Lenten carrot cake

Lenten carrot cake

Ingredients

Grated carrots – 1 cup

Flour – 1.5 cups

Sugar – 0.5 cups

Vegetable oil – 0.3 cups

Water – 2-3 tbsp. as needed

Baking powder – 1 tsp.

Salt – 1 pinch

Apple cider vinegar – 1 tsp.

Any nuts – up to 0.5 cups

Apple jam – up to 1 cup

Sweet powder - for design

Note:

• 291 kcal
• 45 min.
• 45 min.

Photo of the finished dish

Step-by-step recipe with photos

In my collection of carrot baking recipes, I also have a recipe for Lenten cake. It’s no secret that even without eggs you can make shortcakes or biscuits suitable for cakes, butter is simply replaced with vegetable oil, and jam or fruit puree is suitable as an affordable and economical cream for spreading.

This time I’m using apple jam with cinnamon and cognac, and I plan to make a cake with carrot jam!

This cake is suitable for holidays during the fasting period (birthdays, New Year) or for a vegetarian menu.

For a frisky and delicious Lenten carrot cake, prepare the ingredients according to the list.

Grate peeled raw carrots and measure out a full glass. Don't compact it.

Combine and stir carrots with sugar, salt and vegetable oil.

If the carrots are a bit dry, add water to them.

Add flour with cinnamon and baking powder on top of the carrot mixture. Lightly stir the dry ingredients together.

To make the dough fluffy, add baking soda slaked with vinegar when kneading.

Knead the dough with a spoon or spatula. It will turn out thick, languid, but lush.

Spread the carrot dough moderately onto a baking sheet greased or lined with baking paper. Try not to crush it, but to preserve its splendor. The size of this form is 20x30 cm.

Bake the crust at 170-180 degrees until cooked. The time depends on the oven settings, but aim for 20-25 minutes and start inspecting. It's better not to overdry!

Divide the shortbread into two pieces and spread one with apple jam, cinnamon and cognac on top. Here is jam, prepared according to the recipe indicated in the introduction, or you can simply mix any apple jam with cinnamon and add cognac if desired.

If the pieces of apples in your jam are large, then crush them with a fork or even puree all or part of the jam in a blender. Sprinkle a mixture of whole and chopped nuts over the apple cream.

If you want the most moist, juicy cake, then soak it with sweet syrup (from jam with water or cooked from sugar and water). But I would like to offer another option. Apple jam is quite juicy. First, let the cake rest on one side, and then turn it over and let it soak on the other side. During this time, place the cake itself in a bag, container or baking paper on which it was baked so that it does not dry out.

A cake prepared in this way can be decorated later. For Lenten options, the choice of design is limited and the easiest way is to sprinkle the surface with sweet powder.

Lenten carrot cake is ready!

She looked at my “sketch” of a carrot and thought about it. the cake is coming up for astronautics day))

Lenten carrot cake

An indescribable cake without yeast, it’s impossible to slow down! Cake with fragrant moist carrot-based shortcakes with custard coconut cream. One of the most successful Lenten desserts I've ever tried. I recommend!

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Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Sift premium wheat flour through a sieve. In baking without yeast, sifting flour is especially important for the splendor of the future base of the cake. Add salt to enhance flavor and cinnamon. You can add a little saffron if desired. Stir the dry mixture and set aside for a while.

Step 2:

Prepare orange juice. For this I needed one and a half new oranges. You will need to remove the seeds from the juice. You can throw the pulp - this is not a problem here. Freshly squeezed juice can also be packaged. In this case, most likely, you will have to reduce the amount of sugar for the shortcake.

Step 3:

Add sugar to orange juice.

Step 4:

Then pour in the vegetable oil and add apple cider vinegar. Carefully stir the mixture with a whisk until the sugar grains are completely dissolved.

Step 5:

Combine both consistency (dry and watery) in one of the larger bowls.

Step 6:

Carefully stir the dough with a whisk until smooth. You can use a mixer if the height of your bowl allows you to avoid splashing the dough.

