Who said that sweet and delicious vegetable cakes are utopia? This article will revolutionize your whole idea of the art of pastry, offering to make a carrot cake. Photo recipes are included along with step-by-step explanations. Having prepared and tasted such a dessert, you will not immediately understand what it is from, but one thing is safe to say: it is unusually tasty, uncommon and very useful, and the unusual color of such a cake is a separate topic altogether.
The most delicious is prepared according to the traditional recipe of the Picacho family (originally from Italy), which was unfairly forgotten for three whole centuries, but was revived by enterprising Englishmen during the war years, when food was tight. Carrot cake according to the classic recipe is easy to prepare, and the cake layers include:
The cream of the traditional carrot cake was made from cream cheese, grated with powdered sugar and natural flavors, but recently it has often been replaced with a more affordable cream made from whipped cream, sour cream, or even egg whites.
Preparing a carrot cake is easier than it sounds: first, you should wash and peel the carrots well, and then grate them on a fine grater. In a wide bowl, mix all the dry ingredients of the recipe, raisins inclusive (the nuts should be chopped into small pieces). In a separate bowl, beat the eggs until light foam, add the oil and carrots and beat a little with a blender.
Then pour this mass into the flour mixture and mix thoroughly. Line the baking dish with parchment (skip this step if the baking dish is silicone) and grease with oil. Pour the dough into it and smooth the top with a spoon if necessary. Place the form in the oven, which has been preheated to a temperature of 200 degrees and bake the cake until tender for forty minutes. After baking, you should not immediately take the cake out of the mold, but wait ten minutes for it to "breathe" and get to condition.
For a carrot cake, the simplest cream is cream cheese, which is easy to make at home (it will be much cheaper with the same taste). To do this, take a large piece of gauze cloth and fold it four times, line the bowl with the resulting cloth and put 800 grams of fatty homemade sour cream in it. Gently tie the fabric with a bag so that the sour cream does not leak out, and hang in a cool place for a day. Excess whey will drain from the sour cream under the weight, and the remaining mass will be cream cheese of a very delicate consistency. Beat the resulting cheese with a glass of powdered sugar and a pinch of vanillin. To do this, take three hundred grams of cheese and one hundred grams of powder, if you wish, you can add orange zest for a more pronounced aroma.
Carefully cut the baked biscuit with a sharp knife into two layers along and coat with butter, also coat the sides and top of the cake, decorating as you wish. It is very convenient to bake two cakes in the same shape, so as not to bother yourself with such a scrupulous procedure later.
It will be very appropriate to make several bright carrots from mastic and decorate the finished dish with them, subtly hinting at its contents. This can be done with food coloring added to the cream. You can also sprinkle the sides of the cake with crushed nuts or biscuit crumbs, or you can use almond petals or coarsely chopped chocolate chips. In the photo, the carrot cake looks delicious, you cannot distinguish it from an ordinary sponge cake, and even having tasted it, it is hard to believe that it is made of carrots.
There is also a recipe for a carrot cake without animal products, moreover, it is classified as a dietary meal, since it does not contain flour and sugar. Skeptical chefs can try to make such a cake and make sure that it tastes excellent, despite the lack of "basic" products for the dessert. Required Ingredients:
The preparation of the dough for such a carrot cake according to the recipe is not original, despite the ingredients: carrots and apples are grated on a fine grater, mixed with stevia, which can be replaced by honey. Next, the oatmeal must be crushed in a coffee grinder and mixed with spices, add oil (coconut oil should be melted in a water bath) and mixed with the grated mass. Stir thoroughly until the grated carrots are evenly distributed over the dough, then transfer it to a greased form, level the top of the dough and bake in the oven for forty minutes. The baking temperature is 200 degrees.
Given that vegans do not consume animal products, it seems impossible at first glance to make a delicious cake cream. This is a misconception of those who are not familiar with the intricacies of the culinary arts of this culture. Here are some cream recipes to choose from that will go well with carrot cake:
Any cream you like and cooked is laid out on a cooled cake, the top of which can be decorated with fruits or ground nuts.
