Summer is the perfect time to bake carrot cake. And I offer, in my opinion, the best recipe for this yummy. I already have a recipe on the website with step-by-step photos. But this pie is a completely different matter. It's juicy and moist, like all vegetable baked goods, which I find delicious. Unfortunately, I didn’t take step-by-step photos for this recipe, but I’ll definitely add them in the future. I just want to post more recipes from my stash, but I don’t have time to bake at such a fast pace.

All in all, this carrot, lemon, cinnamon and nutmeg pie is a worthy choice for a summer evening or going out. Lemon or orange glaze will add an interesting note.

Carrot cake - recipe with photos step by step

Products

Sugar - one hundred grams,

sunflower oil - fifty grams,

neutral yogurt - 50 milliliters,

eggs - three pieces,

carrots - grated should be three hundred grams,

1 lemon or orange

flour 150 grams,

1 tablespoon of baking powder and half a teaspoon of soda,

cinnamon - one teaspoon,

nutmeg - half a teaspoon,

Glaze:

powdered sugar - one hundred and fifty grams,

lemon or orange juice - two tablespoons

Carrot pie - a simple recipe

1. Remove the zest from a lemon or orange and grate it on a fine grater or chop it finely.
2. Wash the carrots, peel them and grate them on a fine grater.
3. Beat eggs with sugar, mix with vegetable oil and yogurt.
4. Add carrots, zest, mix flour with soda, baking powder and spices, sift into liquid mixture.
5. Whisk everything. Pour into the mold, bake at 180 degrees until dry.
6. For the glaze, grind two tablespoons of lemon or orange juice with 150 grams of powdered sugar. Pour the glaze over the warm cake.

Carrot cake will be an excellent dessert for people on a diet or simply adherents of a healthy diet. It is a mistake to believe that this dish has too poor a taste, because there are many recipes for its preparation - tasty, savory, light and even gourmet.

Carrot cake is simple, but healthy and delicious.

You need:

• flour – 2 cups;
• grated carrots – 1 cup;
• sugar – 1 glass;
• eggs – 4 pcs.;
• vegetable oil - 3 tbsp. spoons;
• walnuts – 100 g;
• raisins – 100 g;
• baking powder - 2 teaspoons;
• vanillin – 1 teaspoon;
• cinnamon – 1 teaspoon;
• salt - a pinch.

Beat eggs with vanilla and sugar. Carrot puree or simply grated carrots, butter, flour and cinnamon are also sent there. Mix everything thoroughly until you get a thick dough. Next add chopped nuts and raisins.

Take a baking dish. It can be of any shape - both rectangular and round. Cover it with parchment paper and place the dough there evenly. Bake for about an hour at 180. Before serving, the diet pie can be decorated with something on top - nuts, candied fruits, dried fruits.

Lenten carrot cake without eggs

You need:

• grated carrots – 1.5 cups;
• flour – 1 glass;
• sugar – ½ cup;
• vegetable oil – 2 tbsp. spoons;
• baking powder - 2 teaspoons;
• walnuts – ½ cup;
• cinnamon – 1 tsp;
• salt - a pinch.

To prepare Lenten carrot cake, first of all you need to mix grated carrots and sugar. Then you need to add butter and a small amount of flour with baking powder to the mixture. Knead the dough and gradually add the remaining sifted flour. Add chopped nuts and cinnamon to the prepared mixture. Stir again.

Take a baking pan, line it with greased parchment paper and pour the batter evenly. It should initially be medium thick. The pie is baked in an oven at a temperature of 200 degrees. Check it for doneness from time to time using a toothpick.

With semolina

Carrot cake is a great dessert for people on a diet.

You need:

• semolina – 1 cup;
• flour – 1 glass;
• grated carrots – 2 cups;
• kefir – 1 glass;
• sugar -1 glass;
• soda – 1 teaspoon;
• butter – 150 g;
• eggs – 2 pcs.;
• vanillin – 1 teaspoon.

The preparation process will take very little time and effort:

1. First of all, semolina is poured with kefir, infused for some time, after which the resulting mixture is mixed well.
2. To prepare the pie you will need a couple of glasses of grated carrots, which You can chop it on a fine grater, but the pulp from a juicer is best suited for this purpose.
3. The eggs are beaten together with sugar. Next add sifted flour, melted butter, vanillin and soda. There is no need to extinguish it, since kefir is present among the ingredients.
4. Add semolina to the rest of the ingredients and knead the dough. It should be medium thick and without lumps.
5. Place it in a baking dish lined with parchment paper and sprinkled with semolina and butter. Place the pie in the oven for 40-50 minutes.

