Recipe from the chef of the Italian restaurant Buono, Christian Lorenzini.

• Difficulty Low
• Type Baking
• Time 1.5 hours + 6 hours
• Persons 10

Ingredients:

• Powdered sugar - 270 g
• Flour - 150 g
• Almond flour - 120 g
• Baking powder - 12 g
• Cinnamon - 6 g
• Walnuts - 60 g
• Peeled carrots - 300 g
• Figs - 150 g
• Vegetable oil - 200 ml
• Water - 90 ml

Cooking method:

Grate the carrots on a fine grater, finely chop the figs and nuts, mix with the rest of the ingredients by hand and bake in the prepared pan at 160℃ for 60 minutes. Then soak in sugar syrup (mix 100 ml of water and 100 g of sugar) and put in the refrigerator for 6 hours.

For cream:

• Curd cheese - 300 g
• Sugar powder - 70 g
• Lemon juice - 15 ml
• Cream 33% - 200 ml
• Gelatin - 5 g

Mix the powder with cheese and juice until smooth. Melt gelatin and combine with warm cream. Pour the cream into the sugar and cheese mixture and stir.

Cut the carrot cake into four pieces and layer with cream. Leave in the refrigerator for 3 hours.

Carrot pie with cheese cream

Recipe from Plates restaurant chef Katya Plotnikova

• Difficulty Medium
• Type Baking
• Time 1 hour + 2 hours
• Persons 10-12

Ingredients:

• Wheat flour - 250 g
• Chicken egg - 4 pcs.
• Baking powder for dough - 5 g
• Granulated sugar -200 g
• Cane sugar - 200 g
• Vanilla sugar - 5 g
• Peeled carrots, grated on a coarse grater - 300 g
• Vegetable oil - 250 ml
• Light raisins - 65 g
• Walnut - 100 g
• Ground cinnamon - 5 g

For cream:

• Cremette cheese - 150 g
• Powdered sugar -80 g
• Cream 33% - 70 m

Cooking method:

In a blender, first mix flour, eggs, sugar, salt, baking powder, butter. Add carrots, raisins, cinnamon and nuts to the dough. Mix everything properly. Cover the bottom of the baking dish with parchment, lay out the dough and bake for about 50 minutes at a temperature of 180-190℃. You can check the readiness with a toothpick; the dough should not stick. Remove the finished cake and let cool.

Cream: first whip the cream, then add cheese and powdered sugar. Be sure to apply the cream onto the cooled pie. Let the pie sit in the refrigerator for a couple of hours and serve.

carrot cake

Recipe from Buba by Sumosan restaurant chef Stanislav Kim

• Difficulty High
• Type Baking
• Time 40 minutes
• Persons 10

Ingredients:

• Grated carrots - 280 g
• Grated pear - 350 g
• Grated ginger - 5 g
• Wheat flour - 340 g
• Egg - 4 pcs.
• Vegetable oil - 200 g
• Cinnamon - 4 g
• Nutmeg - 4 g
• Cane sugar - 200 g
• Orange zest - 50 g
• Caramelized walnuts - 80 g

For cream:

• Curd cheese - 100 g
• Powdered sugar - 80 g
• Sour cream - 50 g

Cooking method:

Mix vegetable oil and cane sugar in a bowl for 5-10 minutes, add eggs, beat thoroughly. Grate the carrots, ginger and pear on a fine grater and add to the bowl with the eggs. Add flour, orange zest, nutmeg, cinnamon and at the very end - walnuts. Fill the baking pan with dough and place in the preheated oven. Bake for 30 minutes at 180℃.

While the pie is in the oven, prepare the cream. To do this, beat the cheese with sour cream and powdered sugar with a mixer. Cover the pie with cream and serve.

carrot cake

Recipe from the chef of the Kazbek restaurant, Mamiya Jojua

• Difficulty Medium
• Type Baking
• Time 1.5 hours
• Persons 5

Ingredients:

• Wheat flour - 150 g
• Baking powder - 6 g
• Sugar - 200 g
• Vegetable oil - 170 ml
• Chicken egg - 3 pcs.
• Salt - 1-2 g
• Cinnamon - 5 g
• Ground black pepper - 2 g
• Crushed walnut - 50 g
• Nutmeg - 5 g
• Peeled carrots - 250 g

For cream:

• Powdered sugar - 75 g
• Cremette cheese - 150 g
• Almond petals - 50 g

Cooking method:

Grate fresh carrots, then add salt, cinnamon, black pepper, crushed walnuts, nutmeg and mix thoroughly. First, beat the eggs, sugar, vegetable oil separately and add to the mixture with carrots. Then add flour with baking powder and mix until smooth. Pour the resulting mixture into the mold and bake at 180℃ for 20 minutes, then at 160℃ for another 20 minutes.

To prepare the cream, vigorously stir the powdered sugar and cremette cheese. Cover the finished sponge cake with cream and sprinkle with almond petals.

