Recipe carrot cake:
Prepare the dough for the carrot cake/biscuit. To do this, first peel the carrots and grate on a fine grater. To prepare a biscuit, you will need 250 g of grated carrots.
Grind walnuts in any way convenient for you. The fastest way to do this is with a rolling pin. To do this, pour the nuts into a tight bag and roll over them with a rolling pin. If you grind nuts with a food processor, then do not turn them into "flour", the nuts should remain in pieces.
Break three large chicken eggs into a bowl (if the eggs are small, then take four pieces) and pour 150 g of sugar into them.
Beat the eggs with a mixer for 5 minutes at maximum speed. During this time, they should turn into a very lush and thick mass.
Add vegetable oil to the egg mass (it is better to take it without a bright taste and smell) and liquid honey. If you have candied honey, then heat it in the microwave so that it melts. Stir with a whisk.
Mix flour with baking powder, soda and cinnamon. Sift everything together and in several steps add to the liquid ingredients.
Mix with a whisk until you get a smooth and thick dough.
Enter the grated carrots into the dough.
At the very end, add walnuts and stir.
Line a 22 cm diameter mold with paper or grease with a piece butter and dust with a thin layer of flour. Fill out the form with the test. By the way, since the cake turns out to be quite high, you can take a larger diameter mold (23-24 cm) for baking it.
Bake the carrot sponge cake at 170-180C for 45-50 minutes. The time may vary depending on the features of your oven and the form in which the cake will be baked, so be sure to check the readiness with a wooden skewer, if you pierce the center of the biscuit with it, it should come out without traces of wet dough. If suddenly the top of the pie is very reddened, and the middle is still raw, then cover the top with a sheet of foil.
Remove the finished carrot biscuit from the mold and transfer to the wire rack. Leave it like this until it cools down completely.
Cut the completely cooled biscuit into 3 equal cakes.
Prepare cream for carrot cake. To do this, beat well-chilled heavy cream until a thick and persistent cream is obtained. Just be careful not to "kill" them, otherwise you can get oil.
In a large bowl, combine cream cheese, cinnamon and powdered sugar.
Beat the mixture with a mixer for 1 minute.
Whisk the whipped cream into the whipped cream cheese with powdered sugar.
Mix until completely homogeneous. Cream for the cake is ready!
Assemble the carrot cake: place one cake on a dish and cover it with a layer of buttercream. Next, lay out the second cake and also cover it with cream.
Lay the last piece of biscuit on top, flat side up.
Spread the remaining cream on the sides and top of the cake.
Decorate the carrot cake as you like. As an example, you can sprinkle the sides and center of the cake with coarsely chopped nuts, and pour the cream around the edge with a pastry bag in the form of curls.
Let the finished cake soak for 1-2 hours and you can serve.
Amazing carrot cake is ready!
carrot cake I'm sure everyone has tried it at least once in their life. How lucky you are (whether it turned out to be just delicious, fantastic or ordinary) depends on whether you want to try it again.
By the way, there are dozens of recipes for carrot pies: spicy and richly nutty, sugary-sweet and “neutral”, with hints of ginger, nutmeg or citrus fruits, with an abundance of candied fruits or dried fruits.
There are so many flavors that sometimes it would not even occur to you that we are talking about the same carrot cake (by the way, it also serves as the basis for the famous carrot cake).
If you've never tried carrot pie, it's worth doing just for the sake of curiosity. I hasten to assure you: this is not a vegetable dish at all, but a real dessert. The most delicious!
There is no taste of carrots as such, coupled with spices and nuts, it becomes so unobtrusive, fruity, that one can hardly guess that banal carrots are at the heart of the pie. I want to bite again and again to “unravel” this taste.
I have made carrot cake several times. And until recently, was in search of something better. Yes, the very “concept” of this pie appeals to me: I liked many recipes.
I love the abundance and combination of spices and nuts, and with my love for savory desserts, this is one of those options where natural sweetness can be achieved with sweet carrots while minimizing the amount of sugar. But every recipe before that seemed to me not 100% perfect.