In a slow cooker

Making carrot cake in a slow cooker is even easier than the usual way.

You need:

• flour – 1 glass;
• sugar – 1 glass;
• grated carrots – 1 cup;
• fatty oil – 100 g;
• eggs - 2 pcs.;
• baking powder - 2 teaspoons;
• cinnamon - a pinch;
• salt - a pinch.

Here everything is even simpler, because, perhaps, too smart technology will do most of the work itself.

1. Beat eggs with sugar.
2. Take a couple of carrots with the expectation that you will get a glass of finished puree.
3. Dissolve the butter in a frying pan and pour it into the eggs along with the salt.
4. Flour is mixed with cinnamon and baking powder. Combine both parts of the mixture and add grated carrots. Mix everything thoroughly with a spoon or fork.
5. Grease the surface of the bowl with enough oil. Close the lid and set the device to the “Bake” program for an hour.

If the pie is not cooked enough, you can increase the cooking time. If desired, the finished dish is topped with crushed nuts or raisins.

Carrot cake from chef Jamie Oliver

Carrot cake is the best option for quick baking.

You need:

• flour – 1 glass;
• sugar – 1 glass;
• eggs – 4 pcs.;
• grated carrots – 1 cup;
• orange zest and juice;
• powdered sugar – 120 g;
• a pack of butter;
• lime juice – 2 tbsp. spoons;
• a pinch of baking powder.

You don't have to be a chef to perfectly replicate his recipe. Everything will turn out no worse for you!

1. While you prepare the ingredients, set the oven to preheat to 180 degrees.
2. Grind the softened butter with sugar and egg yolks. Then add orange juice and chopped zest, carrots and flour mixed with baking powder into this mixture. Mix it all thoroughly and knead the dough.
3. The separated whites are beaten with a pinch of salt until fluffy and added little by little to the dough. Place the resulting mixture in a baking dish and let it cook for 45 minutes.
4. While you're at it, make the glaze with lime juice and powdered sugar. When the hot pie has cooled slightly, brush it evenly with the mixture.

Step-by-step recipe with oatmeal

You need:

• carrots – 1 pc.;
• low-fat cottage cheese – 120 g;
• kefir – 2 tbsp. spoons;
• currants – 50 g;
• oatmeal – 1 cup;
• egg – 1 pc.;
• sugar – ½ cup;
• vanillin – 1 teaspoon;
• up to a teaspoon of baking powder.

Carrots are grated and oatmeal is ground into flour. The mixture is stirred and sugar with vanillin is added, then egg and kefir. The result is a thick dough that needs to be divided into a couple of parts. Place the first one in a greased pan and bake for 20-25 minutes.

Now it’s time to prepare the filling. Low-fat cottage cheese is mixed with currants, which, if desired, can be replaced with blueberries or any other berries suitable to taste. When the first cake is ready, place the filling on it and fill it with the remaining dough. Place your mold back in the oven for half an hour. As soon as it cools down, the pie can be served with aromatic tea.

With dried fruits

Carrot cake always looks sunny and bright, so it’s simply impossible not to try it!

You need:

• grated carrots – 100 g;
• dried fruits – 120 g;
• flour – 1 glass;
• eggs – 2 pcs.;
• a piece of butter;
• baking powder - 1 teaspoon;
• sugar – 4 tbsp. spoons.

It will take you no more than an hour to prepare this dessert. But there will be enough pleasure for the whole evening.

1. Beaten eggs are mixed with melted butter, and dried fruits are chopped with a knife or blender. You can also add nuts to them, which also need to be ground.
2. The flour is mixed with baking powder and the rest of the ingredients. Mix everything thoroughly until smooth.
3. Preheat the oven to 200 and place the resulting mixture in a baking dish. It is preferable to use silicone, as it will be easier to remove the finished dish from it. Bake carrot cake with dried fruits for 45 minutes.

