Carrot cake is a classic recipe. Carrot cake - a cozy winter treat

In the section on the question I want to try to make a carrot cake now - or a cake? , wrote down after Yulia Vysotskaya ... Nobody did it? given by the author Microscope the best answer is I make carrot cake (morcupiragas) according to the recipe from Pokhlebkin's book "National cuisines of our peoples"
I bake two cakes and layer with sour cream and sugar
And instead of spices (anise, zest, crust, cloves) I put vanillin
400 g carrots, 400 g sugar, 2 yolks, 1 protein, 75 g butter, 2 tbsp. spoons - 0.5
cups of flour (depending on the juiciness of the carrots), 1.5 teaspoons of baking powder, 1 tsp.
anise spoon, 1 teaspoon lemon peel, 2 teaspoons cinnamon, 3 clove buds.
1. Grate carrots on a fine grater, put in porcelain or glassware and
cover with sugar or powdered sugar, leaving until the sugar is completely absorbed
into carrots and a homogeneous mass is formed.
2. Grind the yolks with butter and ground spices until white, combine with carrot
mass and, adding flour and whipped proteins, knead the dough, as for pancakes, and then enter
baking powder.
3. Put the dough on a baking sheet with a layer 1.5-2 cm thick and bake in the oven on a low
fire 40 min.
4. Remove from the oven, sprinkle with powdered sugar. Serve with whipped cream.
Maya Kosenkova
Enlightened
(31455)
All thanks to William Vasilievich

Answer from 22 answers[guru]

Hello! Here is a selection of topics with answers to your question: I want to try to make a carrot cake now - or a cake? , wrote down after Yulia Vysotskaya ... Nobody did it?

Answer from Miss Paris_[guru]
I cooked - they painted it just fantastic, but I didn’t really ... cupcake and that’s all ... but you can cook, although I don’t know what recipe you have

Answer from Pontelemon Bovin[guru]
3 carrots
240 g flour
200 g cream cheese
3 eggs
150 g walnuts
120 g brown sugar
240 ml olive oil
3 art. spoons of powdered sugar
1 teaspoon with a slide of baking powder
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt

if this is - then this is a gingerbread, not very ...

just a cupcake
Carrots (medium) - 2 pcs. (grate on a medium! grater)
Butter (soft) - 100 gr.
Honey - 4 tbsp. l. (with top) I have a "hard"
Eggs - 2 pcs.
Flour - 1.5 tbsp. (sift)
Baking powder - 2 tsp
Chopped nuts - 1/2 tbsp. (you can without it!) Beat butter with honey, eggs.
Add carrots, flour with baking powder. Nuts optional!
Put in a greased form-10 * 20 * 6.
Make a groove in the top of the dough to evenly rise the cake.
Oven at 180 deg. - 40 minutes (until "dry" match)

Almost everyone perceives carrots as a vegetable ingredient for salads, soups and pie fillings. But back in the 16th century, sweet dishes began to be prepared from this vegetable. From a small amount of carrots, it is possible to prepare a culinary masterpiece. Having tried, no one can say that the dough is made from ordinary carrots. The cake from this vegetable turns out to be tasty, tender, beautiful. There are many ways to prepare this delicacy. Each housewife will be able to choose the best recipe for herself, which will delight everyone with an amazing taste and aroma.

Classic Carrot Cake - Step by Step Recipe

For the first time the dessert was prepared in Italy. Carrot cakes were prepared in poor families, as this vegetable was affordable. In the last century, the recipe was revived in Great Britain, and it became popular in many countries of the world.

Ingredients:

• walnuts - 40 g;
• flour - 260 g;
• carrot - 200 g;
• vanillin - 0.5 tsp;
• salt;
• ground cinnamon - 1 teaspoon;
• soda - 0.5 tsp;
• sunflower oil - 150 ml;
• chocolate - 100 g;
• condensed milk - 4 tbsp. spoons;
• sugar - 200 g;
• egg - 3 pcs.;
• mascarpone cheese - 250 g.

