Carrot cake in a slow cooker

A little history of carrot cakes

Carrot cakes were first made in the Middle Ages.
Sugar was an expensive pleasure, but there was an abundance of carrots, 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 in abundance. Italy, England or still Switzerland? Modern historians are still debating the origin of carrot cake, but they certainly cannot deny the fact that Europeans fell in love with this fabulously beautiful and unique dessert. Carrot cakes, or carrot cream pies as they are sometimes called, do not have a specific shape.
Round, square or any other, it doesn’t matter what kind of dessert it is. The main carrot ingredient, alas, cannot be replaced with anything, just as modern carrot cakes cannot be baked without eggs and sugar. You can add anything to the miracle cake, within reason, of course. Nuts, raisins, coconuts and pineapples - in the dough and for decoration, and cheese, sour cream, cottage cheese - for cream. We won’t bore you with our stories, but will move directly to the recipe.

Carrot cake - the simplest and most delicious recipe with photos

I welcome all fans of the culinary extravaganza to my website! Today I want to pamper you and offer you the simplest and most delicious carrot cake recipe with photos and step-by-step instructions.

IMPORTANT! For the cake, it is advisable to take young carrots; they are juicy and have a pronounced taste.

Classic carrot cake

Let's take a classic cake with vegetable sponge cake as a basis. This recipe gained popularity in Soviet times and today has acquired numerous variations.

Cheese cream

So, the first thing we do is impregnation.

I want to make our cake with cream cheese, so I'll use Mascarpone cream cheese.

What do you need:

Mascarpone cheese - 200 gr;
Powdered sugar - 100 g;
Butter—35 gr.

Beat the butter, previously softened, with powder, add curd cheese, turn the mass into cream. Now we need to send him into the cold. Once cooled, it will be convenient to distribute it on the cakes, increasing the volume.

Sponge cake

Carrots - 300 g;
Almonds (or hazelnuts) - 100 g;
Sugar - 200 g;
Flour - 300 g;
Eggs - 3 pcs;
“Peasant” butter (melt) - 75 g;
Sunflower oil - 100 g;
Baking powder - 1.5 tsp;
Cinnamon powder or other aromatic seasonings - 1.5 tsp;
Juice and zest of one lemon (juice 2 tablespoons);
Ginger powder - a pinch (optional);
Salt - a pinch.

Preparation:

First of all, let's prepare the nuts. Just put them on a baking sheet covered with white paper and dry them in the oven for 10 minutes, t=180° C. Cool and peel them, rubbing the nuts in your palms.
Now we will make nut flour. In a blender with blades, turn the almonds into crumbs. It is better to create a heterogeneous “flour” so that there are larger pieces - this will give the cake originality.
Now let's move on to the biscuit. Grate the carrots on a fine grater. You should not use a meat grinder for this; the biscuit will lose its lightness and porosity. Add nut flour.
Beat eggs with sugar. I add sugar gradually until it dissolves completely.
Gradually add vegetable and melted, not hot butter to the resulting dense foam, stir and pour in the citrus juice along with the zest. Let's mix.
Now let's make an ingredient from dry ingredients. These are flour, baking powder, spices, salt and ginger powder. Mix and sift through a sieve several times. Thanks to these manipulations, our biscuit will turn out airy.
Carefully, trying to maintain the structure of the light mass, add the dry mixture to the liquid mixture. This is not done at once, but in stages. The result is a homogeneous airy dough, into which we will also carefully add grated root vegetables.
Now it's time for baking. We take two identical molds, distribute the dough between them and put them in the oven for 35 minutes, t=180°C.
We take it out, cool it, cut it, creating several cake layers, and immediately assemble the cake, coating it with a thick layer of cream, as if creating cream cakes.

ADVICE! The cream will not turn out yellow if you first beat the butter until it turns white, and then add the powder and cheese.

A cake that has become a simple classic that can be the basis for many different recipes.

Recipe for carrot cake with a layer of sour cream

In this recipe, you can change the amount of ingredients to adjust the sweetness of the cake. If you make the base less sweet, then add more sugar to the cream, and vice versa. Spices will add a special taste and aroma; here, too, you can vary the quantity, replace something, or not use it at all.