This recipe with a photo of a carrot cake belongs to a healthy diet, since its components are low in calories and very useful, especially for a child. To make a cake, mix 400 grams of grated carrots with 0.5 cups of granulated sugar and let them stand for a while so that the juice stands out. Drain it, and combine the carrot mass with four eggs, pre-ground with 100 grams of cottage cheese. To the resulting orange mass, add one glass of flour mixed with a bag of baking powder for dough, and mix everything thoroughly until a uniform consistency. Transfer the dough to a silicone baking dish and send to the oven preheated to 180 degrees. Bake the cake until tender, which is about 50 minutes. Cool the finished crust and carefully cut lengthwise into two layers, coat them with whipped cream and sugar, and sprinkle the top and sides with coconut.
The simplest carrot cake can be made on the basis of a regular sponge cake:
The cake turns out to be surprisingly delicate, pleasant color and quite tasty. It can be garnished with candied fruit or small gummy candies, as well as fresh fruit pieces.
This version of the cake is prepared on the basis of margarine, while it has one more feature: for it, the carrots are rubbed on a coarse grater, and not fine, as is usually done. You need two glasses of grated mass, which we mix with two glasses of sugar and leave for half an hour or an hour so that the carrots start juicing. Then beat four eggs with a pinch of nutmeg or cinnamon, add 200 grams of margarine melted in a water bath to them and stir in the carrots. Then sift two cups of flour, combine with 1 teaspoon of baking powder and add to the carrot mass. Stir thoroughly, transfer to a detachable form, greased and lined with parchment, leveling with a spoon, and bake until tender in the oven at a standard temperature (180-200 degrees).
A simple carrot cake can be smeared with a fragrant lemon cream, which is prepared like this: remove the zest from one lemon, and squeeze the juice out of it in a separate bowl. Beat 450 grams of sour cream with 1.5 cups of sugar until light foam, add lemon juice and a little yellow food coloring to the cream, giving the cream a cheerful shade. Smear the finished cake layers, put them on top of each other and coat the top and sides with the rest of the cream. Sprinkle with lemon zest mixed with a small amount of finely chopped walnuts. Let the cake soak for four to six hours in a cool place.
The recipe for a delicious carrot cake for chocolate lovers will pleasantly surprise and make you reconsider your preconceptions about the impossibility of combining chocolate and carrots in one dessert.
To prepare the base you will need:
Despite the abundance of ingredients, this delicious carrot cake is prepared as easy as shelling pears: all dry ingredients are immediately mixed, eggs and sugar are beaten in a separate bowl, butter melted in a water bath is added in the process. Next, add grated carrots to the egg mass, mix and combine with dry ingredients. Stir thoroughly again and place in a silicone baking dish, making sure to level the top with a spoon. Place the form in an oven preheated to 180 degrees and bake for forty minutes (or a little longer), and cool the finished cake and grease with cream, decorating at your discretion.
Cream for chocolate-carrot cake is prepared on the basis of Philadelphia cream cheese, but if you can't afford it, then you can see how to make homemade cheese from cream above. For 250 grams of cheese, take 200 grams of powdered sugar and beat the mass into a lush cloud with a blender. Melt a large chocolate bar in a steam bath and add to the cheese mass at the end of the beat.
Carrot cake, for sure, everyone has tried at least once in their life. How lucky you are (whether it turns out to be just tasty, 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, with an abundance of candied fruits or dried fruits.
There are so many flavors that sometimes it does not even occur to you that it is all about the same pie with carrots (which, by the way, serves as the basis for the famous carrot cake).
If you've never tasted carrot pie, it's worth it 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, together with spices and nuts, it becomes so unobtrusive, fruity, perhaps - you can hardly guess that the basis of the pie is banal carrots. I want to bite again and again to "guess" this taste.
I have cooked carrot pie several times. And until recently I was in search of something better. Yes, the very “concept” of this cake appeals to me: many of the recipes were to my liking.
I like the abundance and combination of spices and nuts, and given my love of non-cloying desserts, this is one of the very options when natural sweetness can be achieved with the help of sweet carrots, while minimizing the amount of sugar. But every recipe before that seemed to me not 100% perfect.
And so 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 (for a mold 18-20 cm):
Whole grain, 1 or 2 flours can also be used.
How to make carrot cake with cream - a step by step recipe with a photo:
Combine all dry ingredients: flour, baking powder, baking 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 cakes are ready! Take it out, cool slightly in the form, then remove and cool on a wire rack. 
