Lenten carrot cake

Ingredients

Vegetable oil – 100 ml

Sugar – 3/4 cup

Cardamom – 0.5 tsp.

Sunflower seeds – 60 g

262 kcal
1 hour 50 minutes
1 hour 50 minutes

Photo of the finished dish

Video recipe: Lenten carrot cake

Step-by-step recipe with photos and videos

The first thing I want to say about Lenten carrot cake is: “You won’t even guess that it’s Lenten!” That's why I love him! There is a minimum of fat, but there is a whole rainbow of tastes and smells: there is the sweetness of carrots, the spiciness of ginger, the sourness of orange zest, and much more. And just imagine, fasting people and, by the way, vegetable eaters too can allow themselves to do all this.

I would like to note that Lenten pie with carrots is most reminiscent of gingerbread, but not gingerbread, but the most delicate, soft mixture. Thanks to honey, the baked goods acquire a pleasant brownish color, and naturally, the structure of the dough changes thanks to grated carrots and sunflower seeds. By the way, walnuts can also be an ingredient in such a pie.

Lenten carrot cake comes out moist and juicy on its own. If desired, you can lightly soak the sides of the cake and the top with carrot and orange juices - which is what we will create. In addition, carrot cake can become the basis for a cake - I have tried to create these more than once, and they pleasantly surprised me.

So, we start making Lenten carrot pie. We will need the following ingredients.

Grate the carrots on a small grater and squeeze out the excess juice so that the inside comes out dry.

Remove the zest from half the orange, leaving the snow-white skin intact.

In a bowl, combine the dry ingredients: sift the flour, add soda and spices. I use cinnamon, cardamom and ginger, I advise you to add everything to taste. You can also add nutmeg, a little coriander and even dark pepper - it’s not for everyone.

Add carrots and sunflower seeds to the dry ingredients - at the moment you can buy peeled ones in any store.

Mix thoroughly. It’s better to do this with your hands so that all the carrots are rolled in flour.

In a saucepan, combine filtered water, sugar and honey.

Heat over heat until the sweet ingredients dissolve (almost to a boil).

Add vegetable oil and stir until smooth. Let it cool a little.

Add the watery ingredients to the dry ones.

Mix the mixture quickly with a spatula. The result is a thin dough for lean carrot cake.

Pour the mixture into a mold pre-greased with vegetable oil and immediately place it in an oven preheated to 180-200 degrees. In a glass form, the cake takes a long time to bake - about 80 minutes. Take this into account and watch your baking. After 20-30 minutes, the top must be covered with foil so that it does not burn. Under these conditions, the cake will quietly bake as long as it needs.

We check readiness with a wooden stick. Remove the cake from the oven and cool it, preferably on its side to make it easier to remove from the pan.

While the lean carrot cake is cooling, prepare the soaking from the remaining juice. In a saucepan, combine the juice of carrots and 1 orange, add a few tablespoons of sugar - to taste.

Bring to a boil and cook for 5 minutes. Cover all sides of the pie with syrup. If possible, I advise you to pour the liquid directly into the cake pan and leave until absorbed.

The finished cake immediately acquires a pleasant glow.

Cool the baked goods and serve with tea or coffee. The pie can also be eaten warm. Bon appetit!

Recipes Lenten carrot cake

Lenten carrot cake

Flour – 185 G

Soda – 0.25 teaspoons

Warm water – 0.5 cups

Carrots – 1 piece

Vegetable oil – 80 ml

Baking powder – 5 G

Vinegar – 0.5 teaspoons

Sugar – 0.5 cups

First, place the dry ingredients in a plate: baking powder, flour, sugar and salt. It is better to sift the flour. Stir everything.

Peel the carrots, rinse well and grate on a small grater. Pour water and vegetable oil into the flour mixture. Add carrots, soda, quenched with vinegar.