For the base you need to take:

Carrots - 250 gr.;
Sugar – 150-250 gr.;
Flour – 250 gr.;
Egg – 4 pcs.;
Sunflower oil - 160 ml;
Nuts (walnuts, almonds, hazelnuts) – 100-150 gr.;
Sour cream – 200 ml;
Confectionery dry seasonings – a total of 4 grams.;
Baking powder – 0.5 tsp.

Let me remind you that you can add all the spices, or add just one. In any case, the weight should be approximately 4 grams.

ADVICE! The sour cream should be as fat as possible, this will give the cream a piquant sourness.

Cooking:

First of all, the cream, it still needs to brew in a cold place. Mix sour cream with sugar, beat. To make it faster, you can replace the sugar with powdered sugar and use twice as much.
Place the cream in a cool place and start making the biscuit.
Break the eggs into a cup and beat them well. The denser the foam, the better.
Add sugar in small portions and not in one step. Whisk. The foam gradually becomes airy.
Now add vegetable oil and beat again.
It's time to put finely grated carrots into the cup. Add and stir.
In a deep plate, mix baking powder, a set of spices of your choice and flour. Mix.
Mix with dough.
Crush the nuts not too finely, after lightly frying them. You can add them to the dough, or you can leave them just for decoration.
Pour the dough into the prepared pan, greased with vegetable oil and place in the oven for 50 minutes. At t=180°C.
The finished biscuit needs to be cooled slightly and cut into two or three cake layers.
We soak the cakes with cream and decorate our dessert with nuts.

This dessert has one feature - it is very filling. You can offer it instead of dinner for the whole family.

With mascarpone cream

The original recipe with photographs is easy to follow.

Prepare for making cakes:

Carrots – 250 gr.;
Flour – 200 gr.;
Eggs – 4 pcs.;
Sugar – 100-150 gr. (adjust sweetness as desired);
Vegetable oil – 150 ml;
Nuts (almonds or hazelnuts) – 150-200 gr.;
Spices – 0.5 tsp;
Baking powder - approximately 6 g.

For the curd cheese cream:

Mascarpone – 200 gr.;
Sour cream or high fat cream – 150 gr.;
Powdered sugar – 100-120 gr.

Preparation:

Prepare the nuts by crushing them into fine crumbs.
Sift the flour several times.
Three root vegetables on a fine grater.
Separate the whites and beat them into a strong foam. To make the foam whip better, just add a little salt.
Grind the remaining yolks with sugar.
Add the yolks to the resulting foam and beat well again.
Now you need to gradually add vegetables, flour, baking powder and aromatic spices.
Line the form with parchment. Pour our dough into it. And bake for 40 minutes at t=180°C.
While the future cake is baking, prepare a delicate curd cream. We will cook it in two cups.
In the first cup, beat sour cream without sugar, turning them into a thick mass.
In a second bowl, beat the Mascarpone and powdered sugar.
We combine both masses. We get the most delicate cream.
Cool the finished cake, divide it horizontally into three parts, coat it with cream and assemble the cake. You can make voluminous decorations, borders, patterns.

That's it, dessert is ready!

With custard

You can also make custard for carrot cake. It is prepared simply.

What you will need:

Milk – 0.5 l.;
Flour – 100 gr.;
Sugar – 150 gr.;
Vanillin - on the tip of the knife;
Solid butter – 130 gr..

Cooking:

Sift the flour and mix with sugar. Pour in milk (half the serving). Bring the other half of the milk to a boil on the stove. Pour the hot milk into the first cup.
Put the mixture on the stove again, reduce the heat and bring the mixture until thick. Stir, don't forget.
Dissolve the butter, pre-cut into small pieces, in the boiling cream.
Remove from heat, add vanillin and cool.

The cream is ready.

Prepare the sponge cake in advance using the carrot cake recipe suggested above.

Diet recipe

This carrot cake recipe does not contain butter, eggs, sour cream, etc., so it is suitable for those who are fasting or for those who follow certain diets.

Semolina custard, such as this one, is suitable as a cream.

