Almost everyone perceives carrots as a vegetable ingredient for salad, soup and pie fillings. But back in the 16th century, sweet vegetables began to be prepared from this vegetable. From a small amount of carrots it is possible to prepare a culinary masterpiece. After trying, no one can say that the dough is made from ordinary carrots. The cake from this vegetable turns out to be tasty, delicate, beautiful. There are tons of cooking options for this treat. Each housewife will be able to choose for herself the best recipe that will delight everyone with an amazing taste and aroma.

Classic carrot cake - step by step recipe

The dessert was first prepared in Italy. Carrot pastries were prepared in poor families, as this vegetable was affordable. In the last century, the recipe was revived in Great Britain, and it began to be popular in many countries of the world.

Ingredients:

  • walnuts - 40 g;
  • flour - 260 g;
  • carrot - 200 g;
  • vanillin - 0.5 tsp;
  • salt;
  • ground cinnamon - 1 teaspoon;
  • soda - 0.5 tsp;
  • sunflower oil - 150 ml;
  • chocolate - 100 g;
  • condensed milk - 4 tbsp. spoons;
  • sugar - 200 g;
  • egg - 3 pcs.;
  • mascarpone cheese - 250 g.

Cooking:

  1. To make a cake, you need to prepare a mold whose diameter is 22 centimeters. Cover with parchment. Turn on the oven.
  2. Wash the carrots, peel, grate a small size.
  3. Chop nuts. They should turn out small, but not powder.
  4. Stir with carrots.
  5. Add baking powder, soda, flour, sugar and cinnamon to the container.
  6. Melt the butter.
  7. Beat eggs. Combine with butter, vanilla.
  8. Pour mixture into flour. Beat.
  9. Pour nuts with carrots.
  10. Pour into the form.
  11. Bake in the oven for half an hour at 180 degrees. To get it. Cool in the kitchen without removing from the mold.
  12. Stir mascarpone and condensed milk.
  13. Cut along the cake, they will be two.
  14. Lubricate with cream.
  15. Chocolate, grated on a coarse grater, sprinkle the cake on top.

The taste of carrots can be masked with natural flavors such as cinnamon, vanilla, candied fruit, cardamom, orange or lemon peel.

With nuts and raisins

Most guests are wary of such a dessert. Few people believe that a dish made from carrots can be delicious. But after trying a piece, all guests will definitely ask for an addition, and going home they will want to find out the recipe for this extraordinary taste treat.

Ingredients:

  • raisins - 110 g;
  • flour - 170 g;
  • sunflower oil - 150 ml;
  • sugar - 130 g;
  • cinnamon - 5 g;
  • walnuts - 110 g;
  • baking powder for dough - 10 g;
  • egg - 250 g;
  • cream cheese - 250 g;
  • carrots - 260 g;
  • icing sugar - 100 g.

Cooking:

  1. Rinse the carrots, peel, grate. You can use the combine.
  2. Put nuts in the chopper. The result should be flour.
  3. Place eggs in a container. Pour sugar, beat until lush foam.
  4. Pour in oil. Beat again.
  5. Add carrots, nuts, cinnamon. Mix.
  6. Rinse the raisins. Add to egg mass. Mix.
  7. Sift the flour. Pour into a container with food.
  8. Knead the dough.
  9. Cover the form with parchment, grease with odorless oil.
  10. Pour the dough.
  11. Cook for about an hour at a temperature of 180 degrees. Readiness to check with a skewer, if dry, then the biscuit is ready.
  12. Mix cheese with powder.
  13. Korzh cut along.
  14. Cool.
  15. Lubricate with cream. Lubricate the sides and top with cream.
  16. Garnish with chopped nuts.

With mascarpone cream

According to this recipe, the cake is cooked in restaurants and cafes.

Ingredients:

  • flour - 330 g;
  • Mascarpone cheese - 500 g;
  • carrots - 550 g;
  • egg - 5 pcs.;
  • brown sugar - 220 g;
  • granulated sugar - 220 g;
  • canned pineapples - 60 g;
  • icing sugar - 350 g;
  • ground cinnamon - 3 teaspoons;
  • baking powder - 1 teaspoon;
  • refined oil - 250 ml;
  • soda - 1 teaspoon;
  • ground nutmeg - 1.5 tsp;
  • walnuts - 220 g;
  • chocolate - 100 g;
  • salt - 1 teaspoon;
  • vanilla sugar - 20 g.

