Carrot sponge cake - baking for a good mood. Biscuit carrot cake

Homemade pastries with vegetables are delicious, simple and healthy. Delicate carrot sponge cake, which can be baked very quickly, will become an independent dessert for tea or serve as the basis for an unusual cake.

Carrot biscuit has a pleasant golden color and delicate taste.

Ingredients

Salt 1 pinch Baking powder 20 grams olive oil 30 milliliters Sugar 180 grams Flour 160 grams Carrot 500 grams chicken eggs 4 pieces)

• Servings: 10
• Preparation time: 20 minutes
• Cooking time: 45 minutes

Classic carrot cake

This homemade cake attracts with the availability of ingredients and ease of preparation. If you have an hour to spare and some fresh carrots, check out the basic carrot cake recipe.

How to cook

1. Grind the carrots cut into pieces in a blender. If it is not there, just grate it.
2. Pour oil into carrot puree.
3. Combine flour, baking powder, sugar, salt, mix.
4. Pour the carrot puree into the sifted flour mixture, stir until smooth.
5. Bake the biscuit in a baking paper-lined tin at 180°C for 45 minutes.

Do not remove the finished biscuit from the oven for 20 minutes. A sudden change in temperature can cause the cake to fall off. According to this recipe, the carrot biscuit is very tender, so you can cut it only after it has completely cooled. Dessert can be served with tea, coffee, cocoa, milk.

Biscuit with carrots on yogurt

If you add natural yogurt to the biscuit dough, the dessert will turn out to be softer and looser, with a distinct creamy note. The biscuit prepared according to this recipe is distinguished not only by a pleasant golden hue, but also by juiciness.

• 250 g flour;
• 260 g grated carrots;
• 160 g of vegetable oil;
• 60 g unsweetened yogurt;
• 180 g of sugar;
• 1 tsp baking powder;
• 100 g nuts;
• 1 tsp nutmeg.

How to cook

1. Pour sugar, yogurt into vegetable oil and mix vigorously.
2. Combine flour, salt, baking powder, nutmeg and sift.
3. Chop the nuts with a knife.
4. Beat the eggs into the liquid base, beat with a mixer.
5. Gradually add flour while continuing to beat. When the mass becomes homogeneous, turn off the mixer.
6. Add nuts and grated carrots to the dough, mix well with a spoon.
7. Put the dough in a greased form, bake for 45 minutes. in an oven preheated to 170°C.

The photo of the carrot biscuit shows that in the section, baking with the addition of a fermented milk product has a looser structure. The biscuit is slightly moist. If you prepare the cream and cut the cake into 2 parts, you can make a delicious cake.

As you know, there are a great many different baking recipes. Very original, but at the same time tasty and easy to prepare is a carrot biscuit. How to prepare such a dessert, and will be discussed further.

A bit of history

Carrot cakes appeared several centuries ago, namely in the 16th century. True, in those days it was not considered only a dessert. So, its ingredient could be both zest and meat. The peak of the popularity of cupcakes and other carrot-based pastries came in the sixties of the last century due to the emergence of a fashion for healthy eating. In addition to the main ingredient, they began to add nuts, spices, raisins, whole grain flour. Often, in the process of preparing this pastry, standard butter is replaced with olive oil. Today we offer to consider several recipes for this dessert. All of them are very simple, and even an inexperienced hostess can easily implement them.

Delicious Carrot Biscuit: Recipe

We bring to your attention a method of preparing a delicious dessert. Its original delicate taste will not leave anyone indifferent. So, for this we need the following ingredients: vegetable oil - 160 ml, brown sugar - 200 g, yogurt (unsweetened) - 60 g, three eggs, 250 grams of flour, a teaspoon of baking powder for dough and nutmeg, 2 teaspoons of cinnamon , half a teaspoon of salt, 100 grams and, of course, carrots - 260 grams.

Cooking process

There is nothing difficult to make with nuts according to this recipe. So, first you need to combine vegetable oil with sugar and mix well. Then add yogurt. Whisk well. After that, eggs should be introduced one at a time. After adding each, you need to beat the dough. In a separate bowl, combine all dry ingredients - flour, baking powder, cinnamon and salt. Grind carrots with a grater or blender. Nuts should also be crushed into small pieces. By the way, you can dream up and take other nuts, or replace them, or combine them with dried fruits. So the taste of dessert can acquire new original notes.

Gradually add dry ingredients to the bowl with the liquid part of the dough, beating the mass in parallel. Then add chopped nuts and carrots. We mix everything well. Now it remains only to pour the dough into a baking dish and send it to the oven.

By the way, experts recommend using a technique called the “French shirt”. Thanks to him, you will not have any difficulties in order to remove the finished biscuit from the mold. So, its bottom and walls must be thoroughly lubricated with oil. It is most convenient to do this by hand. Then you should fill the mold with a handful of flour and shake it well. As a result, the oil should be covered with a layer of flour dust. After that, you can safely pour the dough. We send our carrot biscuit to the oven, preheated to 170 degrees. Dessert will be baked for about 30-40 minutes.