Cut the cooled crust (by the way, it can be stored for 3-4 days in the refrigerator, wrapped in cling film) into 2-3 pieces. Usually, if I bake a cake in a 20 cm shape, then I cut it into 2 cakes.
If desired, you can bake 2 cakes, each cut into 2 pieces. As a result, you get 4 cakes, and the cake will be tall and beautiful. Coat the cakes with cream and let them soak for at least 2-3 hours (or better overnight).
I like to experiment, often using the ingredients that are at hand: mascarpone, sour cream, condensed milk, peanut butter. But I also have several proven options for carrot cake cream. I am always confident in them.
All subsequent recipes for carrot cake cream - based on 2 cakes (or 1 carrot cake from the specified ingredients).
An excellent cream with a slight sourness is obtained by mixing 200 g of cream cheese (Philadelphia, Almette, etc.), 150-200 g of sour cream (from 27%) and 100-150 g of sugar.
Beat the sour cream with sugar separately until fluffy, then gently add the cream cheese, whisking at a slow speed. To make the cream "set" 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 again cream cheese (200 g), butter (100 g) and sugar (100-130 g).
The butter should be at room temperature and the cream cheese should be from the refrigerator. Whisk butter and sugar separately until fluffy, then add cheese. Such a cream is especially relevant if the cake is to be transported, or if there is a fear 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. Beat the heavy cream (from 33%, 250-300 ml) with sugar (100 g) until fluffy, add the cottage cheese (150-180 g) previously grated through a sieve or using a blender and beat again at slow speed. It turns out a very delicate and airy cream.
In general, experiment and be sure to find your carrot cake cream!
Greetings to all fans of the culinary extravaganza on my website! Today I want to pamper you and offer the simplest and most delicious recipe for a carrot cake with a photo and step-by-step instructions.
IMPORTANT! For the cake, it is advisable to take young carrots, they are juicy and have a pronounced taste.
Let's take a classic cake with a vegetable biscuit as a basis. This recipe gained popularity during the Soviet era and has grown by numerous options to this day.
So, first of all, we do the impregnation.
I want to make our cheese cream cake, so I'll take Mascarpone curd cheese.
What do you need:
Whisk butter, previously softened, with powder, add curd cheese, turn the mass into cream. Now you need to send him out into the cold. Chilled, it will be convenient to distribute it on the cakes, increasing the volume.
Preparation:
ADVICE! The cream will not turn out yellow if you first beat the butter, achieving a white color, and then add the powder and cheese.
A cake that has become a simple classic that can be the basis for a variety of recipes.
In this recipe, you can vary the amount of ingredients by adjusting the sweetness of the cake. If the base is made less sweet, then add more sugar to the cream, and vice versa. Spices will give a special taste and aroma, here you can also vary the amount, replace something or not use it at all.
For the basis, you need to take:
Let me remind you that you can add all spices, or add one thing. In any case, the weight should be about 4 grams.
ADVICE! Sour cream should be as fat as possible, this will give the cream a piquant sourness.
This dessert has one peculiarity - it is very satisfying. You can offer it instead of a dinner for the whole family.
The original recipe with photographs is easy to follow.
Prepare for cooking cakes:
For curd cheese cream:
Preparation:
That's it, dessert is ready!
You can also make a custard for carrot cake. He prepares simply.
What you need:
The cream is ready.
Prepare the sponge cake in advance using the carrot cake recipe that was suggested above.
This recipe for carrot cake is without butter, eggs, sour cream, and therefore, it is suitable for those who are fasting or for those who follow certain diets.
Custard on semolina, such as this one, is suitable as a cream.
BTW: Fruit juice is best taken with sourness, so that its taste sets off the sweetness of the cake. You can take berry juice.
Have to take:
Making a cream:
What do we do:
Dessert is ready. You can use a minimum of sugar to make a dietary meal.
An amazing tasty and aromatic cake can be obtained if you soak it with a non-standard cream. Let's call our culinary masterpiece "Orange Mood", as it is easy to prepare, practically does not require costs, the taste and aroma are amazing and looks excellent.
Preparing the base:
Preparing the cream:
IMPORTANT! To prepare this cream, sugar is needed exactly refined!
Coating the cakes with cream, we collect our masterpiece and decorate it, showing imagination.
If there is no time to create a biscuit for the cake, and the guests are about to come, you can make a carrot cake in ... a frying pan.
