MY; |; SOUP

MY | SOUP

1. Ingredients
2. Enjoy the taste!
3. Making carrot cake

• Carrots – 400 g
• Flour – 250 g
• Testicles – 3 pcs.
• Sugar – 150 g
• Baking powder – 1 tsp. no slide
• Vanilla extract – 1 tsp.
• Hazelnuts – 100 g
• Sour cream – 300 g
• Sweet powder – 2 tbsp.

Enjoy the taste!

If you want to enjoy a piece of delicious cake, but are terrified of the accumulated calories, we recommend that you pay attention to an excellent carrot cake recipe.

A catchy dessert with an excellent smell and airy cream will hit the heart of any gourmet and, most importantly, will not leave behind a feeling of heaviness and a feeling of overeating.

If you think that carrot cake is such an ordinary treat that it is only suitable for dinner with the family, then you are very mistaken. This dessert is breaking all records for popularity, famous food bloggers never tire of praising it in their own posts, and prestigious cafes are always trying to have it in their assortment in order to please picky guests.

There are a lot of carrot cake recipes and each of them is excellent in its own way. The recipe for carrot cake with sour cream deserves special attention: it makes the dessert simply PERFECT.

Amazingly, the carrots in the cake are not completely noticeable; rather, they help the taste of the baked goods to reveal itself in all its beauty, giving it an extraordinary zest.

And if it still seems to you that vegetables and cakes are two fundamentally incompatible concepts, don’t waste your time and start preparing your goods. Moreover, they will be useful not so much as the time for making baked goods.

Another important advantage of the cake is that it is prepared from the most affordable goods; every housewife has them all in the kitchen. Well, maybe except for nuts, which will also be useful for the cake.

Making carrot cake

Making the most delicious carrot cake with sour cream according to Yulia Vysotskaya’s recipe begins with kneading the dough.

1. Grate large juicy carrots on a small grater or chop in a blender.
2. Grind the hazelnuts until you obtain nut crumbs.
3. Beat the cooled eggs with sugar until foamy. A little secret: add a pinch of salt to make the foam more airy. The finished cake will simply melt in your mouth.
4. Add flour and baking powder to the watery mixture and continue to actively whisk to avoid lumps.
5. Add grated carrots in portions. The finished dough should be a viscous mixture.
6. Add nuts to the main ingredients; if you wish, you can enhance the taste of the baked goods by adding a little aromatic ground cinnamon and a pinch of nutmeg.
7. Place buttered parchment paper in a cake pan, pour the carrot dough into it and place it in an oven preheated to 180°C for 40 minutes. The readiness of the dough is checked with a toothpick.

It’s cool that you can create a carrot cake with sour cream in a slow cooker. So you can treat yourself to such a delicious dessert even at the dacha if you don’t have an oven.

While the shortbread is rising in the oven, start making sour cream. Beat thick sour cream with sweet powder until a homogeneous mixture is obtained and add vanillin. If the sour cream is not whipped very well, it is worth adding a thickener, which will significantly speed up this process. In order for the cream to thicken slightly, it should be put in the refrigerator for some time.

In the meantime, remove the finished, fragrant carrot cake from the oven, cool it at room temperature and cut it lengthwise into two or three layers. It is better to do this with a formidable thread, having previously made an incision with a knife along the entire side surface of the pie. Trying to cut a warm shortbread is not an ordinary task, since the dough will simply crumple.

Gently grease the surface of each cake with sour cream and assemble them into one cake. Don't forget to sprinkle some of the cream on the edges of the cake. By the way, so that the cakes are not visible, they can be sprinkled with waffle or cookie crumbs.

You can decorate the top crust at your own discretion; almost all ideas are not so difficult to bring to life, just by looking at the photo.

A delicious carrot cake should be soaked before serving, so it needs to be put in the refrigerator for several hours or even overnight (that is, in the dark) (if you are cooking in the evening).

If you wish, you can cover the top crust of the carrot cake with a very tasty butter cream made from Philadelphia cheese (200 g), Mascarpone (250 g), sweet powder (250 g) and butter (70 g). Whisk the softened butter until fluffy, add Philadelphia cheese and Mascarpone (they should be at room temperature) and sweet powder. This sweet and salty cream tastes amazing!

