How to make carrot cake: 3 recipes from the most experienced confectioners

When preparing carrot cake, you want to achieve a not rich carrot taste, but maintain the beautiful color of the root vegetable. It totally could be.

Manufacturing secrets

Confectioners have long been using the vitamin-rich vegetable in their own products. This healthy delicacy will be appropriate in the diet of children and will amuse adults with dessert. Let's look at several options.

Carrots, having undergone heat treatment, retain their dense texture and vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) . It can be used to make dough, and the juice can be used to tint the cream. Some recipes mask the vegetable so skillfully that the taste is not felt at all.

When considering carrot cake - a traditional recipe, it must be understood that there are many manufacturing options. The result will not always be expected, but always tasty and useful.

We check the readiness of the biscuit pieces with a wooden stick by sticking it into the center. A dry stick indicates a perfectly baked cake base. Chilled sponge cake with carrots keeps its shape and freezes perfectly. Such a blank can be created a long time before the holiday.

Traditional carrot cake

After trying several recipes, it will be easy to choose the one that suits your taste the most. To prepare the cake, we will need:

carrots – 300 g, nuts (hazelnuts or walnuts) – 100 g;
flour – 300–320 g, sugar – 220 g, eggs – 3 pcs.;
butter or margarine – 175 g;
baking powder for dough – 1.5 tsp, cinnamon – 1.5 tsp;
cardamom - 0.5 teaspoon, salt - 2-3 g.

The carrot cake recipe can be slightly adjusted to suit your own taste. For example, removing cardamom and adding nutmeg. Cinnamon can be replaced with orange or lemon zest. In this case, the taste and smell will have citrus notes.

Step-by-step making of sponge cake:

Fry the walnut or hazelnut kernel in a dry frying pan until golden brown. Cool. Grind with a blender or food processor until smooth, not very small crumbs.
Wash and peel the carrots. If the root crop is not very dense, then in order to restore its elasticity, it should be placed in cool water for 2–3 hours. Grate on a small grater and mix with chopped nuts.
Place the eggs in a mixer mug and begin beating at low speed. Sprinkle sugar evenly. The process can be considered complete when the sugar crystals are completely dissolved.
Without stopping whisking, in small portions, add previously melted butter or margarine to the eggs.
Sift the flour through a sieve. Add spices and mix. Add flour to the eggs beaten with butter, mix, then nuts with carrots and baking powder, mix again.
Grease the springform pan generously with vegetable oil and sprinkle with flour; you can use baking paper. Preheat the oven to 180 ᵒC. Place the dough in the mold and level it out. Place in the oven and bake for 30–35 minutes.

Prepare the cream and assemble the cake

Mascarpone cheese topping is ideal for carrot cake. The recipe is:

sour cream – 200 g, mascarpone cheese – 250 g;
finely ground sweet powder – 200 g.

Place the cheese and sour cream in a blender bowl and beat until smooth. Add sweet powder evenly without stopping the blender. The finished cream has a delicate, uniform texture and a pleasant creamy taste.

Cut the cooled biscuit piece crosswise into 3 parts. Sweet syrup can be used as impregnation. To make it, dissolve 1 tbsp in 100 g of water. a spoonful of sugar and a pinch of citric acid.

We soak each part of the sponge cake with syrup and cover with the prepared cream. We also coat the sides and top and sprinkle with crumbs of grated snow-white chocolate. Place the cake in the refrigerator for 10–12 hours.

Boiled carrot cake

Incorporating the cooked vegetable will give the dough tenderness and softness.
The root vegetable obediently combines with the rest of the ingredients. The texture of the biscuit is velvety and homogeneous. For production you will need:

carrots – 300 g, wheat flour – 350 g;
vegetable oil – 200 ml, chicken eggs – 4 pcs.;
butter or margarine – 20–25 g, baking powder – 15 g.

Let's prepare the biscuit step by step:

Carrots, as the main ingredient, should be peeled and boiled in salted water. You can cut the root vegetable into pieces, place it in a bowl, cover with a lid and microwave for 15 minutes.
Cool the vegetable and grind using a meat grinder or immersion blender to a paste-like mixture. Pour in sugar and mix.
Add eggs one at a time to the acquired mass. Without ceasing to beat with a mixer at low speed, alternately add all the remaining ingredients. At the same time, constantly stir thoroughly with a spoon.
Grease the mold with vegetable oil and sprinkle with flour. Pour the dough and place it in a preheated oven. Baking temperature – 180 ᵒC. Residence time in the oven is 25–30 minutes.
Remove the finished biscuit from the mold and cool on a wire rack. It has a delicate texture and it is best to cut it after ripening after 5–6 hours. Divide the workpiece into 2 parts and coat with cream. Charlotte is ideal for this baking.