Lenten pie with carrots

Flour – 2 Cups

Vegetable oil – 1 Cup

Salt – 1 pinch

Soda – 1 teaspoon

Grated carrots – 2 cups

Sugar – 1 Cup

Mix two cups of grated carrots with sugar.

Add salt to the carrot mixture and pour in vegetable oil. Quench the soda in a small amount of lemon juice and add to the dough. Add flour and knead the dough until the mixture becomes thick sour cream. Transfer the dough into a baking dish and cook the pie in the oven for 35-40 minutes, temperature 160 degrees.

Lenten carrot cake with walnuts

Baking powder – 1 teaspoon

Cinnamon - to taste

Carrots – 4 pieces

Vegetable oil – 8 tablespoons

Sugar – 1 glass

Wheat flour – 200 g

Walnuts - to taste

Apricot juice – 1 glass

At first we peel and grate the carrots, and they rest for a little while in the refrigerator.

Mix sugar with butter.

Fill the mixture with juice. I took apricot - quite thick in its own mixture. I think it’s better not to take risks with pineapple.

Walnuts can be ground in a blender, not very finely, so that large pieces can be found in the pie. I pomologa in a coffee grinder, and came out just with.

Lenten coconut-carrot muffins with almonds

Soy flour – 10 g

Wheat flour – 120 g

Soda – ½ teaspoon

Rice black syrup – 130 g

Almond flakes – 2 tablespoons

Soft tofu – 60 g

Baking powder – ½ teaspoon

Soy vanilla milk – 130 ml

Coconut flakes – 45 g

Almond extract – ½ teaspoon

Preheat the oven to 180 degrees. Grease a muffin tin or place a cardboard cutter in each hole.

In a bowl, mix both flours, baking powder, baking soda and salt.

In a food processor, combine tofu, rice syrup and soy milk.

Lenten carrot cake “Sunny Rabbit”

Wheat flour – 2 cups.

Orange zest – 1 pc.

Vegetable oil – 0.5 cup.

Grate the peeled carrots on a small grater (you should get about 1.5 cups). Add 1 cup (or less) sugar, stir and set aside for 15 minutes.

During this period of time, chop the kumquat and add it to the carrots.

Grate the zest of 1 orange into the carrots (more or less is possible). You can add cinnamon instead of zest (to your taste).

The carrot has already given away the juice. Add.

Lenten carrot cake!

vegetable oil - 0.5 cups

soda-0.5 teaspoon

grated carrots on a small grater - 1 cup

fruits for decoration.

Unfortunately, I don’t have a photo of the step-by-step preparation of the dish, but I do have a photo of the finished dish from different angles))).

Carrot cake with spicy pear sauce

Brown sugar – 100 g

Flour – 2 cups

Vegetable oil – 4 tbsp. l.

Cut the carrots into large pieces and simmer in a saucepan in a small amount of water. Grind with a blender.

Grind carrot puree with sugar, add butter, 1 tsp lemon juice, add flour and soda.

Place the dough in a mold and bake at 220 degrees until golden brown.

Lenten carrot cake

Fruit puree (baby food) – 100 g

Grated carrots on a small grater - 1 tbsp

Vegetable oil - ½ tbsp

Baking powder - 2 tsp.

Wheat flour - 1 tbsp

This carrot cake is from my youth, only now I have prepared a lean version of it, replacing 1 egg with berry puree. And naturally, as children, we used soda and vinegar. The result was a delicious cake with a moist texture. Previously, we diversified it by adding dried fruits, apples, pears, and nuts to the dough.

1. Mix sugar with fruit puree, add grated carrots.

Carrot Lenten Pie with Pineapple

Coconut flakes – 0.5 cups.

Wheat flour - 3 cups.

Fruit puree – 3 tbsp. l.

Vegetable oil – 3 tbsp. l.

Brown sugar – 1 cup.

Walnuts – 1/3 cup.

