Few people know that carrots can be used not only for salads. It makes wonderful baked goods. Biscuits are especially successful. They can be used as a dessert on their own, as a base for cakes and pastries. Carrot baking is relevant at any time of the year; the vegetable is accessible and inexpensive. Who hasn't tried it yet?
Carrot sponge cake - general principles of preparation
For bright and juicy biscuits, choose good orange carrots. The root vegetable is peeled, finely grated and only then added to the dough. There is no need to worry that the dough will taste like carrots; after baking, everything will change.
The biscuit dough is kneaded in the classic way using eggs and flour. Often sour cream, sour cream, kefir, and various fats are added to it. To make the cake lighter and fluffier, baking powder can be added.
What to add for taste:
Prunes, dried apricots and other dried fruits;
Orange or lemon zest;
Vanillin, cinnamon and other spices;
Nuts, most often they are walnuts.
Dried fruits are washed and cut. Spices are added in their pure form. The dough is mixed well, then poured into the mold. It must be prepared, usually greased with oil or covered with parchment or baking paper.
The oven must be preheated in advance. If you put biscuit dough in a warm or cold oven, it will simply spoil. Baking time depends on the recipe, as does the temperature, but it is rarely less than 30 minutes. Readiness is checked by piercing the cake in the central part.
Simple carrot cake
For the simplest carrot cake you will need the simplest ingredients that are in any refrigerator.
Ingredients
A glass of flour;
Four eggs;
Two carrots;
Vanilla bag;
A glass of sugar;
1 tsp. ripper.
Preparation
1. Peel the carrots, grate them on the finest grater, and set them aside for a while.
2. Place the eggs in a large bowl, turn on the mixer, and beat until foamy.
3. Gradually add granulated sugar to the eggs, spoonful at a time, whisk until completely dissolved for about ten minutes. The more magnificent the mass, the better the sponge cake will be.
4. Add flour mixed with ripper and mix gently with a spatula.
5. Add grated carrots. But you don’t need to pour out the whole mass at once; we separate the shavings with our hands and carefully stir them.
6. Grease the mold with a piece of butter, sprinkle with wheat flour, and lay out the dough. Level the top with a spatula so that the layer is the same in all places.
7. Place in the oven. Baking temperature for carrot cake is 200 degrees. We check readiness with a toothpick; on average, the process will take 40-50 minutes.
Carrot sponge cake “Favorite”
Recipe for tender carrot sponge cake made from light dough with sour cream. It can be used for any cream cakes or simply spread with jam.
Ingredients
190 grams of flour;
Two eggs;
150 grams of sugar;
100 grams of sour cream;
2 carrots;
Vanilla, ripper.
Preparation
1. Peel the carrots, grate them and add 50 grams of granulated sugar to them. Rub the mixture with a spoon until the sand melts. Set aside for a few minutes.
2. Beat the eggs together with the remaining granulated sugar until stiff. Then mix in sour cream and add carrots.
3. Add five grams of baking powder and a couple of pinches of vanillin to the flour. Pour into the dough, stir.
4. Place the mixture with carrots in a greased or parchment-lined form.
5. Preheat the oven to 180 degrees in advance. Place carrot cake. When a golden brown crust appears, check the readiness with a match.
6. First remove the pan from the oven. Then let it sit for a while and carefully remove it from the mold. If desired, after complete cooling, you can cut into 2 layers. Grease with condensed milk, jam or cream.
Carrot cake with walnuts
A variation on simply stunning carrot cakes that make delicious cakes. They will be combined with absolutely any creams.
Ingredients
Four eggs;
400 grams of flour;
400 g carrots;
2 tsp. ripper;
200 ml oil;
250 grams of sugar;
300 grams of walnuts;
1 tsp. cinnamon.
Preparation
1. Dry the nuts in a frying pan or fry them in the oven on a baking sheet. Cool, place on a cutting board, roll with a rolling pin several times to form small pieces.
