Carrot cake is one of my favorite desserts. For those who are watching their figure, but do not want to deprive themselves of sweets, it will become a real lifesaver. Of course, it won’t help you lose weight, but it will pleasantly warm the soul for those who want to eat dessert with benefits for the body.
And if you replace the sugar in the cake with stevia or some other low-calorie sweetener, then you can pamper yourself more often with this unusual vegetable delicacy.
Carrots are a very healthy vegetable. It has been used in baking since ancient times. They made pies, pies and other sweets with it. In this case, the carrots acted as a sweet filling.
Today I have prepared for you 7 of the most delicious carrot cake recipes. Treat your family over the weekend or prepare it for a holiday. Choose any recipe and act!
Carrot cake - the simplest and most delicious recipe
Of all the carrot cake recipes I've come across, this one is the simplest, yet very tasty. To prepare, we do not need a mixer or any other kitchen aids - just a whisk.
So let's cook together!
To prepare we will need:
- Flour – 200 grams
- Chalked cinnamon – teaspoon
- Granulated sugar – 170 grams
- Baking powder - teaspoon
- Raw eggs – 3 pieces
- Ground nutmeg - half a teaspoon
- Grated carrots – 2 cups
- Salt - a pinch
- Any nuts - to taste
- Sunflower oil – 200 milliliters
- Vanilla extract – teaspoon
- Zest from one orange
Cream:
- Fat sour cream (at least 20%) – 750 grams
- Granulated sugar – 150 grams
- Butter – 150 grams
For decoration you need almond petals.
1. Break the eggs into a large bowl. Add sugar and vegetable oil here. It should be odorless. Mix a little with a whisk.
2. Wash the orange, grate the orange peel without touching the white part, which gives an unpleasant bitterness. Pour into the egg mixture.
3. Add vanilla extract or vanillin, nutmeg, cinnamon, baking powder, salt and flour. Mix everything until smooth.
4. Grate the carrots and add them here.
5. Chop the nuts not very finely. Fry in a dry frying pan until golden brown and add to the total mass.
6. For baking, we need 3 molds of the same diameter. If you only have one, you can make 2 more from foil. Simply wrap the outside of the molds in several layers of foil and make a copy of them.
7. Pour the dough evenly. You can divide it by eye or using a scale. Turn on the oven, heat to 180 degrees.
8. Bake for 15-20 minutes. Check readiness with a wooden stick. Let the cakes cool upside down.
7. Let's make the cream. Excess liquid must be removed from 20% of sour cream. To do this, pour it into double gauze and hang it over a bowl so that the whey drains. You can also put it in a sieve and place a weight on top. And place the sieve itself over the bowl. This takes several hours.
The result should be a dense mass, almost like cottage cheese.
8. Pour sugar into a bowl and add sour cream. Place in a water bath. Boiling water should not touch the bowl with the future cream. Stirring until the granulated sugar dissolves. Add soft butter little by little and stir vigorously.
9. Cover the cream with cling film and put it in the refrigerator for an hour.
10. We begin assembling the cake. We coat each cake with cream, distributing it evenly. Place the cakes directly on top of each other. We also apply a layer of cream on top. Sprinkle with almond petals.
Cooking is complete. Now our creation needs to soak in the refrigerator for a couple of hours.
Description of the dish.
Hello, dear friends!
I assure you that it was not in vain that you visited the page of my delicious blog, because further on I will describe in great detail my experience of preparing a wonderful, incredibly tasty cake.
It is good for everyone, both in terms of filling and appearance - the dessert looks stately and noble.
As a result, using the master class from the Pro Vkusnyashki website, you will create a real culinary masterpiece, thanks to which you will receive a sea of pleasant emotions and admiring glances.
Please note that for cooking we will need some kitchen utensils: a round mold or ring with a diameter of 18 cm, preferably two, a mixer, a thick-walled saucepan. It is advisable to have disposable pastry bags, acetate tape and cling film.