Prepare the grease for the cakes:

In a thick-walled bowl, combine: milk 150 ml, eggs – 1 piece, sugar – 150 g. Let it boil with constant stirring over medium heat. Cooking time is 10–12 minutes. The egg-milk mass should thicken. Cool.
Beat 220 g of butter with 50 g of cognac or 2-3 g of vanilla sugar. Without ceasing to whisk, add the custard mixture one spoonful at a time. Beat for 3-4 minutes.

Spread the ripened carrot cake with cream. Coat the shortbreads on all sides. We decorate the top with sweet figures or sprinkles if desired.

Cake with citrus notes

To make the cakes you need the following ingredients:

carrots – 100–120 g (2 pcs.), eggs – 2 pcs.;
baking powder (baking powder) – 15 g;
sugar – 250 g, wheat flour – 1.5 cups.

For cream:

sugar – 100 g, sour cream – 400 ml;
lemon (or orange) – 1 pc.

Production development:
Carrots should be washed, peeled and grated on a small grater. Next we do this:

Using a mixer, beat the eggs with sugar until completely dissolved. Pour in the grated carrots and mix with a spoon. Add flour and baking powder. Mix thoroughly. The mixture should resemble thick sour cream.
Line the mold with baking paper and pour out the dough. Level with a spoon. For baking, you can use either a classic round cake pan or a rectangular one. If you pour the dough in a narrow layer, then after baking there will be no need to cut it.
Bake in an oven preheated to 180ᵒC for 25–30 minutes. We check the readiness of the carrot cakes with a wooden skewer. Let cool.

Assembling carrot cake

The texture of the cakes is warm, but at first glance it is a bit dry. But the workpieces do not need impregnation. Sour cream can perfectly moisturize finished baked goods and give them elasticity and juiciness right away.

Shortbreads do not need to ripen. After cooling, trim off the sides and cut into 2 parts. Spread with sour cream mixture. We also coat the top and sides with cream.
We grind the cake scraps in our hands and make the topping. We process the side surface with it. The beautiful orange color on a snow-white background will make the baked goods the most attractive and festive.
To decorate the top of the carrot-citrus cake, you can use previously peeled and cut into pieces orange or tangerine slices. The taste blends perfectly with marmalade orange or lemon slices. Topped with a carrot cake, the cake can be served both at home tea parties and at a formal table.

Carrot cake: master class

We think of carrots as an ingredient in vegetable salads, soups, or pie innards. But not many people understand that carrots have been used since the 16th century to make sweet baked goods - muffins, cookies, puddings and buns. It’s hard to believe, but from a few carrots you can create a confectionery masterpiece, and at the same time no one will guess that the dough is made from an ordinary vegetable. Now we will talk about how to prepare carrot cake, tender, beautiful and very tasty. There are a huge number of different recipes for carrot pies and cakes, and each housewife has her own secrets for making them.

Who made carrot cake for the first time?

Italy is considered the birthplace of carrot dessert, and this is logical, because Italians are so inventive in the culinary arts! It is curious that carrot baking was first prepared mainly in poor families, because carrots were an easily accessible product. A little later, carrot cake was undeservedly forgotten, and the recipe was revived in post-war England in the middle of the last century, when there was a shortage of goods in Europe. Carrots and other vegetables were given out on ration cards, but housewives found the opportunity to prepare carrot cake on holidays to the satisfaction of their children.

Carrot cake: cook at home

For carrot cake, sponge dough is usually prepared, often using recipes for butter sponge cake or muffin dough. The cake should bake perfectly and immediately turn out juicy, moist and slightly crumbly. For taste and smell, honey, lemon juice and zest, dried fruits, nuts and aromatic spices are added to the dough. The recipe is simply modified, so any housewife can prepare her own exclusive dessert, inimitable and unique.

In traditional recipes, the dough is prepared using freshly grated carrots, eggs, sugar, butter or vegetable oil, soda and flour - with all this, the dough should turn out soft, not tight. For the cream, sour cream is mixed with sugar and flavored with lemon zest or vanilla. Instead of sour cream, you can use cottage cheese, cheese, butter, cream, protein or custard.