2. Immediately prepare the carrots, wash, peel, and rub with small shavings.
3. Beat the eggs. The classic recipe uses brown sugar, but you can use regular white sand. Beat until strong foam.
4. Add carrots to the eggs, then pour in vegetable oil.
5. Combine flour with cinnamon, baking powder and chopped nuts. Pour it all into the main mass. Gently stir with a spoon from bottom to top, bringing the aromatic dough until smooth.
6. Grease the mold. Sprinkle flour or semolina on top.
7. Pour the dough with nuts and carrots into the mold and level it.
8. Place in an oven heated to 170 degrees. Cook for about 50 minutes, check with a splinter.
9. Cool the cake, sprinkle with powder. Or cut into several parts, grease with any cream, and assemble the cake.
Carrot biscuit with prunes
Recipe for tender carrot sponge cake with prunes. It can be used as a pie or for various cakes; the cakes go well with butter and sour cream.
Ingredients
Three eggs;
220 grams of flour;
250 grams of carrots;
1 tsp. cinnamon;
25 grams of honey;
2 tsp. baking powder;
100 grams of prunes;
150 grams of vegetable oil.
Preparation
1. Peel the carrots. Grate on the finest grater. Put it aside for now.
2. Wash the prunes. Place on napkins and dry. Take a sharp knife and cut it. You can make small straws or cubes, as you like.
3. Immediately add granulated sugar to the broken eggs and beat with a mixer into a strong foam. Gradually add flower honey. If it is sugared, you need to warm it up first.
4. Add vegetable oil, stir gently.
5. Now add flour with cinnamon and baking powder, stir again. If you don't like the aroma of cinnamon, you can use vanillin.
6. It’s time to add carrots and prunes to the mixture, stir the bright sponge cake, pour into a greased mold.
7. To bake the biscuit, place it in an oven preheated to 180 degrees and test for readiness with a wooden stick.
Carrot cake in a slow cooker
A version of a delicate carrot sponge cake, light and porous, which is baked in a slow cooker. Everything is done very simply and quickly.
Ingredients
450 grams of carrots;
6 tbsp. l. flour;
1 tsp. baking powder;
A glass of sugar;
2 tbsp. l. oil drain;
A pinch of salt.
Preparation
1. Peel all the carrots, grate them on a fine grater, and leave the shavings on the table.
2. Separate the whites, beat them with a mixer into a dense foam with four tablespoons of granulated sugar.
3. Grind the yolks with the remaining sugar, add softened butter to them. Grind the mixture until smooth. For taste, add a small pinch of salt.
4. Add grated carrots and wheat flour with stirred ripper.
5. Now carefully fold in the previously whipped whites. Mix the dough carefully so as not to disturb the splendor.
6. Grease the multicooker, paying special attention to the bottom of the bowl.
7. Transfer the carrot dough and distribute throughout the entire container.
8. Set the baking program. Cook the sunny biscuit for 80 minutes.
9. Carefully remove the cake from the multicooker and cool. If necessary, you can lubricate with cream. Jam or just sprinkle with powdered sugar.
Carrot cake “Naughty orange”
To prepare this wonderful and very aromatic sponge cake, you don’t need an orange at all. Its zest is enough. Rinse the citrus thoroughly and remove the thin orange peel with a grater.
Ingredients
Four eggs;
Two carrots;
1.2 cups flour;
1 tsp. soda;
Zest from one orange;
A glass of sugar;
1 tsp. vinegar.
For impregnation, 50 g of sugar and the same amount of water.
Preparation
1. Peel the carrots and grate them very finely so that they are easily distributed in the dough.
2. Prepare ordinary biscuit dough. If you have a good mixer. Then you can simply mix the eggs and beat with sugar into a thick foam. If the mixer is weak, then beat the yolks and whites separately, dividing the sugar in half.
3. Combine flour with chopped zest and add to the dough.
4. Quench the soda with table vinegar, pour it in next, and immediately add the grated carrots.
5. Stir, pour into the prepared pan, bake the carrot cake in the oven at 180 degrees. Or in a multicooker on the baking program, set to 60 minutes.
