).
5. Remove from the oven and cut into square, round or rectangular biscuits.
6. Pour milk into the pan, add the yolks. Cook over low heat, stirring, until boiling.
7. Remove from heat, add honey.
8. Blend with a blender until smooth. Cool down.
9. Add cottage cheese to the chilled mass, beat again with a blender.
10. Lubricate the cakes with cream, leave in the refrigerator overnight.
Pumpkin Carrot Cookies
5:63 5:68
Ingredients:
- 2 medium carrots
- 100 g pumpkin pulp
- 50 g coconut flakes
- 300 g oatmeal (ground flakes)
- 2 eggs (we use only proteins)
- 2 tsp baking powder
- stevia
Cooking:
Cut carrots and pumpkin into small pieces, boil until soft, grind into puree. Combine puree with coconut, proteins, vanilla. Sift in the flour mixed with the baking powder. Knead the dough. With wet hands, form into small balls and place on a lined baking sheet. Bake at 180 degrees for 17 minutes.
I will not fool you with ways to store carrots for a long time. We don't have that much of it, and as a rule, we buy only as many carrots as we can use at a time. But if, nevertheless, you still have an extra carrot and you need to save it, you need to take into account that without through ventilation it fades, dries out, loses weight, which means that its useful properties are lost.
With proper storage, carrots fully retain vitamins and do not change their taste. Preserving them is as easy as shelling pears: put clean, dried carrots in a plastic bag and place it open in the refrigerator. One condition is mandatory - the carrots must be completely dry. Wet carrots begin to rot. You can also store unwashed carrots. Wrap it first in paper, and then put it in a plastic bag and refrigerate.
In the old days, there was an interesting way to store carrots: they were kept in honey. This was considered the best way to preserve all the healing properties of a curly beauty. In this form, carrots were served on.
This ancient peasant way of harvesting honey carrots in Germany and France has become a tradition: at the New Year's table, everyone is served one such carrot. It is believed that it will bring good health to all who have tasted this healing delicacy.
There are no fewer recipes for carrot desserts than other carrot dishes. And today we will deal with carrots. Let's start with such a delicate dish as soufflé, which we can cook as a second course or as a sweet dessert. First, prepare the soufflé for the second.
Carrot soufflé
You will need 1 small loaf, 1 glass of milk (or cream), 3 eggs, 400 g of carrots, ¼ cup of sour cream. 1.5 st. tablespoons of oil, 1 tbsp. a spoonful of cheese, 3 teaspoons of flour.
Remove thick crusts from the loaf, cut it and fill it with hot milk. When cool, wipe and mix with pounded yolks and sour cream.
Add the boiled grated carrots to the first mixture, carefully add the whipped proteins, melted butter, flour, salt and gently stir. We put the mass in a deep refractory dish, greased with butter, sprinkle with grated cheese, sprinkle with butter and put in the oven so that the soufflé rises and browns.
Serve melted butter to the finished dish.
Dessert carrot soufflé
Option number 1.
It will take 500 g of carrots, 250 g of cottage cheese, 3 eggs, ½ cup of sugar, 30 g of butter, vanillin.
Pass the peeled washed carrots through a meat grinder, lightly fry in a pan with butter or margarine and, until cool, rub through a sieve. Add egg yolks, sugar, cottage cheese, vanillin rubbed through a sieve.
Separately, beat the egg whites and add the carrot mass to them. Mix carefully, put in a greased form and bake in the oven.
Serve the soufflé with sour cream, jam or berry puree.
Option number 2.
Based on 8 servings, you will need 1 cup of flour, 1.5 kg of carrots, 3 eggs, 1 teaspoon of salt, 0.75 cups of sugar, 100 g of melted butter.
Boil carrots in salted water, dry and puree.
Mix flour with salt. Separately mix carrot puree, sugar, butter and egg yolks. Mix everything until smooth, make a depression in it, add flour and mix well again. Gradually add beaten egg whites, stirring continuously.
Pour the mixture into a greased baking dish and bake for 45-50 minutes.
Neither children nor adults will refuse such a delicacy.
And the most interesting thing is that this filling can also serve as an independent dessert dish. In this case, it is served at the table in bowls or bowls with milk or juice.
Creamy dessert
It will take 500 g of carrots and pumpkins, 1 cup of milk, ½ cup of dried apricots, ½ cup of raisins, 1 tbsp. a spoonful of sugar, butter, 3 tbsp. tablespoons of semolina or ground crackers, 1 teaspoon of cinnamon, salt.