Regular baking dishes have a diameter of about 18 cm - these are the shapes that are meant in most recipes that can be found in cookbooks. With all this, it’s not scary if your shape is one or two centimeters larger or smaller.

The baked shortcakes are coated with cream, soaked, and the finished cake is decorated with nuts, chocolate, coconut flakes, fruit, confectionery toppings or mastic figures.

Secrets of making carrot cake

Tip 1. Some housewives want to mask the taste of carrots. This is completely possible if you add natural flavors to the dough - vanilla, cinnamon, cardamom, candied fruits, citrus zest or fruit essence.

Tip 2. After combining with sugar, sour cream becomes watery and spills over the cakes, so use only very fatty and thick sour cream. It can be replaced with heavy cream or natural yogurt.

Tip 3. It is not necessary to add butter to the dough; a sponge cake can be created only with eggs, sugar, baking powder and flour. If desired, baking powder can be replaced with soda slaked with vinegar.

Tip 4. You can use raw or boiled carrots for the cake - it doesn’t really matter. If you are using young and juicy raw carrots, you don’t need to squeeze them, just increase the baking time a little.

Tip 5. Baking time depends on the amount of dough and the size of the mold. Check the readiness of the sponge cake with a dry wooden stick; place the finished sponge cake directly in the mold on a wet towel - this will make it easier to remove it from the dish.

Carrot cake: step-by-step recipe with photos

Try making a traditional carrot cake recipe. Carrots give the cake a tender orange color, like an orange sponge cake.

Ingredients: for the dough: sugar - 1 glass, eggs - 3 pcs., carrots - 3 pcs. medium size, baking powder - 1 tsp, vegetable oil - ⅓ cup, raisins - 0.5 cup, flour - 1 cup, vanillin - 1 sachet; for cream: sour cream - 200 g, sugar - 0.5 cups.

Pour boiling water over the raisins and leave for half an hour.
Wash and peel the carrots, and later chop them on a small grater.
Beat the eggs with sugar until fluffy using a mixer or blender.
Pour vegetable oil into the eggs.
Add carrots.
Add flour, baking powder and vanillin to the mixture and stir well.
Dry the raisins with a napkin and add to the dough.
Beat the dough in a mixer at a leisurely speed.
Preheat the oven to 170°C.
Grease the mold with oil, place the dough and place in the oven for half an hour.
Remove the biscuit and cool it directly on the wire rack.
Cut the sponge cake into several layers.
Beat sour cream with sugar until sugar is completely dissolved.
Coat the shortcakes with cream and leave for 2 hours to soak.
Decorate the cake with chocolate icing.

Carrot and cranberry cake

Cranberry sourness will give the delicate cake an extraordinary piquancy and slightly highlight the carrot sweetness.

Grind 4 medium carrots on a small grater. Mix 200 g of soft butter and 200 g of sugar, add 3 eggs and beat well. Combine the butter-egg mixture with a packet of baking powder and 300 g of sifted flour, add carrots and stir. Place the dough in a greased multicooker bowl, turn on the baking mode and set the time (60 minutes).

For the cream, boil 200 ml of milk, cool, and then mix with 200 g of sweet powder and 200 g of butter. Beat the cream with a mixer until it becomes thick and smooth. Cut the cooled sponge cake into two cakes, spread the bottom cake with cream, sprinkle with fresh cranberries. Spread the top crust with cream and decorate with crushed nuts.

Place the juicy, sweet and wonderful cake in the refrigerator for 2 hours to soak, and then serve.

Carrot cake with pineapples

Carrots mix well with pineapples and other fruits, which make baked goods the freshest and juiciest.

Mix the dry ingredients for the dough - 200 g flour, 150 g sweet powder, 5 g each of soda and baking powder, also a pinch of vanilla, salt, cinnamon, nutmeg and allspice.

Beat 3 eggs at high speed, evenly pour in 120 ml of unflavored olive oil and, continuing to beat, add the dry ingredients. At the end of whipping, the speed should be very low.

Mix the egg-oil mixture with 250 g of finely grated carrots, 150 g of ground walnuts and 150 g of canned pineapple, cut into pieces. Mix the ingredients well and place in a mold covered with oiled baking paper. Bake the tender and fragrant sponge cake for about 45 minutes at 180°C. Cut the sponge cake into two cakes and soak in any fruit liqueur diluted with water.