Carrot cake with orange sauce

Recipe from the chefs of the Wine&Crab restaurant Ivan and Sergey Berezutsky

• Difficulty Medium
• Type Baking
• Time 40 minutes
• Persons 10

Ingredients:

• Egg - 6 pcs.
• Sugar - 420 g
• Carrots - 600 g
• Vegetable oil - 300 g
• Walnut - 120 g
• Flour - 400 g
• Baking powder - 15 g

For cream:

• Cream 33% - 250 g
• Powdered sugar - 250 g
• Cremette cheese - 500 g
• Zest of one orange

For the sauce:

• Fresh carrots - 100 g
• Fresh orange - 300 g
• Xanthan - 2 g
• Powdered sugar - 20 g
• Carrots - 200 g

Cooking method:

For carrot sponge cake, beat eggs and sugar, add vegetable oil and continue beating. Add grated carrots and flour with baking powder to the resulting mass. Place the dough on 2 baking sheets lined with baking paper. Bake the dough at 170℃ for 20 minutes. Combine and beat all the ingredients for the cream.

Cut the finished cooled biscuit into rectangles measuring 4x12 cm. For one serving of dessert you will need three biscuits. Coat them with cream one by one. For the sauce, beat fresh juices, xanthan and powdered sugar in a blender. Then add pre-blanched carrots, cut into slices. Serve the finished carrot cake with sauce.

Carrot dessert

Recipe from the chef of La Fabbrica restaurant (Rostov-on-Don) Mirko Dzago

• Difficulty High
• Type Dessert
• Time 1 hour
• Persons 10-12 pieces

Ingredients:

For the carrot mousse:

• Fresh carrot - 300 g
• Cream - 200 g
• Sugar - 60 g
• Vanilla bean - 1 pc.
• Gelatin - 10 g

For the carrot ganache

• Fresh carrot - 200 g
• Dark rum - 20 g
• White chocolate - 300 g

For the carrot sauce

• Fresh carrot - 500 g
• Sugar - 100 g
• Agar-agar - 6 g

For the carrot meringue:

• Fresh carrot - 100 g
• Egg white - 300 g
• Powdered sugar - 300 g
• Sugar - 300 g
• Corn starch - 10 g

For the carrot cake:

• Egg - 4 pcs.
• Salt - 6 g
• Sugar - 10 g
• Flour - 100 g
• Fresh carrot - 300 g

For sorbet:

• Fresh carrot - 250 g
• Fresh orange - 120 g
• Fresh lemon - 120 g
• Sugar - 100 g

Cooking method:

Let's prepare carrot mousse. Combine all ingredients except gelatin in a saucepan and bring to a boil. Boil for one minute. Remove from heat, add gelatin and puree in a blender. Pour the finished mixture into a siphon.

Let's prepare the ganache. Boil the carrot juice, pour it over the melted chocolate, mix until smooth, add rum.

Let's prepare carrot sauce. Combine all ingredients in a saucepan and bring to a boil. Remove from the stove and puree in a blender until smooth.

Let's prepare carrot meringue. Beat the egg whites in a mixer until medium-high and gradually add all the other ingredients. Beat the mixture again until thick. Place in a piping bag fitted with a round tip and pipe the meringue onto a baking sheet. Bake at 100℃ for an hour.

Let's prepare carrot cake. Beat eggs in a mixer until fluffy white foam. Gradually add fresh juice, continuing to beat for another 2-3 minutes. Add flour, sugar and salt in portions, mix gently with a spatula until smooth. Carefully pour the prepared mixture into a siphon, then fill ½ of the mold and bake in the microwave for 2 minutes at full power.

Let's prepare the sorbet. Combine and mix all the ingredients until the sugar dissolves. Pour into any suitable form and freeze. The frozen sorbet must be whipped.

Let's collect dessert. Place carrot ganache in the center of a deep plate, place siphon mousse on it, place a sponge cake on the right, pour over carrot sauce and decorate with parsley, meringue, sorbet, and carrot chips.

Dessert "Carrot"

Recipe from the chef of the Humans Seafood Bar restaurant Andrey Palesik

For chocolate glaze:

• Bitter chocolate - 210 g
• Cocoa butter - 210 g
• Gelatin - 15 g
• Food coloring yellow - 8 g

Cooking method:

Grate the carrots on a fine grater. Beat eggs with sugar in a mixer, add vegetable oil, carrots and mix well again. Add finely chopped nuts, spices, flour and knead the dough. Bake at 180℃ for 35 minutes.

Prepare the cream. Soak gelatin in cold water. Beat the cheese with cream, add powdered sugar in portions. Melt the gelatin in a water bath and pour into the resulting mass in a thin stream, stir.

Prepare the glaze. Melt chocolate, cocoa butter, soaked gelatin and dye in a water bath.

The hardest part is assembling our dessert. To do this, cut the cakes into small sticks, similar to carrots. Pipe the cream onto the parchment, place a block of sponge cake in the center and cover it with cream on top. Cool in the refrigerator for an hour, then stick a long skewer into the side of the cake and put it in the freezer for another 15 minutes. Carefully lower the resulting workpiece into the melted glaze. Due to the temperature difference, the chocolate will set quickly. Remove skewer and serve.

Sometimes you want to cook something interesting, tasty and unusual. Here's a recipe for how to make carrot cake just in case.

A pie made from grated carrots will be very unusual and at the same time very tasty and healthy. Since carrots in themselves are a healthy vegetable. It contains carotene, which helps cell growth, improves vision, and also normalizes skin condition. So carrot cake is all about the positives.

Ingredients.