Step 7:

Wash the carrots under running water and remove the skin. Grate the vegetable on a small grater and stir the dough with a whisk or spoon again. The recipe indicates the weight of already clean carrots without waste.

Step 8:

In a separate bowl, dissolve baking soda in 2 tablespoons of filtered drinking water.

Step 9:

Immediately pour this mixture into the dough and stir instantly with a whisk. The soda will react with the vinegar, the dough will seem to sizzle slightly, and you can see that it will slightly increase in volume. This means that everything is made correctly.

Step 10:

This is the mixture your dough should be at the finishing step.

Step 11:

Pour the dough into a mold previously greased with a drop of sunflower oil. I have a silicone mold with a diameter of 18 cm. The inner diameter of the side is 5 cm. Bake the shortbread for half an hour in an oven preheated to 180 degrees.

Step 12:

Exactly half an hour later I took out my own shortbread and... it was completely raw in the middle! Therefore, I sent it to the oven, reducing the temperature to 160 degrees for another 20 minutes. After this time, my shortbread was ready. But your production time may vary greatly due to the personal characteristics of oven cabinets, so be guided by your oven. Check the readiness of the shortbread by carefully pricking it in the middle with a wooden toothpick.

Step 13:

Cool the cake slightly and remove from the mold. Place it on a mesh to prevent it from getting wet from below. This is the beautiful fluffy and ruddy cake I came out with! The color reminds me of a honey shortbread. By the way, if anyone understands why exactly the carrot cake acquires such a stunning caramel color - please write in the comments!

Step 14:

After cooling completely, cut the cake into two or three parts as desired. Cover the cakes with a towel and let them rest for a while.

Step 15:

Let's prepare the Lenten cream. Pour the bulk of the coconut milk into a saucepan, reserving a couple of tablespoons to dissolve the starch. Bring the milk to a boil over medium heat.

Step 16:

Pour all the starch and sugar for the cream with 2 tablespoons of coconut milk. And stir so that there are no lumps left.

Step 17:

Add starch little by little to the bubbling milk and immediately stir the cream thoroughly. It will thicken very quickly, so it may seize in lumps. Only intense but gentle stirring will help.

Step 18:

We won’t soak the shortbreads in anything; they already turn out a little wet. First! Lubricate the top, finishing cake with more hot cream so that it doesn’t turn out that there won’t be enough cream for it. And decorate it as your imagination suggests. I sprinkled with almond flakes.

Step 19:

Assemble the cake on a serving plate, alternating shortcakes and cream. The finished cake should sit in the refrigerator for at least a couple of hours before serving.

What I liked: the ease of making the shortbread, its color and smell. You can taste the carrots and barely see them in the cut. The cake rose perfectly, I just cut it into three parts. Plus, the shortcakes are moist, which means they don’t need soaking. The cake itself is filling.

But I was not in the habit of working with cream. The starch makes it a sticky mixture. Plus, on the second day the cream on top took on some of the tint from the shortbread. In other words, it became slightly beige on top, but in the middle it remained snow-white. Take this point into account. Maybe you understand a different, more measured lean cream. But this cream is really tasty and there is no starch in it at all! Plus, it is glossy and does not absorb into the cakes (this can be seen in the cut photo).

In general, I would never say that this is a Lenten cake! The taste reminds me of carrot cake from the world-famous siren coffee shop.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. Read this article for a lot of useful information about flour and its properties!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, use the useful information in this article!

Lenten carrot cake with oranges

During Great Lent there are special days, and therefore I want to amuse my friends and loved ones with something tasty and sweet. Carrot cake with oranges is perfect for this option. Fragrant, catchy and very tasty! The cake is moist, soaked with a sweet and sour taste. Help yourself)

Ingredients for Lenten Carrot Cake with Oranges:

Dough

• Vegetable oil (TM Oleina) - 0.75 cup.
• Wheat flour / Flour – 370 g
• Sugar - 1 cup.
• Carrots - 2 cups.
• Water - 1 glass.
• Ginger (root) - 1 tsp.
• Salt - 0.5 tsp.
• Baking powder - 2.5 tsp.
• Vinegar (apple) - 1 tbsp. l.
• Orange zest (from 1 orange)
• Soda - 1 tsp.

