Carrot cake will be an excellent dessert for people on a diet or simply adherents of a healthy diet. It is a mistake to believe that this dish has too poor a taste, because there are many recipes for its preparation - tasty, piquant, light and even gourmet.
Carrot cake is simple, but healthy and delicious.
You need:
- flour – 2 cups;
- grated carrots – 1 cup;
- sugar – 1 glass;
- eggs – 4 pcs.;
- vegetable oil - 3 tbsp. spoons;
- walnuts – 100 g;
- raisins – 100 g;
- baking powder - 2 teaspoons;
- vanillin – 1 teaspoon;
- cinnamon – 1 teaspoon;
- salt - a pinch.
Beat eggs with vanilla and sugar. Carrot puree or simply grated carrots, butter, flour and cinnamon are also sent there. Mix everything thoroughly until you get a thick dough. Next add chopped nuts and raisins.
Take a baking dish. It can be of any shape - both rectangular and round. Cover it with parchment paper and place the dough there evenly. Bake for about an hour at 180. Before serving, the diet pie can be decorated with something on top - nuts, candied fruits, dried fruits.
Lenten carrot cake without eggs
You need:
- grated carrots – 1.5 cups;
- flour – 1 glass;
- sugar – ½ cup;
- vegetable oil – 2 tbsp. spoons;
- baking powder - 2 teaspoons;
- walnuts – ½ cup;
- cinnamon – 1 tsp;
- salt - a pinch.
To prepare Lenten carrot cake, first of all you need to mix grated carrots and sugar. Then you need to add butter and a small amount of flour with baking powder to the mixture. Knead the dough and gradually add the remaining sifted flour. Add chopped nuts and cinnamon to the prepared mixture. Stir again.
Take a baking pan, line it with greased parchment paper and pour the batter evenly. It should initially be medium thick. The pie is baked in an oven at a temperature of 200 degrees. Check it for doneness from time to time using a toothpick.
With semolina
Carrot cake is a great dessert for people on a diet. You need:
- semolina – 1 cup;
- flour – 1 glass;
- grated carrots – 2 cups;
- kefir – 1 glass;
- sugar -1 glass;
- soda – 1 teaspoon;
- butter – 150 g;
- eggs – 2 pcs.;
- vanillin – 1 teaspoon.
The preparation process will take very little time and effort:
- First of all, semolina is poured with kefir, infused for some time, after which the resulting mixture is well mixed.
- To prepare the pie you will need a couple of glasses of grated carrots, which You can chop it on a fine grater, but the pulp from a juicer is best suited for this purpose.
- The eggs are beaten together with sugar. Next add sifted flour, melted butter, vanillin and soda. There is no need to extinguish it, since kefir is present among the ingredients.
- Add semolina to the rest of the ingredients and knead the dough. It should be medium thick and without lumps.
- Place it in a baking dish lined with parchment paper and sprinkled with semolina and butter. Place the pie in the oven for 40-50 minutes.
In a slow cooker
Making carrot cake in a slow cooker is even easier than the usual way.
You need:
- flour – 1 glass;
- sugar – 1 glass;
- grated carrots – 1 cup;
- fatty oil – 100 g;
- eggs - 2 pcs.;
- baking powder - 2 teaspoons;
- cinnamon - a pinch;
- salt - a pinch.
Here everything is even simpler, because, perhaps, too smart technology will do most of the work itself.
- Beat eggs with sugar.
- Take a couple of carrots with the expectation that you will get a glass of finished puree.
- Dissolve the butter in a frying pan and pour it into the eggs along with the salt.
- Flour is mixed with cinnamon and baking powder. Combine both parts of the mixture and add grated carrots. Mix everything thoroughly with a spoon or fork.
- Grease the surface of the bowl with enough oil. Close the lid and set the device to the “Bake” program for an hour.
If the pie is not cooked enough, you can increase the cooking time. If desired, the finished dish is topped with crushed nuts or raisins.