Peel pumpkin and carrots, wash and cut into small pieces. Boil in salted water, make a puree. In mashed potatoes, add steamed and chopped dried apricots and raisins. Add sugar, milk, cinnamon and mix well. Put in a deep thick-walled frying pan or a form greased with oil, sprinkle with pre-soaked semolina or ground breadcrumbs, grease the top with oil and bake in the oven.
A creamy dessert can be prepared with pumpkin alone or with carrots and zucchini, etc.
And now we will prepare a very tasty and healthy dessert cream.
Carrot cream
You will need 1 kg of carrots, 1 liter of milk, 50 g of butter, 3 eggs, 50 g of sugar, 100 g of potato starch, lemon zest or vanilla.
Grate well-peeled and washed carrots and stew them in a sealed container with oil and a few tablespoons of water. We will simmer until the carrots are completely soft.
Prepare mashed potatoes, pour milk into it with beaten raw eggs and starch. Pour the mixture into a mold in which the sugar was burned beforehand. If the sugar is not burnt, but dissolved in milk, then add vanillin or lemon zest to the mixture. Bake the cream in the oven to the desired density.
This cream can also be used to make cakes and pastries, or you can serve it for dessert as an independent dish.
And, of course, how can we do without, especially since you can cook it even in winter?
Carrot jam
It is best to cook such jam from bright orange carrots.
Wash the root crops, peel, cut into slices 1 cm thick, cook until soft and cool. (You can cut out stars, rhombuses or other figures from carrots to make the jam beautiful.)
Pour in syrup, for the preparation of which you need 1 kg of sugar, if you are making jam from 1 kg of carrots, and 300 ml of water. Cook for 5 minutes, then remove from heat. After 8 hours, bring the jam back to a boil, add 200 g of sugar and cook until a thick syrup. In the finished jam, the carrots will become transparent, as if amber.
2-3 minutes before the end of cooking, add 1 teaspoon of citric acid. When the jam has cooled, you can flavor it with orange essence or vanilla.
Surely many from childhood are familiar with such a dish as vegetable cutlets. Rich in beta-carotene and vitamin A, this orange-golden treat is commonly served to preschoolers in kindergarten. But at an early age it is quite difficult to appreciate the beauty of food and understand how nutritious it is. Nevertheless, today every mother understands that tasty does not always mean healthy.
Cakes, pies, chocolates, marmalade, cookies - all this is incredibly appetizing, but it is doubtful not only for the figure, but for the whole organism as a whole. That is why we suggest taking note of the following recipes that will help you prepare a hearty dessert that charges not only with energy, but also with health. Carrot cake is served with cream, fragrant honey melted in a steam bath, made with or without eggs, with raisins and nuts, with sour cream or other cream. Let's take a closer look at several options for this delicate dish.
Carrot-apple dessert for children and adults
Carrot cake with pear cream is the perfect breakfast for the whole family. This recipe is amazingly simple and best of all, you don't have to spend a lot of time at the stove. The dish is prepared quite quickly and, importantly, it is economical and not too expensive. We propose to make cottage cheese cream with fruits - this option is perfect for those who have children. However, you can replace it with another sauce or serve it with steamed honey or homemade jam. The cake is perfect both cold and hot.
Ingredients:
Soft dough:
- three medium carrots
- two large sweet apples
- vegetable oil (for processing the inner walls of dishes)
- four large spoons of whole wheat flour
- powdered sugar is added individually to taste
- two domestic eggs
- 35 grams of dried apricots (you can add dates or, for example, prunes)
- a pinch of salt
- 150 grams of medium fat cottage cheese
- some sour cream
- two pears
Cooking method:
All recipes are so different that culinary lovers can experiment all night long. As experience is gained, each housewife has her own little secrets: for example, you already know what butter makes the most delicious and thick cream, how many eggs should be added to the dough to make it fit and how long this or that cake is baked. Thanks to little tricks, the same dish turns out differently for everyone. Therefore, having decided to master the recipe, of course, follow the instructions exactly, but if you wish, do not be afraid to change anything. For example, if you do not have dried apricots, take dates or add raisins. And the cream can be made with both sour cream and cream.
So, let's get down to the culinary action. First, peel and rinse the carrots well, then grate it on the smallest grater. Do the same with apples, removing the core from them in advance. Now you need to prepare the batter: beat the chicken eggs together with powdered sugar and salt. Then add flour and dried apricots cut into small cubes to them, at the very end, add the carrot-apple mixture. Thoroughly mix the mass, the main task is to achieve a homogeneous, but not too dense consistency.
