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. Cool slightly.

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 be baked in a relaxed manner for 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!

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. I must admit, I changed it slightly: 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

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°.

Lenten carrot cake (manna)

25 reviews

Everything was like this until a couple of years ago I came across a foreign article about spices, where it was suggested not to use any other spices, except cardamom, for vegetarian carrot desserts. I decided to test this combination and make a sweet carrot cake with the addition of this spice. So the introduction of cardamom became for me the discovery of one of the most successful aromatic combinations for carrots! Wonderful, ennobling and not overpowering the beauty of the natural carrot taste, the smell of cardamom! Later, I became a little carried away by the topic of carrot baking and decided on the recipe that I would like to share.

This is a meatless, vegetarian carrot cake with semolina. Flour with juicy carrots gives a strong stickiness, so carrot pies are often made either 50/50 with flour and semolina or simply with semolina, which gives the dough a pleasant loose structure. My pie is unsullied manna. Very tasty and original. Don’t be embarrassed that it’s lean - it’s amazingly tasty and harmonious, I bake it all year round. Fragrant, juicy, similar to an oriental sweetness soaked in syrup. The carrots must be strong and juicy; if you use wilted ones, you need to add additional water to the dough. The pie is eggless and flourless, so I recommend cooling it before cutting into portions. Cardamom is very important for the smell; nothing can change it; cardamom mixes well with carrots and does not overwhelm them. I also add lemon zest and vanilla sugar to the dough. I don’t recommend adding other spices (cloves, cinnamon).

450g raw peeled carrots (or 550 unpeeled)

150 ml refined vegetable oil

200g sugar

300g dry semolina

1 lemon

100g raisins

150g water

1 packet vanilla sugar

3 cardamom seeds (or 3 pinches of ground)

0.5 tsp soda

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2nd courses
Meat dishes
Fish dishes
Pasta and macaroni
Unsweetened baked goods
Sweet pastries
Pancakes, cheesecakes, pancakes
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Leave a review

Reviews (25)

Olga, I’m very glad that you needed the recipe!

Wonderful recipe! Only I didn’t have cardamom, I added cinnamon, instead of 150 ml of oil, I added half as much, instead of sugar - a tablespoon of honey - a treat! Thanks for the recipe!

Anastasia, I’m very happy about this! Thank you for your feedback!

Very tasty! Everything turned out, thank you! First time I cooked carrots, a successful experience;)

I prepared everything according to the recipe. Surely everything turned out as it should, but not my dish, it was very greasy due to the oil

Ekaterina, just such a recipe. We are preparing a special kind of baked goods, similar to oriental semolina halva, the proportions required are exactly the same.

Please tell me, 150 butter... is that why there is a lot of semolina?

Anna, wow! I'm glad you enjoyed the recipe!

Great taste this is my new love now

Tim, it’s very nice that you liked the pie! Thank you for your attention to the recipe!

Fast Lenten carrot cake with nuts in the oven

Carrot pie or cake according to this recipe is perfect for those who adhere to Lent. Baking from carrots has really interested me lately; it’s indescribable how a vegetable (carrots in this case) produces such delicious desserts as this pie. And despite the fact that it is lean, it turns out to be very tasty, and at the same time healthy. I highly recommend making it, especially for children; my daughter ate a couple of pieces, although she doesn’t eat much at all, and asks to repeat this “orange pie.” By the way, it is truly wonderful, catchy and unusual, although the recipe is very simple.

It even seems to me that this is the most common recipe for making carrot pie in the oven. Firstly, there are not many ingredients, and secondly, the dough comes out watery, you don’t need to knead it with your hands, just pour the dough into the mold and you’re done!

Well, let's try to make a Lenten pie at home? First, watch the video I prepared for you.

Video recipe for carrot cake

The most common and delicious carrot cake recipe at home

carrots – 2 pcs;
flour – 150 g;
juice (any kind) – 1 glass;
sugar – 2/3 cup;
vegetable oil – 8 tablespoons;
nuts (any: walnuts, cashews, hazelnuts);
baking powder – 1g sachet;
vanillin;
a pinch of salt.

Recipe for Lenten carrot cake with nuts

Let's prepare the nuts. Fry them in a frying pan or in the oven. Let it cool.
Mix sugar with vegetable oil.
Then pour room temperature juice into the sugar.

The pie will be even tastier if you use the juice with pulp.

We clean the carrots, wash them and grate them on a small grater.
Chop the nuts. I just crushed them with a hammer so that the pieces could be felt in the pie.
Add carrots and nuts to the sweet mixture and mix everything.
Sift the flour and add it to our dough, add salt, baking powder and vanillin. Mix everything very carefully so that there are no lumps of flour.
Pour the resulting dough for our carrot cake into a mold and bake in an oven preheated to 200° for 35-40 minutes.

All ovens are different with different powers, so adjust the temperature and time depending on your own oven.

Check the readiness of the pie with a toothpick. Stick it into the center of the pie. If the toothpick is dry and no dough sticks to it, then the pie is ready!

Cool the finished pie and decorate as desired. If you take a much smaller mold, the cake will turn out higher, you can cut it in half and grease it with your favorite cream, then you will get a carrot cake, which will probably become a table decoration at any holiday! Try and experiment! I will also continue to find worthy recipes for sweet pies, I really like the result.

Be sure to try to prepare such a delicious Lenten pie using this usual recipe, I hope my photos and videos will help you with this. Bon appetit!