Carrot cake from chef Jamie Oliver
Carrot cake is the best option for quick baking. You need:
- flour – 1 glass;
- sugar – 1 glass;
- eggs – 4 pcs.;
- grated carrots – 1 cup;
- orange zest and juice;
- powdered sugar – 120 g;
- a stick of butter;
- lime juice – 2 tbsp. spoons;
- a pinch of baking powder.
You don't have to be a chef to perfectly replicate his recipe. Everything will turn out no worse for you!
- While you prepare the ingredients, set the oven to preheat to 180 degrees.
- Grind the softened butter with sugar and egg yolks. Then add orange juice and chopped zest, carrots and flour mixed with baking powder into this mixture. Mix it all thoroughly and knead the dough.
- The separated whites are beaten with a pinch of salt until fluffy and added little by little to the dough. Place the resulting mixture in a baking dish and let it cook for 45 minutes.
- While you're at it, make the glaze with lime juice and powdered sugar. When the hot pie has cooled slightly, brush it evenly with the mixture.
Step-by-step recipe with oatmeal
You need:
- carrots – 1 pc.;
- low-fat cottage cheese – 120 g;
- kefir – 2 tbsp. spoons;
- currants – 50 g;
- oatmeal – 1 cup;
- egg – 1 pc.;
- sugar – ½ cup;
- vanillin – 1 teaspoon;
- to a teaspoon of baking powder.
Carrots are grated and oatmeal is ground into flour. The mixture is stirred and sugar with vanillin is added, then egg and kefir. The result is a thick dough that needs to be divided into a couple of parts. Place the first one in a greased pan and bake for 20-25 minutes.
Now it’s time to prepare the filling. Low-fat cottage cheese is mixed with currants, which, if desired, can be replaced with blueberries or any other berries suitable to taste. When the first cake is ready, place the filling on it and fill it with the remaining dough. Place your mold back in the oven for half an hour. As soon as it cools down, the pie can be served with aromatic tea.
With dried fruits
Carrot cake always looks sunny and bright, so it’s simply impossible not to try it! You need:
- grated carrots – 100 g;
- dried fruits – 120 g;
- flour – 1 glass;
- eggs – 2 pcs.;
- a piece of butter;
- baking powder - 1 teaspoon;
- sugar – 4 tbsp. spoons.
It will take you no more than an hour to prepare this dessert. But there will be enough pleasure for the whole evening.
- Beaten eggs are mixed with melted butter, and dried fruits are chopped with a knife or blender. You can also add nuts to them, which also need to be ground.
- The flour is mixed with baking powder and the rest of the ingredients. Mix everything thoroughly until smooth.
- Preheat the oven to 200 and place the resulting mixture in a baking dish. It is preferable to use silicone, as it will be easier to remove the finished dish from it. Bake carrot cake with dried fruits for 45 minutes.
Orange flavored
You need:
- grated carrots – 1 cup;
- flour – 1 glass;
- sugar – 1 glass;
- sour cream – 2 tbsp. spoons;
- orange – 1 pc.;
- eggs – 3 pcs.;
- soda - on the tip of a spoon;
- salt - a pinch.
Rest assured, orange vegetables and fruits will coexist perfectly in one dessert, creating a truly unique taste.
- The orange is cut into small cubes directly with the peel and mixed with grated carrots.
- Separately, beat eggs with sugar, add flour and soda.
- Mix the carrot-orange part and flour. At this stage, you can add raisins to the dough, after dousing them with boiling water, and ground nuts.
- The thick dough is poured into the mold and distributed evenly over it. Don't forget to grease it with oil or cover it with parchment paper in advance.
- Preheat the oven to 160 degrees and bake the pie in it for half an hour. Periodically check the dessert for readiness with a toothpick.
With lemon cream
Even those who don't really like carrots will eat every last crumb of this carrot cake. You need:
- flour – 1 glass;
- sugar – 1 glass;
- grated carrots – 1 cup;
- 30 ml vegetable oil;
- a coffee spoon of slaked soda and cinnamon;
- vanillin – 1 teaspoon;
- lemon – 1 pc.;
- condensed milk – 150 g;
- sour cream – 100 g.
This dessert has a very interesting taste - with an aristocratic sourness.