Orange flavored

You need:

• grated carrots – 1 cup;
• flour – 1 glass;
• sugar – 1 glass;
• sour cream – 2 tbsp. spoons;
• orange – 1 pc.;
• eggs – 3 pcs.;
• soda - on the tip of a spoon;
• salt - a pinch.

Rest assured, orange vegetables and fruits will coexist perfectly in one dessert, creating a truly unique taste.

1. The orange is cut into small cubes directly with the peel and mixed with grated carrots.
2. Separately, beat eggs with sugar, add flour and soda.
3. Mix the carrot-orange part and flour. At this stage, you can add raisins to the dough, after dousing them with boiling water, and ground nuts.
4. The thick dough is poured into the mold and distributed evenly over it. Don't forget to grease it with oil or cover it with parchment paper in advance.
5. Preheat the oven to 160 degrees and bake the pie in it for half an hour. Periodically check the dessert for readiness with a toothpick.

With lemon cream

Even those who don't really like carrots will eat every last crumb of this carrot cake.

You need:

• flour – 1 glass;
• sugar – 1 glass;
• grated carrots – 1 cup;
• 30 ml vegetable oil;
• a coffee spoon of slaked soda and cinnamon;
• vanillin – 1 teaspoon;
• lemon – 1 pc.;
• condensed milk – 150 g;
• sour cream – 100 g.

This dessert has a very interesting taste - with an aristocratic sourness.

1. The eggs are beaten with sugar into a fluffy light foam.
2. The sifted flour is mixed with soda slaked with lemon juice, cinnamon and vanillin.
3. Grated carrots and butter are added to the eggs.
4. Combine both parts and knead a thick dough.
5. Place the mixture in a greased pan, preheat the oven to 180 degrees and bake the cake for 45 minutes.
6. Now you have time to prepare the cream. For it, whisk condensed milk and sour cream, and then add the juice from half a lemon and zest. When the cake has cooled slightly, spread the cream evenly over it and leave to set.

How to make carrot cake at home? The recipe is simple and does not require many ingredients and will be presented to your attention right now.

It should be noted that there is nothing complicated in preparing such a delicacy. And if you follow all the requirements of the recipe, you will definitely get the most delicious and healthy product that both adults and children will appreciate.

Carrot pie: a simple and delicious recipe

Surely everyone knows how the famous apple pastry called “charlotte” is prepared. Carrot cake is made using the same principle. However, instead of fruits, only finely grated vegetables are added to it. With them, such a product acquires a pleasant yellowish tint and unsurpassed taste.

So how to make a delicious carrot cake? The recipe is simple and requires the following ingredients:

• sifted wheat flour - about 1 cup;
• light sugar - a full glass;
• table soda, previously quenched with vinegar - half a teaspoon;
• medium chicken eggs - 4 pcs.;
• sunflower oil - 10 ml (for greasing the mold);
• carrots as juicy as possible - about 3 medium pieces.

Preparing biscuit dough

Where should you start making carrot cake? The recipe is simple, it requires first of all careful preparation of the biscuit dough. Chicken eggs are divided into whites and yolks. The first component is beaten vigorously using a blender, and the second is ground with a spoon along with a glass of sugar.

After processing both ingredients, place them in a common bowl and add slaked baking soda. Next, add sifted flour to the resulting mass and mix all components well.

Having carried out the described steps, you get a fairly viscous dough. It shouldn't be too thick. Otherwise, the pie will be very tough and tasteless.

Processing carrots

How to get the most delicious and tender carrot cake? The recipe is easy to follow. It requires the use of only juicy and fresh vegetables. They are peeled and then grated on the smallest grater. After this, the crushed product is placed into the dough and mixed thoroughly until a homogeneous base is obtained.

Forming and baking the product

How to bake carrot cake? A simple recipe for such a dessert involves using a regular frying pan or any other heat-resistant form. The bottom and sides of the dish are well greased with sunflower oil, and then all the previously prepared carrot dough is placed in it. In this form, the semi-finished product is immediately sent to the oven. It is recommended to preheat it to a temperature of 200 degrees.

Bake the carrot cake for 55-65 minutes. During this time, the biscuit dough should be completely cooked, become fluffy and rosy.

How to present it to the table?

After baking the carrot treat, remove it from the frying pan or ovenproof dish and then carefully transfer it to the cake pan. After cooling the product a little, it is cut and served to guests along with tea.