While the oven is preheating, treat the inner walls and bottom of the mold with vegetable or butter. If you have special parchment, paper or cling film, we recommend using them - cover the dishes and pour the dough into it. Thanks to such simple manipulations, subsequently it will be much easier and easier to get a carrot cake. Now put the dish in the oven and mark for 20 minutes. After the specified time, the product should be covered with a beautiful orange-golden crust, gently pierce it with a match. If the tree remains dry, then the dessert is ready.
While it is cooling, pay attention to preparing the sweet sauce. This recipe is great for kids treats. Mash the cottage cheese well with a fork, then add a little sour cream to make the mixture more elastic and not too thick. Choose soft, juicy, ripe pears - cut the middle out of them, remove the stones and grind in a blender. Then combine with the above ingredients and mix a couple of times.
Now carefully cut the cooled carrot cake into three or two pieces of equal height. Lubricate the first and second with plenty of cream, then cover with the last product. For decoration, use fresh fruit or treat the dessert with the remaining cottage cheese and sour cream sauce. It will turn out very appetizing if you add some fresh or frozen berries: raspberries or strawberries. Bon appetit!
"Carotene" cake with orange cream
This recipe is perfect for citrus lovers. Thanks to the oranges added to the cream, the product has an absolutely incredible fruity aroma and delicate juicy taste. The main advantages of the dish include a fairly low calorie content, simplicity, and speed of preparation. An appetizing dessert is ideal for a hot summer. Carrot cake is very light and does not leave behind a feeling of "heaviness" - try it and appreciate its taste for yourself.
Ingredients:
- five eggs
- two pinches of ground cinnamon
- 560 grams of carrots
- 130 grams soft raisins
- 1 ½ cups sifted white flour
- granulated sugar - 300 grams
- 180 ml refined vegetable oil
- 2 tablespoons (small) baking soda
- cloves - optional
- four grams of nutmeg
- 400 milliliters of heavy cream
- 135 grams of powdered sugar
- one medium orange
- a handful of walnuts or other nuts
Cooking method:
Any baking begins with a properly selected form: take a square dish or, say, a round one with a diameter of about 26 centimeters. To make it easier to get the product and not damage it, use special parchment or paper. They are placed inside the dish, which is not necessary to be treated with oil. This recipe includes ground cinnamon and cloves, which give the dish a specific aroma and taste. If you are not a supporter of such additives, just do not put them in the dough.
Let's start cooking: first, pour boiling water over the raisins and put them aside for about half an hour to swell. If you come across fresh and soft berries, rinse them under the tap and dry them with a paper towel. The pie recipe does not involve the use of eggs, but there are many such desserts, and each option deserves attention. Grate the carrots on a fine grater, and be sure to sift the flour. Thanks to this, the product will be saturated with air, and the future cake will rise perfectly. Combine the dry mixture with table salt, cinnamon, cloves, add ground nutmeg.
Pour sugar into a separate bowl, lay out the eggs and beat everything thoroughly with a whisk, as a result, the mass should increase in volume by two to three times and brighten. To make it more homogeneous, sand should be introduced gradually, in small portions. When the mixture thickens enough, pour vegetable oil into it and continue to mix. Combine the resulting egg cream with flour, add grated carrots here. Now it's the turn of the raisins: roll it in fifteen grams of a wheat product and put it in the dough. We recommend doing this gradually, so that the berries are evenly distributed throughout the cake.
Treat the mold in which you plan to bake the carrot cake with oil and pour the resulting mass into it. To make the product come out with a crust, you will have to supplement the recipe with breadcrumbs - sprinkle them on the dishes from the inside. Now send it to a preheated oven and leave to cook at a temperature of 175-180 degrees. After about 60 minutes, when you hear the characteristic smell of baking and see that the product has acquired a golden-orange hue, you can take it out of the oven.
Do not immediately remove the cake from the mold, otherwise you risk damaging it. After it has cooled, transfer the dish to a flat plate and carefully cut. This can be done with a knife or resort to a small culinary trick: first, make a not too deep cut around the perimeter of the product, put a strong thread into it and, pressing slightly upwards, pull. Thus, you will be able to divide the cake into two parts of equal height.
It's time to prepare the cream: dip the washed orange into boiling water and boil over low heat for four to six minutes. The skin will soften and the sweet sauce will come out more tender. Cut the citrus into small pieces and grind in a meat grinder. Cool the resulting mass, and drain the resulting juice, you will not need it at all. Please note that the cream is made from cold (but not frozen!) Cream. Start whipping the product, gradually introducing powdered sugar into it, which is added in portions (one or two tablespoons each).
Mix the cream very carefully, otherwise they will separate into butter and milk. That is why work with a whisk or mixer first, whichever you use, slowly increasing the speed. Once the cream has thickened enough, gently run your finger or spoon over it. If a trace remains, then the sweet sauce is ready. It remains to add ground orange pulp, note that you do not need to beat the mass anymore.