6. Remove the finished sponge cake with carrots from the oven, then from the mold, cool for a couple of hours.
7. Boil sugar and water, cool. You can use orange juice instead of water and add liqueur. Sprinkle the cake with the prepared syrup; there is no need to soak it generously.
If the carrots have a green core, they will not be sweet. It can be added to the dough, but it is better to leave the affected areas.
Are there any grated carrots left? It can be frozen, then used for any dishes or again for baking sponge cakes.
You can also make sunny pumpkin biscuits with or instead of carrots. But if it is too juicy, then the chips must first be slightly squeezed.
To prevent the biscuit from settling after baking, you need to open the door slightly and leave the oven for about fifteen minutes, then carefully remove the pan. Allow the cake to stand and harden on the table, only then carefully remove it from the mold.
A ripper is a wonderful way to protect yourself from failure. The biscuit always rises with it, it turns out soft and porous.
Today I will share a recipe for making carrot cake in a slow cooker. For this baking you will need raw carrots; you can use sweeter varieties of vegetables. Simply peel the root crop and rinse well with water. Then pat dry with a paper towel, as there is no need for excess liquid in the dough. Carrots can be chopped using a fine grater, or in a blender or food processor. Since the biscuit will require a small amount of vegetable, in principle you can stop with the first option.
Carrot biscuit is prepared with the addition of sour cream and vegetable oil. The result is a very tender, porous and tasty pie. Carrots give the biscuit a special pleasant taste, as well as a yellowish tint. Vegetables can be added to the dough in any quantity; they are added to taste.
Sponge cake with carrots can be decorated with powdered sugar, it adds extra sweetness to the baked goods. You can make a holiday pie from a regular sponge cake and serve it at a tea party with guests. To do this, just cut out any figure from white paper, in this case a carrot. This blank should be placed on the cooled cake and sprinkled generously with powdered sugar. Then carefully remove and cut the biscuit into portions.
Ingredients for making carrot cake
- Carrots – 1 pc.
- Baking powder – 1.5 tsp.
- Sour cream – 2 tbsp.
- Chicken egg – 3 pcs.
- Sugar – 1 tbsp.
- Vegetable oil – 4 tbsp.
- Premium wheat flour – 1 tbsp.
- Table salt – 0.25 tsp.
- Powdered sugar - to taste.
How to cook carrot cake in a slow cooker
Grind the peeled carrots using a fine grater.
Using a mixer, beat raw eggs with table salt until smooth. 
Add granulated sugar to eggs and beat for about 3 minutes. 
Add sour cream to the dough and mix well. 
Pour in vegetable oil, stir with whisks until smooth. 
Now add grated carrots and mix the dough. 
Add the required amount of baking powder. Mix the mixture with a mixer so that the components are distributed evenly throughout the dough. 
Wheat flour should be added to the dough using a spatula. 
Pour the biscuit dough into the greased bowl and smooth it out. 
Turn on the “Baking” mode for 1 hour. After the beep, open the lid. 
Cool the cake in the bowl and then turn it out onto a plate. 
While the biscuit is baking, you can make a paper stencil in the shape of a carrot. Place the workpiece in the center. Place powdered sugar in a sieve and generously sprinkle the surface of the cake and sides. 
Remove the paper blank and serve the carrot cake to the table. The result is not only bright and tasty, but also healthy baked goods. Bon appetit! 
Carrot cake is an example of a healthy, tasty and quick-to-prepare dessert. It can be instantly prepared for tea for unexpected guests or simply to please your household.
The time to prepare the ingredients and cook the dish will not take more than an hour. The ingredients are available to every housewife, and the preparation itself is as simple as shelling pears.
- Grind in a blender or grate 250 g. carrots.
- Add 150 grams to the carrot mixture. vegetable oil.
- Combine and mix thoroughly the following components: 180 gr. sugar, a pinch of salt, 1 tsp. baking powder, 250 gr. flour (it must be sifted in advance). The amount of flour will need to be adjusted.