- The eggs are beaten with sugar into a fluffy light foam.
- The sifted flour is mixed with soda slaked with lemon juice, cinnamon and vanillin.
- Grated carrots and butter are added to the eggs.
- Combine both parts and knead a thick dough.
- Place the mixture in a greased pan, preheat the oven to 180 degrees and bake the cake for 45 minutes.
- Now you have time to prepare the cream. For it, whisk condensed milk and sour cream, and then add the juice from half a lemon and zest. When the cake has cooled slightly, spread the cream evenly over it and leave to set.
Carrot cake always looks sunny and bright, so it’s simply impossible not to try it!
- 500 gr. fresh carrots.
- 200 gr. granulated sugar, maybe a little more. It all depends on the sugar content of your carrots.
- 50 ml. olive or vegetable oil.
- 4 medium chicken eggs.
- 20 gr. (bag) baking powder for dough.
- 2 pinches of salt.
- Flour is about 200 grams, again it all depends on the carrots. We focus on how much the dough will take.
Step by step recipe
To make your pie look like an exquisite and extraordinary dessert, we offer you the following decorating ideas:
- To add more flavor to your baked goods, add half a cinnamon stick to the dough after grinding it in a coffee grinder and a glass of pecans. The nuts must be fried until they have a pronounced nutty aroma, then cool and chop with a knife.
- The pie covered with protein cream looks very beautiful.
- Prepare lemon cream and soak your baked goods with it, so the cakes will turn out more tender and moist. In addition, you can coat only individual pieces of the pie, for example with chocolate paste, jam or boiled condensed milk. Bon appetit!
We bring to your attention a recipe for an easy-to-prepare, tasty and bright carrot cake that will delight you with its color and taste on cold, winter evenings.
Every housewife can prepare a delicious carrot pie, even those who are trying to please their family with a delicious and extraordinary culinary masterpiece for the first time. You may be alarmed by the name itself, because it sounds somehow unusual - “carrot pie”, the main ingredient of which we are accustomed to perceive as a vegetable ingredient filled with a huge amount of vitamins. Don't be afraid to experiment and surprise your household! With this recipe you can make an unusual delicacy that will disappear from the plate in a matter of minutes.
Do you want something tasty, but are you already tired of signature dishes? Or have you ever thought of preparing something for tea, but don’t have any gourmet ingredients left? Try making carrot cake! It is prepared from products that are always available in the housewife’s arsenal, and it tastes as if it was delivered from an expensive restaurant.
A step-by-step recipe with photos will help you if you are still new to cooking.
Recipe
There are people who love baking with carrots, and there are those who are simply sure that pies with vegetables are not a very good idea, especially if the recipe contains carrots. But if you tried this pie without knowing what it was made of, you would never guess that there were carrots in there - the dessert is so delicious.
Ingredients
Open the cabinets and prepare the necessary ingredients. The composition is simple:
- 4 eggs
- 200 g carrots
- 260 g flour
- 250 g sugar
- 150 ml. vegetable oil
- 100 g walnuts
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons cinnamon
- Vanilla to taste
The pie can be decorated with snow-white cream; its recipe requires the following components:
- 60 g butter
- 250 g curd cheese
- 230 g powdered sugar
- Vanilla to taste
If you don’t have such products in your arsenal, don’t worry! The pie will disappear from the plate in a matter of minutes and without decoration.
A little salt, a little sugar: how to make carrot cake
For the pie we need a mold with a diameter of 24 cm. It needs to be greased and lightly sprinkled with flour. Prepare everything in advance, and, at the same time, turn on the oven at 180 C. And now we begin to create culinary miracles.
Carrots need to be washed, peeled and grated on the finest grater. 
Break the eggs into a cup and beat them with a mixer until fluffy. You can add a spoonful of water to make the mass airy. 
Continuously whisking, add sugar little by little. Stir the mixture for about five more minutes.
Add sunflower oil and beat, beat, beat... 
Add baking powder, salt and cinnamon. Mix everything. 
Finely chop the nuts with a knife (the nuts can be dried in a frying pan first). 
Now add carrots and nuts to the dough and mix everything carefully. 