And then I found it: my perfect carrot pie. Very delicate, with excellent texture, taste and smell! And what is important - such a cake is best suited for "turning" into a carrot cake, you just need to coat it with a suitable cream and let it soak.
So, my favorite, most delicious, classic carrot pie recipe.
Ingredients (per form 18-20 cm):
- fresh carrots (sweet) - 250 g;
- premium wheat flour * - 350-370 g;
- brown sugar - 150-200 g or to taste;
- refined sunflower oil - 100 ml;
- eggs - 2 pcs;
- sour cream - 2 tbsp;
- applesauce - 2-3 tablespoons;
- baking powder - 1 tsp;
- soda - ½ tsp;
- salt - ¼ tsp;
- cinnamon - 1 tsp;
- vanilla - to taste;
- nutmeg - 1/3 tsp;
- zest of 1 orange;
- walnuts - a handful (optional).
Whole grain, grade 1 or 2 flour can also be used.
How to make Carrot Cream Pie - step by step recipe with photo:
Mix all dry ingredients: flour, baking powder, soda, salt and spices.
Beat eggs with sugar until fluffy, add butter and beat again; there - sour cream, applesauce and zest, mix. Grate the carrots on a fine grater (shavings), add to the wet mixture.
Combine dry and wet mixtures, mix thoroughly. Add nuts to the dough (optional).
Put in a mold (be sure to cover with parchment) and bake in an oven preheated to 180 degrees for 50-60 minutes. Check the readiness of the carrot cake layers with a wooden skewer.
Carrot cake layers are ready! Take it out, cool a little in the form, then remove and cool on a wire rack. 
How to turn a carrot cake into a carrot cake
Cut the cooled cake (by the way, it can be stored for 3-4 days in the refrigerator, wrapped in cling film) into 2-3 parts. Usually if I bake a cake in the form of 20 cm, then I cut it into 2 cakes.
If desired, you can bake 2 pies, each of which is cut into 2 parts. The result will be 4 cakes, and the cake will be tall and beautiful. Coat the cakes with cream and let soak for at least 2-3 hours (and better night).
I love to experiment, often using the ingredients that are at hand: mascarpone, sour cream, condensed milk, peanut paste. But I also have several tried-and-true options for carrot cake cream. I always have confidence in them.
All subsequent carrot cake cream recipes are based on 2 cakes (or 1 carrot cake from the indicated ingredients).
An excellent cream with a slight sourness is obtained by mixing 200 g of cream cheese (Philadelphia, Almett, etc.), 150-200 g of sour cream (from 27%) and 100-150 g of sugar.
Beat sour cream with sugar separately until fluffy, then gently add cream cheese, beating at slow speeds. In order for the cream to "grab" a little, you can keep it in the refrigerator for 40-60 minutes, and then use it.
A denser, stable cream can be obtained by whipping cream cheese (200 g), butter (100 g) and sugar (100-130 g) again.
The oil must be room temperature and cream cheese from the refrigerator. Beat butter and sugar separately until fluffy, then add cheese. Such a cream is especially relevant if the cake is to be transported, or there are fears that it will be hot in the room and the cream may “leak”.
Another interesting option is a cream based on whipped cream and cottage cheese. Whip heavy cream (from 33%, 250-300 ml) with sugar (100 g) until fluffy, add cottage cheese (150-180 g) previously rubbed through a sieve or using a blender and beat again at low speed. It turns out very gentle and airy cream.
In general, experiment and be sure to find your cream for carrot cake!
Video: Carrot cake like in Starbucks
Hi all! Today is the second day of the celebration of the Resurrection of Christ. On this occasion, we spent two days outside the city, in the fresh air, surrounded by mountains, children, dogs, bees and, of course, huge amount food. There were a lot of salads and eggs, so I ate well too (dad, don't worry!). The mother-in-law, as always, took care of mine.
But the sweet table broke all records: it was served in 2 sets. There was so much sweet that the Easter cakes were taken out only on the second day. At Easter they were simply forgotten. I made a 4kg mousse baby with strawberry and vanilla mousse.