And now I suggest you start creating...
Recipe for carrot cake with sour cream
Sour cream is one of my favorites. I offer a recipe for carrot cake coated with just such cream. We will add lemon zest to the filling for flavor, but if you don’t like citrus fruits, replace them with cinnamon or cardamom.
Try it! It will be very tasty! The texture of the cakes is very delicate and soft.
To prepare we will need:
Cakes:
- Peeled carrots – 200 grams
- Baking powder – 10 grams
- Eggs – 4 pieces
- Salt - a pinch
- Vegetable oil – 50 grams
- Zest of one or half a lemon (can be replaced with cinnamon or nutmeg)
- Flour – 150 grams
- Sugar – 120 grams
Sour cream:
- Vanillin – 10 grams
- Sour cream – 450 grams
- Sugar – 2 teaspoons
- Softened butter – 150 grams
You will also need walnuts for decoration.
1. Wash and peel the carrots. Weight is given in purified form. Grate it on a fine grater.
2. Wash the lemon, grate the zest from it. Try not to touch the white part of the lemon, which can give off a bitter taste. We send to carrots.
3. Beat the eggs into the mixer bowl. In this case, they are large. Each one is about 70 grams. Add a pinch of salt. Let's start whisking. In the process, add granulated sugar little by little. Beat for 10-12 minutes. The mass should be quite fluffy and elastic. Flowing drops must retain their shape on the surface for at least 3 seconds. Now add vegetable oil here.
4. In 2-3 approaches, sift flour and baking powder into the eggs. Knead from bottom to top, in a spiral, with a spatula.
5. Pour carrots into the dough with lemon zest and mix.
6. Take a round mold with a diameter of 22 centimeters. Line the bottom with parchment. Pour the prepared mixture here. Level with a spatula.
7. Grease a piece of foil with a thin layer of vegetable oil. Cover the top of the pan with this foil, oil side down. This is necessary so that the cake does not rise in a slide.
8. Heat the oven to 180 degrees. We send the cake here for 40-45 minutes.
9. Meanwhile, let's make the cream. Place soft butter in a clean mixer bowl. Add sugar and vanillin here. Beat until soft, light mass. Then, without stopping the mixer, pour in the sour cream.
10. Leave the finished cake to cool in the pan for 15 minutes. Then carefully remove it from the ring. Let it cool completely on a wire rack.
11. Lightly dry the nuts in a dry frying pan. We clean them if desired. Chop with a knife. We will use them to decorate our dessert.
12. Cut the cooled cake crosswise into 2 parts.
Separate about a third of the cream and lubricate the first layer. Place the second cake layer on top. Cover it with the second third of the cream.
The third part is for the sidewalls.
13. Sprinkle the sides with nuts. Alternatively, you can make roses from boiled carrots and add a little greenery for the “leaves”.
All is ready. All you have to do is be patient and put the cake in the refrigerator for at least a couple of hours.
Bakery
If you have a large baking sheet, you can bake one wide layer. The height of the cake should not exceed 3 cm, otherwise the dough will not bake well. If the shapes are small, it is recommended to divide the dough into two equal parts. The product should be baked in the oven at a temperature of 170-180 degrees until done, which is determined by piercing the cake with a wooden stick closer to the middle.
Typically, baking takes no more than 50 minutes, but this figure depends on the thickness of the cake and the power of the oven. When it reaches the desired temperature, place it on a flat plate, wrap it in plastic and place it in a cool place for 5-6 hours (overnight is possible). This action will give the carrot cake the necessary softness. So, it will not fall apart into dry pieces during slicing. After all the preparatory steps are done, you can prepare the Cream Cheese for the carrot cake.
Carrot cake - classic recipe
One of the most delicious carrot cake recipes that will never get boring. The carrots themselves are not noticeable in the dessert, but they give it softness and juiciness. If you haven’t baked such a delicious dish yet, start immediately. It is not as difficult to prepare as it would seem at first glance.