Carrot pie: a simple recipe, without eggs on kefir

If you don’t have chicken eggs in stock and are too lazy to go to the store for them, then we suggest making delicious homemade baked goods without using this product. To implement the presented recipe we will need:

• kefir (it is better to take high fat content) - 270 ml;
• sifted wheat flour - about 1 cup;
• light sugar - 1 full glass;
• table soda, pre-quenched with kefir - half a teaspoon;
• semolina - 4 large spoons;
• cooking fat - 30 g;
• the most juicy carrots - about 3 medium pieces.

Preparing carrot dough

How to make a delicious carrot cake? A simple kefir recipe requires the use of a small set of ingredients. To knead the dough, you need a large and deep bowl. High-fat kefir is poured into it, and then heated a little over low heat. After this, add a glass of fine sugar and a few tablespoons of semolina to the fermented milk drink.

After thoroughly mixing the components, cover them with a lid and leave at room temperature for 35-40 minutes. During this time, the semolina should swell a little, and the granulated sugar should completely melt.

After preparing a fairly thick milk mass, add table soda, previously quenched with a small amount of kefir, as well as melted butter. Finely grated carrots are also placed in the same bowl.

Finally, mix all the ingredients thoroughly, then add the sifted flour. The result is a viscous, but not very thick dough with visible inclusions of carrots and semolina.

Process of formation and heat treatment in the oven

To form such a carrot delicacy, you must use only a deep heat-resistant form. By the way, to bake this product, chefs often use utensils designed for preparing a large cake. It should be thoroughly greased with vegetable oil, and then lay out all the carrot dough.

Having formed the carrot cake, immediately begin baking it. To do this, the oven is heated to a temperature of 200 degrees. Bake the product for about 60 minutes.

After time has passed, you need to insert a toothpick into the dessert. If nothing sticks to it, then the pie is completely ready.

Serve to the family table

After the carrot cake is baked, remove it from the ovenproof pan and place it on a large cake pan. Having partially cooled the product, it is decorated with berries, fruits, glaze or some kind of cream. Then the pie is cut into several equal pieces and served to household members along with a cup of hot tea.

Let's sum it up

Knowing the recipes for carrot cake, you can be sure that guests will never take you by surprise again. By making this delicacy at home, you will be spared the need to run to the store for the usual cakes or pastries.

It should be noted that carrot cake can be baked not only in the oven, but also in a slow cooker. In such a device, dessert will be ready for consumption within 40-46 minutes after setting the baking mode.

Carrot Pie

If your family doesn't like carrots, this recipe is for you. Delicious, healthy, proven carrot cake recipe.

• 3-4 carrots
• 4 eggs
• 1.5-2 cups of flour, the dough should look like medium thick sour cream, quite liquid. Depending on the amount of carrots, adjust the amount of flour.
• 0.5 cups odorless vegetable oil
• 0.5-1 glass of sugar to taste. For our taste 2/3 is just right
• ½ teaspoon cinnamon optional
• ½ teaspoon of baking soda, quenched with lemon juice or vinegar
• A small pinch of salt

Recipe

1. We peel the carrots, wash them, and grate them on a fine grater or in a food processor.
2. Stir cinnamon in one or two tablespoons of sugar.
3. Lightly beat the eggs with the rest of the sugar, add chopped carrots and butter.
4. Add flour gradually.
5. Add salt, cinnamon.
6. Add slaked soda to the dough immediately before baking, then the cake will be more fluffier.
7. Line the pan with baking paper or grease it with butter and sprinkle with flour or breadcrumbs.
8. Pour out the dough.
9. Bake until done. On average half an hour.
10. It is advisable to check the readiness of the pie with a toothpick.

13

Culinary Etude 01/06/2018

Dear readers, I recently discovered carrot baking. It turned out to be tender, juicy and tasty. I wanted to know how to make a simple, delicious carrot cake at home. The recipes will be different: for those who fast, dietary and higher in calories. In any case, the taste of the pie is so rich, multifaceted and original that you will not feel carrot “dominance” in it.

Irina Rybchanskaya, the host of our column, will share her recipes. I give her the floor.

A little history

This recipe can be found in several French cookbooks from the early 19th century. And in Switzerland, carrot cake is considered a national culinary heritage and is often baked for children's birthdays.