Well, now we continue a series of recipes from the creams for cakes section. Cream cheese cream is a carrot cake classic., because its original sourness is very harmoniously combined with sweet carrots and all kinds of spices that we add to the cakes. But in addition to the classic, we will prepare two more creams adapted to our taste preferences: on cottage cheese and sour cream.
1. Cream of cream / cottage cheese cheese
First on the agenda - cream cheese carrot cake cream - absolute classic. It can also be used as a glaze for a regular carrot cake, or you can cut this same cake lengthwise and layer it with butter cream to make it look like in the picture:
Although, of course, this cream can be used not only for carrot cakes. It goes well with almost any cakes. In addition, it can be diversified with various flavors such as coffee, cocoa, cinnamon, and so on.
For the recipe we need:
- butter, softened - 180 gr.
- powdered sugar - 240 gr.
- creamy or cottage cheese, cold - 200 gr. (for example, Hochland Cremette )
- vanilla extract - 1 tsp (can buy here )
This cream is quite oily, but very tasty. If you want a lighter cream, then take 50 grams of butter and 85 grams of powdered sugar for this volume of cheese. But keep in mind that such a cream will turn out much less and it will only be enough for the top of the cake.
Cooking:
- With a mixer, carefully beat the softened butter with powdered sugar until an airy white mass is formed. This will take about 10 minutes.
The ideal oil temperature for whipping is 20 degrees.
- Add cream cheese, vanilla extract or vanillin to the butter and mix the cheese into the whipped butter with a spatula until a homogeneous smooth mass is formed.
- With the resulting cream, immediately cover the bottom cake, top and sides of the cooled carrot cake, decorate as desired and serve.
Nuts, especially walnuts, are ideal for carrot cake. I decorated them.
2. Curd cream
But, of course, carrot cake is so popular all over the world that an incredible variety of creams have been invented for it. I suggest you make a slight departure from the classics of the genre and ennoble the traditional butter cream our own cottage cheese.
For the recipe you will need:
- cream or curd cheese - 100 gr.
- cottage cheese, fatty - 100 gr.
- powdered sugar - 3 tbsp
- grated orange peel - ½ tsp
- lemon juice - 1½ tsp
Cooking:
- With an immersion blender, we break through the cream cheese, cottage cheese, powdered sugar and orange zest until a homogeneous smooth mass is formed (carefully, do not interrupt).
- Add lemon juice and mix gently with a spatula. We cover the cooled carrot cake with the resulting cream.
3. Sour cream with caramel
This cream is from the incomparable Olga Vilchevskaya. For this cream, we will definitely need fat sour cream. Ideally - 30%. If there is no thirty percent, then be sure to weigh it for the night! Of course, in this case, you will need more sour cream - about 600 gr.
For the recipe we need:
- fat sour cream - 400 gr.
- sugar - 50 gr.
- caramel - 100 gr. (optional) (recipe)
- Vana Tallinn liqueur - 3 tbsp. spoons (replacement - cognac)
- We are constructing such a structure: a saucepan, a colander on it, gauze folded in several layers in it. We spread 600 grams of not very fatty sour cream. And we send it all overnight in the refrigerator. All excess whey will drain, and we will have a wonderful sour cream for the cream.
- Pour sugar into sour cream and mix a little. We are waiting for the sugar to dissolve. No need to beat! Gently stir in caramel and alcohol. Our cream is ready.
That's all for me. Until new online sessions.
Olga Afinskaya was with you.
Good luck, love and patience.
- Flour - 340 g
- Cinnamon - 1.5 tsp
- Nutmeg - 1 tsp
- Soda - 8 g
- Sugar - 400 g
- Vegetable oil - 245 g
- Eggs - 4 pcs
- Carrots - 275 g
Remember my carrot cake? There were several attempts with an interval of about a year. The girls from my workshops know the role of each ingredient in the dough and how to play with them. So I plucked up the courage and as part of the desserts update on the blog, I used a couple of packs of flour and a lot of carrots to make a cake that everyone will enjoy! Most importantly, this cake will work for anyone. I have noticed that sometimes the dough of carrot cakes comes out sticky, raw, and even pastry shops often sell this. We want real biscuit cake, porous, loose and airy. This recipe works exactly as intended with any carrot. Then I give a little freedom in the choice of spices. My favorites are cinnamon and nutmeg, only two, but each will play its own prominent role.