• 3 eggs.
• 1-2 carrots.
• 150 sugar.
• Half a lemon.
• 250 flour.
• Vegetable oil 2-3 tbsp. spoons.
• A pinch of soda.
• A pinch of salt.
• Powdered sugar for decorating the cake.

Cooking process.

1. Grate the carrots on a fine grater, add sugar, mix and set aside for a few minutes so that the carrots release juice.

2. Beat the eggs into a rimmed bowl, add salt and half the granulated sugar. Using a whisk or mixer, we turn this story into a strong foam.

3. Beat eggs, add flour, carrots, soda, vegetable oil and juice from half a lemon. Stir until the finished dough appears without any flour lumps.

4. When the dough is ready, you can take a baking dish, coat it with oil and lay out the prepared dough.

5. Place the pan in the oven and bake the carrot cake at 180-190 degrees until done. Check readiness with a toothpick. If you pierce the cake and there is no remaining dough on the toothpick, then the baking is considered ready.

6. Take the cake out of the oven, remove it from the pan and sprinkle with powdered sugar. And you can serve it on the table.

Carrot cake with walnuts

Ingredients.

• 250 gr. Carrots.
• 150 gr. Walnuts.
• Eggs 2 pcs.
• flour 1 tbsp. spoon.
• Sugar 100 grams.
• Lemon zest 1 tbsp. spoon.
• A pinch of cinnamon.
• Baking powder 1 small packet.

Cooking process.

1. Divide the eggs into whites and yolks.

2. Mix the yolks with half of the total sugar, stir until smooth using a whisk. It is advisable to immediately mix the yolks in the bowl where you plan to prepare the dough.

3. Add flour, zest from a whole lemon, cinnamon and baking powder to the mixed yolks. Stir the mixture until smooth.

4. Grind walnuts in a blender and mix with grated carrots. Place in bowl with dough.

5. Add the remaining sugar and a pinch of salt to the whites. Using a mixer or blender, beat until stiff foam. Transfer to the dough and stir until well combined.

6. Grease the mold with vegetable oil and place the dough in it. Bake at a temperature of 180-190 degrees. Approximate cooking time is about 60 minutes.

Carrot cake recipe with cottage cheese

Ingredients.

• 3 medium carrots.
• 500 grams of cottage cheese.
• 3-4 eggs.
• Half a glass of sugar.
• 150 grams of semolina.
• 250 kefir.
• A pinch of vanilla.

Cooking process.

1. Pour warm kefir over semolina and leave for 15-20 minutes for the semolina to swell.

2. Mix cottage cheese with eggs, flour, sugar, vanilla and prepare a dough based on these products.

3. Add grated carrots and swollen semolina to the resulting dough, mix well until smooth.

4. Pour the dough into the prepared form and put it in the oven for 30-40 minutes at a temperature of 180-190 degrees.

Brazilian carrot cake with chocolate frosting

Ingredients.

• 3 carrots.
• 4 eggs.
• 1 glass of vegetable oil.
• 1 tbsp. spoon of baking powder.
• 400 gr. Sugar.
• 300 gr. Flour.

Ingredients for glaze

• 1 glass of milk.
• 1 tbsp. spoon of butter
• 2 teaspoons honey.
• 1 chocolate bar.

Cooking process.

1. Cut the carrots into circles and put them in a blender. Add vegetable oil according to the recipe, all the sugar, eggs.

2. Make a homogeneous mass. Mix until smooth.

3. Pour the dough into the mold and bake at 180 degrees until fully cooked.

4. While the cake is cooking, make the chocolate glaze.

5. Place chocolate, milk, honey and butter in a saucepan or small saucepan.

6. Place the pan on the stove and heat the milk and cook the mixture until thick. The preparation time for the glaze is about 10 minutes. When cooking, be careful not to burn the mixture.

7. Transfer the finished cake to a plate and spread the chocolate glaze in an even layer.

Carrot cake in a slow cooker

Even the simplest carrot cake will surprise any most demanding home-baking lover with its amazing taste. The dessert will refresh the boring off-season feast with its color and aroma, bring novelty to the diet and make it more correct and healthy.

How to make carrot cake?

You can prepare a simple carrot cake from any dough in the manner of a cupcake or sponge cake, adding carrot pulp to the base, or use a vegetable for the filling, filling it with a rolled out sand or yeast layer.

1. It’s easy to create the perfect dessert for tea from carrots, using a traditional oven for heat treatment, using a multicooker or microwave for this.
2. Carrots for the pie, depending on the recipe, are simply grated on a fine grater or chopped in a blender, and if necessary, pre-boiled.
3. Diversify a simple carrot pie by adding apples, other fruits, berries, pumpkin, as well as dried fruits, nuts, and cottage cheese.

Carrot cake - classic recipe

Those who are drawn to the classics will love the simplest carrot cake, prepared according to a quick express recipe. The product is served with tea or a cup of milk as is, or additionally smeared with jam, condensed milk, sour cream, sugar and vanilla, sugar or chocolate glaze when ready.

Ingredients:

• carrots – 400 g;
• flour – 2 tbsp;
• eggs – 4 pcs.;
• sugar – 1 tbsp;
• vegetable oil – 1.5 tbsp;
• baking powder - 1 teaspoon;
• soda – 0.5 teaspoon;
• salt, vanilla, cinnamon - to taste.