BY THE WAY: It is better to take fruit juice with sourness so that its taste complements the sweetness of the cake. You can take berry juice.

Have to take:

Semolina – 3 tbsp. l;
Fruit juice – 1 l.;
Sugar – 0.5-1 tbsp;

Making the cream:

Cook the semolina in a liter of juice along with sugar for about 15 minutes so that the sugar and cereal dissolve completely. Cool and refrigerate.
If the cream turns out too thick or thin, adjust its consistency by adding liquid or semolina.
Let's move on to the biscuit.

Compound:

Carrots – 200-250 gr.;
Oatmeal – 350 gr.;
Water - 300 ml;
Sugar – 1 glass;
Soda (slaked) – 1 tsp;
Oil – 1 cup;
Lime or lemon – 2 pcs. (only the zest will be needed).

What we do:

Pour sugar into the heated oil and stir until the sand dissolves.
Pour ginger flour and zest into a cup.
Add slaked soda and water.
Combine with sweet butter.
Finely chop the carrots and add them to the dough.
Pour the well-mixed dough into the prepared pan and bake for 40 minutes. t=180°C.
Remove, cool, and cut into two layers.
Assemble the cake, coating the cake layers with cream. Decorate with fruits and berries.

Dessert is ready. You can use a minimum of sugar to make a dietary dish.

Carrot cake in a slow cooker

You can get an amazingly tasty and aromatic cake if you soak it in non-standard cream. Let’s call our culinary masterpiece “Orange Mood”, since it is easy to prepare, requires virtually no expense, has an amazing taste and aroma and looks excellent.

We take:

Carrots and apples – 2 pcs.;
Sunflower oil – 2.5 tsp;
Lemon – 1 pc.;
Flour – 200 gr.;
Baking powder – 6 g (sachet);
Vanillin - on the tip of the knife.

Preparing the base:

Grind vegetables and fruits on a fine grater and sprinkle with sugar. Add oil.
Mix the dry ingredients and gradually add them to the vegetable mixture and place in the slow cooker.
Set the multicooker to “Baking” mode and set the time to 65 minutes.

Preparing the cream:

IMPORTANT! To prepare this cream, you need refined sugar!

1 egg and 4 yolks
Refined sugar – 350 gr.
Oranges 4 pcs.
Rum – 2 tbsp
Low-fat liquid sour cream – 400 gr.
Gelatin 1 sachet
Water – 100 ml
Powdered sugar – 50 gr.

Peel citrus fruits. Squeeze out the juice.
Rub the refined sugar into the peel to give the cream a citrus aroma.
Boil the yolks and egg, juice, rum and sugar in a water bath for 5-7 minutes, and then add gelatin diluted in water.
Remove from heat and cool. Then add sour cream, stir and put in the refrigerator.

Coating the cakes with cream, we assemble our masterpiece and decorate it, showing imagination.

In a frying pan

If you don’t have time to create a sponge cake for a cake, but guests are about to arrive, you can make a carrot cake in... a frying pan.

Products for the test:

Flour – 200 gr.;
Serum – 250 ml;
Carrots – 2 pcs.;
Egg – 1 pc.;
Nuts – 40 gr.;
Sugar – 150 gr.;
Baking powder - on the tip of the knife;
Spices - to taste.

We start, as always, by preparing the cream.

We take:

Pumpkin – 350 gr.;
Butter “Peasant” or “Vologda” – 100 gr.;
Egg – 1 pc.;
Flour – 4 tbsp. l..

Finely chop the pumpkin and place it in the microwave for 7 minutes at full power.
On the stove, bring milk with eggs and sugar to a boil. While the mixture has not yet begun to boil, add flour and stir.
Grind the finished boiled pumpkin into puree and combine with the milk mixture on the stove.
We are waiting for it to thicken. Remove from heat, add butter and beat.
Now let's make the pancake base. Create a mixture of dry ingredients. Gradually add half of the whey and the egg.
Add the carrot mixture to the dry mixture.
Add whey and add sugar.
Grind the nuts into crumbs and also add them to the dough.
We bake pancakes.
Assemble the cake, thickly coating each pancake with cream.