Divide it into two halves, grease the bottom cake with one part, then cover with the second, and treat the sides and the top of the cake with the remaining gentle cream. Now dry the nuts in a frying pan, grind them and decorate the product. Let the dish brew a little in the refrigerator, then you will fully feel and feel its taste. We wish you a pleasant and tasty meal! Serve the carrot masterpiece with fresh fruit juice or cold herbal tea. We hope the family will appreciate this recipe and your efforts.
Cake "Sweet Carrot" with cheese cream
Carrot dessert is prepared with different creams, and both sweet and not so sweet sauces are great for it. If desired, you can simply grease the product with strawberry, raspberry or other homemade jam. The simplest and most common option is to cut the cooled dish into pieces and serve with sour cream. But then it will be more of a cake than a cake. We have selected for you an original recipe for a completely ordinary dish, the highlight of which is a cream based on cream cheese. Vanilla sugar gives it a special flavor, turning the product into a real masterpiece. The beauty of the cake is that every housewife, both novice and professional, can cook it, regardless of culinary experience.
Ingredients:
- two glasses of sugar
- 230 ml non-bitter vegetable oil
- two small spoons of baking powder or baking soda
- 400 grams of sifted flour
- four to five eggs
- salt
- seven grams of ground cinnamon
- 20 grams breadcrumbs
- grated carrots - three faceted glasses
- 120 grams of almonds or walnuts (you can use peanuts)
Butter cream:
- 300 grams of soft cream cheese
- 350 grams of powdered sugar
- 60 grams fresh butter
- vanilla sugar - a small spoon
For decoration:
- fresh raspberries or currants
Cooking method:
A recipe is an instruction for action, from which, if you wish or lack some ingredients, you can deviate a little. For example, if you do not like spices, give up cinnamon. Didn't find a baking powder for the dough? Take regular baking soda. There are at least three ways to extinguish it: using freshly squeezed lemon juice, boiling water, or ordinary table vinegar. If you decide to use powdered sugar instead of sugar, keep in mind that the first ingredient will need a little more than the second.
So let's start cooking. First of all, whisk eggs and sugar with a whisk into a homogeneous lush mass, then gradually pour vegetable oil into it, just add it in small portions, two tablespoons each. Sift wheat flour into a separate bowl, combining it with slaked soda and salt. Then pour the ground cinnamon here and mix. When done, add the dry ingredients to the wet ingredients and work thoroughly with a whisk, kneading a moderately dense homogeneous dough.
Peel fresh carrots and grate into strips. As for nuts, we recommend that you first fry them in a pan, and only then grind them with a conventional hammer or a special mortar. Although the recipe calls for almonds, walnuts or peanuts can be added if this product is not available. The cake will turn out just as appetizing, you'll see.
Now turn on the oven and preheat it to 160 degrees. In the meantime, treat the dishes with vegetable oil and pour the dough into it, after mixing it well. To make the product crispy and golden, sprinkle the form with breadcrumbs. The cake is baked for about one and a half to two hours, but if the oven temperature is higher, keep the dessert a little less - 50-60 minutes is enough - otherwise it will burn.
When the carrot biscuit is browned, let it cool slightly, and then remove it from the mold. It remains to make a delicious cream, the recipe of which is very simple. Products should not be too cold, so put them on the table in advance. Pour powdered sugar into a bowl, add cream cheese, softened and diced butter and vanilla to it. First, grind the ingredients with a fork, and then beat with a whisk or blender.
Carefully divide the cake into two parts with a knife, grease each with a gentle cream and connect the products together. Brush the sides and top of the cake with the rest of the sweet sauce. Then garnish with raspberries, fresh strawberry slices, or other berries of your choice. You can experiment and change the recipe by preparing, for example, not creamy, but custard.
Homemade Carrot Cake with Vanilla Cream
We bring to your attention another simple recipe, which will not be difficult to master even for the most inexperienced, novice cook. Baking for many is a common thing, but for sure most housewives have never made a cake from fresh carrots. This original and unusual dish is worth it to appear in your home. We made sour cream with vanilla, but you can use your own recipe. A good combination is obtained from cream and fresh berries, custard sauce made from milk, butter and powdered sugar is also excellent.
Ingredients:
- a glass of grated carrot
- packaging of good margarine
- sugar - 220 grams
- 3.5 cups flour (add more if needed)
- salt - optional
- a small spoonful of baking powder or slaked baking soda
Sour Cream:
- add vanilla to taste
- 500 milliliters of fat sour cream
- 60 grams of granulated sugar
Cooking method:
To make the dough easy to knead, we advise you to take all the above ingredients out of the refrigerator in advance and hold them at room temperature. Starting cooking, cut the margarine into cubes and melt it a little in a steam bath. When it melts, pour sugar, grated fresh carrots into a bowl, heat the mass over low heat with constant stirring.