Cooking:

  1. Remove the eggs from the refrigerator, stand on the table for 20 minutes.
  2. Grind nuts, you can cut with a knife, or use a grinder.
  3. Peel and rinse the carrots. Grate the vegetable on a fine grater.
  4. Pineapple cut into cubes.
  5. Preheat the oven.
  6. Lubricate the mold with butter.
  7. Beat the eggs, you should get white dense peaks. Pour brown sugar. Beat. Then white sugar. Beat for another eight minutes.
  8. Without turning off the mixer, pour in a thin stream of sunflower oil.
  9. Sift flour through a sieve.
  10. Introduce into the egg mixture.
  11. Pour soda, salt, nutmeg, cinnamon. Stir.
  12. Transfer carrots, pineapple, baking powder, nuts to the mass. Mix.
  13. Pour half the dough into the mold.
  14. Put the bake. It will take about 40 minutes, the temperature regime of 180 degrees.
  15. Get a biscuit.
  16. Cover the form with parchment. Lubricate with oil. Pour the second part of the dough.
  17. Bake the same time.
  18. Keep the cream cheese warm for 20 minutes, transfer to a container.
  19. Beat with a mixer. After a couple of minutes, without turning off the appliance, add powdered and vanilla sugar in small portions. Repeat the process.
  20. Cool the biscuit.
  21. Spread the bottom layer with cream. Place a second cake on top. Cover with cream, greasing the top and sides of the dessert.
  22. Garnish the cake with grated chocolate.

To make the cake really tasty, keep it in the cold for six hours. During this time, the cakes are saturated, the delicacy will become tender and fragrant.

With sour cream

The gentle creamy taste of the cream will give the dessert a touch of acidity. You will definitely like this cooking option. The products used are the simplest and most affordable.

Ingredients:

  • flour - 200 g;
  • carrots - 230 g;
  • zest of one orange;
  • condensed milk - 200 ml;
  • vegetable oil - 110 ml;
  • butter - 60 g;
  • sugar - 200 g;
  • baking powder - 1 teaspoon;
  • large egg - 3 pcs.;
  • sour cream 30% - 200 ml.

Cooking:

  1. Peel, rinse, grate carrots. If you use a fine grater, the vegetable will not be felt.If you like the carrot flavor, use the large side of the grater.
  2. Rinse the orange, grate the zest.
  3. Drive eggs into a deep bowl, add sugar. Pour in sunflower oil.
  4. Beat. Pour baking powder. Mix.
  5. To avoid vanilla, dilute it in a teaspoon of water and put in the dough. Beat.
  6. Transfer to form. For this amount of dough, use a mold with a diameter of 25 centimeters.
  7. Bake for 40 minutes at 180 degrees.
  8. The biscuit is divided into two cakes.
  9. Beat sour cream with condensed milk.
  10. Place the cream on the bottom cake. Cover with another layer. Smooth out the rest of the cream.

Carrot cake in a slow cooker

There is nothing easier than making a cake in a slow cooker. Instead of the traditional option of making cream, you can use sour cream. In this embodiment, the biscuit is better soaked and will be more tender.

Ingredients:

  • flour - 200 g;
  • refined oil - 200 ml;
  • carrots - 3 pcs.;
  • vanilla sugar - 3 tsp;
  • raisins - 200 g;
  • cinnamon - 1 teaspoon;
  • sugar - 200 g;
  • sour cream - 500 ml;
  • coconut flakes - 200 g;
  • chicken eggs - 3 pcs.;
  • thickener for cream - 1 packet;
  • baking powder - 3 teaspoons;
  • condensed milk - 200 g;
  • salt..

Cooking:

  1. Rinse, peel and grind vegetables in a blender. It should turn out small crumbs in size resembling buckwheat. For the test you need two glasses. If less, add more carrots.
  2. Mix baking powder, flour, cinnamon, salt.
  3. Stir 150 grams of sugar with eggs, add carrots. Mix.
  4. Introduce oil. Mix.
  5. Cut the nuts with a knife.
  6. Rinse, dry.
  7. Pour raisins, nuts, coconut flakes into the dough. Stir.
  8. Take the bowl from the multicooker. Lubricate with oil.
  9. Pour the dough. Flatten with a tablespoon.
  10. Put on the full cycle of the "Baking" mode.
  11. Beat sour cream with the remaining sugar. Pour cream thickener. Mix.
  12. Pour the condensed milk. Beat.
  13. Cut the cake lengthwise into two parts.
  14. Lubricate with cream.

A delicious and simple recipe with lemon

Sweet cakes blend perfectly with cream and lemon toppings.

Ingredients:

  • sour cream 30% - 550 g;
  • flour - 380 g;
  • carrots - 370 g;
  • sugar - 210 g;
  • sugar - 180 g;
  • lemon - 1 pc.