The Swiss claim that the birthplace of carrot cake is the German canton of Aargau. Here our “hero” bears the sonorous name Rübelitorte. The dispute between the French and Germans is very difficult to resolve in anyone’s favor, not only in the confectionery field.

Carrot cake received its rebirth and truly popular popularity during the Second World War in Great Britain. Savvy and thrifty English housewives managed, in conditions of a total shortage of products and their rationed distribution, to invent pies that did not contain eggs, and the main component was Her Majesty carrots.

And it is not at all necessary to inform your household and guests that the juicy and soft pie of bright orange color is made from ordinary carrots, a couple of spoons of semolina and saccharin.

Moreover, even if the delicate inhabitants of Foggy Albion had any idea what the delicacy consisted of, they still didn’t show it. They ate a carrot cake, a completely non-aristocratic, but tasty and aromatic pie, on both cheeks and washed it down with carrot tea.

These days, carrot cake is especially popular in the United States, but old Europe hasn't forgotten about it either. Let's look at some recipe options too. Since it’s the Nativity Fast, we’ll start with my signature - Lenten. In case one of the readers needs it urgently!

Carrot cake. Recipe with photo

My signature Lenten carrot cake with step-by-step photos

A wonderful, simplest and most delicious recipe without eggs or dairy products. Lenten carrot cake is suitable not only for fasting people, but also for those who suffer from allergies to eggs and lactose.

Ingredients for Lenten Carrot Dough

• 160 g flour;
• 160 g sugar (brown is best, but plain white can also be used);
• two medium carrots (total weight approximately 250 g gross);
• two coffee spoons of soda (measure evenly, without a slide);
• one coffee spoon of citric acid;
• one coffee spoon of spice composition (ground cinnamon, cloves, ginger, allspice, star anise);
• a teaspoon of vanilla sugar;
• one dessert spoon of cognac (optional);
• 80 g raisins;
• 90 ml of vegetable oil that does not have a characteristic aroma;
• a handful of peeled walnuts;
• half a tablespoon of orange zest.

Ingredients for Coconut Glaze

• 120 g powdered sugar;
• four tablespoons of boiling water;
• one tablespoon of lemon juice;
• 60 g coconut flakes.

How to cook

The flour must be sifted, then mixed with sugar and salt.

Then we add soda and citric acid, previously ground with a rolling pin, to the flour (nowadays it is often produced in the form of grains).

Add vanilla sugar or vanillin, a composition of ground spices.

Finely chop the washed, dried raisins with a sharp knife.

Pour cognac in a small bowl (if you are cooking with cognac).

Then pour vegetable oil there.

Dry the peeled nuts in the oven or in a frying pan. We dry it, not fry it. Using a sharp knife, cut into small pieces (not too small).

Add the dried and chopped nuts to the flour mixture.

Grate the orange zest there.

Wash the carrots thoroughly under running water and peel them. We grate half on a coarse grater, the other half on a finer grater. Grate directly into a bowl with raisins and vegetable oil.

To the “wet” ones (raisins, butter, cognac, grated carrots) add the “dry” ones (flour, nuts, sugar, soda, salt, vanillin). Mix and form the dough. It turns out soft, sticky and turns your hands carrot-colored.

Place the carrot dough in a mold with a diameter of 20-22 cm, the bottom of which is lined with a circle of baking paper. I had a paper form with a diameter of 20 cm.

Bake in a preheated oven at 180°C for about forty-five minutes.

Using a knife, cover the hot product evenly with coconut glaze.

To make coconut glaze, mix coconut flakes with powdered sugar, lemon juice and boiling water.

Let the product cool completely, place it in a plastic bag and “send” it into the refrigerator for eight to ten hours. Here is a photo of a cross-section of Lenten pie.

My comments

• I sometimes replace a third of the sugar with honey.
• You can put prunes, dried apricots, dates, figs in the dough, reducing the amount of raisins accordingly - the total mass of dried fruits should remain unchanged.
• Instead of walnuts or together with them, hazelnuts, cashews, and almonds are good. The total mass of nuts also remains unchanged.
• I sometimes replace cognac with orange juice.
• A third of the carrots can be replaced with pumpkin or apples. Let's get carrot-pumpkin or carrot-apple pie.