Separately sift the flour, combining it with a special baking powder. If you don’t have one, extinguish the soda with table vinegar and add it to the dough. Now beat the eggs and add them, along with the wheat product, to the melted margarine, lightly salt and whisk vigorously to get rid of lumps. Knead a dense dough, then divide it into several "koloboks" of the same size and put in the refrigerator for 120 minutes.
After this time, turn on the oven while it heats up, continue to master the recipe. Take care of the cream, the procedure for its preparation is very simple: combine sugar, a few pinches of vanilla and sour cream. Beat the products with a mixer into a dense homogeneous mass. If you have fresh berries - raspberries, strawberries, red or black currants - add them to the cream. This will add spice to the product and make it even more appetizing. Just mash the fruit first, and only then put it into the mixture.
Let's get back to the dough: roll out each "bun" with a rolling pin into a not too thick layer and send it to a baking sheet covered with parchment. No baking paper? Not a problem, just grease the dishes with vegetable or butter, you can use margarine. Each product is cooked in a preheated oven for about half an hour. If your oven is broken, try baking carrot pancakes in a regular frying pan with a few milliliters of oil. When done, apply sweet sour cream to the cakes and connect them together, thereby forming a cake. Brush the top of the dish with the remaining sauce, as well as the sides. Then put it in the refrigerator and let it brew.
Each housewife decorates the dessert in her own way: some prefer whipped cream in cans bought in a store, others prefer chocolate icing or fresh fruits and berries. Here you decide what to do. You can prepare mastic and fashion various figures from it. An easy and quick way is to sprinkle the cake with candied fruits or nuts. In general, do not be afraid to fantasize.
Pineapple-carrot cake "Tenderness"
It is enough just to read the name of the cake to understand that this dish is very tender and appetizing. In addition, one of its main advantages is the simplicity and speed of preparation. But even this is not the most important thing - thanks to carrots, the dessert carries a charge of vitamins and health. Women will also be pleased with the fact that the product is low-calorie, so do not be afraid to eat an extra piece. If you decide to treat your child with a treat, we recommend making a cream for him, for example, from sour cream or cream.
Ingredients:
- 250 grams carrots, finely chopped
- eggs - two pieces
- a cup of granulated sugar
- salt - optional
- 220 grams well sifted flour
- ½ 200 gram stick of butter
- 0.5 tablespoons (table) baking powder or soda, slaked in advance
- canned pineapples - half a can
For decoration:
- powdered sugar
Cooking method:
It will take a little less than an hour, of course, it all depends on your experience, as well as on the power of the oven. On average, the dish is baked for about 40 minutes, given that the oven temperature is 175-180 degrees. By the way, the cake can be baked in a regular frying pan. In this case, substitute a more liquid dough and fry each tortilla on both sides in olive or other vegetable oil.
But first of all, you need to properly prepare the basis for the future dessert. So, melt the butter, previously cut into medium-sized cubes, in the microwave or on a steam bath. When it softens a little, pour granulated sugar into the same bowl and keep the dishes on minimum heat, periodically working with a spoon. Then, in a deep bowl, beat the following ingredients: homemade chicken eggs and three grams of salt. If you are using a mixer, turn it on to the first speed, and as soon as the mass thickens slightly and increases in volume, switch the device to the next, more powerful level.
Combine thick egg liquid with melted butter. Grate the carrots into thin strips, remove excess juice from the pineapples, and chop the fruits themselves into small cubes. Add baking powder or soda to the sifted wheat flour. Now mix all the above ingredients, in the end you should get a moderately dense dough. Transfer it to a well-oiled form, which must be sent to the oven. After about a quarter of an hour, check the readiness of the product with a wooden skewer or match, if everything is in order, remove it, cover with a towel and let it cool. Great tea!
Carrot cake is the perfect start to the day. Low-calorie, tender and incredibly nutritious, it will not only satisfy hunger without leaving an unpleasant heaviness in the stomach, but also charge you with energy, good mood and vigor. Moreover, the dish is very healthy, because carrots are an indispensable source of vitamins and beta-carotene. And if you want to taste something incredibly sweet, make chocolate cream and pour it over the food.
You may like the following recipe: heat pasteurized milk, pour a couple of tablespoons of sugar and cocoa into it. Boil, stirring regularly to avoid lumps. At the very end, add a piece of butter.
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