Cooking:

  1. Rinse the peeled carrots, grate on a medium sized grater.
  2. Transfer to a bowl, pour sugar. Stir.
  3. Leave for a while. Vegetable should let juice.
  4. Sift the flour. Mix with carrots. It turns out a thick mass.
  5. Bake two cakes at 180 degrees.
  6. Rinse the lemon. Grate using a fine grater.
  7. Squeeze out the juice, strain.
  8. Place sour cream and sugar in a container. Stir.
  9. Pour lemon juice and pour in the zest. The cream turns out to be liquid, it is completely absorbed into the cakes, making the cake soft and tender. If you like the cream to be in a thick layer, add a cream thickener package.
  10. Each biscuit divided in half. It should be four cakes.
  11. So that the cake is well saturated and does not fall apart, it should be collected in a detachable form. Soak each biscuit with cream.
  12. Leave in a cool place for half a day. Decorate as desired.

Diet Carrot Cake Recipe

If you adhere to a diet, but really want sweets, this delicacy is a real find. A cake prepared according to this recipe does not exactly harm the figure.

Ingredients:

  • carrots - 310 g;
  • yolk - 1 pc.;
  • protein - from 3 eggs;
  • baking powder - 1 teaspoon;
  • stevia - 25 g;
  • oat bran or diet flour - 310 g;
  • fat-free fruit yogurt - 1 cup;
  • nuts - 50 g;
  • icing sugar - 30 g.

Cooking:

  1. Stevia is a sugar substitute. Beat the whites and yolks with stevia for three minutes.
  2. Grind oat bran to flour. Sprinkle to the egg mixture. Mix.
  3. Pour baking powder. Stir.
  4. Transfer to form. Cook in the oven for an hour at 180 degrees.
  5. Stir the yogurt with stevia.
  6. Ready biscuit to cool. Cut into two parts. Lubricate with cream.

Swiss cake from Julia Vysotskaya

Thanks to carrots, the cake turns out to be juicy and moist, and seasonings give the delicacy a unique aroma.

Ingredients:

  • carrots - 300 g;
  • icing sugar - 150 g;
  • lemon juice - 3 tbsp. spoons;
  • lemon zest - 1 teaspoon;
  • egg - 5 pcs.;
  • protein - 0.5 pcs.;
  • potato flour - 300 g;
  • sunflower oil - to lubricate the mold;
  • sugar - 100 g;
  • wheat flour - 300 g;
  • vanilla sugar - 1 tbsp. a spoon;
  • seasoning for gingerbread - 1 teaspoon;
  • baking powder - 1 tbsp. a spoon;
  • water - 2 tbsp. spoons;
  • salt;
  • ground almonds - 300 g;
  • cherry liver - 2 tsp.

Cooking:

  1. Prepare the main component. Grate finely ground.
  2. Mix juice from lemon and zest. Add carrot puree. Stir.
  3. Eggs are divided into proteins and yolks. Squirrel pour water. Beat so that the mass becomes like a thick foam.
  4. Pour sugar, gingerbread seasoning and vanilla sugar. Beat.
  5. Insert the yolks into the mass.
  6. Add carrots, flour, baking powder, almonds to the mass. Gently mix with a spatula, do not beat with a mixer!
  7. Lubricate the form with oil, cover it with parchment. Pour the dough. Flatten.
  8. Put in the oven, preheated to 180 degrees. Cook for about an hour. Check readiness with a toothpick.
  9. Cool the biscuit in the mold.
  10. Beat powdered sugar with proteins, gradually pour 2 tbsp. tablespoons of water and cherry liquor. Beat, get the icing.
  11. Lubricate the cake with icing. It is better to use the next day.

With custard

Carrot cake is an ideal breakfast for adults and children. Simple preparation of this dish takes a little time.

Ingredients:

  • flour - 400 g;
  • eggs - 4 pcs.;
  • carrots - 320 g;
  • sunflower oil - 130 ml;
  • sugar - 200 g;
  • baking powder - 1 tbsp. a spoon;
  • vanillin;
  • lemon - 0.5 pcs.

For cream:

  • butter - 60 g;
  • flour - 50 g;
  • sugar - 230 g;
  • eggs - 5 pcs.;
  • milk - 600 ml;
  • vanillin.

Cooking:

  1. Peel the carrots, grate. You should get a puree mass.
  2. Grate the zest.
  3. Squeeze the juice from the lemon.
  4. Pour oil into the container. Drive eggs. Pour sugar. Mix.
  5. Add mashed carrot and lemon juice with zest to the mass. Beat.
  6. Pour flour, baking powder into the dough. Mix. Add vanillin. Stir the mass.
  7. Pour into mold. Cook in the oven.
  8. Beat eggs and sugar for cream. Continuing to beat, add flour and milk, pour vanilla.
  9. Put on the burner. Cook until the mixture thickens, stirring constantly.
  10. Introduce the butter into the cream. Stir.
  11. The cream should cool.
  12. Biscuit split in half. Lubricate the resulting cakes with cream.

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