For the cream, mix 300 g of cream cheese and 250 g of sweet powder, add a pinch of vanilla, 200 g of thick sour cream and beat well. Coat the shortcakes with cream and coat the cake on top and around the edges, and later decorate with nuts.

Carrot baking is especially useful for children, because carrots contain many valuable vitamins and microelements. Usually kids reluctantly eat fresh or boiled vegetables, but carrot cakes and pies will not leave anyone indifferent!

carrot cake

A properly baked carrot cake is always slightly moist, juicy, perfectly baked and very fragrant. To make a carrot cake, you can add other vegetables to the dough - pumpkin, sweet potato, zucchini, zucchini. Carrots mix well with nuts, so walnuts, pecans, almonds, hazelnuts, and cashews will not be superfluous in a carrot cake. You can also add ginger or cinnamon to the carrot cake dough, then the carrot cake will turn out even more fragrant.

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10 recipes for the most delicious carrot cake

Carrot baked goods will be a delicious alternative to regular pies or cupcakes. A piece of fragrant dessert with golden, tender pulp will amaze even those who do not recognize carrots with its taste.

Carrot dough is kneaded with kefir, sour cream, juices, and nuts, spices, honey, and dried fruits are added to it. They bake it in a frying pan, in a slow cooker, in the oven - in short, there are a huge number of options for making this ordinary dish. We have collected 10 of the most delicious carrot cake recipes that are definitely worth trying!

Your guests or family will taste a delicacy with an exciting, unique taste that practically melts in your mouth, and is also very useful during the off-season.

1. Chocolate carrot cake

Ingredients:

Sugar – 1 glass.
Cocoa powder, sour cream - 2 tbsp. spoons.
Egg – 1 piece.
Carrots – 2 pieces.
Flour – 1 cup.
Baking powder – 1 teaspoon.
For glaze: sour cream, cocoa, sugar - 2 tbsp each. spoons.

Manufacturing:

Finely grate the raw carrots.
Combine flour, cocoa, sugar, sour cream and eggs, add baking powder, add carrot mixture, mix well with a whisk or mixer.
Pour the dough into an oiled pan, bake for 40 minutes at 170°, cool.
Cook the glaze from sour cream, sugar and cocoa for about 5 minutes over low heat and then cover the top of the pie with it.

2. Carrot cake with lemon cream

Ingredients:

Sugar – 200 gr.
Vegetable oil – 200 ml.
Egg – 4 pieces.
Grated carrots – 150 gr.
Flour – 200 gr.
Raisins – 100 gr.
Baking powder – 10 gr.
Cinnamon – 0.5 teaspoon.
Grated nutmeg - a pinch.
For the cream: lemon – 1/2 piece, sour cream – 20% 200 g, condensed milk – ½ can.

Manufacturing:

Combine grated carrots with pre-soaked raisins and add lemon zest.
Mix baking powder into flour.
Beat the eggs with sugar until lightly foamy, adding it in parts, add vegetable oil, carrot mixture, cinnamon, nutmeg.
Sift the flour mixture into the watery part, mix and bake there.
Cover the baking container with parchment, oven temperature – 180°, cooking time – about 40-50 minutes. Cool the cake for 15 minutes without removing it from the pan, then turn it out onto a wire rack.
For the cream, beat condensed milk with sour cream, mix in the juice and zest of half a lemon.
Cover the top of the cooled pie with cream and decorate with the remaining zest.

There is no carrot flavor at all in the pie; it is crumbly, very tasty and fragrant.

3. Carrot cake with curd inside in the oven

Ingredients:

Sugar – ½ cup.
Vegetable oil – 1 tbsp. spoon.
Egg – 3 pieces.
Grated carrots – 1 cup.
Flour – 1 cup.
Baking powder – ½ teaspoon.
A pinch of salt.
Zest of ½ lemon.
For the inside: sugar – ½ tbsp. spoons, sour cream – 100 g, cottage cheese – 200 g.

Manufacturing:

For the dough, combine eggs, carrots, vanillin, flour, zest, butter, baking powder, beaten with sugar and salt.
Bake in the oven for 25-30 minutes at 180°.
For the layer, beat sour cream, cottage cheese and sugar, cool in the refrigerator.
Cut the cooled shortcake, layer the inside, and decorate the top as desired.

The pie has a warm texture, a pleasant aftertaste, and kids will love it.

4. Traditional carrot cake

Ingredients:

Flour and sugar - 1 cup each.
Baking powder – 1 teaspoon.
Sweet powder – 3-4 tbsp. spoons.
Grated carrots – 500 gr.
Testicle – 3-4 pcs.
Salt – a pinch.
Vegetable oil – ½ cup.

