Carrot cake with Charlotte cream. Carrot Cakes

Calories: 810
Cooking time: 20
Proteins/100g: 3
Carbs/100g: 8

The dessert is prepared without sugar, natural honey will act as a sweetener. Instead of almonds, you can take dates, dried fruits, hazelnuts or other nuts.

Sweet recipe of the day: carrot cakes.

Ingredients:
- carrots - 5 pieces,
- almonds by the number of cakes,
- coconut flakes for sprinkling
- honey - 1 tsp

How to cook at home




Carrots for cakes need to be steamed until soft. If there is no double boiler, then you can boil it simply in water, but in this case, part of the vitamins will “run away” into the broth.




Cut the boiled carrots into pieces, add honey and beat with an immersion blender into a soft puree.

Usually the puree is thick enough to form carrot cakes. If the puree is watery, then you can add a little coconut flakes, which will absorb excess moisture.

Try mashed potatoes for sweetness, if the taste suits you, you can proceed to the most interesting.




We form from carrot puree balls, the size of your choice. Put an almond or other filling in the center of each ball. It turns out a round mini-cake from carrot dough.






Each cake needs to be rolled in coconut flakes for beauty. Coconut flakes will also give a pleasant taste.




That's all, soft, tender, and most importantly healthy carrot cakes are ready. especially well emphasize the special taste of delicacy.

How nice it is to treat yourself to something tasty during a diet! Recall that last time we pampered ourselves.

Enjoy your meal!

To prepare the layer, chop walnuts in a blender, add spices, sugar, butter, mix.

To prepare carrot dough, peel carrots, grate, add vegetable oil, spices, chopped walnut. Beat chicken eggs with sugar in a fluffy foam. Pour the flour sifted with baking powder and 1/3 of the beaten eggs into the carrot mass, mix. Then add the remaining beaten eggs in portions and mix gently by folding. Cover the form (24 x 24 cm) with baking paper, grease the sides with butter and sprinkle with semolina, pour out the dough.

Spread walnuts evenly on top.

To prepare a light layer of dough, beat the butter with sugar, continuing to beat, add one at a time egg. Combine sour cream with whey (kefir or yogurt), add 1 tsp. without the top of the soda, mix until a foam cap forms, add to the eggs, mix. wheat flour sift with 1 tsp. (without top) of baking powder, mix with a pinch of salt until smooth with liquid ingredients.

Low-calorie dessert (125 kcal / 100 grams). Orange carrot cake topped with white aircream! Here it is a joy for the sweet tooth who want to have a thin waist!

For the crust:
- large carrots (250 g)
- oat flour(ground flakes) 8 tbsp. l.
- egg white 2 pcs.
- honey 1 tbsp. l.
- coconut flakes 1 tbsp. l.

For cream:
- skimmed milk 300 ml
- egg yolk 2 pcs.
- fat-free cottage cheese 150 g
- honey to taste

Cooking:

1. Knead the salted proteins with an electric mixer to an elastic foam. Set aside.
2. Thoroughly mix flour, coconut flakes, grated carrots and honey.
3. Gently introduce the mass with carrots into the protein foam, stirring gently with rotations directed from the bottom up.
4. Line a baking sheet with parchment and lay out a layer of dough one centimeter high.
5. Bake in a preheated oven at 200 ° for a third of an hour. Remove and turn the cake over and bake again for 5 minutes.
6. Let the cake cool and cut into diamonds.
7. For cream: cook milk with yolks over low heat until boiling, stirring. Remove from the burner, add honey and, after allowing it to cool slightly, beat until smooth (with a blender or mixer).
8. After the mass has completely cooled, put the cottage cheese, beat it again.
9. Spread the sliced ​​\u200b\u200bcake with cream.

The cake should stand on a shelf in the refrigerator for eight hours. The treat is ready, try it, enjoy!

Carrot cake - very tasty and tender. I decided to combine a slightly moist, fragrant, carrot "biscuit" with an equally delicate creamy soufflé.

Such a dessert is not as difficult to prepare as it might seem at first. It turns out a lot and oooooochen delicious. Both children and adults will like it. You can make a cake "Love-carrot" in the form of a cake.

First of all, let's prepare the carrot cake.

In a bowl, mix dry ingredients: flour, baking powder, soda, salt, cinnamon.

In another bowl, lightly beat butter and sugar.

Beat eggs.

Beat well.

Pour out the dry mixture.

Mix quickly.

Add finely grated carrots.

Mix with a spoon.

Put the dough into a mold (baking tray). You can take any form, whether you want to make a cake or maybe in the form of a cake ... The thickness of the cake and the size of the finished product will depend on the size of the form.

Bake at 170 degrees until done, about 30 minutes.

While the cake is cooling, prepare the carrot chips for garnish.

Heat sugar and water over medium heat for a couple of minutes.

Cut the carrots very thinly, you can use a grater or vegetable peeler.

Put the carrots in syrup and cook for 10 minutes.

