Carrot cake with sour cream - 7 recipes for how to cook

Prepared by: Oksana Gorshkova

05/17/2019 Cooking time: 2 hours 0 minutes

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My carrot cake recipe always turns out very tasty and aromatic. Prepare this cake with whipped sour cream and give it time to soak. I assure you, there will be no indifferent people!

Basic recipe for delicious pastries

Every housewife should have a simple carrot cake recipe - the dessert is very delicate, but bright, with an interesting taste. And it is prepared easily and quickly, which makes it even more valuable.

You will need to prepare the following ingredients:

baking powder - 2 tsp;
powdered sugar - 3 tbsp. l.;
sour cream (fat) - 500 g;
sugar - 150 g;
flour - 150 g;
vanilla sugar - 10 g;
eggs - 2 pcs.;
carrots (grated) - 250 g.

The cooking process includes the following steps:

Mix flour with baking powder.
Add sugar to the eggs and beat with a mixer until thick and white.
Pour the dry mixture into the liquid mixture, mix with light movements of a spoon or spatula.
The carrots should be grated on a fine grater. The juice will need to be slightly squeezed. Add the vegetable to the dough, mix again, trying not to disturb the fluffy structure of the dough.
Line a baking pan or high baking sheet with parchment paper. Place the dough and smooth it out. Place the biscuit in the oven for 35-40 minutes. Temperature: 180°C.
When the time is up, leave the cake in the oven for 10-15 minutes to cool.
Remove and carefully cut into desired number of cakes.
Thoroughly beat the sour cream with powdered sugar. The amount of sweetener can be increased or decreased. Add vanilla sugar.
The cakes can be soaked in cream or your favorite syrup. Cover each piece with cream.
Allow to soften for 5-8 hours.

Decorate with white chocolate frosting or cake crumbs.

Recipe for proper nutrition

Carrot cake is not only healthy, but also very tasty. The recipe will be appreciated not only by adherents of proper nutrition.

Carrot base:

200 g raw carrots;
90 g coconut oil;
60 g coconut flour;
¼ tsp. l. salt;
¼ tsp. l. soda;
1 tsp. l. cinnamon;
a pinch of ginger;
6 large eggs;
85 g honey;
50 g raisins;
50 g nuts.

Nut cheesecake:

220 g raw cashews;
100 ml of water + as much as needed for soaking the nuts;
6 table. l. liquid honey;
freshly squeezed lemon juice;
a pinch of salt;
120 g melted coconut oil;
slices of fresh fruit for decoration of your choice.

Preparation proceeds as follows:

Finely chop the peeled carrots.
Grease the mold with melted butter. Sprinkle it with a couple of pinches of coconut flour.
Mix flour with salt, soda and spices with a mixer, gradually beat in all the eggs, add honey and remaining butter. Add carrots little by little. Place nuts and raisins at the same time. Finish mixing with a spatula. The dough will thicken very quickly.
Place the base in a mold and bake at 180 degrees. within 45 minutes. Check readiness. The cooking time may vary +-5 minutes.
Cashews need to be soaked in water in advance, leaving the nuts in the refrigerator overnight.
Rinse the soaked nuts in running water.
Mix all the ingredients of the cheesecake in a blender, except for the butter - it is added at the end, when the mass becomes perfectly homogeneous and smooth. Process with a blender for about 8-10 minutes, then combine with oil.
Do not remove the base from the mold, cover the sides with parchment paper in oil and pour in the nut mixture. Leave the cake in the refrigerator for at least a couple of hours - the nut butter should become a stable soufflé.
Decorate with fruits and confiture.

Carrot cake with sour cream in a slow cooker

The slow cooker is increasingly featured in the most popular recipes - baked goods in it always turn out moist, with a richer taste.