At the last stage, add flour and mix again.
Place the dough in the prepared pan, place in a preheated oven and bake for about 50 minutes.
Do you like quick pies? If the answer is yes, pay attention to the recipe.
For gourmets: buttercream
If you decide to decorate the pie with cream, it's time to start preparing it. The recipe is simple, like everything ingenious.
- The butter should be soft. It should be beaten with powdered sugar. Carefully and for a long time. At this stage you can add vanilla.
- Cottage cheese, on the contrary, is best used cold. Mix it with the sweet butter mass and beat everything into cream again.
- Before the pie is ready, the cream can be put in the refrigerator.
Is the pie ready? Remove from the oven, cover with a towel and let cool. 
If you decorate the cake while it is still hot, all the frosting will melt and be absorbed. Perhaps it will become even tastier, but it’s unlikely to be more beautiful; you won’t even want to take a photo. So wait.
There is more than one recipe for such a pie. There are many different options and the simplest of them are apples and oranges.
Apple fantasy
If you also want to experiment, reduce the amount of carrots in the recipe to 100 g, and instead add 100 g of apples, peeled and finely grated.
The dough is prepared in the same way as in the classic recipe, but we will fill the mold a little more original.
When you put the dough in the prepared pan, take a break and thinly (you can use a vegetable peeler or a sharp knife) cut half an apple, and then press these slices beautifully along the entire perimeter of the pie. You can draw anything this way, even lay out a rose, even a heart. And original, and beautiful, and tasty.
You won't even need icing for decoration.
Carrot cake with orange
The orange zest gives the cake a fluffy texture, and the orange juice gives it a fresh, rich flavor.
The recipe is practically no different from the original. Additionally, you only need two oranges. Their zest should be grated on a fine grater, and the juice should be carefully squeezed out of the remains. Mix all this into the dough at the stage of adding carrots - and your pie is no longer just carrot.
If you decorate the dessert, you can add the zest and juice of two small limes to the glaze. Then the pie will definitely turn out extraordinary.
Whichever recipe you choose, you're sure to love these whimsical baked goods.
Is the carrot cake cold? Now you need to dissuade your household from trying it immediately and you can decorate the dessert with cream, sprinkle it with something bright, make flowers from plastic carrots, or make cute carrots from mastic. Be sure to take a photo of your masterpiece, because very soon only pleasant memories will remain from it.
You can see how Yulia Vysotskaya prepares carrot cake with nuts in the “Eating at Home” program in the following video:
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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
- 250 g raw carrots (that's about 3 small carrots)
- 260 g wheat flour
- 300 g sugar (don’t worry, the pie will not be cloying, it will remain balanced in taste)
- 1 packet of vanilla sugar (or vanillin)
- 4 eggs (if you are using very large eggs, reduce them to 3)
- 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
- 1 tbsp. baking powder
- a pinch of salt
- 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
- Carrots - 2 pcs. medium size
- Sugar - 200 g
- Sunflower oil - 175 ml
- Eggs - 3 pcs.
- Nuts (walnuts and almonds) - 150 g
- Flour - 200 g
- Baking powder for dough - 1.5 tsp.
- Soda - 2/3 tsp.
- Salt - 0.5 tsp.
- Ground cinnamon - 3 tsp.
- 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
- Grate the carrots on a coarse grater.
- Pour vegetable oil into a deep bowl
- Add granulated sugar to the vegetable oil.
- Grind sugar with vegetable oil.
- Add eggs.
- Beat all mixed ingredients with a mixer until the sugar dissolves.
- Add ½ teaspoon of salt.
- Now let's add soda.
- Now add the required amount of baking powder to the dough
- For flavor, add 3 teaspoons of natural ground cinnamon to the cake.
- And now the highlight of the pie - dried ginger
- Once again, beat everything thoroughly with a mixer.
- To chop the nuts, first wrap them in a towel.
- To crush the towel, use a rolling pin
- Pour chopped nuts into the dough
- Now pour the chopped carrots into the bowl with the dough.
- Add 200 g of sifted flour to the bowl with the dough.