Cream

• Orange juice - 2.5 cups.
• Almond flour (or amaranth) - 2 tbsp. l.
• Semolina - 2.5 tbsp. l.
• Sugar - 3 tbsp. l.
• Walnuts – 150 g
• Orange zest (from 1 orange)

Production time: 90 minutes

Nutritional and energy value:

Recipe for Lenten carrot cake with oranges:

Grate peeled ginger root and carrots onto a small grater

Combine all dry ingredients: flour, salt, baking powder and soda. Dissolve sugar in warm water and add TM Oleina vegetable oil, then add vinegar, mix everything well and add dry ingredients.

Knead the dough with a whisk

Add grated carrots, zest from 1 orange and ginger to it, mix well.

Pour the dough into a baking dish, cover the top with foil and place in the oven for 30 minutes at 180 degrees.

Then remove the foil and bake for another 20 minutes. Remove the finished cake from the mold and cool.

Boil the cream. To do this, mix flour, sugar and semolina in a saucepan.

Carefully stirring with a whisk, pour orange juice into the flour mixture. Then add the zest from 1 orange and cook the cream over low heat, stirring it continuously. Bring to a boil and let simmer for 5 minutes.

Allow the cream to cool one hundred percent.

Dry the walnuts in a frying pan, then add heat and fry them lightly. Grind the roasted nuts (but not into crumbs).

Cut the shortbread in half into two shortbreads and cut off the hard edges.

Grease the first cake generously with cream, then sprinkle with nuts and cover with the second cake. Generously coat the top and sides of the cake with cream, sprinkle with nuts and decorate to your taste. After 2 hours, when the cake is soaked, it can be served.

Bon appetit!

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November 22, 2017 GourmetLana #

November 23, 2017 svetlanaboyko75 # (recipe creator)

December 10, 2016 avante inform #

December 10, 2016 svetlanaboyko75 # (recipe creator)

December 10, 2016 avante inform #

December 10, 2016 svetlanaboyko75 # (recipe creator)

December 10, 2016 avante inform #

April 2, 2016 veronika1910 #

April 1, 2016 Irushenka #

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5 of the best Lenten carrot cake recipes

Cake is the delicacy that is on the table during feasts and celebrations. We're used to rich, heavily creamy options. But for people who adhere to fasting, the recipe for Lenten carrot cake is more suitable. This is a dietary pastry, beautiful, colorful in appearance, necessary and very tasty. Therefore, there is no need to deny yourself sweets even during Lent.

Traditional

Ingredients:
• carrots – 200 g;
• flour – 150 g;
• vegetable oil – 8 tbsp.
l.; • sugar – 1 tbsp.;
• juice with pulp – 1 tbsp.;
• walnuts – 100 g;
• baking powder – 1 tsp;
• salt – 1 pinch;
• apricot jam – 200 g;
• vanillin – to taste;
• powdered sugar – for sprinkling.

Roast the shelled nuts in the oven.

Mix the sugar and melted butter well and pour in the juice.

Grate the vegetable. To do this, you can use a Korean carrot grater. Combine with oily liquid.

Set aside a few nuts to decorate the dish, and grind the others in a blender.
Don’t overdo it, it’s better to have large pieces in the baked goods. Transfer them to the watery mixture. Mix flour, vanilla, baking powder, and also add to the consistency. Stir thoroughly.

Grease the mold with oil and pour in the dough. Place only in an oven preheated to 200 degrees. Cook for 30-40 minutes depending on your oven.

Cool the finished crust. Cut it into 2 parts. Grease the bottom layer with jam, place the second layer on it. Also coat the edges with jam and decorate with nuts. Sprinkle the top with sweet powder. Lenten carrot cake according to the traditional recipe is ready!

