Carrot cake with sour cream - 7 delicious recipes

Carrot cake with sour cream is an incredibly tasty, fragrant dessert that is easy to make with your own hands.

Classic carrot cake with sour cream

A delicious cake is prepared from the following set of products:

• sugar - 8 table. l .;
• rast. oil - 9 tables. l .;
• eggs - 3;
• flour - 10 table. l .;
• baking powder - 1 ½ tea. l .;
• cinnamon - 2 tea l .;
• a pinch of fine salt;
• carrots - 250-300 g;
• pecans - 100 g;
• sour cream 25-30% - 12 table. l .;
• powdered sugar - 2 tables. l

Description of the preparation:

1. Prepare an airy smooth cream of sour cream and powder.
2. Beat eggs and sugar, gradually pour in butter. The latter should be refined, that is, odorless.
3. Wash, peel and grate the carrots with medium sized chips.
4. Chop the nuts into small pieces.
5. Put carrots and pieces of nuts in the egg blank. Stir everything well.
6. Introduce flour, salt, spices, a loosening component. If desired, you can add a pinch of nutmeg. Knead the workpiece to a homogeneous consistency.
7. Put the billet in the prepared form and bake in the oven for 45-60 minutes. Readiness to check with a skewer - if it remains wet, cook another 5-7 minutes.
8. Cut the finished biscuit along 3-4 cakes, depending on the desired thickness. Layer them with cream, also cover with a sour cream on top.
9. Put the cake in the refrigerator for a couple of hours to soak.

On a note. The baking powder in this case will raise the baking quite a bit, unlike the classic biscuit.

The recipe for proper nutrition

Carrot pp cake is not only useful, but also very tasty. The recipe will be appreciated not only by adherents of proper nutrition.

Carrot base:

• 200 g of raw carrots;
• 90 g coconut oil;
• 60 g of coconut flour;
• ¼ tea l salts;
• ¼ tea l soda;
• 1 tea l cinnamon
• a pinch of ginger;
• 6 large eggs;
• 85 g of honey;
• 50 g of raisins;
• 50 g of nuts.

Walnut Cheesecake:

• 220 g raw cashews;
• 100 ml of water + as much as needed to soak the nuts;
• 6 table. l liquid honey;
• freshly squeezed lemon juice;
• a pinch of salt;
• 120 g melted coconut oil;
• fresh fruit slices for decoration to choose from.

Preparation is as follows:

1. Finely chop the peeled carrots.
2. Lubricate the form with ghee. Sprinkle a pinch of coconut flour on it.
3. Mix the flour with salt, salt, soda and spices with a mixer, gradually beat all the eggs, introduce honey and the remaining oil. Introduce a little carrot. Put nuts and raisins at the same time. Finish mixing with a spatula. The dough will thicken very quickly.
4. Put the base in a mold and bake at 180 degrees. for 45 minutes. Check readiness. Perhaps the cooking time will vary + -5 minutes.
5. Cashew need to soak in water in advance, leaving the nuts overnight in the refrigerator.
6. Rinse soaked nuts in running water.
7. Stir in the blender all the components of the cheesecake, except for the butter - it is added at the end when the mass becomes perfectly homogeneous and smooth. Work with a blender for about 8-10 minutes, then combine with oil.
8. Do not remove the base from the mold, cover the sides with parchment paper in oil and pour over the nut mass. Leave the cake for at least a couple of hours in the refrigerator - the nut paste should become a stable souffle.
9. Garnish with fruit and confiture.

In a slow cooker

• 500 g of carrots;
• 1 ½ table. l drain. oils;
• a pinch of salt;
• 1 tea l baking powder;
• 1 stack Sahara;
• 4 eggs;
• 1 stack flour.

To make a cake in a slow cooker, you need:

1. Cook carrot slurry with a blender or fine grater.
2. Eggs are divided into components. Beat the whites with salt to the peaks, and the yolks with sugar, add half the butter at the end, when the egg mass is lush.
3. Connect the carrots with the yolk mass.
4. To mix dry components among themselves and to enter them into carrot preparation.
5. Gently, on a spoon, introduce protein peaks so as not to damage their texture. Stir with a spatula, lifting the mass from the bottom.
6. Lubricate the multicooker with the remaining oil and place the workpiece in it.
7. Bake in the “Baking” mode for an hour, then add another third of the hour so that the biscuit stands without a program and “rests”.
8. Take out the pie, optionally layered with a classic cream of sour cream and sugar or leave it in the form of a pie.

