Carrot biscuit is an example of a useful, tasty and fast-ready dessert. It can be instantly prepared for tea for sudden guests or just please your households.

The time of preparation of components and cooking dishes will not take more than an hour. Ingredients are available to each mistress, and the preparation itself is easier than simple.

1. Grind in a blender or grate on a small grater 250 gr. carrots.
2. In carrot mass add 150 gr. vegetable oil.
3. Connect and thorough mixed components: 180 gr. Sugar, pinch of salt, 1 tsp. Busty, 250 gr. Flour (it needs to be sifted in advance). The amount of flour will need to adjust.
4. Mix carrot and flour mixture. Add 3 whipped eggs and pinch of vanillin here. You can add crushed walnuts.
5. Bake a cake at a temperature of 180 ° C for about 20 minutes. After the cake is drunk, after 15-20 minutes, pull it out of the oven and out of the form, cool.

Cut is preferably only after it is completely cooled. You can divide into two parts and well to miss them with cream.

Recipe from Andy Chef

One of the most initial options for carrot cake, which is available to the youngest and inexperienced hostess.

To cook biscuit, you need to prepare in advance:

• 0.25 kg of sugar.
• 500 gr. carrots.
• 3 chicken eggs.
• 0.35 kg of flour (it may take a little more or less).
• 7 gr. Soda and baking powder.
• 10 gr. brown powder.
• 2/3 glasses of vegetable oil.
• 1/3 cups of any kinds of nuts.

For cream you will need:

• 500 ml. sour cream.
• 50 gr. Honey.
• 150 gr. Sahara.

Cooking:

1. Eggs with sugar beat for 8-10 minutes to foam formation. Add oil and beat again.
2. In a separate dish, mix all the bulk components and add them to the egg mixture.
3. Fall asleep well-chopped nuts and carrots in the mixture, mix everything to a homogeneous mixture. Lumps should not be.
4. Bake 3 embedded from the resulting mixture and completely cool them.
5. For cream mix with a spoon all components and place a mixture for 25 minutes in the refrigerator. After that, get and shoot down in a blender or mixer.
6. Cakes with a lubrication cream and wait for a few hours so that they are soaked. It is desirable to make a cake for the night in the refrigerator.

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

Option for those who fasten

To prepare a lean carrot biscuit you need to take:

• 120 gr. vegetable oil.
• 400 gr. flour.
• 150 ml of fruit juice (can with flesh).
• 2.5 ppm Bakery powder.
• 170 gr. Sahara.
• 4 medium carrots.
• 150 gr. walnuts.

Features of cooking:

1. Nuts are a little bit like and crushed.
2. Carrots are also grinding in a blender or rub on a small grater.
3. Mix butter, sugar and juice until sugar is dissolved.
4. Add flour and bakery powder into a liquid mixture, pour carrots and nuts. You can add finely disturbed croup and raisins (this is as desired). All mix into a homogeneous consistency.
5. Put the dough into shape. Bake at 180 ° C for about 50 minutes. Pie readiness can be checked before.

In the impregnation it does not need, since it is so very juicy.

Lush carrot and walnut biscuit

The cake is not only lush, but also gentle, very tasty.

To cook it needs to be taken:

• 2 eggs.
• 200 gr. Sahara.
• 0, 5 tbsp. vegetable oil.
• 1 tbsp. flour.
• 70 gr. Crushed walnuts.
• 200 gr. Casting carrots.
• 10 gr. Basin.
• 1 tsp. Mixtures of carnations, cinnamon, nutmeg.
• paul orange zest.
• a pinch of salt.

How to make a carrot and nut biscuit?

1. Sugar, butter and eggs beat into a homogeneous mixture.
2. Stir into a homogeneous mass of nuts, salt, flour, baking powder.
3. Put in a dry mixture of chopped orange zest and carrots.
4. Push the mixture with flour and mix well.
5. The finished dough is put into the lubricated shape and the furnace at a temperature of 180 ° C until readiness (mostly not more than 30 minutes). The finished cake will be fluffy, it can be cut and smeared with any cream.