Carrot cake with sour cream

Ingredients

Carrots – 250 g / 2 medium carrots

Flour – 200 g / 1.5 cups

Sugar – up to 150 g

Vegetable oil – 100 ml / 0.5 cup

Walnuts – 50-100 g

Baking powder – 1 tsp.

Salt – 1 pinch

Sweet powder – 1.5 tbsp. for design

For cream:

Sour cream 20% or more – from 300 g

Sweet powder - about 50 g or to taste

For impregnation:

Honey – 1 tbsp. optional

Cognac or rum – 25 ml

• 276 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

It makes perfect sense that, as a big fan of carrot cakes, I also fell in love with carrot cakes. Most often I bake carrot cake with sour cream; it is light and relatively quick to make.

Cream based on sour cream is increasingly being mocked for its “Sovietism”, “out-of-dateness” and “homemadeness”, but in my opinion and taste, it is unrivaled in a wide variety of homemade, and not only, cakes.

On the Internet I came across photos with a wonderful design: carrots made of marzipan or mastic, the surface of the cake 100% coated with cream and a luxurious, even artistic sprinkling of nuts. It’s very motivating, but I’ve never been a cake decorator myself, so just sweet powder helps.

For carrot cake with sour cream, prepare the ingredients according to the list.

The sour cream for the cream needs fat. I have it good and 20%, but I still weigh it out and advise you to create this for almost any sour cream. To do this, a portion of sour cream is placed in gauze folded in three layers and hung, for example, simply on the handle of a deep pan.

While you are making the dough and baking the cakes, excess water will drain from the sour cream and it will become denser.

When I prepare carrot muffins, I add walnuts in large pieces, and for the cake layers, I advise you to grind them into a heterogeneous but small fraction.

For the dough, first mix and beat the eggs with vegetable oil and a pinch of salt. Take refined oil - without aroma. Better than regular sunflower. There are recipes with olive oil, but why increase the price? Well, there may be a bitter aftertaste specific to olive oil.

Then beat the mixture with sugar. The recipe indicates up to 150 g, so 150 g is for a really very sweet option, in my case it’s usually 100 g, but later there will be a sweet impregnation for the shortcakes.

Add flour with baking powder and cinnamon. Stir well and beat lightly.

Then stir in the crushed walnuts.

Carrots for the cake can either be finely grated by hand or chopped using kitchen appliances.

Stir the batter into the cooked carrots until evenly distributed.

You can bake the dough in one shape, for example round, and then cut it into the required number of cakes.

I prefer to bake a large, low shortcake in a 30x20cm pan lined with baking paper that does not need to be greased, and then divide it into 2 or 3 shortcakes. It’s faster this way (bake and cool later) – about 20 minutes at 180 degrees is enough, but the cake will turn out rectangular.

Please note that the baking time depends on the parameters of your oven, so control the process and inspect the readiness with a wooden toothpick.

The finished carrot cake must be cooled and cut into 2-3 pieces. If desired, align them, giving them a similar even rectangular shape if the rounded edges are confusing and you do not plan to completely coat the cake on all sides.

There is a worldview that impregnation can be skipped. But still, this is a cake, not a cupcake, so try the soaked option. To make a sweet impregnation, you need to bring water and sugar to a boil, cook for three minutes, then remove from heat and pour in cognac or rum (or use essence or flavoring). When the impregnation becomes not hot, but warm, then dissolve honey in it.

In the photo there is weighed out sour cream, it is compacted, and the cream made from it will hold its shape perfectly.

Add sweet powder, stir and beat slightly.

All that remains is to soak the carrot cakes, coat them with cream and assemble the cake.

You can impregnate using various methods:

1. Drizzle the surface of the cakes one teaspoon at a time.
2. Dipping the cake into the soaked bowl.

I like to dip. To do this, the impregnation must be divided by the amount of cakes, i.e. if I have three shortcakes, then any one will be immersed in the third part of the impregnation.