Add applesauce to butter and stir. Add carrots, grated on a small grater (specifically on a small grater), and canned pineapples cut into small pieces, mix

In another bowl, place sugar in warm water and stir thoroughly until the sugar is completely dissolved.

Add cinnamon, soda and coconut flakes, mix gently. Add flour and beat.

Lenten spicy carrot cake.

1-2 tsp. vanilla sugar

1 tsp baking powder (or baking soda)

Apple-carrot pie – lean

80 g carrots (already grated)

vanillin, spices to taste,

160 g apples (grated),

10 g baking powder,

80 ml refined vegetable oil,

nuts, syrup for decoration (optional).

200 g flour (approx.)

Another Lenten pie recipe. Affectionate, soft and very tasty. A given amount of ingredients makes a small pie, so increase the quantity of goods as needed. Only then choose a larger shape.

Mix grated apples and carrots with sugar, vanillin and spices, adding grated zest and juice of half a lemon. Let it sit, h.

Lenten carrot cake

Ripper – 1 teaspoon

Ground cinnamon – 0.5 teaspoons

Large carrots – 1 piece

Semolina – 1 Cup

Sesame – 1 tbsp. spoon

Juicy apple – 1 piece

Refined oil – 3-4 tbsp. spoons

Ground ginger – 1-2 pinches

Sugar – 100 G

Premium wheat flour – 1 Cup

Prepare foods according to the list. Peel the carrots.

Mix dry ingredients: flour, sugar, semolina and baking powder.

Add cinnamon, ginger and sesame seeds. Stir.

Grate the carrots and peeled apple on a small grater. You can grate an apple into a large one. Add them to bulk products and pour in vegetable oil.

Lenten carrot cake

Baking powder – 3 tsp.

Wheat flour – 200 g

Walnuts – 100 g

Olive oil – 8 tbsp. l.

First we make the pastry crumbs. Mix 50 g flour + 30 g sugar + 2 tbsp. spoons of olive oil. Mix and rub with your hands. Place in the refrigerator for 15 minutes while you prepare everything else.

Now knead the dough. In a bowl, mix flour + sugar and baking powder, mix, add olive oil and water, mix again.

We clean and wash the carrots.

Carrot cake

wheat flour 150 g

vanillin on the tip of a knife

1 huge carrot

any favorite nuts 100 g

margarine for greasing the pan

peach juice with pulp 200 ml

vegetable oil without aroma 8 tablespoons

baking powder 1 sachet

Pour vegetable oil into a deep bowl. Pour sugar into the same container and mix the ingredients well until smooth.

Combine all dry ingredients - flour, salt, vanillin, baking powder. We sift so that the dough comes out as fluffy, tender and free of flour lumps.

Lenten carrot cake + selection of Lenten recipes

Friends, hello! I understand that you love this, so I’m very happy to share: Lenten carrot cake! Wholegrain! I don’t understand at all why I was silent for so long and didn’t say that I understand this recipe, because it’s simply excellent! Carrots, raisins, nuts – it’s so delicious! More than 100 years ago, superwoman Katya Zucker , we all owe her the combination of butter and nori, and here is another eternal culinary hit - pie. Frankly, I didn’t change it much: I reduced the sugar and butter and replaced the white flour with sifted whole wheat flour. It’s terribly tasty in the original, but I wanted more usefulness, so I’ll tell you about both options. And at the end of the recipe I will share with you a selection of Lenten recipes on the blog

For a small shape (mine is 26/18 cm):

200 gr. peeled, washed carrots;

150 gr. sifted whole grain wheat flour (or just tsz);

150 gr. sugar (in the original 200, you can have snow-white, you can have brown, you can have less!);

70 gr. vegetable oil without aroma (any kind you like, in the original 100);

50 gr. walnuts;

1 tbsp. lemon juice (forgot!)

1-2 tsp. consistency of gingerbread spices or just cinnamon;

1 tsp baking powder (originally ½ tsp baking soda and ½ baking powder).