There will be less syrup, and the carrots will become soft and beautiful in color.

Arrange carrot petals on parchment paper.

Dry the carrots in the oven at a temperature of 100-120 degrees for 25-35 minutes.

The next step is the soufflé. Soak gelatin in water according to the instructions, leave to swell.

Whip cream until stiff peaks.

Add cheese and condensed milk.

Beat well.

Heat gelatin until dissolved, but do not boil!! Pour into the cream in a thin stream. Beat again.

Cut the cake lengthwise into two pieces. Cover the form with a film so that its edges hang down on each side.

Put one cake. Put cream soufflé on top, smooth.

Cover with another layer.

Cover with cling film and refrigerate until set, several hours. I had a night.

To get the future cake out of the mold, it is convenient to do this by holding the film on all sides or turning it over onto a dish.

Trim excess cream (for beauty), sprinkle with powdered sugar, cut into squares and garnish with carrot chips.

Cake "Love-carrot" is ready. Enjoy your meal.

Today we have carrot cake with different additives and flavors on the agenda. These will be walnuts, lemon cream, oranges, cottage cheese and pears. In addition, you can cook a carrot cake with semolina and kefir, but without flour. This pastry of the hostess is often called "ginger" for the juicy color of the dough.

Why carrot cake? Sometimes it happens that our family members think healthy foods tasteless. And they refuse to eat them. This is especially true for carrots. Children (and not only them) try to pick it out of the plate as soon as they see it.

But there is also good news. You can offer them such dishes with this vegetable that you will not run after them, but they will run after you - ask for supplements. Therefore, today we are preparing a useful sweet pastries- carrot cake.

If there is no desire to stand at the stove, then you can either. An excellent dessert, which is simply impossible to spoil.

Carrot cake with walnuts and cinnamon - recipe and photo

Let's start with a simple dessert. Let's make carrot cake walnuts and cinnamon. You don't have to be too gentle with him. On the contrary, even the ground products in the recipe must retain their recognizable texture.


Ingredients:

  • 4 carrots;
  • 150 grams of nuts;
  • eggs with separated proteins and yolks - 2 pcs.;
  • flour - a full spoon with a top;
  • 60 g of sugar in proteins and yolks;
  • lemon zest - 1 tbsp;
  • a little cinnamon;
  • baking powder (5 grams) or soda (at the tip of a teaspoon).


First of all, grind the nuts in a food processor into crumbs the size of a corn grain.


You can put the nuts in a plastic bag and crush them right there with a meat mallet or a mashed pestle.

Let the carrots go on a coarse grater and pour the chips to the nuts.


Separately, beat with a whisk part of the sugar, yolks, cinnamon, flour, soda (quench with vinegar) or baking powder.


We wash and dry the whisk and take on the proteins. Beat them until small bubbles, then add sugar and beat until a stable foam.


The secrets of perfect proteins: first - do not let a single drop of yolk get into them and second - cool the proteins strongly before whipping.

Now we have three containers: with carrot nuts, dough and proteins. We combine them into one creamy splendor in texture. Stir from the bottom up, not allowing the protein foam to settle.


Pour the dough into a greased and sprinkled baking sheet and send it to a hot oven for 1 hour. When baked, sprinkle with powdered sugar. Let the cake cool down a bit and call home for tea.

Best of Easy Carrot Cheese Pie Recipes

Another simple "ginger", but a little more high-calorie, is a carrot cake with cottage cheese. But if you take fat-free cottage cheese, then the problem of extra calories will be completely solved. And this is a diet carrot cake.


Ingredients:

  • 4 juicy carrots;
  • half a kilo of cottage cheese;
  • 4 eggs;
  • sugar to your taste - from 0.5 to 1 cup;
  • incomplete glass of semolina;
  • 250-gram glass of kefir;
  • a little bit of vanilla sugar.


First of all, fill the semolina with kefir, mix and set aside for 20 minutes to swell.


Kefir can be replaced with yogurt, but without flavorings.

At this time, we grind the carrots on a medium grater. We combine cottage cheese with eggs and sugar, stir well.


Pour the carrots into the dough. We send semolina with kefir there. We mix by hand or with a mixer until we get a dough similar to market sour cream.


Bake on a lined baking sheet for about half an hour.

This recipe is perfect for cheesecakes too. You can bake portioned carrot cupcakes in molds.

Recipe for carrot cake with semolina and kefir without flour

This cake has a melting, light, airy dough. And all because the recipe for carrot cake with semolina includes very well chopped carrots.


Ingredients:

  • semolina (measured with 200-gram glasses) - 2 pcs.;
  • 2 sweet carrots;
  • 200-gram glass of kefir;
  • raw eggs - 2 pcs.;
  • no more than 5 tbsp. Sahara;
  • 100 g piece of margarine or butter(frozen);
  • vanillin;
  • baking powder (according to instructions).

Cooking:

1. We pass the carrots through a blender or three on the smallest grater. Squeeze out the juice so that there is no moisture in the dough.