- Mix carrot and flour mixture. Add 3 beaten eggs and a pinch of vanilla. You can add chopped walnuts.
- Bake the cake at 180°C for about 20 minutes. After the cake is baked, after 15-20 minutes, remove it from the oven and out of the mold, and cool.
It is advisable to cut only after it has cooled completely. You can divide it into two parts and coat them well with cream.
Recipe from Andy Chef
One of the most original versions of carrot cake, which is accessible to the youngest and most inexperienced housewife.
To prepare the biscuit, you need to prepare in advance:
- 0.25 kg sugar.
- 500 gr. carrots.
- 3 chicken eggs.
- 0.35 kg flour (you may need a little more or less).
- 7 gr. soda and baking powder.
- 10 gr. brown powder.
- 2/3 cup vegetable oil.
- 1/3 cup of any kind of nuts.
For the cream you will need:
- 500 ml. sour cream.
- 50 gr. honey
- 150 gr. Sahara.
Preparation:
- Beat eggs and sugar for 8-10 minutes until foam forms. Add oil and beat again.
- In a separate bowl, mix all the dry ingredients and add them to the egg mixture.
- Pour well-chopped nuts and carrots into the mixture, mix everything until smooth. There should be no lumps.
- Bake 3 cakes from the resulting mixture and cool them completely.
- For the cream, mix all ingredients with a spoon and place the mixture in the refrigerator for 25 minutes. After that, take it out and beat it in a blender or mixer.
- Grease the cakes with cream and wait several hours for them to soak. It is advisable to put the cake in the refrigerator overnight.
The recipe from Andy Chef allows for minor deviations in ingredients.
Option for those who are fasting
To prepare lean carrot cake you need to take:
- 120 gr. vegetable oil.
- 400 gr. flour.
- 150 ml fruit juice (with pulp possible).
- 2.5 tsp baking powder.
- 170 gr. Sahara.
- 4 medium carrots.
- 150 gr. walnuts.
Cooking features:
- Fry the nuts a little and chop them.
- We also chop the carrots in a blender or grate them on a fine grater.
- Mix butter, sugar and juice until sugar dissolves.
- Add flour and baking powder to the liquid mixture, add carrots and nuts. You can add finely chopped dried apricots and raisins (this is optional). Mix everything into a homogeneous consistency.
- Place the dough into the mold. Bake at 180°C for about 50 minutes. You can check the readiness of the pie earlier.
It does not need impregnation, since it is already very juicy.
Fluffy carrot and nut sponge cake
The cake is not only lush, but also tender and very tasty.
To prepare it you need to take:
- 2 eggs.
- 200 gr. Sahara.
- 0.5 tbsp. vegetable oil.
- 1 tbsp. flour.
- 70 gr. chopped walnuts.
- 200 gr. grated carrots.
- 10 gr. baking powder.
- 1 tsp mixtures of cloves, cinnamon, nutmeg.
- half an orange zest.
- a pinch of salt.
How to properly prepare carrot-nut sponge cake?
- Beat sugar, butter and eggs into a homogeneous mixture.
- Mix nuts, salt, flour, baking powder into a homogeneous mass.
- Add chopped orange zest and carrots to the dry mixture.
- Add flour mixture and mix well.
- Place the finished dough in a greased pan and bake at 180°C until ready (usually no more than 30 minutes). The finished cake will turn out fluffy, it can be cut and greased with any cream.
In a slow cooker
Ingredients for a pie in a slow cooker:
- 1 tbsp. flour.
- 1 tbsp. Sahara. If you don't like it too sweet, you can use less.
- 1 tbsp. grated carrots.
- 100 gr. butter
- 10 gr. baking powder.
- 2 eggs.
- 1 pinch of cinnamon or vanilla, salt.
- oil for greasing the mold.
Cooking steps:
- Beat eggs with sugar until foamy.
- Add cinnamon and baking powder, melted butter, beaten eggs and a pinch of salt to the sifted flour. Mix everything.