Pre-prepare the following list of ingredients:

eggs - 4 pcs.;
sugar - 1 tbsp;
butter - 1.5 tbsp. l.;
flour - 1 tbsp;
powdered sugar - 3 tbsp. l.;
carrots (finely grated) - 500 g;
baking powder - 1 tsp;
salt - 1 pinch;
sour cream - 500 g;
vanilla sugar - 1 sachet.

To prepare carrot cake in a slow cooker, follow the suggested instructions:

Melt the butter in the microwave or in a water bath.
Separate the whites from the yolks. Cool the first component for quick whipping. The container in which the component will be processed must be dry and clean. Add a pinch of salt and beat for 10-15 minutes, gradually increasing the speed. The result should be a dense mass.
Add sugar to the yolks and beat until white. Pour in the oil, stir until smooth.
Sift the flour and add to the yolk mixture along with baking powder. Add the carrots there and mix well.
Add the whites in small portions, mix with a spatula with careful movements from top to bottom, trying not to destroy the structure of the fluffy mass.
Lightly coat the multicooker bowl with butter, butter or vegetable oil, and lay out the dough. Turn on the “Baking” mode for 80 minutes. Leave in the bowl for another 15-20 minutes to cool.
For the cream, combine sour cream, powder and vanillin.
Cut the biscuit into several layers, coat with cream and place in the refrigerator for 5-6 hours, or better yet, overnight.

Before covering the cakes, you can brush them with apricot jam or syrup. And the cream will become softer if you add 2-3 tablespoons of coconut flakes.

How to decorate a cake

You can quickly decorate the cake with walnut halves, candied fruits, canned fruits, and berries. For special occasions, I suggest decorating the cake with a chic bow, making it from... carrots.

Kitchen equipment: knife, saucepan, stove, oven, colander.

Ingredients

Carrot	2-3 pcs.
Sugar	1.5 stack.
Water	1 stack

Choose cylindrical carrots.
Read also: Cake for a 14 year old girl (50 photos) modern decoration ideas
Wash, peel and cut into thin slices
Mix water and sugar in a saucepan and place on the stove.
When the syrup boils and the sugar has completely dissolved, drop several slices of carrots into it.
When boiling resumes, note the time and after 5 minutes remove the carrots and put the next batch in its place. Place the boiled plates in a colander to drain the remaining syrup.
Place the slightly dried carrots on a baking sheet and dry them in the oven for a few minutes. After this procedure, it will harden a little and any decoration can be formed from it: spirals, roses, etc. By connecting the ends, we will make loops from carrot slices and place them on a baking sheet previously lined with foil or parchment paper.
To speed up the drying process, put it in the oven, preheated to 40° for about an hour and a half.
From the cooled loops we assemble a bow on the cake

It is better to prepare the decoration before baking the cake. There is nothing complicated in its manufacture, but the drying process takes a lot of time.

How to serve

Serve the cake chilled or at room temperature with any hot or cold drinks. However, to feel a little bit English at a five-o-clock, serve tea, hot milk and sugar in pieces with the cake.
This recipe deserves special attention when preparing a children's party. Children will like the cake and, given its usefulness, you can bring joy to children and not limit its consumption.

If you like the idea of a tasty and healthy dessert, you can use my recipe as a basis and experiment: replace the lemon with an orange, add cinnamon, crushed nuts, and raisins to the dough. If you're more comfortable baking in a slow cooker, try this slow cooker carrot cake recipe. And I recommend absolutely everyone to try the classic carrot cake, made with great respect for the old English recipe.

The topic of healthy baking, I think, is of interest to many. Leave a review about my carrot cake, share your recipe or decoration method.

Carrot cake with sour cream and nut flavor

An excellent summer dessert will be complemented by the bright crunch of nuts. Just one ingredient - and a familiar recipe takes on new shades of taste.

Required Products:

carrots - 1 kg;
flour - 2 tbsp;
vegetable oil - 0.5 tbsp;
sour cream - 500 g;
baking powder for dough - 1 sachet;
sugar - 100 g;
eggs - 3 pcs.;
cinnamon - 3 tbsp. l.;
vanilla sugar - 10 g;
walnuts - 0.5 tbsp;
powdered sugar - 4 tbsp. l.