And since girls (and guys) of different levels read me, the cake will be a real designer. I will tell you how to properly caramelize nuts. I will teach you how to work with a pear, which should become a bright accent. But the most interesting thing is the bleaching of the orange peel, that's what will make our cake fantastic. Just think, you break off a piece of cake... A delicate biscuit that holds its shape amazingly, and then magically melts in your mouth, leaving a spicy taste of spices, it is juicy and soft, incredibly bright and appetizing. Next, you feel pieces of a pear that can be cooked in white wine (or water), it crunches a little, and its delicate mild taste perfectly complements the palette of colors of spices in the dough. Next come the nuts! Pecans are shelled with a thin layer of caramel that will burst into texture, giving you an indescribable sensation. And in the finale, the reward will be the strongest orange aftertaste, which confuses with its unexpectedness and incredible relevance. Spices, pear, crispy nuts and orange - this is a real celebration in carrot cake, each element helps everyone else, each is different in texture, strength of aroma and taste, comes to the fore in its time and does not argue with others, you have the opportunity to enjoy each separately, and then feel their synergy.
A few facts: the dough will always be porous and correct, the ability to play with spices, the cakes have no crust at all, still the same 0.5 mm as the new red velvet, if you do everything right, the thickness of the trimmings will be no more than 3 mm, and then because we want to open the pores for the cream, the product yield is amazing - three cakes 16 * 5 cm, thanks to the orange peel, the shelf life and juiciness of the biscuits is increased by 20%.
In addition to the dough, additional fillings are possible in this cake. I will give them at the end, but if you decide to add them, then you will need to do them in reverse, before you take on the dough, so read the recipe to the end, and then decide from when to start.
Let me just say that with all the toppings, the cake becomes simply incredible. So let's start by combining all the dry ingredients. These are flour (340 g), cinnamon (1.5 tsp), nutmeg (1 tsp) and soda (8 g). Mix well with a whisk so that all the ingredients are combined.
And in the mixer bowl we combine vegetable oil (245 g) and sugar (400 g). It will be tasty only if you take brown (200 g) and white (200 g).
Beat the mass well, at least 3-4 minutes.
Then enter the eggs one at a time (4 pcs).
You should get a homogeneous mass.
The base 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 from you, otherwise you risk eating them before you can add them to the dough. I use pecans because they go better with anything than other nuts. But you can use any nuts.
It is important that the nuts are roasted. If you have raw ones, fry them yourself in a pan or in the oven (140 degrees).
Put sugar (50 g) and nuts (80 g) in a heavy-bottomed saucepan.
I divided the pecans into 4 parts, but left 16 pieces intact, they will be the decor on the outside.
Put on the stove (power from 5 to 7 out of 10 possible). Constantly stir the mass. At first, the sugar will melt and such white lumps will form.
And then they will melt and turn into caramel. Roast and stir until the nuts are covered only in clear caramel (not sugar chunks).
At this point, lay the nuts on a silicone mat, and try not to touch the nuts, especially the whole halves for decoration.
Set them aside to cool, it will take no more than 10-15 minutes.
Poached pear
- Pear - 150 g
- Sugar - 50 g
Now let's take a look at the pears. In this cake, it fits perfectly with the whole idea and gives the necessary texture. Take any pears, not too large.
Remove the skin and seeds, cut into cubes of half a centimeter. Do not make large pieces, it will not be so tender.
Pour a pear (150 g) in a saucepan with sugar (50 g). If the pear is not too juicy, you can add a tablespoon of water.
Put the saucepan on the fire and let the pear in a little. This means we want to make it a little softer and sweeter. To do this, while stirring constantly, let the sugar melt. At this stage, it would be good to replace the water with white wine, it will be even cooler!
When you see that the sugar has dissolved and the pear is boiling in syrup, wait a minute and pour it into a sieve. We do not need extra juice and moisture in the dough.