To ensure that the cake is well soaked, put it in the refrigerator for 7 hours, and then, after keeping it warm for about 30 minutes, serve it to your family for tea.

Orange Curd Cake

A very original idea is to make a carrot cake with citrus curd.

Decorate this way, your imagination will tell you. The cake will turn out simply magical. Citrus fruits can be replaced with pineapples or mangoes.

These recipes with photos are delicious and simple. Try it, offer your options, maybe there will be more suggestions for creating creams and impregnations. See you again and enjoy your tea!

Source: https://Tortolika.ru/morkovnogo-torta-s-foto/

Ingredients you will need for carrot cake:

For cream:

115 g butter;
85 g powdered sugar;
1 tsp. vanilla sugar;
185 g cottage cheese.

For the cakes:

3-4 testicles;
1 tbsp. Sahara;
½ part tsp. baking powder;
1 incomplete art. flour.
65 grams of almonds;
2 large carrots;
2 pinches of cinnamon;

Additional Ingredients:

Butter (for greasing the mold);
Almonds and coconut (for decoration);
Carrots, sugar and water (for jam).

Carrot cake - 5 simplest and most delicious recipes with photos

I really love a variety of sweets, but I don’t have an ideal figure, so it’s impossible to indulge yourself with cakes every day. Carrot cake has become a godsend for me - it has fewer calories and more benefits, of course it does not contribute to weight loss, but it also does not lead to gaining extra pounds.

The carrot cake recipe is not new. The vegetable has been added to baked goods since ancient times; grated carrots acted as a sweetener. Making a cake is very simple.

Carrot cake is an ideal dish for those who are watching their figure, but do not want to deprive themselves of sweets. This healthy and tasty dessert is perfect for both holidays and everyday tea drinking. This cake is easy to prepare, and the result will definitely not disappoint you!

Carrot cake from our reader

Pour boiling water over the raisins. Grate the carrots on a fine grater.
Separate the whites from the yolks. Place the yolks in a deep bowl.
Add raisins, flour, walnuts, vanillin, cinnamon, baking powder, honey, sweetener to the yolks, pour kefir over the mixture and stir.
Grate the orange zest on a fine grater and add to the dough. Squeeze the juice there. Add carrots and mix thoroughly.
Beat the whites to stiff peaks. Then begin to carefully introduce them into the dough, stirring gently clockwise so that the whites do not fall off.
Transfer the dough into a baking dish, spreading it out in a thin layer (it is better to use a silicone mold, but if you have a glass one, grease the bottom with a small amount of oil, otherwise the dough will stick). Bake at 180 degrees for 25 minutes.
While the cakes are preparing, let's make the cream: Add milk to the pan and set to heat. When the milk becomes warm, add starch, constantly stirring the milk so that no lumps form. Cook over low heat until the mixture thickens. Then let it cool. Mix milk with sweetener and cottage cheese (to achieve the most uniform consistency, use a blender)
Remove the finished cake from the oven and let it cool (you can put it in the refrigerator, the main thing is to cool completely, otherwise the cream will start to spread and the cake will fall apart)
Assembling the cake. Divide the cake into 2-3 (depending on the size of the pan you used) equal parts. Trim off excess edges. We place the cakes on top of each other, grease them with cream, and cover the top and sides of the cake with it. All that remains is to decorate the cake. I used confectionery powder, but you can replace it with nuts or dried fruits. Oranges will also work. Place the cake in the refrigerator for 2-3 hours so that the cakes have time to soak in the cream.

Carrot cake with curd cream

The ingredients for this recipe were chosen as successfully as possible. Despite the ease of preparation, the finished carrot cake can become a decoration for the holiday table.

Ingredients:

For the test:

Chicken egg 3 pcs.
Sugar 200 gr.
Peeled carrots 200 g.
Flour 200 gr.
Refined oil 150 ml.
Nuts 100 gr.
Baking powder 1 tsp.
Ground cinnamon 1 tsp.

For cream:

Cream cheese 200 gr.
Cream 150 g.
Powdered sugar 80 gr.