Preparation

1. Beat the eggs until fluffy, adding a little vegetable oil during the process, and at the end grated carrots.
2. Separately mix flour, sugar, baking powder, soda, salt, vanilla and cinnamon.
3. Combine the dry ingredients and the liquid mixture with carrots, mix thoroughly, beat, and transfer to the mold.
4. Bake classic carrot cake for 55 minutes. at 180°C.

Carrot pie in a slow cooker

It will be easy and simple to bake the simplest carrot cake. As additional ingredients that contribute to the variety of taste of baked goods, you can take any nuts, replace raisins with dried cranberries, cherries, blueberries, or add aromatic lemon or orange zest to the dough.

Ingredients:

• carrots – 1-2 pcs.;
• flour – 2 tbsp;
• eggs – 3 pcs.;
• sugar – 1 tbsp;
• margarine – 50 g;
• vegetable oil – 2 tbsp. spoons;
• baking powder - 1.5 teaspoons;
• salt, cinnamon, nutmeg, vanilla, nuts, raisins - to taste.

Preparation

1. Grate carrots and chop roasted nuts.
2. Beat eggs with sugar, combine with carrots, nuts, raisins.
3. Add melted margarine, butter, flour mixed with baking powder, salt and spices.
4. Place the dough in a bowl and cook the carrot cake in a slow cooker on “Baking” for 50 minutes.

Carrot cake in a frying pan

It’s quite possible to make carrots, which the following recipe will help you with. In this case, the cake will be baked in a frying pan, which should only have a thick bottom, ideally with a non-stick coating. The lid must be closed during heat treatment.

Ingredients:

• carrots – 200 g;
• oatmeal – 40 g;
• corn starch – 40 g;
• egg – 2 pcs.;
• sugar – 100 g;
• milk – 100 ml;
• vegetable oil – 1.5 teaspoons;
• baking powder - 2 teaspoons;
• salt, lemon zest or vanilla - to taste.

Preparation

1. Add oatmeal and starch to the milk and let stand for 15 minutes.
2. Stir in the egg beaten with sugar, vanilla or lemon zest, salt and baking powder.
3. At the end, add grated carrots and transfer the dough into a frying pan heated with oil.
4. Cover the container with a lid and cook the simplest and most delicious carrot cake over low heat for 30 minutes.

Microwave carrot cake

The simplest and most delicious carrot cake, the recipe for which is made in the microwave, will be as easy, dietary and quick to prepare as possible. When using a silicone mold, no oil is required at all. If only glass or ceramic containers are available, the surface inside is well coated with vegetable or butter fat.

Ingredients:

• carrots – 240 g;
• flour – 140 g;
• eggs – 2 pcs.;
• sugar – 1 tbsp;
• baking powder - 2 teaspoons;

• vanilla.

Preparation

1. Beat eggs with sugar until the grains are completely dissolved.
2. Add vanilla to taste, stir in finely grated carrots and flour with baking powder.
3. Transfer the dough into a mold and bake the simplest and fastest carrot cake for 8-10 minutes. at a power of 800 W.

Yeast dough pie with carrot filling

You can prepare carrot puff or shortbread at home, using vegetable pulp as a filling. Moreover, the product can be easily made into a sweet dessert, as in the version presented below, or a snack. In the latter case, vegetable shavings are simmered until soft, supplemented with grated cheese, herbs, and, if desired, garlic and favorite herbs.

Ingredients:

• carrots – 700 g;
• brown sugar - 3 tbsp. spoons;
• nuts – 0.5-1 tbsp;
• flour – 4 tbsp;
• milk – 1 tbsp.;
• egg – 1 pc.;
• sugar – 2-4 tbsp. spoons;
• yeast – 25 g;
• butter and vegetable oil - 4 tbsp. spoons;
• yolk – 1 pc.;
• vanilla, salt.

Preparation

1. Yeast dissolves in warm milk.
2. Add 2-4 tablespoons of sugar, egg, salt, vanilla, vegetable oil and sifted flour.
3. Knead the soft dough and let it rise twice in a warm place.
4. Saute the grated carrots with butter and brown sugar, adding nuts at the end.
5. Place 2/3 of the rolled out dough into the mold, top with the filling and the rest of the dough.
6. Brush the pie with carrot filling with yolk and bake for 30 minutes. at 180°C.

Carrot cake with kefir - recipe

Carrot is always juicy, slightly moist, and at the same time soft and tender. Instead of margarine, you can use butter or vegetable oil, adding about 1/3 cup of the latter. After cooling, the pie can be cut lengthwise into several layers and coated with sour cream, cottage cheese or butter cream.

Ingredients:

• grated carrots – 1 tbsp;
• kefir – 1 tbsp.;
• sugar – 1 tbsp;
• flour – 2 tbsp;
• egg – 2 pcs.;
• soda – 0.5 teaspoon;
• margarine – 125 g;
• vanilla, salt.

Preparation

1. Grate carrots, mix with sugar, leave for 1 hour.
2. Beat eggs, mix with kefir and soda, add to carrots.
3. Stir in melted margarine, salt and flour.
4. Pour the base into the mold and bake the carrot pie in the oven for 20-30 minutes. at 180°C.