With orange cream

The Lenten recipe for carrot cake with cream is quite ordinary. Baking turns out to be light, dietary, and healthy. For production, ordinary products are used, which, when combined correctly, result in the most delicious delicacy.

Ingredients:
• large carrots – 2 pcs.;
• flour – 200 g;
• sugar – 150 g;
• orange zest – 50 g;
• soda – 1 tsp;
• vinegar – 1 tsp;
• orange juice – 0.5 l;
• semolina – 5 tbsp.
l.; • water – 0.5 tbsp.;
• salt – to taste;
• sweet powder – for decoration.

Grate the carrots on a large grater, add flour, sugar (100 g), soda dissolved in vinegar, and citrus zest. Stir. Pour water. Knead the dough and add a little salt.

Place the base of the cake in a mold and bake at 180 degrees until done. Then cool and cut. This set of products will make about 2-4 cakes.

Prepare the cream: dissolve the remaining sugar in the juice and heat over low heat. Add semolina here and cook as usual. Turn it off and wait until it cools down completely.

Grease any shortbread with custard. Sprinkle with sweet powder. Lenten carrot cake according to the best recipe can be served!

With apple and cereal

Ingredients:
• carrots – 2 pcs.;
• apple – 2 pcs.;
• oat flakes – 200 g;
• honey – 50 g;
• sugar – optional;
• vegetable oil – 3 tbsp.
l.; • lemon juice – 50 g;
• sweet powder – 70 g;
• water – 1 tbsp.

Grind the flakes with a blender. In a container, stir them with butter, honey, and sugar as needed.

Grate carrots, apple, add to consistency. Pour in the squeezed lemon juice and stir thoroughly.

Place in the oven for half an hour.

Pour water into the powdered sugar, set it on fire, stir until you get fudge. Lubricate the dessert with it.

With bananas

We suggest preparing the most delicious Lenten banana-carrot cake according to the usual recipe at home.

Ingredients:
• banana – 3 pcs.;
• carrots – 2 pcs.;
• sugar – 2/3 tbsp.;
• vegetable oil – 150 ml;
• flour – 2 tbsp.;
• baking powder – 2 tsp;
• cinnamon – 0.5 tsp;
• orange zest – from 1 fruit;
• salt – 1 pinch.

Mash 2 bananas with a fork. Add salt, sugar, cinnamon, zest, butter.

Grate the carrots and add to the banana mixture. Stir. Sift flour and baking powder here.

Bake until golden brown at 180 degrees.

Cut one banana into slices, decorate the cake with them and serve immediately with tea.

And when the post ends, be sure to look at the photo recipe for banana cake. It's worth trying!

Regular slow cooker recipe

Dough:
• carrots – 1 small;
• lean margarine (or 0.5 tbsp. butter) – 150 g;
• sugar – 1 tbsp.;
• carrot juice – 0.5 tbsp.;
• baking powder – 1 tsp;
• flour – 1 tbsp.;
• vanillin – to taste;
• honey – 1 tbsp.
l.; • candied fruits – 100 g;
• salt – a pinch.

Cream:
• walnuts – 150-200 g;
• honey – 300 g.

Grate the carrots on a small grater. Melt the margarine and add to the vegetable.

Add sugar, adjusting the amount according to your preferences, salt, baking powder, flour, candied fruits. Stir.

Grease the container of the device generously with vegetable fat and lay out the dough. Set the “Baking” mode for 60 minutes. Immediately after turning off the multicooker, give the cake 10 minutes to stand under the closed lid.

Prepare the cream. Grind the nuts in a blender, add honey, mix thoroughly.

Cut the purchased cake into 2 layers, coat the inside with cream, and sprinkle the top and sides with crushed nuts.

This is the Lenten recipe for a regular carrot cake that any housewife can master. If desired, the delicacy can be created as juicy as possible. To do this, use sweet syrup made from jam and water. In addition, raw carrots are often replaced with boiled carrots, chopped in a blender. This air mass will make the finished dish unique and unusual. Bon appetit! And for chocolate lovers we offer a wonderful recipe for a lean chocolate cake.