In a slow cooker

Components for cake in a slow cooker:

• 1 tbsp. flour.
• 1 tbsp. Sahara. Who does not like too sweet, you can use less.
• 1 tbsp. grated carrots.
• 100 gr. butter creamy.
• 10 gr. Basin.
• 2 eggs.
• 1 pinching cinnamon or vanillin, salt.
• oil for lubrication form.

Preparation steps:

1. Eggs beat with sugar to foaming.
2. To the sifted flour add cinnamon and a baking powder, melted oil, whipped eggs and a pinch of salt. Mix everything.
3. Put carrots, mix again and start slowly fall asleep flour, simultaneously stirring the mixture.
4. When the mixture is homogeneous, put it in a lubricated oil shape for a multicooker. Oven for an hour. Get the cupcake only after the bowl cools.

It turns out air, gentle, very useful and lush biscuit.

How to make with prunes

To prepare a gentle and incredibly delicious 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. Ground nuts.
• 0.5 ppm Cinnamon.
• 2 tsp Basin.
• quarter Ch.L. soda.

Cooking:

1. Prunness to chop cubes after you have disappeared for 7 minutes.
2. Nuts and carrots grind.
3. Buck eggs with honey and sugar, pour oil and stir the mixture.
4. In the sifted flour, add a tears, soda, cinnamon and other harvested components and mix to homogeneous consistency.
5. From the resulting test, bake 3-4 embers and jamp with cream. Cresh cream with sugar powder is best.

Cake to refrigerate only after it is soaked at room temperature for at least 1.5 hours.

Spicy carrot biscuits

Spices make taste richer and rich.

For biscuit, you will need:

• 1 tsp. Busty and ground cinnamon.
• by pinch of salt and vanillin.
• 320 gr. carrots.
• oN ½ CHL Ground nutmeg and dry crushed ginger.
• 3 eggs.
• 230 GR. flour.
• 250 ml. Sunflower oils.
• 150 gr. Brown sugar.
• 120 gr. walnuts.

Preparation steps:

1. First mix, and then beat the mixer vegetable oil, eggs, vanillin and sugar.
2. To fall asleep and mix all the dry components into another dishes. Here add and crushed nuts.
3. Connect a dry mixture with oily, flowing down the flour and mix. Flour is better to plug gradually.
4. After the mixture is well mixed, add a grated carrot and mix again.
5. Oven in the oven at 180 ° C 45 minutes.

Pie can be decorated at will. You can cut into cakes and lubricate cream with cream cheese and powdered sugar.

Recipes of carrot pies - dozens. Each gourmet can choose a dessert to taste.

Place the saucepan of sour cream.

Pour in sour cream milk and stir well.

Put the mixture on fire and heat up to about 70 degrees. Pour lemon juice into the mixture and mix.

Heat the sour cream mixture, constantly stirring, until it starts to be desired, but do not boil. After removing the mixture from the fire and leave to cool up for 15-20 minutes.

Frequent sieve unlous pure gauze. Slightly cold mixture pour on a sieve. Leave the mixture to flow the serum for about 1 hour.

From time to time, help the serum to drain, gently lifting gauze.

After tie the gauze, and put the cheese with the sieve in the refrigerator for another 2-3 hours or at night.

Cooking biscuit for carrot cake

Wheat flour seek through a sieve along with salt, soda and citric acid.



Wash carrots, clean the peel and soda on the fine grater.



Prepare spices: Squeeze the laid quantity of cinnamon and soda on a shallow rushing nut (or use ground).



In a bowl with a sifted flour, put spices and mix well.



Half the amount of walnuts are disturbed by a sharp knife on the pieces of medium size.



Slightly fry chopped walnuts on a dry pan.



Wash eggs and scatter into a spacious bowl. Also put in the bowl of the specified amount of brown sugar.



Wear a wedge of eggs with sugar to homogeneous foam mass.



Put on a bowl of a squeeze carrot and pour the same olive oil.



Mix the mass thoroughly.



Add chopped and roasted walnuts in a bowl and stir well again.



Now put a flour mixture into a bowl and mix the dough so that it becomes homogeneous.



Preheat oven to 180 degrees. Rubber form 24 cm. In diameter, lubricate with vegetable oil, and the bottom lay the paper for baking.