Are we committing a crime?!
To prepare we will need:
Cakes:
- Eggs – 2 pieces
- Flour – 180 grams
- Salt - a pinch
- Carrots – 170 grams
- Walnut – 3/4 cup
- Raisins - half a glass
- Vegetable oil – 200 milliliters
- Baking powder – 1 sachet
- Ground ginger - a third of a teaspoon
- Cinnamon - teaspoon
- Nutmeg - a pinch
- Vanillin - to taste
- Granulated sugar – 200 grams
Cream:
- Powdered sugar - glass (150 grams)
- Butter – 70 grams
- Lemon juice - tablespoon
- High quality curd cheese – 270 grams
- Vanilla extract – teaspoon
This amount of ingredients is designed for a round shape with a diameter of 14 centimeters. If your mold is more than 20 cm in diameter, then all products must be taken in double quantities.
1. Prepare the cakes. Pour granulated sugar into a bowl. Add vegetable oil. Stir with a mixer until the grains of sand disperse a little.
2. Beat in the eggs one at a time. We work with a mixer until a soft, light mass.
3. Sift flour into the dough, along with baking powder. Mix with a mixer until smooth. There should be no lumps left here.
4. Add cinnamon, ground nutmeg, ginger, vanillin.
Add a whisper of salt and mix everything again.
5. Finely grate the carrots and add them to the dough.
We also add raisins and finely chopped walnuts here. Stir everything until smooth.
6. Line the bottom of the baking dish with paper. Coat the inside with a small amount of butter. Sprinkle with flour.
Bake in 2 approaches, dividing the dough into 2 equal parts. But if you have 2 identical pans, you can bake everything at once.
7. Heat the oven to 180 degrees. The cake, 14 cm in diameter, is baked for about 40 minutes. Check readiness with a wooden stick.
8. Let the cake stand in the mold for half an hour, then take it out. We bake the second one.
9. Now prepare the cream. Place soft butter in a large bowl. Add powdered sugar. Beat the mass with a mixer. Add soft cheese and mix again. Add vanilla extract, lemon juice and stir. Cover it with cling film. Place in the refrigerator to cool.
11. Cut off the swelling from the top of the cakes.
In this case, one turned out higher than the other and we cut it into 2 parts. It turned out to be 3 cakes. We place the first one in the ring. Lubricate with some of the cream.
Cover first with the second, then with the third. We coat each one with cream. There will also be cream on top.
We put it in the refrigerator for a couple of hours. But it’s better to let it brew for at least 4 hours.
Traditional set of ingredients
To prepare carrot cake with Cheese cream according to the recipe, you need to take:
- 550 grams of fresh carrots;
- three eggs;
- 170 grams of any nuts; You can use only walnuts or a mixture of almonds, cashews and peanuts.
- 200 grams of granulated sugar;
- zest of one orange;
- 300 grams of flour;
- 1\4 tsp. nutmeg and the same amount of cinnamon;
- 1.5 tsp. baking powder for dough;
- 170 grams of odorless vegetable oil.
Buying cream cheese for carrot cake is very expensive, but it is easy to make it yourself. To do this, you need to take only three ingredients: 500 grams of cream cheese, 120-130 grams of heavy cream and 110 grams of powdered sugar. You will also need a ripe orange to flavor the cream. You should consider decorating the finished product: icing, fresh berries or just pieces of dark chocolate.
The best recipe for carrot cake with cheese cream
A very spicy, aromatic and juicy dessert. The combination of carrot cakes and cheese cream is simply masterpiece! Prepare this cake for a special occasion to surprise your guests! Unforgettable emotions are guaranteed to you!