Cooking:

1. To make a cake, you need to prepare a mold with a diameter of 22 centimeters. Cover with parchment. Turn on the oven.
2. Wash the carrots, peel, grate on a fine grater.
3. Chop nuts. They should be fine, but not powdery.
4. Mix with carrots.
5. Add baking powder, soda, flour, sugar and cinnamon to the container.
6. Melt the butter.
7. Whisk the eggs. Combine with butter, vanilla.
8. Pour mixture into flour. Whisk.
9. Pour nuts with carrots.
10. Pour into the form.
11. Bake in the oven for half an hour at 180 degrees. Get it. Without removing from the mold, cool in the kitchen.
12. Stir in mascarpone and condensed milk.
13. Cut along the cakes, there will be two of them.
14. Spread with cream.
15. Sprinkle the top of the cake with grated chocolate.

The taste of carrots can be masked with natural flavors such as cinnamon, vanilla, candied fruits, cardamom, orange or lemon peel.

With nuts and raisins

Most guests are wary of such a dessert. Few people believe that a dish made from carrots can be delicious. But after tasting a piece, all the guests will definitely ask for an addition, and when they go home they will want to know the recipe for this delicacy, which is unusual in taste.

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.

Cooking:

1. Rinse the carrots, peel, grate on a coarse grater. You can use a combine.
2. Place nuts in the grinder. The end result should be flour.
3. Place the eggs in the container. Pour sugar, beat until fluffy foam.
4. Pour oil. Whisk again.
5. Add carrots, nuts, cinnamon. Mix.
6. Rinse raisins. Add to egg mixture. Mix.
7. Sift flour. Pour into a food container.
8. Knead the dough.
9. Cover the form with parchment, grease with odorless oil.
10. Pour over the dough.
11. Cook for about an hour at a temperature of 180 degrees. Readiness to check with a skewer, if dry, then the biscuit is ready.
12. Mix cheese with powder.
13. Cut the crust lengthwise.
14. Cool down.
15. Spread with cream. The sides and top are also smeared with cream.
16. Decorate with chopped nuts.

In the piggy bank of Yulia Vysotskaya's author's recipes there are several carrot pies. These are fragrant pastries on sour cream, and tender ones with cream, as well as with nuts, cinnamon and ginger, lemon and hazelnuts. In our article we will tell you how to cook each author's Recipe with a photo from Yulia Vysotskaya for each pie is presented below. Consider in detail all the cooking options.

A simple carrot cake recipe from Yulia Vysotskaya

This recipe could also be called the most tender. This is how a carrot cake from a famous chef turns out. Meanwhile, it is prepared very simply, which justifies its name.

This carrot cake recipe from Yulia Vysotskaya involves the following step-by-step preparation:

1. Sliced ​​carrots (1 kg) are boiled in a double boiler for 20 minutes. At this time, the zest is removed from the orange with a special knife and the juice is squeezed out of it.
2. In a blender bowl, beat carrot pieces, juice and
3. The dough is kneaded from 150 g of flour and butter (75 g) with the gradual addition of water (35-50 ml). The finished dough is distributed along the bottom of the mold, after which it must be pierced with a fork and sent to the refrigerator for half an hour.
4. Eggs (4 pcs.) Are beaten with a mixer with sugar (85 g) and heavy cream (375 ml). After that, the creamy mixture is combined with carrot-orange puree.
5. Put the carrot-cream mass on the cake from the refrigerator. Spread small pieces of soft butter on top.
6. Send sweet to the oven. Bake until cooked for about 45 minutes at 180 degrees.

Carrot cake with nuts: a recipe from Yulia Vysotskaya

A delicious carrot cake from Yulia Vysotskaya can be prepared according to the following recipe. The author recommends baking it in a small form, then the cake will turn out high. The dough for it should not be too liquid, it is even allowed to add a little more flour than according to the recipe, if necessary.

Carrot cake is prepared in the following sequence:

1. Eggs (4 pcs.) Are beaten with sugar (180 g) and olive oil (300 ml).
2. Flour (250 g), grated carrots (4 pieces), cinnamon and baking powder (1 teaspoon each), soda (0.5 teaspoon), as well as a pinch of nutmeg and salt are added to the egg mass . At the very end, chopped nuts interfere with the dough.
3. The finished dough is laid out in a greased form, which is soon sent to a preheated oven.
4. The readiness of the cake is checked with a toothpick. Butter cream is applied to the cooled cake.
5. To prepare the cream, cream cheese (250 g) is whipped with cream (100 ml), butter and sugar (1 tablespoon each). Before application, cool for half an hour in the refrigerator.

Fragrant carrot cake with sour cream

This cake will especially appeal to lovers of wet baking. It turns out it is juicy and tender at the same time, so that you can eat it even without tea.