Cooking process:

Beat granulated sugar together with eggs until a thick, fluffy mass is formed. Add refined vegetable oil and mix thoroughly.
Grind the nuts using a blender or mortar and pestle and add to the egg-sugar mixture.
Grate the carrots on a fine grater and add them to the resulting dough, knead the future biscuit thoroughly.
Sift the flour through a fine sieve twice, add cinnamon and a portion of baking powder. Add the dry ingredients into the liquid mixture gradually and stir constantly - this condition will avoid the formation of lumps.
Transfer the mixture into a baking dish.
Preheat the oven to 180 degrees and bake the sponge cake for 40 minutes.
Before removing the crust from the oven, you should check its readiness. To do this, pierce the center with a toothpick or match and pull it out - it should be dry.
Carefully remove the finished biscuit from the mold and cool. Cut the cake into two halves.
Continue baking the remaining 2 cake layers.
Beat cream cheese with powdered sugar. Beat the chilled cream in a separate container until thickened using a whisk or blender. Add cream to the whipped cheese and stir until smooth.
Generously coat the cooled sponge cakes with carrots with thick cream and form the cake.
Cover the top with a thick layer of cream using a pastry syringe.
Coat the side edges of the cake with chopped chocolate, dried berries or nuts.
Before serving, the cake must be soaked; to do this, place it in the refrigerator for 3 hours.

Low-calorie cake with carrots and curd cream - ready. Enjoy your tea.

Beatrice - the best carrot cake

The process of making a cake called Beatrice is more complex. You will need a large set of components to create it. The following step-by-step instructions will simplify the process of making original baked goods.

Ingredients:

Granulated sugar 450 g.
Refined sunflower oil 180 ml.
Chicken egg 2 pcs.
Wheat flour 150 g.
Baking powder 1 tsp.
Soda 0.5 tsp.
Salt 0.5 tsp.
Cinnamon 1 tsp.
Nutmeg ¾ tsp.
Grated carrots 250 g.
Milk 100 ml.
Vanilla pod.
Gelatin 20 g.
Cream cheese 125 g.
Cream 350 ml.
Honey 40 gr.
Walnuts 100 gr.
Water 100 ml.
Sugar syrup 150 gr.
White chocolate.
Food coloring.

Cooking process:

To prepare the cakes, you need to mix nutmeg, flour, baking powder, eggs, vegetable oil, sugar and grated carrots. Combine the dry ingredients in a bowl, and beat the sugar with vegetable oil until dissolved.
Place the prepared carrots in a bowl, mix the ingredients and sprinkle sifted flour on top. The biscuit dough is very delicate, so you need to knead it thoroughly, but carefully.
Place the dough in a collapsible mold with a diameter of 18-20 cm.
We bake the cake at a temperature of 160 g. We evaluate the readiness of the product after 30 minutes using a skewer.
Remove the prepared cakes from the mold and cut into two after cooling.
Preparing the layer. Presented as walnut nougatine. To prepare it you will need 100 grams of sugar and 100 grams of dried walnuts. We make caramel from sugar. To do this, pour it into a saucepan with a tight bottom and add 1 tbsp. l water. After the crystals are completely dissolved, remove from the heat and add nuts to the sugar paste - quickly and thoroughly mix the components together.
We distribute the resulting nougatine evenly over the parchment and form it into a circle equal to the diameter of the future cake.
To prepare the mousse you will need honey, cream, chicken eggs and gelatin. Soak the gelatin in cold water and leave for 15 minutes. Heat the milk and cream and bring to a boil in a saucepan.
Combine two chicken yolks and mix thoroughly with honey. Pour hot milk into the yolks in a thin stream, stirring constantly.
Place the resulting mass on low heat and stir until it thickens.
Cool the thickened mass and add the prepared gelatin to it, draining all excess water. Whip the chilled cream until peaks form and add it to the cream.
Let's start assembling the cake: place the cake in a baking dish and put the nougatine on top, pour the mousse over it and shake the mold sharply to spread evenly.
Place the second cake layer on top of the honey mousse.
To prepare cream cheese mousse you will need milk, sugar, gelatin, vanilla, yolk, cream cheese and cream. Heat the milk in a saucepan and add a vanilla pod. Bring the mixture to a boil.
Stir the yolks with sugar and slowly pour milk into them.
Pour the resulting mixture back into the saucepan and put on fire, bring to a boil, after thickening, add cream cheese. Whip the cream until peaks form and add it to the mousse. Mix the mixture thoroughly and apply it to the top crust.
Place the cake in the mold in the refrigerator for 2-3 hours.
The decoration of the cake will be a mirror glaze, for the preparation of which you need to soak the gelatin for 15 minutes. In a saucepan, mix sugar syrup, sugar and titanium dioxide. Bring the mixture to a boil. In a separate bowl, mix white chocolate and condensed milk. We send the mixture to a steam bath.
Combine the contents and punch it using a blender, add gelatin.
Cover the cake with the finished glaze after cooling. To decorate, set aside a small part of it and color it with orange dye.

