Classic carrot cake is the most popular dessert in the USA and Great Britain, although it was supposedly first made in Italy. This cake was especially relevant in times of total shortage, since the most affordable products are used for its preparation.
Classic carrot cake - the basic principles of preparation
Many people think that carrot cake is such a simple dessert that it is suitable only for family tea drinking. In fact, in addition to simple recipes for carrot cake, there are real masterpieces that will decorate even the most sophisticated table.
The basis for cakes is carrots. It is used both raw and boiled. The main thing is that the vegetable is juicy and sweet. In addition to carrots, cake needs flour, eggs, vegetable oil, sugar and baking powder.
Peel the carrots, wash them and chop them on a grater with small holes. Beat eggs with sugar in a lush foam. Without ceasing to beat, the remaining ingredients are introduced into it. Cake is baked at 170 C for half an hour. In fact, it turns out such a carrot biscuit. For a change, dried fruit or nuts are added to the dough.
The resulting cake is cut lengthwise into several layers and layered with cream. It can be sour cream, curd, butter or any other.
Decorate carrot cake to your liking and taste.
Recipe 1. Classic Carrot Cake
Ingredients
Dough
raisins - half a glass;
granulated sugar - a glass;
baking powder - tsp;
three medium carrots;
vanillin - a bag;
three eggs;
wheat flour - a glass;
vegetable oil - a third of a glass.
Cream
granulated sugar - half a glass;
sour cream - 200 ml.
Cooking method
1. First, prepare the carrots. It is well washed, cleaned and ground on a grater with small holes.
2. Beat the eggs with a mixer with sugar until foam appears.
3. Without ceasing to beat, pour in vegetable oil and put carrots. Then pour flour with baking powder.
4. Pour raisins with hot water and steam for half an hour. We drain the infusion, and dry the raisins on a paper napkin. Add it to the dough and whisk again with a mixer at low speeds.
5. Put the dough in a greased form. Bake for about half an hour at 170 C. Remove the biscuit and cool on a wire rack. Cut the crust lengthwise into several parts.
6. Beat sour cream with sugar until the latter is completely dissolved. We collect the cake, smearing each cake and surface with cream. Leave to soak for a couple of hours, and decorate with chocolate chips.
Recipe 2. Classic carrot cake with nuts and raisins.
Ingredients
quicklime soda - 2 g;
a pound of wheat flour;
a glass of nuts and raisins;
200 g margarine;
a bag of vanilla sugar;
two eggs;
a glass of finely grated carrots;
three quarters of a glass of sugar;
30 ml of rum.
Glaze
50 g butter;
sugar - 125 g;
200 ml of milk;
50 g of cocoa powder.
Cooking method
1. Finely grate the peeled and washed carrots.
2. Melt margarine and refrigerate. Add sugar, carrots and eggs to it. Stir until smooth.
3. Add flour, chopped nuts, quicklime soda, steamed raisins, rum and vanilla to the mixture. Stir everything with a spoon or whisk. It should be a dough, consistency like a pancake.
4. Cover the pan with baking paper and place the dough in it. Send for 25 minutes in an oven preheated to 200 degrees. Remove the finished cake, place on a wire rack and refrigerate.
5. Pour milk into a stewpan, add cocoa powder and sugar. Cook on low heat, stirring continuously, for ten minutes. Then add the butter, mix and cool.
6. Cut the cake in half lengthwise. Lubricate the bottom cake. Cover with a second cake and fill with the remaining glaze. Put for a couple of hours in the cold. Serve with cold milk.
Recipe 3. Classic carrot cake with nuts and orange cream
Ingredients
Dough
50 ml of rum;
four eggs;
10 g baking powder;
160 g of sugar;
100 g of wheat flour;
8 g of vanilla sugar;
160 g ground hazelnuts;
200 g of carrots.
Cream
two cans of canned tangerines;
four plates of gelatin;
125 g sour cream;
375 ml of orange juice;
250 ml of 33% cream;
a pack of vanilla pudding;
80 g of granulated sugar.
Decoration
100 ml of heavy cream;
four plates of gelatin;
250 ml of orange juice.
Cooking method
1. Beat eggs in a bowl, add vanilla, white sugar and rum to them. Beat for seven minutes until creamy.
2. Wash the carrots, peel and grind with the smallest holes. Put it in marlechka and squeeze the juice. Add the cake to the dough and mix.
3. In the flour sifted with baking powder, add ground nuts and mix.
4. Add a mixture of flour and nuts to the dough and mix with a mixer at low speed.
5. Turn on the oven 180 degrees. Cover the mold with baking paper and put the dough in it. Bake for an hour. Readiness check with a wooden stick.
6. Pudding powder pour a little orange juice. Soak gelatin in a separate bowl.
7. Place the remaining orange juice in a saucepan, pour 80 g of sugar and simmer until it is completely dissolved. Remove from heat and, constantly mixing, introduce a thin stream of diluted pudding. Put it on the stove again and cook for about a minute. Remove from heat and inject dissolved gelatin. Pour the pudding into a deep bowl and cover with cling film. Cool.