Delicious zest
- Orange - 3 pcs
- Sugar - 40 g
And now what will make the cake truly amazing - orange peel! The principle is simple and works with any citrus peel. The main thing is to choose the most elastic oranges, so that it is more convenient to work with them.
We remove the zest in such wide strips. A filleting knife, a vegetable peeler, or a special peeling tool are ideal for this. Cut off so that the white part on the zest does not remain.
Cut the zest into thin strips.
So that the zest does not taste bitter, but gives exactly the taste and aroma that we intended, you need to “whiten” it. To do this, we repeat the same process three times. Pour cold water into a saucepan with zest, it should be a centimeter higher than the zest. Bring to a boil, cook for a minute and drain the water. For three repetitions, all the bitterness will go away.
While we bring the zest, squeeze the juice of one orange.
Add squeezed juice and sugar (40 g) to a saucepan with three times boiled zest. The zest should again be covered with liquid, if the juice is not enough, make more or dilute with water.
Bring the mixture back to a boil and simmer for 1-3 minutes. After that, drain the zest on a sieve.
When excess liquid drains, cut the zest into strips 2-3 cm long.
Such zest can be easily stored in a jar with simple syrup (water or orange juice brought to a boil with an equal amount of sugar).
Test assembly
Suppose you decide to make the most delicious cake! Then you have three fillings ready and you knead the dough. When it is ready, we introduce the fillings in turn, but now we interfere only with a spatula so as not to turn the fillings into porridge.
The zest will go first.
Pour the dough into three molds.
We bake in an oven preheated to 155 degrees, top-bottom mode. It will take 35-65 minutes, it all depends on the diameter of the molds and other parameters. Check readiness. Look, I poured the dough into the rings halfway, and at the end it will rise to the edge.
We take carrots as an ingredient vegetable salads, soups or toppings for pies. But few people know that since the 16th century, carrots have been used to make sweet pastries - muffins, cookies, puddings and buns. It's hard to believe, but from a few carrots you can create a confectionery masterpiece, and at the same time no one will guess that the dough is made from an ordinary vegetable. Today we will talk about how to cook, tender, beautiful and very tasty. There are many different recipes for carrot pies and cakes, and every housewife has her own secrets for making them.
Who first made carrot cake
Italy is considered the birthplace of carrot dessert, and this is not surprising, because the Italians are so inventive in the culinary arts! Interestingly, carrot cakes were first prepared mainly in poor families, since carrots were an affordable product. A little later, the carrot cake was undeservedly forgotten, and the recipe was revived in post-war Great Britain in the middle of the last century, when there was a shortage of food in Europe. Carrots and other vegetables were given out on cards, but housewives found an opportunity to cook carrot cake on holidays for the delight of children.
Carrot cake: cooking at home
For carrot cake, biscuit dough is usually prepared, often using butter biscuit or muffin dough recipes. The cake should be well baked and at the same time turn out juicy, moist and slightly loose. For taste and aroma, honey is added to the dough, lemon juice and zest, dried fruits, nuts and fragrant spices. The recipe is easily modified, so each hostess can prepare her own exclusive dessert, unique and inimitable.
In classic recipes, the dough is prepared on the basis of freshly grated carrots, eggs, sugar, butter or vegetable oil, soda and flour - while the dough should be soft, not tight. For cream, sour cream is mixed with sugar and flavored with lemon zest or vanilla. Instead of sour cream, you can use cottage cheese, cheese, butter, creamy, protein or custard.
Standard baking pans have a diameter of about 18 cm - such forms are referred to in most recipes that can be found in cookbooks. It is not scary if your shape is one or two centimeters more or less.
Baked cakes are smeared with cream, soaked, and the finished cake is decorated with nuts, chocolate, coconut flakes, fruits, confectionery sprinkles or mastic figures.
Carrot Cake Secrets
Tip 1. Some housewives want to mask the taste of carrots. This is quite real if you add natural flavors to the dough - vanilla, cinnamon, cardamom, candied fruits, citrus zest or fruit essence.
Tip 2. Sour cream, after combining with sugar, becomes liquid and spreads over the cakes, so take only very fatty and thick sour cream. It can be replaced with heavy cream or natural yogurt.