The cream is divided into two parts, because... Only the inside of the cake will be coated, i.e. layers between 3 shortcakes.

For the usual design, I somehow cut out three stylized carrots from paper using sweet powder. They need to be placed on the surface of the cake and sprinkled with sweet powder, it is convenient to do this through a strainer.

Then carefully, for example, by picking up the edge of the paper with a toothpick, remove the “carrots”.

It’s better to let the cake soak, and most importantly, let the sour cream set perfectly in the refrigerator.

Carrot cake with sour cream is ready. Enjoy your tea and good health!

Carrot cake with sour cream custard

An unusually delicious, moist and juicy cake! If you don't say that the cake is carrot, no one will guess; you can't actually taste the carrots in it. Mixes perfectly with sour cream custard, it just melts in your mouth. Try it, it's quite tasty!

Ingredients for Carrot Cake with Sour Cream Custard:

Dough

• Chicken egg - 3 pcs
• Sugar - 180 g
• Vanilla sugar - 1 packet.
• Carrots – 200 g
• Orange zest - 1 pc.
• Sunflower oil – 70 ml
• Butter - 100 g
• Wheat flour / Flour – 180 g
• Baking powder - 2 tsp.
• Salt - 1 pinch.
• Cinnamon
• Nutmeg
• Carnation
• Cocoa powder - 2 tsp.

Cream

• Sour cream – 300 g
• Chicken egg - 1 piece
• Wheat flour / Flour - 2 tbsp. l.
• Vanilla sugar - 1 packet.
• Sugar - 120 g
• Butter – 150 g

Nutritional and energy value:

Recipe for Carrot Cake with Sour Cream Custard:

Take 3 eggs, add a pinch of salt and beat for three minutes so that the eggs increase in volume. Later add sugar and vanilla sugar and beat for another 7 minutes until the sugar dissolves as much as possible. Pour in sunflower and melted butter, orange zest and grated carrots. If the carrots produce a lot of juice, squeeze them out. Add spices, I only added cinnamon from those listed, but you decide according to your own taste. Add the sifted flour and baking powder and mix everything well until smooth.

I baked it in a tin with a diameter of 24 cm, lined the bottom with parchment and greased it with butter. Pour half the dough and bake in an oven preheated to 200 degrees for 20-25 minutes, check the readiness with a wooden stick. Add cocoa to the second half, mix well and bake in the same way.

Let's prepare the cream: Place 20% fat sour cream in a fireproof bowl, add sugar, egg, vanilla sugar and flour. Mix well and place in a water bath and cook, stirring until thickened. It took me 15 minutes from the moment of boiling. Cover with cling film in contact to prevent a crust from forming and let cool completely. Later, beat the butter at room temperature with a mixer and add it to the cream.

I trimmed the shortbreads slightly in diameter and cut them in half. Grease the shortcakes with cream, alternating between light and brown. I sprinkled the scraps on top and garnished with orange slices. The cake is quite wet, let it stand for 1-2 hours in the refrigerator and you can drink tea. Bon appetit!

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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, you need to keep in mind 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:

1. 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.
2. 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.
3. 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.
4. Without stopping whisking, in small portions, add previously melted butter or margarine to the eggs.
5. 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.
6. 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:

1. 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.
2. Cool the vegetable and grind using a meat grinder or immersion blender to a paste-like mixture. Pour in sugar and mix.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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.

Prepare sour cream and citrus cream as follows:

1. Pour boiling water over lemon or orange and leave until completely cool. Cut into slices and remove the seeds. It should be noted that a whole lemon will significantly increase the acidity of the mixture. Knowing your own taste, you can limit yourself to ½ lemon. When using orange, there will be no acidity, and the citrus smell and taste will be enhanced. If the orange is large, then it can be divided and used in both dough and lubricant.
2. Beat sour cream and sugar with a mixer until thick and homogeneous. Grind the lemon with a blender along with the peel to a paste-like mixture. Add lemon or orange puree to the sour cream mixture. Stir until smooth.

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.

1. 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.
2. 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.
3. 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.