Equally post the dough in the prepared form and put it in a preheated oven for about 1 hour. Validity of biscuit Check the toothpick.



Ready biscuit remove out of the oven and leave in shape to a complete cooling.



Cream cream + carrot cake assembly

While biscuit cools, prepare cream cream. In a bowl, put cream cheese and softening butter. Distribute oil with cheese to homogeneity.



Now add vanillin and sugar powder portions and mix thoroughly.



Remove the side walls of the form in a fully cooled biscuit. Align the biscuit. To do this, sharp knife or pastry string cut the protruding top. Also cut the biscuit along half.



Put the top of the biscuit on the dish.



Spread on it a third of the cream cream.



So that the cake surface is perfect, put the second part of the biscuit, the bottom side up, turning the bottom of the form. Remove baking paper.



Uniformly and gently spread the remaining cream cream to the top and sides of the cake using a blade or a wide knife.



Lay on top of the remaining walnuts in random order. If you wish, the nuts can be crushed and sprinkled with them cake. After put the cake in the fridge for several hours.

Useful advice

Creamy cheese can be used from the store, for example, mascarpone or ricotta. If you still have cheese yourself, keep in mind that it is more convenient to cook it in advance, on the eve of the baking of the carrot cake. Also for the preparation of such cheese will suit the cream of medium fat.

Brown sugar gives baking fruit notes. But if it did not turn out at hand, it is possible to replace it with ordinary sugar sand, adding a couple of tablespoons of honey in the dough.

Recipe carrot cake:

Prepare the dough for carrot cake / biscuit. To do this, first clean the carrots and soda on the fine grater. For cooking biscuit you will need 250 g of grated carrots.

Walnuts crush in any way convenient for you. Faster to do this with the help of a rill. For this nuts, pour into a tight package and ride on them with a rolling pin. If you crush nuts with the help of a kitchen combine, do not turn them into "flour", nuts should remain pieces.

In a bowl, we break three large chicken eggs (if the eggs are small, then take four pieces) and pumped 150 g of sugar to them.

Whip the eggs with a mixer for 5 minutes at maximum speed. During this time, they must turn into a very magnificent and thick mass.

Add vegetable oil to the egg mass (better take without bright taste and smell) and liquid honey. If you have a huge shress, then warm it in the microwave so that it melts. Mix the whisk.

Mix the flour with a baking powder, soda and cinnamon. Satch up everything together and in several techniques enter into liquid ingredients.

Venchik mix before getting a smooth and thick dough.

Enter in the dough stuck carrots.

At the very end, add walnuts and mix.

A shape with a diameter of 22 cm unlous with paper or lubricate a piece of cream oil and suck the flour with a thin layer. Fill the dough shape. By the way, since the cake is obtained quite high, then for baking you can take the form of a larger diameter (23-24 cm).

Bake carrot biscuit for cake at 170-180 ° C for 45-50 minutes. Time may vary depending on the features of your oven and the shape in which the pie will be baked, so the readiness must be checked with a wooden skewer if it goes the center of the biscuit, it should come out without traces of a wet dough. If suddenly the top of the cake is very shrouded, and the middle is still raw, then cover the top of the foil sheet.

Finished carrot biscuit get out of the form and transfer to the grid. In this form, leave it to a complete cooling.

Fully cooled biscuit cut into 3 equal korg.

Prepare cream for carrot cake. For this, well-chilled fatty creams take up to obtain a thick and resistant cream. Just be careful and not "by a" cross "them, otherwise you can get butter.

In the big volume bowl, connect creamy cheese, cinnamon and sugar powder.

Take a mixer mixer for 1 minute.

In a whipped cream cheese with powdered sugar, interfere with pieces whipped cream.

Mix to full homogeneity. Cream for cake ready!

Collect carrot cake: lay out one korzh on the dish and cover it with a layer of cream. Next, lay out the second cake and also cover it with cream.

From above, lay out the last part of the biscuit with a flat side up.

The remaining cream is delaying the cake on the sides and from above.

Decorate carrot cake to your liking. As for the example, the sides and the center of the cake can be sprinkled with large nuts, and on the edge, eat cream using a confectionery bag in the form of curls.

Getting ready to impregnate for 1-2 hours and you can serve.