Carrot pumpkin pie

An even healthier and tasty carrot pie is a recipe that requires adding pumpkin to the dough. Additional juiciness, aroma and a pleasant citrus flavor are provided by orange, which should first be peeled from the white part of the peel. The zest, as well as the crushed pulp and juice, are mixed into the dough.

Ingredients:

• carrots – 300 g;
• pumpkin – 300 g;
• hazelnuts – 150 g;
• sugar – 50 g or to taste;
• flour – 200 g;
• egg – 2 pcs.;
• baking powder - 1.5 teaspoons;
• vegetable oil – 100 ml;
• cinnamon, cardamom, nutmeg.

Preparation

1. Grind pumpkin and carrots in a blender or using a grater.
2. Add nuts, eggs beaten with sugar, butter, spices, flour with baking powder.
3. Transfer the resulting dough into an oiled pan.
4. Bake the cake for 1 hour at 180°C.

Carrot pie with nuts

You can minimize the portion of flour used by preparing carrot flour, which should first be dried in a frying pan or in the oven, and then ground in a blender into the smallest crumbs. You can flavor the base with cinnamon, lemon zest, or adding both components at the same time.

Ingredients:

• carrots – 250 g;
• walnuts – 150 g;
• lemon – 1 pc.;
• sugar – 125 g;
• flour – 1 tbsp. spoon;
• egg – 2 pcs.;
• cinnamon, powdered sugar.

Preparation

1. Chop carrots and nuts.
2. Grind the yolks with sugar, season with cinnamon, lemon zest, add flour and baking powder.
3. Mix the yolk mass with nuts and carrots.
4. Stir in the whites beaten with sugar.
5. Transfer the mixture into an oiled pan and bake the cake for 1 hour at 180°C.

Brazilian carrot cake - recipe

In Brazilian cuisine, carrot cake is a traditional pastry that attracts with its splendor and richness of taste, bright color, juiciness and ease of preparation. The highlight of the baked goods in this case is the decoration of the surface of the product with chocolate glaze, made from cocoa, or representing chocolate melted with butter.

Ingredients:

• carrots – 300 g;
• vegetable oil – 200 ml;
• baking powder – 10 g;
• sugar – 300 g;
• flour – 300 g;
• egg – 4 pcs.;
• cocoa, sugar and water for glaze - 3 tbsp each. spoons.

Preparation

1. Place carrots, sugar, eggs in a blender, add oil, beat everything until smooth.
2. Mix flour with baking powder into the base.
3. Pour the mixture into an oiled form.
4. Bake the Brazilian carrot cake for 40 minutes. at 180°C.
5. Mix sugar, cocoa and water in a saucepan, boil for several minutes, cover the cake with icing.

Carrot-curd pie

An ideal nutritious and healthy dessert is carrot cake with cottage cheese. You can decorate the product by laying out the carrot dough and curd mixture in layers, or you can mix the two bases before baking. In the first case, the pie acquires a striped, spectacular and appetizing cut and some contrast in taste due to the presence of layers.

Ingredients:

• carrots – 200 g;
• cottage cheese – 500 g;
• sour cream – 100 g;
• baking powder - 2 teaspoons;
• sugar – 200 g;
• flour – 200 g;
• starch – 40 g;
• egg – 5 pcs.;
• yogurt – 250 g;
• vanilla, cinnamon, lemon zest, nuts - to taste.

Preparation

1. Mix 2 eggs, sugar to taste, vanilla, zest, sour cream and starch into the cottage cheese.
2. Beat eggs with sugar, adding vanilla, cinnamon, yogurt, nuts, grated carrots and flour with baking powder at the end.
3. Place the carrot and curd mixture in layers and bake for 45 minutes. at 180°C.

Carrot cake with semolina

Both in Lenten and in ordinary everyday cooking, a simple recipe for carrot cake will find its application, for the implementation of which the most affordable and budgetary set of products is used. Instead of flour in this case, semolina, thanks to which the structure of the dessert will be denser, but at the same time crumbly.

Ingredients:

• carrots – 450 g;
• vegetable oil – 150 ml;
• baking powder – 10 g;
• sugar – 200 g;
• semolina – 300 g;
• water – 150 g;
• lemon – 1 pc.;
• raisins – 100 g;
• cardamom, cinnamon.

Preparation

1. Grind the carrots in a blender or using a grater.
2. Add water, sugar, butter, lemon juice and zest, raisins, cardamom with cinnamon and semolina with baking powder.
3. Leave the mixture on the table for 1 hour and transfer it to the mold.
4. Bake the pie at 180°C for 1 hour.

Lenten carrot cake

It’s not only with semolina that lean carrot cake without eggs turns out delicious. The dough can traditionally contain any type of wheat flour or oatmeal. When adding soda, it is first quenched with vinegar or lemon juice, and baking powder is mixed into the sifted flour. Before serving, sprinkle the cake with powder or pour lemon glaze over it.

Ingredients:

• grated carrots – 1 tbsp;
• vegetable oil – 100 ml;
• soda or baking powder - 1 or 2 teaspoons;
• sugar – 1 tbsp;
• flour – 2 tbsp;
• vanilla or cinnamon.

Preparation

1. Grind the grated carrots with sugar and butter and leave for 20 minutes.
2. Add soda, vanilla or cinnamon, flour, mix again.
3. Transfer the dough into an oiled pan and bake the lean carrot cake for 25-30 minutes. at 180°C.