Tip 3. It is not necessary to add butter to the dough, a biscuit can only be made with eggs, sugar, baking powder and flour. The baking powder, if desired, is replaced with soda slaked with vinegar.
Tip 4. Carrots for the cake can be taken raw or boiled - it does not matter much. If you use young and juicy raw carrots, you do not need to squeeze it, just slightly increase the baking time.
Tip 5 The baking time depends on the amount of dough and the size of the mold. Check the readiness of the biscuit with a dry wooden stick, put the finished biscuit directly in the mold on a damp towel - it will be easier to remove it from the dish.
Carrot cake: step by step recipe with photo
Try making carrot cake classic recipe. Carrots give the cake a delicate orange tint, like orange.
Ingredients: for the dough: sugar - 1 cup, eggs - 3 pcs., carrots - 3 pcs. medium size, baking powder - 1 tsp, vegetable oil - ⅓ cup, raisins - 0.5 cups, flour - 1 cup, vanillin - 1 sachet; for cream: sour cream - 200 g, sugar - 0.5 cups.
Cooking method:
- Pour boiling water over the raisins and leave for half an hour.
- Wash and peel the carrots, and then chop them on a fine grater.
- Beat eggs with sugar until fluffy foam using a mixer or blender.
- Pour vegetable oil into the eggs.
- Add carrots.
- Pour flour with baking powder, vanilla into the mixture and mix well.
- Pat the raisins dry with a paper towel and fold into the batter.
- Beat the dough in the mixer at low speed.
- Preheat oven to 170°C.
- Lubricate the form with oil, lay out the dough and put in the oven for half an hour.
- Take out the biscuit and cool it directly on the wire rack.
- Cut the biscuit into several layers.
- Beat sour cream with sugar until sugar is completely dissolved.
- Coat the cakes with cream and leave for 2 hours to soak.
- Decorate the cake with chocolate icing.
Such a carrot cake will decorate any family celebration - it will definitely be appreciated!
Carrot Cranberry Cake
Cranberry sourness will add a special piquancy to the delicate cake and slightly shade the carrot sweetness.
Grind 4 medium carrots on a fine grater. Mix 200 g soft butter and 200 g sugar, add 3 eggs and beat well. Combine the butter-egg mixture with a bag of baking powder and 300 g of sifted flour, add carrots and mix. Put the dough into a greased multicooker bowl, turn on the baking mode and set the time (60 minutes).
For cream, boil 200 ml of milk, cool, and then mix with 200 g of powdered sugar and 200 g of butter. Beat the cream with a mixer until it becomes thick and homogeneous. Cut the cooled biscuit into two cakes, spread the bottom cake with cream, sprinkle with fresh cranberries. Spread the top cake too with cream and decorate with crushed nuts.
Juicy, sweet and beautiful cake, put in the refrigerator for 2 hours to soak, and then serve.
Carrot cake with pineapples
Carrots go great with pineapples and other fruits that make baked goods fresher and juicier.
Mix the dry ingredients for the dough - 200 g of flour, 150 g of powdered sugar, 5 g of soda and baking powder, as well as a pinch of vanilla, salt, cinnamon, nutmeg and allspice.
Beat 3 eggs on high speed, gradually pour in 120 ml of odorless olive oil and, while continuing to beat, add the dry ingredients. At the end of whipping, the speed should be very low.
Mix the egg-butter mixture with 250 g finely grated carrots, 150 g ground walnuts and 150 g canned pineapples cut into pieces. Mix the ingredients well and place on a baking sheet lined with greased baking paper. Bake a tender and fragrant biscuit for about 45 minutes at a temperature of 180°C. Cut the biscuit into two layers and soak with any fruit liqueur diluted with water.
For the cream, mix 300 g of cream cheese and 250 g of powdered sugar, add a pinch of vanilla, 200 g of thick sour cream and beat well. Brush the cakes with cream and spread the cake on top and sides, and then decorate with nuts.
Carrot baking is especially useful for children, because carrots contain many valuable vitamins and minerals. Usually children are reluctant to eat fresh or boiled vegetables, but carrot cakes and pies will not leave anyone indifferent!