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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Lenten carrot cake

Ingredients and how to cook

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

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	256 kcal
Belkov:	4 g
Zhirov:	15 g
Carbohydrates:	28 g
Used:	9 / 31 / 60
N 21 / C 0 / B 79

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 what exactly causes carrot cake to acquire 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).

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.

Lenten (vegetarian) Carrot Cake with Citrus Cream

Hi all! Now I am making Carrot Cake with Citrus Cream using common and affordable ingredients. It comes out catchy, beautiful, fragrant, moderately wet, moderately sweet, with a pleasant citrus sourness and nutty flavor. You can't feel the carrots in it at all, but it gives the shortcakes a very beautiful color. The cream is airy and tender. I advise you not to rush to serve the cake, but let it soak and stand in the refrigerator until the next day. Then the cake becomes especially good both in taste and in mixture.

Ingredients:
(the size of my glass is 250 ml)
for the dough:
flour - 300 g (2 tbsp)
sugar - 125 g (5 heaped tbsp)
baking powder - 10 g (2 heaped tsp)
salt — a pinch
water — 200 ml (4/5 tbsp.)
refined sunflower oil — 125 ml (either 100 g or 1/2 tbsp.)
finely grated carrots — 200 g (approximately 1 and 1/3 tbsp.)
for cream:
semolina cereal - 100 g (1/2 tbsp.)
sugar - 125 g (5 heaped tbsp.) or to taste
orange juice - 500 ml (2 tbsp.)
lemon juice - 3 tbsp.
either to taste the zest of half a lemon or to taste
for decoration:
walnuts - 50 - 100 g

In a small saucepan in which I will prepare the cream, I pour semolina and sugar. I pour in orange juice, purchased from me, without added sugar, add lemon zest, lemon juice and mix everything thoroughly so that there are no lumps.

I put the pan on the stove, bring the mixture to a boil, then reduce the heat to low and cook it like ordinary very thick semolina porridge, stirring it all the time so that it warms up moderately and does not burn.

At this point, the cream needs to be tasted and sugar or lemon juice added as needed.

When the cream has thickened, I remove the pan from the stove, and then briefly beat the cream with a mixer at high speed so that it becomes fluffy, homogeneous, light in color and increases in volume.

Then I transfer the finished cream into a bowl, cover it with cling film directly over the surface of the cream, so that there is no air space between the cream and the film, and condensation does not form on the film, and drops of water do not flow back into the cream.

And I leave it to stand until it cools completely.

Now I’ll prepare the dough for the cakes.

I grate the carrots on the smallest grater and set them aside for now.

In the bowl in which I will knead the dough, I put the sifted flour, sugar, baking powder, salt and mix everything, making a small depression in the center.

Pour water and vegetable oil into the dry mixture and mix everything well so that there are no flour lumps. As a result, you should get a mixture of dough, almost like pancakes.

I add grated carrots to the dough, mix everything well, and the dough becomes slightly thinner.

The finished dough does not have to be watery, it does not have to spill, but it should simply spread across the baking sheet. If the dough is very thick, you can add a little more water to it.

I transfer it to a baking tray measuring 30 cm by 40 cm, lined with baking paper; I did not grease the paper with oil.

I distribute and level the dough moderately, and then I put the baking sheet with the dough in an oven preheated to 180 degrees and bake the shortbread until browned.

I also check the readiness of the shortbread with a wooden stick; when it comes out, it must be dry, without traces of dough.

In my oven, such a shortbread is baked for approximately 35 minutes, but the baking time may be a couple of minutes longer or less, because it depends on the density of the dough and on the features of the oven.

Additionally, the readiness of the shortbread can be checked by lightly pressing it; your finger should not fall through, and the shortbread should seem to spring slightly.

I leave the finished carrot cake to stand until it cools completely, and then I remove the cooled cake from the baking sheet and cut it, aligning its edges. For now I transfer the shortbread scraps to a plate.

To avoid scratching the table, I first cut the shortbread into three similar rectangular pieces, then turn it over and remove the paper.

I take the previously prepared cream and visually divide it into three approximately similar parts and alternately coat any shortcake with it. Carrot cakes always turn out moderately wet and do not need additional soaking.

The cream is very gentle, airy, very fragrant, with a pleasant citrus sourness. I cooked the cream for a long time, made it very thick, it is difficult to distribute, but it does not spill, it holds its shape very well. The cream is viscous, but you don’t feel it in the finished cake.

It is necessary to distribute the cream carefully, without pressing too hard on the cake, otherwise the lower layers of the cream may flow out on the sides. Alternatively, any cake can be coated with cream separately, and later simply stack them on top of each other.

I grind the walnuts and shortbread scraps into crumbs in a blender and decorate the cake with them, sprinkle them on top of the cake.

Now the finished cake needs to be put in the refrigerator for several hours so that the cakes are perfectly soaked and the cream hardens. I advise you to leave it in the refrigerator until the next day, so the cake comes out especially good both in taste and in mixture.

You can't feel the carrots in the shortcakes at all, but it gives them a very beautiful color. The cream is very gentle, airy, very fragrant, with a pleasant citrus sourness. And overall the cake comes out moist, with a nutty-lemon taste and smell.

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°.

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);