Products for the test:
We start, as always, with the preparation of the cream.
To soak the cake well, put it in the refrigerator for 7 hours, and then, keeping it warm for 30 minutes, serve it homemade for tea.
A very original idea - to make a carrot cake with citrus curd.
Decorate like this, fantasy tells. The cake will turn out to be just magical. Citrus fruits can be substituted for pineapple or mango.
These recipes with photos are delicious and simple. Try it, suggest your options, maybe there will be more suggestions for creating creams and impregnations. Until next time and enjoy your tea!
It's time for young and sweet carrots, so seize the moment! Make a delicious carrot cake! I recommend taking the classic recipe, which I will introduce you to today, as a basis. Choose a cream on creamy curd cheese or sour cream, they will perfectly complement the taste of carrot biscuit.
For biscuit:
For the cream:
Prepare the nuts first. Cover a baking sheet with a sheet of parchment, put the nuts and place in the oven for 10 minutes at t 180 C. Then let them cool and rub in the palms of your hands. The peels will easily detach from the nucleoli. But even if some of the nuts are not completely peeled, there is nothing to worry about, it will not hurt.
Place the peeled nuts in a blender bowl with knives and grind them into crumbs in short pulses.
We should get 150 g of nut "flour", which we will add to the dough. Do not turn the nuts into dust, this is not required, even if there are small pieces of nuts in the biscuit, it is even tastier.
Grate carrots (370 g) on a fine grater. In some recipes, it is allowed to pass the carrots through a meat grinder, but I do not like this method: it turns out to be a liquid porridge and gives the dough too much moisture, as a result, the biscuit turns out to be sticky. If you grate the carrots, the cakes are airy and porous.
Add nut crumbs to carrot shavings, stir. The result is the effect of a breading of nuts.
Break the eggs into a deep bowl, in which it is convenient to work with a mixer, and start beating at first at low speed, then increase to the maximum. When the egg mass has noticeably lightened and increased in volume, start adding sugar (250 g) in a thin stream.
Compare both photos to see when to add sugar. The beaten eggs become thicker and prevent the grains of sugar from falling to the bottom, thus the sugar intervenes evenly and dissolves faster. If you add sugar in one jerk, most of it will fall to the bottom - and it will be very difficult to pick it up from there.
By replacing white sugar with cane brown sugar, the cake gets a caramel flavor that goes very well with carrots. If using brown sugar, add 100 grams more (it is less sweet).
After the eggs and sugar are well mixed, add vegetable oil (150 g) and butter (100 g). Stir the dough again with a mixer (at the lowest speed) until smooth. Add the juice and zest of one orange.
The butter must first be melted in the microwave and cooled to room temperature so that the egg whites do not curdle.
Mix all dry ingredients (flour - 370 g, baking powder - 2 tsp, cinnamon - 2 tsp, ginger - 0.5 tsp, salt - a pinch), sift them several times to make the dough airy. 
Gently add dry ingredients with liquid ingredients. This should be done not in one approach, but in parts, so as not to lose the airiness of the dough. Stir the dough in a folding motion from bottom to top.
At this stage, you can check how well the eggs and sugar are beaten: the flour mixture should lie on the surface of the dough without falling to the bottom. Only with the help of a spatula or a whisk can it be immersed.
After the dough is homogeneous (without obvious lumps), add it to the carrots.
Gently mix the carrots and dough.
Pour the dough in equal parts into molds of the same diameter (I have 18 cm). If you want the same thickness of cakes (so that the cut of the cake is beautiful), weigh the dough on a kitchen scale and halve the volume of the dough.
Attention! Put a sheet of parchment on the bottom of the mold: circle the bottom with a pencil or pen, cut out the paper backing in a circle and place on the bottom. Do not grease the sides of the form!
Bake the biscuit in a preheated oven (up to 180 C) for 25-30 minutes. Determine the readiness by a golden brown crust and a dry wooden stick stuck in the center of the biscuit - it should come out dry (no sticky dough!)
As soon as the biscuits are baked, let them stand for 10 minutes in the mold, then draw them with a sharp knife along the walls of the mold to detach the baked goods from the walls, and turn them over onto the wire rack. Carrot biscuit can be cooled to room temperature on a wire rack, and then immediately collect the cake, but you can, without waiting for it to cool completely, wrap it in plastic wrap and put it in the refrigerator overnight. This method will help make the biscuit juicy and nourished (that is, it will become even tastier).