This is what the finished cake looks like. I think this is a masterpiece that can be created at home.

The easiest and fastest carrot cake recipe

It’s hard to imagine that sweet pastries containing carrots are delicious. Don't believe me? Prepare a pie according to this recipe, and it will remain in your memory forever. The dough is very simple to prepare, and the sponge cake itself always comes out tender and fluffy.

Ingredients:

Wheat flour 2 tbsp.
Potato flour ½ tbsp.
Margarine 180 gr.
Powdered sugar 1.5 tbsp.
Chicken egg 5 pcs.
Carrots 300 gr.
Baking powder 1 tbsp.
Kitchen soda 1 tsp.
Ground cinnamon 1 tsp.

Cooking process:

Sift potato and wheat flour through a fine sieve.
Melt the margarine and cool it.
Peel the carrots, rinse under running water and grate on a fine grater. Remove excess juice.
Beat the eggs with powdered sugar until stiff, stir constantly and add melted margarine and carrots.
Add the flour mixture into the dough little by little and mix thoroughly. Grease the mold with oil and sprinkle with breadcrumbs.
Bake the cake in an oven preheated to 180 degrees for 45 minutes.
After cooling, spread the pie with your favorite cream.

Bon appetit.

Carrot cake with walnuts

Ingredients:

one glass of grated carrots.
three glasses of flour.
a glass of sugar.
two eggs.
four hundred grams of sour cream.
half a pack of margarine.
six, seven large walnuts.
a teaspoon of slaked soda.

Cooking process:

Grate the carrots on the finest grater. You can do it simpler: prepare carrot juice and use the pulp (as I did) for the cake.
Melt margarine in a water bath or in the oven. Beat the egg with half a glass of sugar. I grind the sugar in a coffee grinder until it becomes powdery, I like it better that way.
Add margarine, a teaspoon of soda, quenched with apple cider vinegar, and carrots to the egg mixture.
Mix everything. Add flour gradually, kneading the dough and making sure that it does not turn out too dense. Remember once and for all that flour must be sifted for home baking!
Roll the dough into a ball and place it, wrapped in film, in the refrigerator for at least an hour. Divide the ball into two parts.
Sprinkle a silicone mat with flour and roll out a circle to the size of the mold (mine has a diameter of 19 cm).
Bake two cakes (25 minutes at 180°). I bake the cakes one at a time.
We cut the finished cooled cakes in a circle. Crumble the trimmings into a bowl. Chop the peeled walnuts and combine with crumbs.
Divide the crumb into two parts - one larger, the other smaller.
The cream for the cake is the simplest: sour cream whipped with powdered sugar. The second half of the sugar will be used for the cream, which we again grind into powder.
Combine most of the crumbs with nuts with half the cream. The rest of the crumbs will be used for sprinkling. Let's start assembling the cake.
Coat one cake with cream and place the spread side on a plate. Now grease the second side of the cake. Place crumbs and cream on the crust.
We do the same with the second cake.
Using a silicone spatula, sprinkle the cake on all sides with the remaining crumbs. The cake will taste better if it sits for a couple of hours to soak in the cream.
If you don’t admit it, no one will guess that it’s a carrot plant.