Pie with apples and carrots

A worthy interpretation of the classic charlotte, beloved by many, would be a carrot-apple pie prepared according to the following recipe. Carrots are mixed into the biscuit base fresh after grating or pre-boiled so that the vegetable taste in the baked goods is not felt at all.

Ingredients:

• carrots – 1 pc.;
• apples – 3 pcs.;
• baking powder - 1.5 teaspoons;
• sugar – 1 tbsp;
• flour – 1 tbsp.;
• egg – 3 pcs.;
• vanilla, oil.

Preparation

1. Beat eggs with sugar for 10 minutes.
2. Add grated carrots, vanilla and flour with baking powder to the egg base.
3. Transfer the dough into an oiled pan.
4. Chop the apples and place them on top of the dough, flattening them a little.
5. Bake the pie at 180°C for 40 minutes.

Carrot PP cake

Dietary and low-calorie carrot cake made with oatmeal will not harm your waistline and will ensure that your body receives the maximum range of the right elements and vitamins. Instead of sugar in this case, honey and chopped sweet bananas, and low-fat kefir or with a minimum percentage of fat content is used.

We are preparing a soft, tasty and satisfying carrot cake with orange - pampering the family with sweet, “cozy”, winter-flavored homemade pastries! However, the recipe is not dedicated to a specific season. Carrots are available all year round, so you can start making dessert whenever you want. Lush, with bright orange splashes, the carrot cake is attractive and delicious! Carrots and butter have a beneficial effect on the texture, preventing the crumb from becoming dry. Walnuts add a slight tartness, orange refreshes the palate, and cinnamon adds a warm, spicy note!

To give a simple product a more festive and elegant look, cover the top of the baked goods with a generous layer of snow-white cream and add a sprinkle of nuts. A delicate mixture based on cream cheese is a perfect combination with carrot cake, both in appearance and in taste. But if you wish, you can do without cream - just lightly sprinkle the baked goods with powdered sugar or pour melted chocolate over them. The taste remains rich and complete in any case!

Ingredients:

• carrots - 300 g (peeled weight);
• eggs - 3 pcs.;
• sugar - 180 g;
• butter - 100 g;
• vegetable oil - 100 g;
• salt - a pinch;
• flour - 250 g;
• baking powder - 1 teaspoon;
• zest of 1 orange;
• orange juice - 50 g;
• soda - 1/3 teaspoon;
• walnuts - 90 g;
• ground cinnamon - 1 teaspoon.

For cream:

• Almette cream cheese or similar - 100 g;
• sour cream 20% - 100 g;
• orange juice - 20 g;
• powdered sugar - 25 g.

For registration:

• walnuts - 30 g.

Carrot cake recipe

1. After peeling the top layer, cut the carrots into three small shavings.
   
2. Remove the zest from the orange. To do this, use a fine grater again. Remove the top thin layer of orange peel, leaving the bitter white part untouched. Having finished with the zest, cut the fruit in half and squeeze out the juice using a juicer - in total you will need 70 g (50 for the dough and 20 for the cream).
   
3. Beat eggs with sugar. We work with the mixer until the solid particles dissolve.
   
4. Pour in a mixture of oils - refined vegetable oil (odorless) and butter. The latter is first completely melted and cooled. Next we load the carrot shavings.
   
5. Throw in a pinch of salt. Add zest and 50 g of orange juice. Mix.
   
6. Combine flour with baking powder, soda and cinnamon. After sifting, add the flour mixture to the egg-carrot base in parts. Stir from bottom to top until dry areas dissolve.
   
7. We chop the nuts with a knife or grind them with a blender, but not into crumbs. The pieces should be felt in the finished pie. Add nuts to carrot dough.
   
8. After mixing the viscous orange mass one last time, place it in a baking dish with a diameter of 22 cm. The bottom can first be lined with parchment paper.
   
9. Place the form in an oven preheated to 180 degrees. Bake the carrot cake for about 40-50 minutes. We check readiness by lowering a wooden skewer or toothpick deep into the center of the baked goods. If there is no raw dough left on the stick, it's time to remove it.
   
10. While the cake is cooling, prepare the cream. Take the cream cheese and sour cream out of the refrigerator and combine. Add powdered sugar and orange juice, stir with a hand whisk until smooth.
    
11. Remove the cooled carrot cake from the mold. Cover the baking surface with a “cap” of snow-white cream. Sprinkle with chopped nuts into medium pieces.
    
12. Carrot cake is ready! We cut and taste! We store the dessert in the refrigerator.
    

Enjoy your tea!

Quickly and easily prepare something for tea? Carrot cake is tender, juicy and airy, a simple recipe for which is in the cookbook of every experienced housewife - the best option for quick baking both during Lent and for the diet table.

Step-by-step recipe: the best lean carrot cake recipe

The recipe for carrot cake is very simple, and carrots make very tasty baked goods.
The main thing is that you don’t feel any carrot pieces in it. This recipe makes the most delicious carrot cake! So tender, juicy, softest, delicious!
And even though it had to be cooked in a blender, like this:

so that the dough turns out like a puree, and so that the carrots in the pie are not felt.

But, if you don’t have such a blender, prepare the dough with a mixer and grate the carrots on the finest grater.