Manufacturing:

Combine sugar, salt, butter, eggs, beat.
Sift flour and baking powder into the mixture, add carrots and knead into a liquid dough.
Bake in a greased pan, in an oven preheated to 170-190°, approximately 40 minutes.
Cool and decorate with sweet powder.

5. Carrot-apple pie

Ingredients:

Flour and sugar - 1 cup each.
Baking powder – 1 teaspoon.
Sweet powder – 3-4 tbsp. spoons.
Grated carrots and apples – 300 g each.
Testicle – 3-4 pcs.
Salt – a pinch.
Vegetable oil – ¼ cup.
Zest or vanillin.

Manufacturing:

The dough is prepared as for a traditional pie, only add apples to the grated carrots.

6. Oatmeal pie with carrots and nuts

Popular healthy dietary baked goods.

Ingredients:

Grated carrots – 300 gr.
Oat flakes – 150 gr.
Vegetable oil and honey - 3 tbsp. spoons.
Testicles – 4 pcs.
Baking powder – 1 teaspoon.
Nuts - to taste.
Cinnamon - to taste.
Raisins - to taste.

Manufacturing:

Beat the yolks and whites separately and mix.
Add grated carrots, ground flakes, honey, butter, cinnamon, baking powder and raisins.
Transfer the dough into a pan lined with parchment and decorate with nuts.
Bake for about an hour, oven temperature –180°.

7. Brazilian carrot cake

An ordinary state pie that came into fashion in recent years. Cheap ingredients, ease of production, excellent appearance, and delicate taste have brought baked goods well-deserved fame.

Ingredients:

Grated carrots, flour, sugar - 300 g each.
Testicle – 4 pcs.
Vegetable oil – 200 ml.
Baking powder – 1 teaspoon.

Manufacturing:

Using a mixer, mix butter, eggs, sugar.
Finely grate the carrots and combine with the whipped mixture.
Add flour sifted with baking powder, knead and pour into a rectangular pan, the bottom of which is covered with parchment paper, the sides are greased.
Bake for approximately 40 minutes. at a temperature of 180°.
The finished cake does not require soaking; it is recommended to sprinkle the top with sweet powder or pour melted chocolate over it.

8. Lenten carrot cake

Ingredients:

Carrots – 2 pieces.
Flour – 2 cups.
Sugar – 1 glass.
Baking powder – 1 teaspoon.
Vegetable oil – ½ cup.
Salt.
Zest.

Manufacturing:

Sprinkle the grated carrots with sugar and wait for the juice to release.
Add zest, salt, add flour and baking powder, add butter.
Line the mold with parchment or grease it with fat, spread the mixture, bake for half an hour at 180°.
Decorate the top with powder or coconut flakes.

9. Carrot Banana Raisin Cake

Ingredients:

Grated carrots – 400 gr.
Banana – 2 pcs.
Sugar – ¾ cup.
Testicle – 2 pcs.
Flour - 2 incomplete glasses.
Unscented oil - ½ cup.
Baking powder – 1 teaspoon.
Soda – ½ teaspoon.
Raisin.
Salt.
Spices, zest.

Manufacturing:

Beat eggs, salt and sugar until foamy. Add carrots, butter, spices, and raisins to the mashed bananas. Add baking soda and baking powder to the flour. Mix all ingredients.
Grease the mold, sprinkle with semolina or flour, distribute the dough.
Cook the cake in the oven at 180° for approximately 40 minutes.
You can fill the top with a glaze of sweet powder mixed with water or melted chocolate.

Children enjoy the fragrant muffins with pleasure.

10. Carrot cake with walnuts and cinnamon

Ingredients:

Flour – 2 cups.
Carrots – 3 pcs.
Sugar – 1 glass.
Egg – 3 pcs.
Walnuts – 12 pcs.
Unflavored vegetable oil – ½ cup.
Cinnamon, baking powder - 1.5 teaspoons each.
Salt.

Manufacturing:

Finely grate the carrots and chop the nuts.
Mix carrots, butter, sugar, eggs using a mixer. Pour flour, nuts, baking powder, cinnamon into the mixture, mix until smooth.
Transfer to a baking container previously lined with parchment or greased, bake in the oven at 180 degrees for at least 30-40 minutes.

The pie has a porous structure and a rich nutty taste.