Amazing carrot cake ready!

• Flour - 340 g
• Cinnamon - 1.5 ppm
• Muscat nut - 1 tsp.
• Soda - 8 g
• Sugar - 400 g
• Vegetable oil - 245 g
• Eggs - 4 pcs
• Carrot - 275 g

Remember my carrot cake? There were several attempts with an interval of about a year. Girls with my master classes know the role of each ingredient in the test and how you can play. Therefore, I gathered with the Spirit and as part of the update of the desserts in the blog spent a pair of flour packs and a lot of carrots to make a cake that everyone will use! The most important thing is that this cake will be obtained from any. I noticed that sometimes the dough of carrot cakes comes out by cool, raw, and even pastry shops often sell it. We want a real biscuit cake, porous, loose and air. This recipe works with any carrot smoothly as conceived. Further I give a little freedom in choosing spices. My favorites are cinnamon and nutmeg, just two, but each will play his noticeable role.

And since I read the girls (and guys) of a different level of preparation, the cake will be a real designer. I will tell you how to caramelize nuts. Scientific work with a pear, which should become a bright accent. But the most interesting thing is whitening the orange zest, that's what will make our fantastic cake. Just think, you shake a piece of cake ... a gentle biscuit, which is stunningly holding the shape, and then magically melts in the mouth, leaving the spicy taste of spices, it is juicy and soft, incredibly bright and appetizing. Next, you feel pieces of pears, which can be cooked in white wine (or water), she crushes a little bit, and its gentle soft taste perfectly complements the paint palette of spices in the test. Next appear nuts! Pecan in the shell from a thin layer of caramel, which will explode texture, giving you indescribable sensations. And in the final remuneration will be the strongest orange aftertaste, which confuses its surprise and incredible relevance. Spices, pear, crispy nuts and orange - this is a real holiday in a carrot cake, each element helps everyone else, everyone is distinguished by texture, the force of the flavor and taste, goes to the forefront at one time and does not argue with others, you have the opportunity to enjoy each Separately, and then feel their synergies.

Some facts: the dough will always be porous and correct, the ability to play with spices, crusts in cortex do not quite, all the same 0.5 mm, that new red velvet, if everything is done correctly, the thickness of the cropping will be no more than 3 mm, and that Because we want to open pores for cream, the product outlet is awesome - three korzh 16 * 5 cm, thanks to the zest of orange, the shelf life and juice of the biscuits increased by 20%.

In addition to the test, additional fillings are possible in addition to the test. I will give them at the end, but if you decide to add them, then you will need to do the opposite, before you take it for the dough, so read the recipe until the end, and then decide from what moment you start.

I will only say that with all the fillings the cake becomes just incredible. So, for a start, connect all the dry ingredients. This is flour (340 g), cinnamon (1.5 ppm), nutmeg (1 tsp) and soda (8 g). Well, make a mass of the wedge, so that all the ingredients are connected.

And in the mixer bowl we combine vegetable oil (245 g) and sugar (400 g). It will only be delicious if you take brown (200 g) and white (200 g).

Wear a lot of weight, at least 3-4 minutes.

Then enter the eggs (4 pcs).

Must happen a homogeneous mass.

Basic dough will look like this.

Nuts in Caramel

• Nuts - 80 g
• Sugar - 50 g

At this stage, we will learn how to caramelize nuts. In fact, when you cook them, keep them away, otherwise you risk eating them earlier than you have time to add them to the dough. I use Pecan, because it is better than other nuts with anything. But you can take any nuts.

It is important that nuts are fried. If you have raw, fry them on a frying pan or in the oven (140 degrees).

In a skeleton with a thick bottom, fold sugar (50 g) and nuts (80 g).

Pecan I divided into 4 parts, but 16 pieces left the whole, they will be a decor outside.

Put on the stove (power from 5 to 7 out of 10 possible). Constantly stir the mass. At first, sugar will melt and are formed here such white lumps.

And then they will calm and turn into caramel. Fry and interfere until the nuts are covered only with a transparent caramel (not slices of sugar).

At this moment, lay out nuts on a silicone rug, and try so that the nuts do not touch each other, especially whole halves for the decor.