The recipe for carrot cake from Yulia Vysotskaya is in front of you:

1. Carrots (2 pieces) are grated and mixed with whole orange zest and juice (35 ml).
2. Sugar (150 g) is whipped with olive oil (210 ml), after which eggs (4 pcs.) Are introduced into this mass one at a time.
3. Flour (310 g), a bag of baking powder, salt (½ teaspoon) and sour cream (250 g) are added to the egg mass.
4. The resulting dough is combined with carrots and laid out in a cake pan with a notch or any other.
5. The finished cake is sprinkled with powdered sugar.

Cooking carrots and hazelnuts

Pie based on carrots from Yu. Vysotskaya according to this recipe is prepared with a minimum amount of flour. In this recipe, such an ingredient is almost completely replaced by nuts and starch.

At the very beginning of the preparation of the pie, grated carrots (4 pcs.) Are mixed with hazelnuts crushed into flour (250 g). Then flour and starch (2 tablespoons each) are introduced into the resulting mass, in addition, baking powder (1 teaspoon) and coconut flakes (a small glass) are added. After kneading the dough, lemon juice and zest, egg yolks (5 pcs.) Whipped with sugar (75 g) and grappa (25 ml) are additionally added to it. You can try replacing the famous Italian grape-based drink with a similar alcoholic drink. Lastly, whipped proteins are introduced into the dough.

A carrot pie is baked according to the recipe of Yulia Vysotskaya for 40 minutes in an oven preheated to 190 degrees.

Cooking carrot and ginger

We offer to cook another delicious version of carrot pie from a famous culinary author. This carrot cake recipe from Yulia Vysotskaya resembles the one made with nuts, but cinnamon and ginger are added to the dough. The bread is incredibly flavorful.

To prepare the pie, eggs (3 pcs.) Are beaten with sugar (120 g) and vegetable oil (240 ml) in a food processor at low speed. Then a dry mixture of flour (240 g), baking powder (1.5 tsp), as well as cinnamon powder (1 tsp), ground ginger and salt (¼ tsp each) is added to them. Lastly, coarsely grated carrots (3 pcs.) And nuts (150 g) are sent to the dough. The dough is baked in an oven preheated to 190 degrees until cooked. The cooled cake is smeared with a cream made from cream cheese (220 g), lemon juice (1 teaspoon) and powdered sugar (3 tablespoons).

I found this recipe in Julia Vysotskaya's book "Vegetables". This cake immediately sunk into my soul, but I decided to wait a bit to cook it from fresh, young carrots that grew in our country house. So... the first harvest was done, and I started... Of course, I was sure of success, however, I was terribly interested in tasting carrots in dessert. An absolutely ordinary vegetable opened up for me from a new side ... Maybe, of course, our carrots are so sweet and tasty, or maybe the recipe itself, or maybe everything together gave such an excellent result! The filling resembles the most delicate soufflé, which frames the delicious thin shortcrust pastry! I highly recommend to everyone!

Ingredients
1 kg young carrots
4 eggs
zest and juice of 1 orange
150 g flour
100 g butter
80 g sugar
375 ml heavy cream (I used 300 ml)
__________________________________
for split mold 22-24 cm

1. Wash the carrots, chop them coarsely and boil them in steam or in water.
Grind the carrots in a blender in a puree ... add orange juice
2. Mix 75 g of butter with flour and 2 tablespoons of ice water and knead the dough.
it should not stick to the table ... roll it into a very thin layer and put it in a detachable form, greased with butter
3. Distribute according to the shape, make sides 2-3 cm, poke with a fork and send to the refrigerator for 30 minutes.
4. Beat the eggs with sugar ... continuing to beat, pour in the cream ...
5. add zest
6. mix the carrot puree with the creamy egg mass and put it into the chilled dough ... spread the pieces of the remaining butter on top. Bake for 40 minutes at 180 degrees. I baked for about 50 minutes, as it could be seen that it was completely ruddy.

Cake "Carrot" can be prepared in different ways. In any case, this dessert is perfect for a festive table. By the way, if this dish is intended to be served on the birthday of a child, then it is recommended to additionally decorate it with confectionery powders and a culinary syringe.

Carrot cake: a recipe with a photo of an unusual dessert

Today, there are many different ways to make a delicious dessert using an orange vegetable. We will only talk about some of them.