Classic American Carrot Cake Recipe

I give you a recipe that I have tested many times and adapted to the tastes of my family. I have experimented more than once with the composition and ratio of products. The option presented below is the undoubted leader.

Dough ingredients

• 180 g peeled walnuts;
• two tablespoons of butter;
• half a coffee spoon of salt;
• 300 g flour;
• 300 g of brown sugar or 250 g of white granulated sugar and 50 g of honey;
• 400 g carrots (gross);
• four eggs or three eggs and two yolks;
• 250 ml (230 g) vegetable oil with neutral taste and aroma;
• 25-50 g of spice composition (cinnamon, cloves, cardamom, nutmeg, star anise, ginger);
• zest of one orange;
• two teaspoons of baking powder.

Ingredients for cream coating

• 250 g cream cheese (Almette, Mascarpone, Philadelphia);
• 200 g powdered sugar;
• half a tablespoon of orange liqueur or orange juice (optional).

How to cook

Roast the walnuts until a characteristic nutty aroma appears. While still hot, mix with butter and salt. Cool, chop coarsely with a knife.

Mix flour with baking powder, orange zest, spices in a separate bowl.

Mix vegetable oil with sugar and eggs in another bowl.

Wash the carrots, peel them, grate them on a coarse grater or chop them in a food processor.

Mix the contents of two bowls with nuts and carrots.

Place the resulting dough in a mold lined with a circle of baking paper. Bake at 180°C for approximately 50 minutes.

We check readiness with a splinter stuck in the middle. If it is dry, then our classic American carrot cake is ready.

Remove from the oven, after 10 minutes you can turn it out onto a wire rack and cool completely.

Spread the top of the product with cream cheese cream (mix cream cheese with powdered sugar, orange juice or liqueur). Roasted nuts as a garnish are a good idea!

My comments

• If you cut the carrot cake into two to four parts, layer them with cream (for this you will need double the amount specified in the recipe), then we will get a classic carrot cake.
• Be sure to use walnuts or any other nuts other than peanuts for cooking. Carrot pie with nuts is something! Without them, the taste of the product will not be the same.
• I sometimes replace a third of the flour with semolina. Carrot pie with semolina is also delicious.
• The amount of ingredients is calculated for a large round mold with a diameter of 28-30 cm or a square one with a side of 26 cm.
• If you decide to make a pie from half a portion, then you need to take a round mold with a diameter of 21-22 cm or a square one with a side of 21 cm.

Carrot pie - recipe from Yulia Vysotskaya

The famous actress, cooking show host, writer and publisher Yulia Vysotskaya has many excellent carrot cake recipes.

Today I invite you, dear readers, to familiarize yourself with a very unusual recipe. A pie with a delicate carrot filling made from eggs, cream and orange juice will not leave anyone indifferent. Please watch the video with the recipe for carrot and orange cake.

Swiss carrot cake - an almost dietary recipe

Why “almost dietary”? There is relatively little sugar, minimal flour, no butter at all, but it does contain eggs and nuts. We know that completely dietary pies simply do not exist! Everywhere has its “almost” in the form of some not-quite-dietary ingredient.

Ingredients

• 350 g carrots (gross);
• 250 g of any nuts or mixtures thereof (except peanuts);
• 200 g sugar;
• 50 g flour;
• one teaspoon of baking powder;
• a small pinch of cinnamon;
• zest of one lemon;
• one tablespoon of kirsch or any other fruit alcohol.

How to cook

Roast the nuts until a characteristic nutty aroma appears, remove the skins. Grind.

Wash the carrots, peel them and grate them on a medium grater.

Separate the whites from the yolks.

Beat the yolks with half the sugar until fluffy.

Add flour with baking powder, zest, a spoonful of kirsch, cinnamon, ground nuts, grated carrots.

Beat the whites with the second half of the sugar until soft peaks form, mix with the carrot mixture.

Grease a round mold with a diameter of 25 cm and sprinkle with flour. Pour the dough, bake at 180°C for 45-50 minutes.

Remove the carrot cake from the oven and cool in the pan for at least ten minutes.

Invert onto a wire rack and cool completely.

Make the white glaze. Beat half the protein into a stiff foam, add 30 g of powdered sugar, beat, add another 30 g of powdered sugar, beat for three minutes at highest speed.

Cover the top of the product with glaze.