The finished culinary product will turn out to be very fragrant, with a loose and at the same time elastic texture. This dessert will come in handy at the table both at the dacha on a hot summer day, and at home near the fireplace on a cold winter evening. Bon appetit!

Carrot biscuit in a slow cooker

If you are a happy owner of this kitchen miracle helper, then you probably already had the opportunity to use it to prepare a variety of dishes - both first and second courses, and desserts. In this case, you are convinced that baking in a slow cooker turns out to be very lush, tender and airy. In addition, everything is prepared very quickly and simply. Today we bring to your attention a very easy carrot biscuit recipe for this wonderful unit.

Instruction

First, let's find out what components we need for baking. These products are readily available and are sure to be found in every home. So, we need two eggs, one glass of wheat flour, sugar and grated carrots, as well as half a bag of baking powder for dough.

First, combine sugar and eggs in a bowl and beat them until fluffy. The easiest way to do this is with a mixer. Add carrots and mix well. We fall asleep flour and baking powder. Mix well again. Please note that the dough should not be too thick. Lubricate the multicooker bowl with oil. Pour the resulting dough into it. We will cook our carrot biscuit in the baking mode for 40 minutes. When the biscuit is baked, you need to leave it to brew for a bit, and then remove it from the multicooker bowl. You can decorate the dessert if you wish. For this, you can, for example, use flowers cut from carrots. Be sure to try to cook such a culinary product. Surely carrot cakes in a slow cooker will turn out very tasty, fragrant and lush!

Bon appetit!

Carrot sponge cake is an example of a healthy, tasty and quick-to-cook dessert. It can be instantly prepared for tea for sudden guests or just to please your household.

Classic carrot cake

The time for preparing the components and cooking the dish will not take more than an hour. The ingredients are available to every housewife, and the preparation itself is as easy as shelling pears.

Grind in a blender or grate on a fine grater 250 gr. carrots.
In the carrot mass add 150 gr. vegetable oil.
Combine and mix thoroughly the following components: 180 gr. sugar, a pinch of salt, 1 tsp. baking powder, 250 gr. flour (it must be sifted in advance). The amount of flour will need to be adjusted.
Mix carrot and flour mixture. Add 3 beaten eggs and a pinch of vanilla to this. You can add chopped walnuts.
Bake the cake at 180°C for about 20 minutes. After the cake is baked, after 15-20 minutes, pull it out of the oven and out of the mold, cool.

It is desirable to cut only after it has completely cooled. You can divide it into two parts and smear them well with cream.

Recipe from Andy Chef

One of the most original versions of carrot cake, which is available to the youngest and most inexperienced hostess.

To prepare a biscuit, you need to prepare in advance:

0.25 kg of sugar.
500 gr. carrots.
3 chicken eggs.
0.35 kg flour (you may need a little more or less).
7 gr. soda and baking powder.
10 gr. brown powder.
2/3 cup vegetable oil.
1/3 cup any kind of nuts.

For the cream you will need:

500 ml. sour cream.
50 gr. honey.
150 gr. Sahara.

Cooking:

Beat eggs with sugar for 8-10 minutes until foamy. Add oil and beat again.
In a separate bowl, mix all the dry ingredients and add them to the egg mixture.
Pour well-chopped nuts and carrots into the mixture, mix everything until a homogeneous mixture. There should be no lumps.
Bake 3 cakes from the resulting mixture and cool them completely.
For the cream, mix all the ingredients with a spoon and place the mixture in the refrigerator for 25 minutes. After that, get it and knock it down in a blender or mixer.
Lubricate the cakes with cream and wait a few hours for them to soak. It is advisable to put the cake in the refrigerator overnight.

In the recipe from Andy Chef, minor deviations in the components are allowed.

Option for those who fast

To prepare a lean carrot biscuit you need to take:

120 gr. vegetable oil.
400 gr. flour.
150 ml fruit juice (possible with pulp).
2.5 tsp baking powder.
170 gr. Sahara.
4 medium carrots.
150 gr. walnuts.

Cooking features:

Roast the nuts a little and chop.
Carrots are also chopped in a blender or rubbed on a fine grater.
Mix butter, sugar and juice until the sugar dissolves.
Add flour and baking powder to the liquid mixture, add carrots and nuts. You can add finely chopped dried apricots and raisins (this is optional). Mix everything into a homogeneous consistency.
Put the dough into a mold. Bake at 180°C for about 50 minutes. The readiness of the pie can be checked earlier.

It does not need impregnation, because it is already very juicy.

Lush carrot-nut biscuit

The cake is not only fluffy, but also tender, very tasty.

To prepare it you need to take:

2 eggs.
200 gr. Sahara.
0.5 st. vegetable oil.
1 st. flour.
70 gr. chopped walnuts.
200 gr. grated carrots.
10 gr. baking powder.
1 tsp mixtures of cloves, cinnamon, nutmeg.
half an orange peel.
a pinch of salt.