So, you will need

1. 250 g raw carrots (that's about 3 small carrots)
2. 260 g wheat flour
3. 300 g sugar (don’t worry, the pie will not be cloying, it will remain balanced in taste)
4. 1 packet of vanilla sugar (or vanillin)
5. 4 eggs (if you are using very large eggs, reduce them to 3)
6. 180-200 ml of odorless vegetable oil (corn, rapeseed, olive or half sunflower with olive are suitable, but do not use Extra virgin), the amount of vegetable oil is correct, it is not noticeable in the finished pie
7. 1 tbsp. baking powder
8. a pinch of salt
9. I recommend adding lemon, orange zest, favorite nuts and raisins

Preparation:
Grate the carrots on the finest grater with cloves. If there is juice, there is no need to squeeze it out.

Break eggs into a cup, add sugar and vanilla sugar.


Beat with a mixer at high speed for 5 minutes. Just note the time and beat for at least 5 minutes. It is important.

Now add grated carrots


Mix with a mixer at low speed


Pour in the oil and mix a little with a mixer


Then sifted flour, baking powder and salt (but I never add salt to sweet baked goods, so see for yourself)


Mix again with a mixer until smooth. Not too long.
This is such a beautiful dough.


Grease the mold with butter and pour out the dough. I couldn't fit all the dough. I left 1.5 cm for the rise.


You need to bake the pie in a well-heated oven at 180 C degrees for 45 minutes or until dry. It may crack like mine, it's not a big deal


Turn the pie out onto a plate and let cool slightly. Sprinkle with powdered sugar.

Enjoy your tea!

Pysy Some people may find the pie sugary; you can reduce the sugar in the recipe to 250 g.

A simple and delicious carrot pie in a slow cooker

The fastest eaten pie thanks to the presence of carrots. The baked goods are dietary and easy on the stomach. Not dry, but not wet either - just the right level of humidity.

• 100 g butter;
• 1 egg;
• 100 g finely grated pumpkin;
• 150 g flour;
• 80 g sugar;
• about 5 teaspoons of soda.

For fondant:

• 50 g butter;
• 2-3 tbsp. carrot juice + milk, so that you end up with 100 ml of liquid;
• 50 g sugar.

Preparation:

Grate the carrots on a fine grater, and after five to ten minutes, squeeze out the juice a little with your hands. The carrots in the dough need to be squeezed out, the pulp should be formed into a ball - not crumble or spread. And then - how it goes.

Grind the butter, sugar and eggs until foamy (I use a food processor, it does the job in 3-4 minutes).

Add soda - I extinguish it the old fashioned way with a small amount of vinegar. Knowing the new trends regarding this technology, I’m not telling you that you need to turn it off - see for yourself, as you are used to. Half a teaspoon of soda and about the same amount of vinegar give me a raised dough (despite the fact that pumpkin, in principle, is not a light product) and no soda taste.


As soon as you realize that it turned out nice and fluffy, add carrots. At low speed, continue to knead everything until smooth, then add flour.

Pour the dough into a greased (or lined with paper) pan, put everything in the oven, or in a slow cooker u. Approximately 40 minutes and temperature - 170 degrees. Use a match or toothpick to check the readiness of the dough. Remove from mold.

Cake fondant gives the decisive taste. Prepared as a filling yet again Just:

Dilute the saved two tablespoons of juice with milk,

pour it into a saucepan, put butter and sugar there,

bring to a boil, and then, stirring continuously, cook over medium heat until noticeably thickened.

When the filling has cooled slightly, grease the top of the pie.

Recipe: simple carrot cake with cream and nuts

1. Carrots - 2 pcs. medium size
2. Sugar - 200 g
3. Sunflower oil - 175 ml
4. Eggs - 3 pcs.
5. Nuts (walnuts and almonds) - 150 g
6. Flour - 200 g
7. Baking powder for dough - 1.5 tsp.
8. Soda - 2/3 tsp.
9. Salt - 0.5 tsp.
10. Ground cinnamon - 3 tsp.
11. Dried ginger - 3 tsp.

Ingredients for cream cheese cream

Powdered sugar - 150 g
Philadelphia cream cheese - 125 g
Lemon juice - 1 tbsp.
Vanilla oil or essence - a few drops
Chopped nuts and lemon zest for garnish
Well, everything is ready, your piece of pie is already waiting for a cup of aromatic tea and you. Bon appetit everyone

Let's prepare the ingredients

1. Grate the carrots on a coarse grater.
2. Pour vegetable oil into a deep bowl
3. Add granulated sugar to the vegetable oil.
4. Grind sugar with vegetable oil.
5. Add eggs.
6. Beat all mixed ingredients with a mixer until the sugar dissolves.
7. Add ½ teaspoon of salt.
8. Now let's add soda.
9. Now add the required amount of baking powder to the dough
10. For flavor, add 3 teaspoons of natural ground cinnamon to the cake.
11. And now the highlight of the pie - dried ginger
12. Once again, beat everything thoroughly with a mixer.
13. To chop the nuts, first wrap them in a towel.
14. To crush the towel, use a rolling pin
15. Pour chopped nuts into the dough
16. Now pour the chopped carrots into the bowl with the dough.
17. Add 200 g of sifted flour to the bowl with the dough.
18. Stir the dough ready for baking again with a spoon.
19. Grease the mold with butter and sprinkle with flour.
20. Pour the batter into the prepared baking pan
21. Preheat the oven to 180 degrees and bake the pie for 30 to 45 minutes.