Postpone them aside before cooling, it will take no more than 10-15 minutes.

Pucked pear

• Pear - 150 g
• Sugar - 50 g

Now we do pears. In this cake, it is perfectly combined with the whole idea and gives the necessary texture. Pear take any, not too large.

Clean the peel and seeds, cut the cube half a centimeter. Do not make large pieces, it will not be so gently.

Pear (150 g) in the saucepiece plump sugar (50 g). If the pear is not too juicy, you can add a tablespoon of water.

Put the shill on the fire and sweep a little pear. This means we want to make it a little softer and sweeter. For this, constantly stirring, we will give the sugar to melt. At this stage, the water would well be replaced with white wine, it will be more cooler!

When you see that sugar was dissolved and the pear is cooked in syrup, wait a minute and pour out on the sieve. Excess juice and moisture are not needed in the test.

Delicious zest

• Orange - 3 pcs
• Sugar - 40 g

And now what will make a cake truly amazing - an orange zest! The principle is simple and works with the zest of any citrus. The main thing you choose the most elastic oranges to work more convenient to them.

Remove the zest here with so wide stripes. For this, the knife for flipping, vegetative, or a special tool for removing the zest is perfect. Sut so that the white part is left on the zest.

Cut the zest with thin stripes.

So that the zestra is not prouded, and gave exactly that taste and fragrance, which we have conceived, you need to "cast" it. For this, we will repeat the same process three times. We pour cold water into a sackane with a zest, it should be a centimeter higher than the zest. We bring to a boil, cook a minute and drain the water. For three repetitions, the whole bitterness will go away.

While we bring the zest, squeeze the juice of one orange.

In a skeleton with three times, add pressed juice and sugar (40 g). The zest must be covered with liquid again if the juice is not enough, make another or dilute with water.

Bring the mass to boil and sake 1-3 minutes. After that, Zedra drag on the sieve.

When the excess liquid strokes the zest on the strips in 2-3 cm long.

Such a zest can be easily stored in a jar with simple syrup (water or juice of orange brought to a boil with an equal amount of sugar).

Assembling dough

Suppose you decided to make the most delicious cake! Then you are ready for three stuffs and you are kneading the dough. When it is ready, we enter the fillings in turn, but now we are bothering only the shovel so as not to turn the fillings into porridge.

The first will go zest.

Pour the dough for three forms.

We bake in the oven preheated to 155 degrees, the top-bottom mode. It will take 35-65 minutes, it all depends on the diameter of the forms and other parameters. Check availability. See, I pour the dough into the rings on half, and at the end it will rise to the edge.

Today I will have an unusual entry. I have the right - a birthday, like in any way ... Well, I congratulate myself and wish only one thing - a lot of health. I am a happy person, I have everything: your favorite family, your favorite hobby ... And here is such a family cake. The first, by the way, which I prepared personally for myself beloved. Happy Birthday, Tanya, as they say!

In general, lately Cakes, I am preparing not particularly often and more and more for someone as a gift. But when I saw the recipe for this amazing dessert at the Tarantine Lenochka (thanks a lot, dear!), Love happened at first sight. I knew exactly what it would be for me a gift in my day under the morning cup of coffee.

The composition of the carrot cake may seem too complicated, and the set of products is huge. But this is not quite like this: the ingredients are quite affordable (only a good cream cheese will have to search), the dough and cream are made in a matter of minutes, the cakes are baked without problems. A cake is going to two bills, but what to decorate the finished dessert - boldly fantasize yourself!

Why is the carrot cake? I love vegetables in sweet baking - pumpkin, zucchini and carrots always perfectly behave in this matter. Carrot gives test not only sweetness and juiciness, but also an appetizing orange color. By the way, do not worry: there will be no characteristic carrot taste! And there are no nuts (you can use completely any choice), which are pleasantly hurt. Well, and what is a bouquet of spices - the fragrance of finished cakes is simply fabulous magic ... you also appreciate the cream cream, too, it is such a gentle, smooth and velvety.