Glaze

Read also: “Homemade stew” recipe”

If you wish, make more glaze, I did it before, but at the moment I don’t want to increase the sugar content)) The glaze must be created while the pie is baking, and pour it over the crust straight from the oven. Two options: with coconut and without!

100 gr. sweet powder;

1.5-2 tbsp. lemon juice.

Mix the powder with boiling water, add lemon juice, stir.

2nd option: the same thing, just add coconut after the lemon juice and mix.

And now the process:

Turn on the oven to heat up to 180°.

If you have a mill , make the freshest whole grain flour and sift it here on a small sieve. I have a set of sieves : one with a large cell (we sift through flakes and cereals for porridge), the second small one for flour, if you sift homemade flour, you get almost snow-white flour, something between grades 1 and 2 By the way , if you don’t want to sift do not sow the flour, but keep in mind that then the pie will turn out to be the most crumbly.

Mix flour with salt, baking powder and spices.

Pour boiling water over the raisins for 5 minutes, then drain the water, dry, and chop with a knife.

Chop the walnuts into medium-large pieces as well.

Grate half the carrots on a large grater, half on a small one.

Add sugar, butter, nuts and raisins to the grated carrots, stir, add flour, stir again.

Pour the mixture into the prepared pan, smooth it out and put it in the oven!

Baking 35-40 min. at 180°.

Afterwards, if you wish, cover the cake with glaze and try it when it has cooled. In the original - for the next day, but it is tasty and warm))

Watch a short video about this wonderful pie:

And a selection of seasonal Lenten recipes for you:

Rye multigrain crackers according to Reinhart (instead of the white for the glaze, you can make jelly from ½ cup of water and 1 teaspoon of starch);

Solert › Blog › Wonderful Lenten carrot cake

A very ordinary, tasty, juicy and necessary pie.
If you use oatmeal muesli, it is also very beautiful - golden!)
The carrots are not noticeable at all, but give a very exciting taste.

What is needed:
- Wheat flour - 2 cups (sifted)
(you can take whole grain flour, you can replace some of the flour with muesli)
- Flavorless vegetable oil - 100 g
- Carrots - 150 g
- Sugar - 1 cup (some of the sugar can be replaced with honey)
- Baking soda - 1 teaspoon
- Salt - a pinch
- Cinnamon, cardamom, vanilla - optional
- Rum - optional
- If you make it with muesli, then add 1/2 orange juice or 30 grams of water and 1/2 teaspoon zest.
— Shape 20x20 cm.

Let's get started:
Add butter and sugar to finely grated carrots and stir.

The carrots must be 100% saturated.
Leave the bowl with carrots for half an hour.

Then add salt, soda and flour to the carrots
(I have a glass of whole grain flour, and a glass of inexpensive - we have a bag of 57 rubles - muesli: with nuts, candied fruits, raisins. And I also added orange juice) Add cinnamon, vanilla - stir thoroughly.

Transfer the thickened mass into a greased form and sprinkle with muesli or flour.

Lubricate the surface of the pie with a brush with vegetable oil or water to prevent it from burning.

We bake carrots in a preheated oven at a temperature of 170-180 degrees.
It takes about half an hour.

After about 20 minutes, start inspecting the pie.
Be sure to inspect the wood baking process with a skewer or toothpick.

If the pie is still damp—the skewer comes out of the pie with the dough—and the top is already very brown, cover the pie with foil (or baking paper) with the mirror side facing up, and finish baking.
You may need more or less time for baking.

Cool the finished pie and sprinkle with sweet powder.
The pie can be supplemented with walnuts; they go well here.

When the pie was ready, I poked holes all over the pie, poured the juice of 1/2 orange mixed with 1/2 teaspoon of rum over it, and put it in the turned off oven for another 5 minutes.

I took it out and cooled the pie one hundred percent on the balcony.

Have a nice tea party!))

Tip:
If the oven burns on the bottom, do not forget to place a saucepan with water under the baking sheet.