To prepare we will need:
- Brown sugar – 350 grams
- Ground cinnamon – 2 teaspoons
- Warm butter – 100 grams
- Nuts (any) – 150 grams
- Baking powder – 3 teaspoons
- Eggs – 5 pieces
- Ground ginger - half a teaspoon
- Carrots – 370 grams
- Salt - a pinch
- Vegetable oil – 150 milliliters
- Flour – 370 grams
Cream:
- Chilled cream cheese – 300 grams
- Cream (33% or more) – 100 milliliters
- Powdered sugar – 100 grams
- Vanilla extract – teaspoon
1. Pour brown sugar and a pinch of salt into a bowl. Beat in the eggs.
2. Using a mixer, beat everything into a homogeneous, fluffy, light mass.
3. Add soft butter. We interrupt for literally another 30 seconds until it is completely distributed.
4. Fry nuts (you can use any) a little in a dry frying pan and grind in a blender.
5. Peel the carrots and also grind them with a blender until granular. You can grate it with a grater.
6. Sift flour, cinnamon, baking powder and ginger into the egg-butter mixture. Add vegetable oil. Using a whisk or dough mixer, knead the dough as homogeneous, smooth as possible, without flour lumps.
7. Add carrots and nuts here, mix everything well with a spatula.
Divide the resulting mass into 3 equal parts by eye or using scales.
8. We will bake in a mold with a diameter of 21 centimeters. If you are the happy owner of three identical molds, then you can bake them together at once. If not, then in one, one at a time. Line the form with parchment. We put in some of the dough. Distribute evenly over the surface. Heat the oven to 180 degrees. Bake for about 30 minutes, checking doneness with a skewer.
9. After removing from the oven, let the cake cool for about 5-10 minutes in the pan, then carefully remove from it. Let cool completely on a wire rack. After this, we wrap each product in cling film and put it in the refrigerator for a couple of hours.
10. To make the cakes smoother, cut off the plump tops, which can be used for other desserts.
11. Beat very cold cheese with powdered sugar for about a minute until smooth. Add vanilla extract and mix again. Now add the cooled cream as much as possible. Beat until fluffy and dense. It shouldn't fall off the spoon.
12. Layer the cakes with cream. Don't forget to leave for the top and sides. Now the cake goes into the refrigerator for 4 hours. Or better yet, overnight. This way it will be fully saturated with cream and will be very juicy.
Preparing the dough
The dough for carrot cake with Cheese cream is easy to prepare: first you need to lightly fry the nuts in a dry frying pan and grind until fine crumbs (not powder). Combine them with spices and grated zest. Add flour with baking powder and mix well. Grind the carrots on a grater with small holes and squeeze lightly with your hands, removing excess liquid (the juice can be used to make a drink). Next, beat the eggs with sugar, as is usually done to prepare a sponge cake (the mass should turn white). Continuing to beat at low speed, pour in the oil, and after thoroughly mixing, gradually add the nut mixture. At the very end, add the carrots and mix well with a spoon.
Carrot cake in a slow cooker
Do you want a delicious and quick cake for your tea party? Try this recipe. You will definitely like it. The ease of preparation is captivating. As a result, a delicious and relatively healthy dessert will appear on your table in the shortest possible time.
To prepare, we will need a multicooker, which has not surprised anyone for a long time. It is thanks to her that this dessert has become even easier to prepare.
To prepare we will need:
- Carrots – 300 grams
- Baking powder – 10 grams
- Eggs – 4 pieces
- Granulated sugar – 150 grams
- Milk – 100 milliliters
- Vegetable oil – 180 milliliters
- Flour – 260 grams
- Ground cinnamon - half a teaspoon
- Ground nutmeg - half a teaspoon
- Ready-made cake cream – 1 package
- Ready glaze – 1 package
1. Break the eggs into a bowl with high sides. Add granulated sugar and spices. In this case, it is nutmeg and cinnamon. You can add ginger if you like.