Ingredients:

Carrot dough:

(250 grams) (180 grams) (150 grams) (150 milliliters) (80 grams) (2 pieces ) (1 tablespoon ) (1 teaspoon) (0.5 teaspoon) (0.5 teaspoon) (0.25 teaspoon) (0.25 teaspoon) (0.25 teaspoon) (1 pinch)

Cream:

Preparation of dishes by steps:

So, for the preparation of carrot cake, we will need the following products: Fresh carrots (250 grams - it is already in purified and crushed on medium grater), wheat flour (I have the highest, but the first grade is suitable), sugar sand and sugar, butter and refined vegetable (I use sunflower) butter, creamy cheese (in my case mascarpone, but you can buy philadelphia, almete and the like), two medium-sized chicken eggs (45-50 grams each), purified walnuts, orange zest (approximately With 1 large orange, but it is possible and more - there will be only fragrant), lemon juice, dough breakdler, food soda and pinch of salt. From the spices, I like the cinnamon most, cardamom, ginger and nutmeg - dried and in hammer form.

Immediately turn on the oven for 180 degrees, as it will not take a long time to prepare a test for carrot cake. In a bowl we connect wheat flour, food soda, baking powder, salt (better small) and spices. All mix and be sure to sift through the sieve. Dry mixture for test is ready - as long as it will fatte it on the side.

Now we will deal with a liquid component of the test. In a bowl we pour vegetable oil odorless and pour sugar sand.

We beat everything with a whisk or using a mixer for a couple of minutes. Sugar does not completely dissolve - this is normal. Then one shake two chicken eggs and beat everything again.

As a result, it turns out such a peculiar emulsion, which, in fact, can be called sweet mayonnaise. We add the orange zest - just listen to it directly from the orange (thoroughly wash and dry the fruit) with a shallow grater.

We whip everything again. See how the mixture turned into a pleasant yellow-orange color due to the zest? It turns out very fragrant!

Mix all with a spoon or spatula before smoothness and homogeneity. By consistency, the dough resembles a non-fat sour cream.

It's time to add carrots and nuts. Carrots, as I wrote above, you need to grind on medium grater, and the purified walnuts pre-fry (so tastier) and chop the knife.

We interfere with carrots and nuts in the dough so that they are evenly distributed throughout the mass. Dough for carrot cake is ready - we will bake it.

It is best to use a baking shape with a diameter of no more than 16 centimeters (I have this one) - then the dough is enough for 2 embers. If there is no such small form, bake more, but then all the dough immediately. The bottom and sides of the form we drag the parchment, lay out half the test. I specifically weighed all the dough (920 grams) and divided into two parts of 460 grams each. While the first cake is preparing, the rest of the dough can just stand on the table.

Bake cakes for carrot cake is needed at an average level in a predetermined oven at 180 degrees. Depending on the diameter of the form, the baking time may differ. For example, I baked my 40 minutes each. Check the readiness of the cake with the help of a wooden spanking or toothpick - it comes out of the dough dry, it means everything is ready.

Give the first crude from the form right in the parchment and leave it to cool completely on the lattice. Immediately shift the second part of the test in the form (do not forget to make the shape of paper) and put it to prepare for the oven for the same time. Carrot cake with diameter 16 centimeters is obtained by a height of about 2.5-3 centimeters. Let be cooled, then we cut it along into two parts.

Meanwhile, you can cook cream for carrot cake. It is extremely important for the creamy oil to be soft (in a few hours we take it out of the refrigerator), and the creamy cheese is room temperature.

We whipitate soft butter with powdered sugar and a pinch of vanillina (can be replaced by a teaspoon of vanilla sugar) to lush and light masses using a mixer. Then in small portions add creamy cheese and interfere with it with a mixer.

We whip everything together for a few minutes so that it turns out the gentle, smooth, homogeneous and brilliant cream. At the end, add a couple of tablespoons of lemon juice and simply interfere with a cream with a spoon or blade.

Cream cream for carrot cake ready. Let stand on the table while cool the cakes.

When carrot cakes are completely (if you apply a cream on a warm root, it will start to melt) cool, we will collect a cake. Total is obtained 2 of the diameter of 16 cm each. We cut each along in half. We take a flat plate (dish) and drain it with 2 sheets of baking paper (a little cleaner - then I'll show you for what it is necessary). Put one korzh in the center.