Carrot-walnut cake is prepared as follows:

Prepare the cream according to the standard method and place it in the refrigerator while preparing the cakes.
Beat the eggs until foam appears. Add sugar during processing.
Add vegetable oil to the mixture.
Saturate the flour with oxygen by sifting. Add to eggs. And also add baking powder.
Peel and chop the carrots using a grater. Send the vegetable to the dough.
Chop the nuts with a knife and add to the mixture.
Finally, add cinnamon and mix again.
Divide the dough into 2-3 parts. Bake at 170-180°C. Time - half an hour.
When the cakes have cooled, layer them with cream and let sit in the refrigerator for 5-6 hours.

Garnish with nuts, fresh fruit, coconut, almonds or as desired.

Easy and Quick Carrot Cake with Walnuts

If you've never made carrot cake before, feel free to start with this recipe. Simple and understandable ingredients that every housewife probably has in the refrigerator, a logical procedure.

The highlight of this recipe is the nuts. They make the cake brighter and richer. Of course, for those who don’t like them, this option for making carrot cake is not suitable. But nut lovers will appreciate this recipe. By the way, it is thanks to them that you can play with the texture of the pie. If you chop the nuts into crumbs, the finished dessert will be more uniform than if you simply chopped them with a knife. You can choose any nuts to your taste.

You may be interested in: Pie with chicken and mushrooms. 8 simple recipes for hearty pies for the whole family

You will need:

flour – 2 tbsp;
sugar – 1 tbsp.
nuts – 1 tbsp.,
sunflower oil – 1 tbsp.,
chicken egg – 4 pcs.;
carrots – 3 pcs.;
baking powder – 8 g;
baking soda – 0.5 tsp.

Cooking stages.

Break all 4 eggs into a deep bowl or saucepan, add sugar and beat with a mixer until thick white foam.

As soon as the mass brightens and becomes fluffy, without ceasing to beat, add vegetable oil.

Carefully add pre-sifted flour into the resulting mixture, add baking powder and soda and mix everything well again using a mixer.

Cut the peel from the carrots and pass the vegetable through a fine grater.

Add carrots and a glass of chopped nuts to the dough. Mix everything well. Try to do this carefully so as not to damage the airiness of the dough.

Take a baking dish - it is better to choose a diameter of 24 cm. Grease with vegetable oil or cover with baking paper - here you can do as you are used to. Pour the dough into the mold.

Place the future pie in an oven preheated to 180 degrees for 45-50 minutes.

Sprinkle the finished dessert with powdered sugar for decoration.

Step-by-step preparation of Carrot Cake from Julia Vysotskaya

The recipe from Yulia Vysotskaya is more reminiscent of a pie topped with sweet vanilla cream. The dessert turns out moist, aromatic, but very tender.

Required components:

nuts - 50-100 g;
flour - 1 tbsp;
soda - 0.5 tsp;
cinnamon - 1 tbsp. l.;
eggs - 3 pcs.;
carrots - 1-2 pcs.;
vanillin - sachet;
sour cream - 1 tbsp;
syrup or milk - for impregnation;
sugar - 100 g + 2 tbsp. l. in cream.

Cooking method:

Combine sugar with eggs, stir until the crystals dissolve.
Add carefully sifted flour, soda, cinnamon.
Add grated carrots to the dough, as well as ground or chopped nuts.
Bake for 20 minutes at 200°C, reduce the temperature to 150°C and keep the cake in the oven for another 15 minutes.
Prepare the cream. It should be thicker than for a regular cake - you should use richer sour cream or add a teaspoon of starch.
Cool the pie, pour cream over it. You can pre-soak the cake with syrup or milk. Garnish with carrot pieces, nuts or as desired.