So, to make a classic Carrot cake, you need to purchase the following products:

• granulated sugar - 2 cups;
• ground cinnamon - 2 dessert spoons;
• refined vegetable oil - 2 cups;
• large country eggs - 4 pcs.;
• light flour - 2 faceted glasses;
• table soda and vinegar - ½ dessert spoon each;
• medium-sized salt - a small spoon;
• fresh juicy carrots - 2 large pieces;
• walnuts without bitterness - about 100 g;
• powdered sugar - about 400 g (for cream);
• cream cheese from any manufacturer "Mascarpone" - 350 g (for cream);
• vanilla sugar - a small spoon (for cream);
• unsalted butter - about 60 g (for cream).

Kneading carrot dough

Before you prepare a carrot cake, you should knead a not very thick dough. To carry out the plan, it is necessary to break the village eggs into a bowl and beat them at the minimum speed of the blender. Next, you need to add sugar and refined vegetable oil to them. Mix all the ingredients with a whisk or a regular fork.

After one part of the test is ready, you should start creating the next one. To do this, it is necessary to combine wheat flour, ground cinnamon and medium-sized salt in a common container. Pour the resulting dry mixture into the liquid ingredients and mix everything well with a spoon. Next, add soda quenched with table vinegar, roasted and chopped walnuts, and juicy fresh carrots grated on a fine grater into the dough. Having mixed all the components, you can safely proceed to their direct baking.

Heat treatment

To prepare the Carrot cake, you should take a detachable deep baking dish, and then grease its bottom with oil. Next, pour all the dough into the dishes and send to the oven. It is recommended to bake carrot cake at a temperature of 175 degrees for two hours. During this time, the biscuit should be completely cooked. To check whether the cake is baked or not, stick a toothpick into it. If the dough does not stick to the object, then the pastry can be safely removed. This process is recommended to be carried out as follows: the edges of the form should be carefully detached from the bottom, and then carefully remove the hot cake with a spatula, place it on a plate or board and cool completely.

Soft cream preparation

Cake "Carrot" turns out to be especially tasty if it is prepared using soft and delicate butter cream. To create it, you must first remove the cooking oil from the refrigerator, and then beat it with a mixer along with powdered sugar and vanilla. It is also recommended to additionally add soft butter cream "Mascarpone" to the cream. With it, it will become more tender and fragrant.

How to form correctly

Carrot cake, the recipe of which we are considering, is quite high. In order to form it correctly, it is necessary to cut the cooled biscuit into three not very thick cakes. They should be alternately greased with butter cream and put on a cake dish. From above, the dessert must also be evenly covered, and then sprinkled with confectionery powder and decorated with a culinary syringe. Alternatively, you can draw an orange carrot with green tops on it.

We bring to the table

Now you know how to make your own carrot cake. The recipe for this dessert recommends keeping it in the refrigerator for at least 1 hour. During this time, carrot cakes should be well saturated with butter cream, becoming even more delicious and juicy.

Quick dessert of carrots and sour cream

We talked about how to make a carrot cake with Mascarpone. However, such a dessert is no less tasty with the use of sour cream. Moreover, the recipe for making this cake requires much less free time and ingredients.

So, we need:

• medium-sized sugar - about 250 g;
• margarine, but it is better to take fresh butter - about 200 g;
• village eggs - 3 pcs.;
• juicy carrots, as fresh as possible - 2 large pcs. (about 450 g);
• baking powder - 10 g or a large spoon;
• light flour - about 400 g (add at your discretion).

The dough preparation process

Before preparing a carrot cake with sour cream, you should knead the dough using all of the above ingredients. To do this, you must first remove the cooking oil from the freezer or refrigerator. After the butter (or margarine) becomes as soft as possible, you need to add sugar to it. It is advisable to beat both ingredients well using a mixer or blender for this. Next, to the oil, you should break the village eggs and mix everything thoroughly in the same way.

To make the carrot dough homogeneous, the vegetable must be peeled and then chopped on a fine grater. Adding it to the butter with eggs, light flour and baking powder should also be poured into the dishes. Having kneaded the base with a spoon, you should get a not very thick, but not liquid dough.

Baking in the oven

After the dough is ready, it needs to be laid out in an even layer in a shallow form, previously greased with oil. It should be noted that you should have enough carrot base for exactly two cakes, which are recommended to be baked in the oven alternately. In this case, the temperature must be set to 180-185 degrees. After baking the base, it should be removed, placed on a board and cooled completely.