What happens at this moment with the cakes? The cling film does not allow moisture to escape from the cake, so it is evenly distributed throughout the entire structure of the biscuit.
A mascarpone-based buttercream is ideal for carrot biscuits. Sour cream, filling cream is also suitable. For the cream, mix softened butter with powdered sugar, beat with a mixer until it is white (the powder should dissolve without residue in the oil so that later it does not grind on your teeth).
Then add the chilled curd cheese in small portions, being careful to mix it into the cream immediately. When all the cheese is added, the cream is ready. Transfer it to a piping bag with a wide round nozzle and refrigerate for half an hour. The cream will harden and lay down more evenly between the cakes.
Many people complain that the cream in the cake looks yellow. To remove the yellowness, you can first beat the butter to maximum splendor, and only then add powdered sugar and at the end cream cheese.
To ensure that the thickness of the cakes is the same and the cut looks nice, cut off the tops of each cake. For this, there is a special pastry thread, or you can use a long bread knife-saw.
Cover the cake with a layer of cream: to do this, squeeze an even layer from the pastry bag around the circumference. If you don't have a piping bag, you can use a regular silicone tipped spatula or spoon. But when working with a pastry bag, the layer will be the same thickness. 
Put the second cake on top (from which you also need to cut off the swelling-top), cover it again with cream and level the cake.
The cake turns out to be "naked", such minimalism in design is now very popular. If you wish, you can cover the cake with biscuit crumbs. It is easy to make such a dressing from the cut off tops.
Place a few slices in a blender bowl and pulse into crumbs.
Cover the cake with a generous layer of crumbs (you can also decorate the sides of the cake this way if you like).
Carrot cake with butter cream is ready! Bon Appetit!
If you like the recipe, please leave a comment. Feedback is very pleasant and important to me!
You can attach a photo of the cake to the comment (it's very simple). If you want to post a photo on a social network, please indicate the tag #pirogeevo # pirogeevo so that I can find your wonderful cakes on the network. Thanks!
A little history of carrot cakes
Carrot cakes were first made in the Middle Ages. Sugar was an expensive pleasure, but carrots were a heap, and the sweet carrot pulp was first used for pies and pies, which, in turn, were supplemented with cream from dairy products, because they were always the same in abundance. Italy, England or Switzerland? Modern historians are still arguing about the origin of the carrot cake, but the fact that Europeans fell in love with this fabulously beautiful and peculiar dessert, they certainly cannot deny.
Carrot cakes, or creamy carrot cakes, as they are sometimes called, are irregular. Round, square or any other, because it does not matter at all what it will be, this dessert. Unfortunately, nothing can replace the main carrot ingredient, just as modern carrot cakes cannot be baked without eggs and sugar. You can complement the wonderful cake with anything, within reason, of course. Nuts, raisins, coconuts and pineapples - for dough and for decoration, and cheese, sour cream, cottage cheese - for cream. We will not torment with our stories, but go directly to the recipe.
A juicy carrot cake soaked in butter cream and sprinkled with coconut is already a table decoration in itself, even if it is just snow-white, without nuts, curls and flowers. To knead the dough for the main crust, you can use melted butter, according to the technology of making butter biscuit. Carrot cake with sour cream instead of cottage cheese is also a great success for those with a sweet tooth; all you need to do is replace the cottage cheese with sour cream, beat a little longer and cool very well.
High-calorie food in reasonable amounts is certainly beneficial for all those who are not overweight and do not have a history of chronic diseases. If we compare our royal carrot dessert with other sweet cakes, then it definitely wins in the “Benefit” nomination, and all thanks to the main component of baking - carrots. Boiled carrots are an excellent antioxidant, recognized all over the world, capable of preventing many terrible diseases when they penetrate into the human body. Cottage cheese is the main source of calcium and is also present in our delicious dessert baked goods as a cream.
It seems that your culinary notebooks will definitely be supplemented by our carrot cake, the recipe for which is presented in this review. European sweetness really deserves a lot of attention, and to be sure of this, just for everything, you need to take and cook it, focusing on step-by-step photographs for a culinary master class. And do not forget to rate the recipe when you bake your carrot cake, and the comments section of HozoOboza will gladly accept all your wishes and comments.