We check the readiness of the pie with a wooden stick or a match - the finished dough does not stick to the wood

Leave the finished dessert in the pan for another 20 minutes, and then transfer to a wire rack to cool completely.

Remove the cake from the mold only 20 minutes after the end of cooking, and finish cooling on a wire rack.

For cream

1. To prepare the cream, sift the powdered sugar into a bowl.
2. Now add cream cheese to the sugar.
3. Mix the cream with a fork.
4. Add a tablespoon of lemon juice.
5. Grind some nuts in a mortar, some of which will be used for decoration, and the rest for cream.
6. Mix some of the nuts into the cream.
7. Add natural vanilla oil or a little essence into the cream, and then mix thoroughly.
8. Grease the surface of a completely cold pie with cream.

The simplest carrot cake recipe with raisins (with photo)

In this recipe, instead of butter, vegetable oil is used (grapeseed oil is recommended, I used regular sunflower oil because it is much cheaper) and carrots make a significant contribution.

What happens according to the structure of the pie:

• Carrots are not particularly noticeable
• Vegetable oil creates a different texture, and the difference is nice
• The taste is quite delicate: spices, raisins, a little sugar
• The cake turned out not wet, it rose and baked moderately, but still the additives are quite heavy and you need to be careful

Ingredients for a 22 cm pan

1. 3 eggs
2. 130 g brown sugar
3. 0.5 tsp cinnamon
4. 0.5 tsp nutmeg
5. vanilla, a little salt
6. 100 ml vegetable oil (unscented)
7. 150 g flour
8. 11 g baking powder
9. 50 g raisins
10. 250 g grated carrots

Consistently and thoroughly mix everything with an immersion blender/mixer/hands.
Stir in carrots and raisins.
Grease the mold with oil and sprinkle with flour.
Bake at 170 degrees for about 50 minutes.

Recipe: Simple Carrot Cream Pie

An organic combination of flavors, moderately sweet and bright.

Two carrot cake recipes:

Carrot sponge cake with nuts (1) (on a baking sheet 30/40 1 cm high) - this one is very tender

1. 90 g brown sugar
2. 40 g protein (1)
3. 50 g yolks
4. 5 g salt
5. 120 g ground nuts (pecans, Greek)
6. 180 g finely grated carrots
7. 50 g powdered sugar
8. 155 g protein (2)
9. 25 g brown sugar
10. 140 g butter
11. 120 g flour
12. 5 g baking powder

• 1. Sift flour and baking powder in advance. Preheat the oven to 160C.
• 2. Mix brown sugar, yolks, whites (1), salt, nuts and powdered sugar with a whisk or in a food processor (until combined and smooth).
• 3. Add melted butter to the mixture and stir thoroughly until completely combined.
• 4. Beat the whites (2) with sugar, carefully fold the whipped whites into the mixture. Add sifted flour with baking powder.
• 5. Pour the dough into a baking tray, bake at 160C for 10-15 minutes. Freezing

Carrot cake layer with nuts (in a 30/40 frame, 4 cm high) - this one is denser

1. 450 gr. peeled carrots
2. 200 g flour
3. 12 g baking powder
4. 1 tsp. cinnamon
5. 150 g brown sugar
6. 200 ml unscented vegetable oil (I prefer grape seed oil)
7. 4 eggs
8. 100 g chopped walnuts

Preheat the oven to 180C

1. Chop the carrots very finely (use a food processor). If you use a grater, it will not have the effect we need.
2. Mix carrots with sugar, nuts, cinnamon.
3. Add oil and mix thoroughly until smooth.
4. 4. Beat the eggs and add them to the dough - knead again.
5. 5. Gradually add the flour sifted with baking powder and knead, avoiding lumps.
6. Pour the dough into the frame, level it and bake at 180C for approx. 40 minutes (until dry match).

Goes great with these cakes cream cheese cream or sour cream.

Cream mousse made from cream cheese (Philadelphia or, if you like it sweeter, Mascarpone). I prefer Philadelphia here myself. This is a slightly modified recipe from Pierre Hermé (from one of his desserts).

Light creme cheese mousse:

• 4.5 g gelatin sheets (soak)
• 25 g water
• 80 g granulated sugar
• 50 g egg yolks
• 180 g cream cheese (Philadelphia)
• 15 g powdered sugar
• 210 g whipped cream to soft peaks

Beat the yolks, boil the sugar and water to syrup (121C), and stir it into the beaten yolks. Add squeeze out the gelatin (continue beating). Heat the cream cheese until soft, stir with powdered sugar. Stir into the yolk mixture by hand until smooth. Gently fold in the whipped cream. Layer the cake layers (1-1.5 cm high) with mousse and cool the cake.

According to this recipe. The trick is in the cream - it’s half made with sour cream and creamy soft cheese and in a sponge cake. I don’t know about simplicity, I got it right the first time. Here the problem is precisely in tastes - what does anyone like... I see that the selection of recipes is not bad, but you still need to try several recipes and only then choose the best one for yourself! 🙂

Oksana, the first recipe is lean, and, of course, tastes different from a pie with sour cream. Just being a pastry chef means experimenting and choosing the right recipe just for you