- Add the carrots, mix again and begin to slowly add flour while stirring the mixture.
- When the mixture is homogeneous, place it in a greased multicooker pan. Bake for an hour. Remove the cake only after the bowl has cooled.
The result is an airy, tender, very healthy and fluffy sponge cake.
How to make with prunes
To prepare a tender and incredibly tasty cake with prunes, you need to use:
- 250 gr. carrots and flour.
- 130 gr. sugar and vegetable oil.
- 30 gr. melted honey.
- 130 gr. prunes
- 3 chicken eggs.
- 60 gr. chopped nuts.
- 0.5 tsp cinnamon.
- 2 tsp baking powder.
- quarter tsp soda
Preparation:
- Chop the prunes into cubes after steaming for 7 minutes.
- Chop nuts and carrots.
- Beat eggs with honey and sugar, add oil and stir the mixture.
- Add baking powder, baking soda, cinnamon and other prepared ingredients to the sifted flour and mix until smooth.
- Bake 3-4 cakes from the resulting dough and spread with cream. Crisp cream with powdered sugar works best.
Place the cake in the refrigerator only after it has been soaked at room temperature for at least 1.5 hours.
For the biscuit you will need:
- 1 tsp each baking powder and ground cinnamon.
- a pinch of salt and vanilla.
- 320 gr. carrots.
- ½ tsp each ground nutmeg and dry chopped ginger.
- 3 eggs.
- 230 gr. flour.
- 250 ml. sunflower oil.
- 150 gr. brown sugar.
- 120 gr. walnuts.
Cooking steps:
- First mix and then beat with a mixer vegetable oil, eggs, vanillin and sugar.
- Pour into another bowl and mix all dry ingredients. Add chopped nuts to this.
- Combine the dry mixture with the butter mixture, add flour and mix. It is better to add flour gradually.
- Once the mixture is well mixed, add grated carrots and mix again.
- Bake in the oven at 180°C for 45 minutes.
The pie can be decorated as desired. You can cut into cakes and spread with cream cheese and powdered sugar.
There are dozens of carrot cake recipes. Every gourmet can choose a dessert to suit their taste.
This sponge cake is quite small and inexpensive, but if you need a cake for guests or a large family, it is better to double the portion so that there is definitely enough. The dough is as simple as possible; in principle, even a teenager could try to bake such a cake. The eggs do not need to be divided into yolks and whites and beaten separately, as in a classic sponge cake. They are whipped together.
Let's beat! Beat two eggs and sugar (125 grams) with a mixer until light and fluffy, they should increase well in volume and take in air - this guarantees the fluffiness and airiness of our future sponge cake, because there is no baking powder in the dough.
When the eggs are beaten, add sour cream of any fat content that you have on hand. Baking with sour cream is always very tender and tasty, and always successful. At this stage, the mixer can be put aside; it will no longer be needed. The carrots need to be washed and peeled and grated on the finest grater, not a hedgehog grater, but just a fine one. The juicier and sweeter the carrots are, the tastier the finished biscuit will be. Add the carrots after the sour cream to the dough and carefully mix everything with a spatula, trying not to crush the beaten eggs too much.
After mixing, last of all, sift the flour into the dough and just as carefully mix it into the dough, without rubbing, beating or squeezing anything, biscuit dough does not like this.
Place the finished dough into a buttered multicooker bowl and bake for about thirty minutes, checking for doneness with a wooden stick. The sponge cake turns out to be small and low, at least in my four-liter multicooker, so it cooks quite quickly. When the cake is baked, wait about five minutes and carefully turn it onto a baking rack to cool completely.
In principle, the pie is delicious on its own; Irina suggests decorating it with chocolate buttercream, which I did by whipping softened butter with powdered sugar, cocoa powder and cognac. You can also make cream from sour cream with cottage cheese, from cottage cheese with butter or from cream. If you decide to bake a double portion of sponge cake, you can cut it in half lengthwise and layer it with cream.