2. Beat the eggs with sugar with a mixer until the crystals are completely dissolved.

3. We also send margarine grated on a coarse grater there.

4. Add kefir, beat everything thoroughly.

5. Now it's the turn of the dry ingredients. Semolina, carrots, baking powder and vanillin are added to the dough. Another two or three minutes we work with a mixer at medium speed. Leave the dough for half an hour and turn on the oven at 180 ° C.

You can replace half of the semolina with flour in the recipe. But, as for me, pure semolina gives a more gentle result.

After half an hour, you will notice that the dough is swollen, it has become like a thick cream. Pour it into a paper-lined form, send it to the oven for half an hour.

The readiness of the cake will be given out by the golden color of baking and a delicate aroma. On serving plates, you can decorate with whipped cream.

Carrot cake with pears - tele-tele-dough

The summer season is the best time to bake a carrot cake with pears. It will become an adornment of evening tea drinking, especially country tea. And dessert is made - well, nowhere is easier.


Ingredients

  • carrots (juicy, sweet) - 150 grams;
  • eggs - 3 pcs.;
  • sugar according to preferences - from ½ to 1 cup;
  • flour - 1 cup;
  • one and a half tsp baking powder;
  • large pear - 1 pc.

Cooking:

1. We send the carrots to the blender and chop into crumbs. We carefully dispose of the juice.

2. In a separate bowl, combine the eggs with granulated sugar, beat them to the state of “mogul-mogul”.

3. Pour the carrot crumbs, flour, baking powder, knead.

4. We get a smooth, fluid dough, reminiscent of sour cream in consistency

5. Pour it into a greased or parchment-lined form, spread the pear cut into slices on top. We bake for half an hour. As the family comes running to the aroma, it means that the pie is ready.

You can make not two layers, but four: dough-pear-dough-pear. To do this, divide in half both the finished dough and the number of pear slices.

Carrot Cake with Lemon Cream - Recipe and Photo

An elegant version of the “saffron milk cap”, and one might even say exquisite, is a carrot cake with lemon cream.


Ingredients:

  • 3 eggs;
  • carrot - 200 grams grated;
  • incomplete glass of sugar;
  • 4 tbsp vegetable oil;
  • flour - 1 cup with top;
  • 100g raisins;
  • cinnamon, vanillin, nutmeg - each on the tip of a knife;
  • 1/3 tsp soda;
  • condensed milk - 180 grams;
  • sour cream (fatty) - 6 tablespoons;
  • ½ lemon;
  • zest from 1 orange.

Cooking:

1. Steam the raisins, grate the carrots and orange zest on a fine grater, sift the flour and pour our “flavors” into it. We also grate the zest from half a lemon, and also squeeze the juice.

2. Beat eggs with sugar in a stable foam, add vegetable oil.

3. Stir in carrots and raisins. Pour flour and soda quenched with vinegar there.

Dry the raisins taken out of the water on a paper towel and roll in flour - so it will be evenly distributed in the dough.

4. Mix everything with a mixer into a homogeneous, not very thick dough and put in the oven with medium heat.

5. While the cake is baking, prepare the cream. We combine condensed milk and sour cream, add grated lemon zest and lemon juice. Another 3 minutes of work with a mixer - and you're done.

We spread the cooled cake with cream on top and let stand for about an hour.

Carrot cake with oranges

And, finally, the brightest and most festive recipe, suitable even for New Year's Eve, is a carrot cake with oranges.


Ingredients:

  • 1 carrot;
  • zest of 1 lemon;
  • 3 large oranges;
  • ¾ cup sugar;
  • 4 eggs;
  • 75 grams of sour cream;
  • 90 g butter (divided in half);
  • 2 incomplete glasses of flour;
  • 10 grams of baking powder;
  • 50 grams of raisins;
  • 50 ml brandy;
  • spices (dried ginger, ground star anise, nutmeg, white pepper) - each at the tip of tsp.

For children, replace cognac with grape or pomegranate juice.

Cooking:

  1. Pour raisins with cognac for 30 minutes.
  2. Grate the lemon zest.
  3. We interrupt the carrots with a blender, squeeze it to the state of wet sand.
  4. Cut 2 oranges into 3 mm slices, squeeze juice with pulp from the third orange.
  5. Melt some butter in a frying pan, put a little sugar and pour in orange juice with pulp. We also send chopped orange slices there, cover with a lid and simmer for 10 minutes.
  6. For the dough, mix sour cream, the second part of the butter, eggs, zest, sugar, baking powder and spices.
  7. In three doses, add flour, add raisins and carrots. Carefully beat until a homogeneous viscous mass.
  8. We lay out the bottom and sides of a detachable form with paper. We make "sides" of boiled orange circles. Pour the dough into the middle. On top of the dough - again patches of oranges.
  9. We bake 1 hour.

We take our beauty out of the oven and let it cool a little.

And already a traditional video recipe. It will be a carrot cake from Yulia Vysotskaya

Bon appetit and see you soon!