Carrot-nut cake with sour cream

Carrot-nut cake is made from:

• 170 g carrots;
• 150 g of flour;
• medium orange;
• a pair of eggs;
• 200 g of brown sugar (you can take regular or replace with honey);
• ½ stack. fast. oils;
• 100 g of walnuts;
• a pinch of salt;
• 1 tea l drain. oils;
• ⅓ tea cinnamon
• 1 tea l baking powder.

The preparation process is as follows:

1. We wipe the orange zest with a fine grater, squeeze the juice out of the pulp.
2. Fry the nuts in a dry pan, stirring constantly.
3. Meanwhile, beat eggs with sugar and juice, pour oil at the end.
4. Separately mix dry ingredients with zest. Stir with a sweet mass.
5. At this point, the nuts will be fried, add a cube of oil to them, mix. The kernels are slightly covered with “glaze” - thanks to this, the taste of baking will be more saturated. Let cool, then chop with a knife.
6. We clean and finely three carrots.
7. Stir carrots and nuts with the dough. Bake for 50 minutes at a temperature of 185 degrees.

Cooking with Julia Vysotskaya

• 1 kg of carrots;
• 4 eggs;
• orange;
• 150 g of flour;
• 100 g plums. oils;
• 80 g cane sugar;
• 375 ml cream with a fat content of at least 35%.

Dessert preparation method:

1. Peel the carrots, rinse, chop coarsely and steam for half an hour.
2. Prepare zest chips and juice from an orange.
3. Grind mashed carrots in a blender by combining with juice.
4. Grate pre-softened butter with flour. Pour a couple of tablespoons of water into the crumb and knead the dough.
5. Prepare the mold with oil. Spread the dough evenly, pierce it with a fork in several places so that it does not fit during baking. Refrigerate for half an hour.
6. Meanwhile, beat the egg-sugar mass.Pour liquid into them while continuing to whisk.
7. Combine mashed carrots with zest and creamy liquid.
8. Pour the workpiece into the base of the dough. You can lightly wipe with a piece of caramelization oil.
9. Bake at 180 degrees. within 35-40 minutes.

In sugar icing

Extremely simple pastries without oil with sour cream, coated with glaze - this is what will become the perfect dessert for a friendly tea party.

Dough:

• grated carrot - 1 ½ cup .;
• sugar - 275 g;
• flour - 120 g;
• large eggs - 3 units;
• slaked soda 10 g.

Cream:

• sour cream from 25% - 900 g;
• icing sugar - 150 g or more (optional);
• vanilla;
• thickener for cream - 1 packet.

Glaze:

• 50 ml of milk;
• icing sugar - focus on the desired consistency;
• vanilla;
• walnut kernels for decoration.

Description of the preparation:

1. Beat eggs and sugar, gradually adding vanilla, soda, carrot. Sift the flour at the end. To stir thoroughly.
2. Prepare a baking tray. Put the dough on it evenly. Bake at an average oven level at 180 degrees. 30-40 minutes. After leaving to rest for a few minutes in the oven. Remove and let cool.
3. Cut the cake into 3 equal parts.
4. Beat fluffy cream. Thickener is added as necessary. That he acted, leave for a third of an hour to insist.
5. Lay cakes on top of each other, layering with cream. Cover the sides with cream too. Leave the top uncovered.
6. Beat the icing and cover it with the top of the cake. Garnish with nuts.

Cake needs time to soak. It is best to leave it in the refrigerator overnight.

The easiest baking recipe

A simple carrot cake recipe consists of:

• eggs - 4;
• sugar - 1 ½ cup .;
• flour - 2 ½ cup .;
• baking powder - 10 g;
• vanilla - 5 g;
• sweet carrots - 2 medium root vegetables;
• walnuts - 100 g;
• fast. oil - ½ cup .;
• orange juice - ½ stack.

Cooking:

1. Beat eggs with sugar until foamy. Pour in oil and juice, mix.
2. Peel and finely grate the carrots.
3. Chop nuts.
4. Stir flour, baking powder and vanilla.
5. Combine all the mixtures, season with nuts, mix everything.
6. Bake at 170-180 degrees. within 40-45 minutes.