How to cook a carrot-nut biscuit?

Beat sugar, butter and eggs into a homogeneous mixture.
Stir in a homogeneous mass of nuts, salt, flour, baking powder.
Put the crushed orange zest and carrots into the dry mixture.
Pour in the flour mixture and mix well.
Put the finished dough into a greased form and bake at a temperature of 180 ° C until cooked (mostly no more than 30 minutes). The finished cake will turn out magnificent, it can be cut and greased with any cream.

In a slow cooker

Components for a pie in a slow cooker:

1 st. flour.
1 st. Sahara. Who does not like too sweet, you can use less.
1 st. grated carrots.
100 gr. butter.
10 gr. baking powder.
2 eggs.
1 pinch of cinnamon or vanilla, salt.
oil for greasing the mold.

Cooking steps:

Beat eggs with sugar until foamy.
Add cinnamon and baking powder, melted butter, beaten eggs and a pinch of salt to the sifted flour. Mix everything.
Put the carrots, mix again and begin to slowly pour in the flour, while stirring the mixture.
When the mixture is homogeneous, place it in an oiled multicooker mold. Bake for an hour. Remove the cake only after the bowl has cooled.

It turns out an airy, delicate, very useful and lush biscuit.

How to make with prunes

To prepare a tender and incredibly tasty cake with prunes, you must use:

250 gr. carrots and flour.
130 gr. sugar and vegetable oil.
30 gr. melted honey.
130 gr. prunes.
3 chicken eggs.
60 gr. chopped nuts.
0.5 tsp cinnamon.
2 tsp baking powder.
a quarter tsp soda.

Cooking:

Chop the prunes into cubes after steaming for 7 minutes.
Chop nuts and carrots.
Beat the eggs with honey and sugar, pour in the oil and stir the mixture.
Add baking powder, soda, cinnamon and other prepared ingredients to the sifted flour and mix until a homogeneous consistency.
Bake 3-4 cakes from the resulting dough and smear with cream. Crush cream with powdered sugar is best.

Put the cake in the refrigerator only after it has soaked at room temperature for at least 1.5 hours.

Spicy carrot cake

Spices make the taste richer and richer.

For the biscuit you will need:

1 tsp baking powder and ground cinnamon.
a pinch of salt and vanilla.
320 gr. carrots.
1/2 tsp ground nutmeg and dry minced ginger.
3 eggs.
230 gr. flour.
250 ml. sunflower oil.
150 gr. brown sugar.
120 gr. walnuts.

Cooking steps:

First mix, and then beat with a mixer vegetable oil, eggs, vanillin and sugar.
Pour into another bowl and mix all dry ingredients. Add chopped walnuts to this as well.
Combine the dry mixture with the oil, pour in the flour and mix. It is better to add flour gradually.
After the mixture is well mixed, add the grated carrots and mix again.
Bake in oven at 180°C for 45 minutes.

The cake can be decorated as desired. Can be cut into cakes and smeared with cream cheese and powdered sugar.

There are dozens of carrot cake recipes. Each gourmet can choose a dessert to taste.

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This biscuit is quite small and budget, but if you need a cake for guests or a large family, it is better to double the portion so that it is definitely enough. The dough is as simple as possible, in principle, even a teenager can try to bake such a cake. Eggs do not need to be divided into yolks and whites and beaten separately, as in a classic biscuit. They churn together.

We whip! We beat two eggs and sugar (125 grams) with a mixer until light and fluffy, they should increase well in volume and take in air - this is a guarantee of the splendor and airiness of our future biscuit, because there is no baking powder in the dough.

When the eggs are beaten, add to them sour cream of any fat content that is at hand. Baking on sour cream is always very tender and tasty, and always successful. At this stage, the mixer can already be put aside, it will no longer be needed. Carrots need to be washed and peeled and grated on the smallest grater, not a hedgehog, but simply on a fine one. The juicier and sweeter the carrot, the tastier the finished biscuit, respectively. Add the carrots after the sour cream to the dough and gently mix everything with a spatula, trying not to crush the beaten eggs too much.

After mixing, lastly, sift the flour into the dough and just as gently mix it into the dough, without rubbing anything, without whipping or crushing, biscuit dough does not like this.

We put the finished dough in a multicooker bowl greased with butter and bake for about thirty minutes, checking the readiness with a wooden stick. The biscuit turns out to be small and low, at least in my four-liter slow cooker, so it cooks pretty quickly. When the cake is baked, wait five minutes, and carefully turn it over onto a baking rack to cool completely.

In principle, the cake is delicious on its own, Irina suggests decorating it with butter chocolate cream, which I did by whipping softened butter with powdered sugar, cocoa powder and cognac. You can also make a cream of sour cream with cottage cheese, curd cheese with butter or cream. If you decide to bake a double portion of the biscuit, then you can cut it in half lengthwise and layer with cream.