Bon appetit!

Source: https://kulinarenok.ru/morkovnyy-tort/

About the benefits of carrot cake

High-calorie foods in reasonable quantities are 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” category, and all thanks to the main component of the baked goods – carrots. Boiled carrots are an excellent antioxidant, recognized throughout the world, capable of preventing many terrible diseases when entering the human body. Cottage cheese is the main source of calcium and it is also present in our amazing dessert baked goods as part of the cream.

It seems that your culinary notebooks will definitely be replenished with our carrot cake, the recipe for which is presented in this review. The European sweet really deserves a lot of attention, and to be convinced of this, you just need to take it and prepare it, focusing on the step-by-step photographs for the culinary master class. And don’t forget to rate the recipe when you bake your carrot cake, and the HozoOboza comments section will be very happy to accept all your wishes and comments.

Carrot cake - classic recipe and 8 more options

Carrots, despite being a vegetable, have been used in desserts since the Middle Ages as a natural sweetener. But even after the advent of sugar, the vegetable is also used by confectioners; carrot cake (classic recipe and its variations) is direct proof of this. Carrot baked goods are not only sweet, but also moderately juicy.

With sour cream

This version of carrot sponge cake is more airy, so it is well soaked in sour cream cream. You can supplement the ingredients for the dough with chopped nuts or candied pineapple.

The composition of the sponge cake for a mold with a diameter of 25 cm includes:

3 selected eggs;
175 g sugar;
100 ml sunflower oil;
50 g butter in liquid form;
200 g grated carrots;
orange zest;
vanillin to taste;
175 g flour;
7 g baking powder.

Sour cream is prepared from:

170 ml condensed milk;
200 ml of thick homemade sour cream (take from the store with a fat content of 30%).

How to bake:

The dough for the cakes, although sponge-like, is absolutely not capricious, so all products can be mixed as a matter of convenience in order to avoid dirtying the dishes.
Bake a fluffy cake from the finished dough. This will require 30-40 minutes and an oven temperature of 180-200 degrees.
The cream is very easy to prepare. You need to combine sour cream and condensed milk in one bowl and just mix well with a spoon. When whipping with a mixer, the cream may separate. After mixing, the cream can be cooled slightly.
Once the cake is ready and has reached room temperature, divide it lengthwise into two smaller cake layers. Generously coat them with cream and put the cake in the refrigerator to soak for at least an hour.

With nuts and raisins

This recipe for carrot sweetness has a twist, or rather more than one. Raisins, nuts and carrots combine perfectly, adding new flavors to this dessert.

In the process of baking and assembling the cake you will need:

150 g flour;
120 g sugar;
150 ml oil (sunflower, olive or corn);
4 eggs;
250 g carrots;
100 g raisins (large, light);
100 g walnuts (kernel);
5 g cinnamon;
250 g cream cheese;
100 g powdered sugar.

Progress:

Pour the butter into the fluffy foamy mass of eggs and sugar and beat with a mixer again. After this, put the mixer aside and knead the dough with a spoon, adding the remaining ingredients one by one.
Bake a cake from the resulting mixture, which after cooling, turn into 2-3 layers. Spread them with cream cheese cream whipped with powdered sugar. Cover the outside of the cake with cream as well. You can decorate baked goods with caramelized nuts and candied fruits.

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An easy recipe with sour cream

The simplest carrot cake can be prepared using a regular sponge cake:

From 5 eggs and 1.5 tbsp. sugar, beat into a fluffy foam.
At the end, mix in one and a half cups of finely grated carrots, 1/3 teaspoon of soda, quenched with vinegar, and the same amount of wheat flour.
Bake in the oven at 200 degrees until done. Be sure to line the form with parchment paper.
Allow to cool completely in the mold and only then remove and cut into two layers.
Beat 400 grams of full-fat sour cream with a pinch of vanilla and 1 cup of powdered sugar until light foam. Grease the cake, its sides and top. Sprinkle with coarse chocolate chips.

The cake turns out surprisingly tender, pleasant in color and quite tasty. It can be decorated with candied fruits or small marmalades, as well as pieces of fresh fruit.