Preparation of sour cream

To independently make sour cream for making carrot cake, we need:

• medium-sized sugar - about 100 g;
• thick fat sour cream - about 220 g.

Preparing this cream is quite easy. To do this, you need to place both ingredients in a deep bowl, and then beat with a blender or mixer at high speed. As a result of such actions, you should get a rather lush and tender mass.

Forming the right dessert

To form a dessert, you need to take a cake dish and put the cooled cake on it. It needs to be completely lubricated with sour cream. Next, carefully place the second base on top of it. It is necessary to apply a cream on it in the same way, including the side parts. As a decoration, the finished carrot cake can be sprinkled with confectionery crumbs, cocoa, grated chocolate or other ingredients.

Proper serving

Such a dessert should be served only after a long exposure in the refrigerator (about 2-4 hours). During this time, it should be completely absorbed, become juicy and tasty. It is recommended to present it to the table with tea or other drink.

Carrot cake from Yulia Vysotskaya

Such a dessert turns out not only very tasty, but also healthy. In this regard, it can be prepared even for children's parties. To do this, we need the following set of products:

• medium-sized sugar - about 260 g;
• fresh thick sour cream - about 180 g;
• village eggs - 3 pcs.;
• juicy carrots as fresh as possible - 2 large pcs. (about 450 g);
• soda and table vinegar - ½ small spoon each;
• roasted chopped hazelnuts - to taste;
• wheat flour - about 400 g (add at your discretion).

Dough preparation

Carrot cake in a slow cooker turns out to be just as tasty and fragrant as in the oven. However, it is much easier and simpler to prepare the presented dessert using the mentioned kitchen device.

To prepare carrot dough, it is necessary to separate the whites and yolks. Pour granulated sugar to the last ingredient, and also add thick sour cream. It is recommended to mix the products with a regular fork.

As for the proteins, then you need to add a pinch of salt to them and beat very strongly using a mixer. As a result, you should get a persistent air mass. You should also peel the carrot and grate it on the smallest grater. As for hazelnuts, it must be roasted and ground into large crumbs.

In conclusion, it is required to add chopped vegetable, nuts and whipped proteins to the sour cream and egg mass. After mixing the components, baking soda and wheat flour quenched with vinegar should also be added to them. As a result of these actions, you should get the basis for charlotte.

Baking in the oven

To bake the cake, you need to take a deep form of a multicooker, grease its bottom with oil, and then pour out all the carrot dough. Turning on the frying mode, the product should be cooked for about an hour. After the specified time has passed, the lid of the device must be opened, and a toothpick should be inserted into the cake. If the dough does not stick to a wooden object, then it is completely ready.

Carefully remove the cake from the multicooker bowl. To do this, it needs to be turned sharply over the cutting board. In this position, the baked product is preferably left at room temperature until it has completely cooled.

The process of making curd cream

Carrot cake with cottage cheese cream turns out to be very tender, tasty and literally melts in your mouth. To prepare it, we need:

• fatty rustic cottage cheese - 250 g;
• drinking yogurt without dyes - 200 ml;
• fat cream - 400 ml;
• vanilla sugar - a small bag;
• sugar - 4 large spoons.

To make such a cream, you need to rub the cottage cheese through a sieve, and then mix it with drinking yogurt and add vanilla sugar. Next, you need to whip heavy cream with sugar to an airy consistency. The resulting mixture should be added to the curd mass, and then mix everything again.

Dessert formation process

After the curd cream is ready, and the carrot base has completely cooled down, you can safely proceed to the formation of the dessert. To do this, you need to divide the flour product so that you get two or three thin cakes. Next, the first base should be laid out on a flat plate or cake dish, and then generously smeared with curd cream. After that, the air mass needs to be covered with the next cake and whipped cottage cheese is applied to it again. As a result of such actions, you should have a rather tall cake. On top of it, you can grease it a little with cream and sprinkle with confectionery crumbs, crushed cookies, cocoa powder, grated chocolate, and so on.

Serve guests the right way

Carrot cake with delicate curd cream is recommended to be kept in the refrigerator for three hours and only then presented to the table. It is desirable to serve such an unusual and very tasty dessert to guests along with freshly brewed hot tea. Bon appetit!