2. Beat everything together with a mixer until it becomes a smooth, light, fluffy mass.
3. Add vegetable oil and beat again until smooth.
4. Peel the carrots, three on a fine grater. Place into the egg mixture and stir everything with a spatula.
5. Sift flour with baking powder here. Mix everything thoroughly. The mass turns out quite thick. If you lift it on a spoon, it will flow out in wide ribbons. Coat the multicooker with oil from the inside. Pour the dough here, set the “Baking” mode for an hour.
6. Take the bowl out of the multicooker. Turn it over onto a flat plate. Without removing the bowl itself, let the cake cool for a while. Cut the cooled cake crosswise into 2-3 slices using any method.
7. Pour the “Cake Cream” dry mixture into the milk. Beat with a mixer for 1 minute. Add granulated sugar to taste. Beat again to a stable mass. This takes about 5 minutes in total.
8. We sandwich each cake layer with this mixture, placing them on top of each other, evenly.
9. Prepare the glaze. We dilute it in 15 milliliters of water.
10. Pour this mixture over the top of the cake. If desired, you can sprinkle with chopped nuts or almond petals. But this is optional.
The preparation of the cake is finished. All you have to do is be patient. After all, dessert needs time to soak in the refrigerator. And this takes at least 3-4 hours.
A few words about the dish
The standard assessment of a vegetable is that carrots have a sweet taste, like pumpkin or green peas. Why not make a cake out of it? The main ingredient is grated on a fine grater, so it does not distort the familiar texture of the dough at all, but gives it an original orange tint. If you combine carrot cake layers with orange-flavored cheese cream, you can get a cake so delicious in taste that no one tasting it will guess what the secret ingredient is. The energy value of 100 grams of this dessert is 287 calories, which is relatively little for a delicacy of this kind. Therefore, it is suitable for those who cannot imagine life without sweets, but do not want to gain weight.
Carrot cake with orange curd
Above we looked at several options for carrot cake cream. Including sour cream and cheese. Now I suggest layering your favorite recipe with delicious cottage cheese cream and orange curd. I highly recommend trying it!
Kurd is a cream brewed with juice. It is most often made from lemon, but we will make it from orange. This cream is very thick with a pleasant velvety texture, and can be used as an independent dessert or as a layer for cakes, pies, and even sweets.
It will be very tasty!
To prepare we will need:
Biscuit:
- Flour – 300 grams
- Granulated sugar – 250-300 grams, to taste
- Baking powder – 1 teaspoon
- Vegetable oil – 150 grams
- Zest of one orange
- Eggs – 4 pieces
- Ground cinnamon - teaspoon
- Carrots – 350 grams
- Ground ginger - a quarter teaspoon
- Salt - a pinch
- Ground nutmeg - a quarter teaspoon
- Soda - teaspoon
- Walnuts – glass
The products are designed for 3 cakes, with a diameter of 20 centimeters.
Cream:
- Cream cheese – 400 grams
- Powdered sugar – 120 grams (more to taste)
- Heavy cream (at least 33%) – 200 grams
Orange Kurd:
- Egg yolks – 2 pieces
- Freshly squeezed orange juice – 250 grams
- Granulated sugar – 75 grams
- Butter – 40 grams
- Gelatin – 3 grams (+15 grams of water)
- Corn starch – tablespoon
- Zest from one orange
1. Sift flour with salt, baking powder, cinnamon, ginger and nutmeg.
2. Wash and peel the carrots. Grind with a blender. You can grate it with a fine grater.
3. Dry the nuts a little in a dry frying pan. If desired, you can peel off the brown husks. Instead of walnuts, you can take any other nuts. Chop them with a knife, not very finely.
4. Pour vegetable oil into the mixer bowl. Sprinkle granulated sugar there. Beat on medium power until smooth.
5. Now beat in the eggs one by one.
6. Also, with a mixer or by hand, mix in the sifted dry ingredients. The mass should be smooth and uniform in structure.
7. Add carrots, grated orange zest and prepared nuts. Knead.
8. Line the bottom of the round pan with foil. Using a scale or by eye, divide the resulting dough into 3 parts. We'll take turns baking. Place in the oven at 180 degrees for about half an hour.