8. Cool the finished cake to a wire rack. Whip cream until stable peaks. Add them to the cooled pudding. Send sour cream here and mix.
9. Cut the crust in half lengthwise. Tangerines from cans, transfer to a sieve and leave to the glass with excess liquid.
10. Lubricate the lower crust with cream and spread the slices of tangerines. Cover them with another layer of cream. Cover with a second cake. Lubricate the surface and sides with cream.
11. Dissolve the jelly in orange juice, cool and fill it with cake. Leave to soak for a couple of hours.
Recipe 4. Classic carrot cake in a slow cooker
Ingredients
Dough
baking powder - 25 g;
two eggs;
sugar is an incomplete glass;
flour - 250 g;
two carrots.
Cream
icing sugar - a quarter cup;
condensed milk - half a can;
cottage cheese - 300 g.
Cooking method
1. Peel the carrots from the peel, wash and grind on a fine grater.
2. Beat eggs with a sugar mixer until you get a thick, dense foam.
3. Add the carrots to the beaten eggs and mix.
4. Gradually introduce flour and baking powder, continuously mixing.
5. Add soft butter to the dough and whisk with a mixer again.
6. Lubricate the appliance bowl with oil and place the dough in it. We start the "baking" mode. We set the timer for an hour.
7. Take the finished cake out of the bowl, cool and cut lengthwise into several parts.
8. Rub the cottage cheese through a sieve and beat it with condensed milk and powdered sugar. We form a cake, smearing each cake with curd cream. The sides and surface are also lubricated with cream.
Recipe 5. Classic carrot cake "Autumn Flavors"
Ingredients
50 ml of orange liquor;
200 g of flour;
1 g vanilla;
250 g of powdered sugar;
thick sour cream - 200 g;
5 g of soda;
300 g cream cheese;
5 g baking powder;
150 g milled walnuts;
2 g ground nutmeg;
120 g canned pineapple slices;
3 g ground cinnamon;
220 g carrots;
2 g ground cinnamon;
120 ml of olive oil;
2 g of salt;
three eggs;
2 g of ground pepper allspice.
Cooking method
1. Combine flour with spices, 150 grams of powdered sugar, soda, baking powder and salt. Mix.
2. Beat the eggs at high speed until the mass doubles. Without stopping whipping, add oil. Then we slow down and introduce a mixture of dry ingredients.
3. Add finely grated carrots, chopped nuts and pieces of pineapple to the dough. Mix with a spatula.
4. Place the dough in a mold covered with baking paper and bake for forty minutes at 180 degrees. We take out the finished biscuit from the mold and cool on a wire rack. Cut lengthwise into two parts.
5. Mix 50 ml of drinking water with the same amount of liquor. The resulting mixture is soaked in cakes.
6. Beat cream cheese with powder. Add vanilla and sour cream and beat for a few more minutes.
7. On the dish we put the bottom soaked cake, grease it with half the cream and cover with a second cake. The cream is applied to the entire surface of the cake and sides. Garnish with nuts and carrot chips. Sprinkle with ground cinnamon.
Recipe 6. Classic carrot cake with lemon
Ingredients
450 g carrots;
780 ml of drinking water;
400 g flour;
5 g of soda;
305 g of brown sugar;
5 g of cinnamon;
two lemons;
150 g almonds;
150 ml of refined vegetable oil;
40 g vanilla pudding.
Cooking method
1. Peel the almonds, peels and put in a blender bowl. Add a glass of cold water and beat until a white emulsion is obtained. Pour the resulting mass into a stewpan and add two more glasses of drinking water and put on fire. Cook for five minutes from the moment of boiling, and remove from heat. Insist for another ten minutes, covering. Strain the mixture through a thick cloth and squeeze well.
2. Pour vanilla pudding into a saucepan and pour in almond milk while stirring constantly. Add seven tablespoons of sugar and put on low heat. Cook until thick, stirring constantly. Pudding powder can be replaced with starch. Remove from heat and cover with foil. Cool completely.
3. Cut the lemons into slices, removing the seeds. Kill in porridge with a blender. Divide the lemon mass in half.
4. Grate the peeled carrots and combine it with one part of the lemon mass, 80 ml of water, sugar and vegetable oil.
5. Separately mix the dry ingredients. Combine both mixes and mix. Put the dough on a baking sheet, covering it with parchment. Bake 35 minutes at 180 C. Cool the cake, and cut it into four lengths.
6. Add the second part of the lemon mass to the chilled pudding. Beat until smooth. Lubricate each cake, top and sides of the cake with cream. Leave to soak in the refrigerator overnight.
Classic Carrot Cake - Tips and Tricks
Cake carrots should be sweet and juicy.
Carrots can be chopped not only through a grater, but also using a blender.
If you add lemon to the cake, boil it for several minutes to get rid of bitterness.
For flavor, you can add cinnamon, vanilla or citrus zest to the dough.