- Stir the dough ready for baking again with a spoon.
- Grease the mold with butter and sprinkle with flour.
- Pour the batter into the prepared baking pan
- 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
- To prepare the cream, sift the powdered sugar into a bowl.
- Now add cream cheese to the sugar.
- Mix the cream with a fork.
- Add a tablespoon of lemon juice.
- Grind some nuts in a mortar, some of which will be used for decoration, and the rest for cream.
- Mix some of the nuts into the cream.
- Add natural vanilla oil or a little essence into the cream, and then mix thoroughly.
- 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
- 3 eggs
- 130 g brown sugar
- 0.5 tsp cinnamon
- 0.5 tsp nutmeg
- vanilla, a little salt
- 100 ml vegetable oil (unscented)
- 150 g flour
- 11 g baking powder
- 50 g raisins
- 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
- 90 g brown sugar
- 40 g protein (1)
- 50 g yolks
- 5 g salt
- 120 g ground nuts (pecans, Greek)
- 180 g finely grated carrots
- 50 g powdered sugar
- 155 g protein (2)
- 25 g brown sugar
- 140 g butter
- 120 g flour
- 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
- 450 gr. peeled carrots
- 200 g flour
- 12 g baking powder
- 1 tsp. cinnamon
- 150 g brown sugar
- 200 ml unscented vegetable oil (I prefer grape seed oil)
- 4 eggs
- 100 g chopped walnuts
Preheat the oven to 180C
- Chop the carrots very finely (use a food processor). If you use a grater, it will not have the effect we need.
- Mix carrots with sugar, nuts, cinnamon.
- Add oil and mix thoroughly until smooth.
- 4. Beat the eggs and add them to the dough - knead again.
- 5. Gradually add the flour sifted with baking powder and knead, avoiding lumps.
- 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.
The quality of this mousse will greatly depend on how you whip the cream (not overbeat), how you incorporate the cream cheese and cream into the total mass.
So, you can just cook a quick carrot cake for the family for dinner.
Taking a bite of carrot cake, I boldly declared that I also love pumpkin baked goods, to which my friend replied that there was no pumpkin there. And I was sure of this, since its structure and color were very similar to the pumpkin pie that I bake. Noticing my confusion, she hastened to reveal her cards and not keep me guessing. It turns out that this pie is made from carrots.
Baking from carrots is not only tasty, but also healthy. Great carrot cake recipe.
I'll be honest - I was surprised. As long as I’ve lived, I’ve never eaten baked goods made from carrots. I gladly adopted the recipe for a simple carrot cake, especially since it is easy and quick to prepare, and eaten even faster.
I bake half a batch because the original ingredients make the carrot cake too big. So, let's begin.
Ingredients for the “Delicious Carrot Cake” dish:
- - premium flour - 1 cup;
- - granulated sugar - 0.5 cups;
- - egg - 2 pieces;
- - grated carrots - 1 cup;
- - odorless vegetable oil - 0.5 cups;
- - baking powder for dough - 2 teaspoons;
- - cinnamon - 1 teaspoon;
- - a handful of raisins;
- - powdered sugar for decoration.
How to make carrot cake recipe:
Preheat the oven to 180 degrees. Grind the carrots in a blender or on a fine grater.
Break the eggs into a deep bowl and add sugar.
And beat with a mixer at low speed until smooth.
Add carrots to the beaten egg mixture and mix with a spatula.
In another large bowl, combine the carrot cake dry ingredients: sifted flour, baking powder, cinnamon.
Pour the egg-carrot mixture into the flour and knead well.
Pour in vegetable oil and stir.
Add raisins to the prepared carrot cake dough.
Grease the bottom and sides of the baking dish with oil and pour in the dough.
Place in a preheated oven and bake for 35-45 minutes depending on the thickness of the pie. Remove from the mold and let cool. Carrot cake looks very beautiful if you sprinkle powdered sugar on top.
I will say that carrot cake can easily be turned into a very tasty carrot cake by cutting it into cake layers and soaking it in sour cream, whipped with powdered sugar. I hope you will enjoy. Enjoy your tea!