9. Then let it cool for 10 minutes and take out the cake. Let cool completely upside down on a wire rack, then wrap in film and put in the refrigerator for 2-4 hours. Or better yet, at night.
10. Cooking Kurd. In freshly squeezed juice (to obtain it you will need 2-3 oranges), mix granulated sugar, starch and orange zest. Beat in the yolks. Stir until as smooth as possible.
11. Place on the stove. It is necessary, stirring constantly, to bring the mass to 80 degrees. You can't boil it. Stir the hot curd with a spatula and then run your finger over it. If the trace does not flow, then you can remove it from the stove.
Remove from heat and wipe with a sieve.
12. Dissolve gelatin with water. Let it swell, then heat it in the microwave for 5 seconds. Stir it in the Kurd. Then cover with film and let cool for 30-40 minutes.
13. When it cools down a little, add soft butter and cover again with film. Place in the refrigerator for 3 hours.
14. Prepare the cream. Place the cold cheese into a clean, dry mixer bowl and add the cream. They should be very cold. Add powder. Beat on the lowest setting for 1 minute. Then gradually increase the speed and beat for another 4 minutes.
15. Cut off the plump tops from the cakes. Let's start assembling the cake.
On the first cake layer from a pastry bag, from the center to the edges in a spiral, spread some of the cheese cream.
On top of the circle we will make sides from it so that the curd does not flow out.
Now we also lay out part of the Kurd in a spiral.
16. Place the second cake layer and do the same thing. Cover with the third one, grease with the remaining cream.
Place in the refrigerator for 4 hours or more.
17. The fresh cake can be decorated with oranges, nuts or other additions to your taste.
Origin of carrot dessert
Carrot dessert has been popular since the Middle Ages. Carrot pulp was used almost everywhere back then. And the explanation for this is the simplest: sugar was an unaffordable luxury, and carrots were born in abundance. So carrot pulp was present in cakes, pies and cookies.
To add variety to the carrot dessert, the pies, which were also made from the pulp of the root vegetable, were once filled with cream made from dairy products. Historical guesses and some studies say that the first carrot cake was baked in Italy.
Over time, sugar and other ingredients became more accessible in everyday life, and carrot pulp was forgotten. They remembered the useful product in England around the 20th century, making the dessert popular again.
Carrot cake from Lisa Glinskaya
Not every child enjoys breakfast. Especially if mom offers boring porridge or omelet. But no one has ever refused a cake. I suggest you watch this video. Here you will learn the recipe for a very tasty, and most importantly healthy cake!
Enjoy watching!
I hope you enjoy our recipes today. Take them to your wall on social networks. Let them always be at hand when needed.
Come visit us more often. There are still a lot of tasty, interesting and healthy things planned.
See you soon!
Author of the publication
offline 1 year
Preparing the cream
Some pastry chefs additionally soak the cakes in syrup before starting to coat them with cream. If you like this option, you can use regular syrup to soak the classic sponge cake. To do this, you need to bring one hundred grams of water mixed with the same amount of sugar to a boil. When the syrup is removed from the heat, add two tbsp. l. cognac or rum (can be replaced with a couple of drops of orange essence if alcohol is unacceptable).
To prepare orange cream cheese for carrot cake, you need to whip the cream with powdered sugar into a fluffy foam, finally combining with cream cheese. Then remove the zest from the orange, squeeze out the juice and mix everything into the cream. It must be used immediately, as Cheese cream has a short shelf life. Coat the soaked cakes with cream, cover the sides and top of the cake with the rest. If desired, decorate the product with orange slices or large chocolate chips.
A dessert decorated with blueberries also looks very impressive: carrot cake with Cheese cream in this form can take pride of place as a festive dish at an anniversary or birthday.
