Carrot nut cake with curd cream. Delicious carrot cake. Ingredients for decoration

Not a single extra ingredient or unnecessary calories! Therefore, the cake turns out to be surprisingly light and will definitely bring you a lot of pleasure, and your body a boost of vitamins and nutrients.

Ingredients:

• carrots 300 g.
• oat bran 300 g (grind into flour in a coffee grinder).
• natural yoghurt 200 g.
• 3 whites and 1 yolk.
• baking powder 1 tsp.
• stevia to taste.
• nuts and vanillin to decorate the dish (not included in the BJU calculation).

Preparation:

We beat the whites, yolk and stevia for 3 minutes in a mixer.
Add oatmeal and carrots and mix. Add baking powder. You can add some nuts.
Sprinkle the pan with flour (or use parchment) so that the cake can be easily removed (do not use butter for baking).
Preparing the cream. Whisk yogurt and stevia.
Pour the dough into the baking dish. Place in the oven until ready.
After cooking, take out the pie and cut it into 2 layers.
Lubricate the middle with cream and let it soak. Then sprinkle with vanilla and nuts. Bon appetit!

This recipe makes a very tasty cake. When it steeps it becomes even tastier.
Ingredients: For the dough:

• one carrot 140 gr
• natural yoghurt 100 gr
• cinnamon 1 tsp
• coconut flakes 10 g
• corn flour 110 g
• milk 50 g
• one egg
• soda 0.5 tsp

Cream:

• cottage cheese 160 g 5% from a pack
• yogurt 70 gr
• honey 30 gr

Preparation:

Make the dough: grate carrots on a coarse grater and mix with yogurt, milk, egg, shavings, cinnamon and soda. Add flour, mix and place in pan. I'm 16.5 cm

Bake at 180 degrees for 18 minutes.

Mix cottage cheese with yogurt and honey. Cut the cooled cake into three parts and coat with cream. Ready KBZHU per 100 g: 149/8.5/4.2/19.6

Constantly denying yourself goodies, you begin to feel discomfort and life becomes less joyful, so periodically you need to give your body a “belly feast.” But so that this holiday does not affect your figure, the cake recipe must be special. For example, yesterday I had this carrot-apple cake (or rather, a parody of a cake) with healthy ingredients. It is very sweet and tasty and, most importantly, dietary. This is certainly not a biscuit with cream, but it’s very suitable for psychological peace.

Products for diet cake:

For the crust:

• Carrots - 400 gr.
• Apples - 400 gr.
• Eggs - 2 pcs.
• Oatmeal (grind from flakes) - 6 tbsp.
• Dried apricots or prunes - 3 pcs.

For cream:

• Peach - 4 pcs.
• Banana - 0.5 pcs.
• Cottage cheese - 100 gr.

Diet carrot cake (low calorie) - Preparation:

1. Grate apples and carrots. Soak the dried apricots and chop them.

2. In a deep bowl, mix all the ingredients: apples, carrots, eggs, dried apricots and oatmeal.

3. After everything has been mixed, you can further grind it with a blender to a puree. And let the dough sit for 15-20 minutes. During this time, the oatmeal will get wet and swell a little.

4. Now put the dough into the mold. If the mold is not silicone, then it is better to cover the bottom with baking paper. And do not spread the dough in a thick layer. One centimeter will be enough.

Place the pan in the preheated oven and bake for 30-35 minutes. Oven temperature 180 gr.

5. While the cake is baking, let’s make the cream for our low-calorie cake. To do this, mix peaches with banana slices in a bowl.

6. Mash these fruits with a blender and add curd.

7. And once again grind it all together with a blender until it becomes a homogeneous mass.

8. Divide the finished cake into four parts and form a small cake. Or, for ease of use, we will immediately form 4-5 pieces of cake. You should form it very carefully, otherwise the cakes will break.

9. I made a short cake from two layers, coated with cottage cheese and fruit cream. Topped with peach slices. It is most convenient to eat it with a spoon.

Lose weight with joy!

If you are not following a diet, you can use powdered sugar instead of a sweetener.

Ingredients - egg 1 pc. - oat bran 2 tbsp. l. -corn starch 1 tbsp. l. - carrots 100 g - skim milk 4 tbsp. l. -baking powder 1/2 tsp. -sugar substitute, to taste

For the cream: - soft cottage cheese 200 g - sweetener to taste - lemon zest to taste

Cooking time: 30 min.

1. Grind oat bran in a coffee grinder. Grate the carrots on a fine grater. 2. Beat the egg, add bran and milk. Mix. Add starch, baking powder, sweetener and carrots, mix. 3. Bake in a well-heated frying pan for 3-4 minutes, turn over to the other side and cook for another 3 minutes. Transfer to a plate. 4. Beat cottage cheese together with sweetener and lemon zest. 5. Cut the cake into four parts. Grease with cream and assemble the cake. Spread cream on top and decorate with nuts if desired. 6. Place in the refrigerator to soak the cake.

To prepare a dietary carrot cake, we will use oatmeal, one egg, carrots, milk, granulated sugar, sour cream (yogurt), soda and vinegar.
Beat the egg together with granulated sugar using a whisk or mixer. Grate the carrots on a coarse grater and add them to the egg-sugar mixture. Then, add slaked soda with vinegar and oatmeal. You can make oatmeal from oatmeal using a coffee grinder. Mix all the ingredients well and pour the resulting dough into the multicooker. Set the “Baking” mode for 65 minutes.
The carrot base for the cake is ready! Carefully remove it from the pan.
When the cake base has cooled, we cut it into two equal parts.
Mix sour cream (yogurt) and granulated sugar. Usually, I mix sour cream and yogurt at once. If you use sweet yogurt, there is no need to add granulated sugar to the cream.
Forming a cake. Place it in the refrigerator for 5 hours to soak.

Grate the carrots on a fine grater. We need a glass. Melt butter or margarine and cool slightly. Beat eggs with sugar and vanilla sugar in a mixer. Add carrots and butter, beat until smooth. Gradually add flour and baking soda, continuing to whisk. The dough should be thick, like for a cupcake. If you beat it with a blender, the carrots will actually turn into puree, but we want their “grated” texture.

Divide the dough into two parts. Pour one of them into a round baking dish and bake in an oven preheated to 200 degrees for about 20 minutes. Then repeat the same manipulation with the second part.

Meanwhile, prepare the cream. Beat the cottage cheese and yogurt well with a blender or mixer. In my case, it was a thick dessert cream based on farm yoghurt with lemon. We need moderate sweetness and slight sourness, since the dough itself is quite sweet. The taste is adjusted by adding powdered sugar. But you definitely won’t need more than half a glass. Cool the mixture, whipped until fluffy, slightly in the refrigerator.

Carrots, despite being a vegetable, have been used in desserts since the Middle Ages as a natural sweetener. But even after the advent of sugar, the vegetable is also used by confectioners; carrot cake (classic recipe and its variations) is direct proof of this. Carrot baked goods are not only sweet, but also moderately juicy.

This classic carrot cake recipe has two main advantages: it is incredibly easy to prepare, and the cakes can withstand significant loads without deforming, so they are ideal for multi-tiered baking.

For carrot biscuit dough you will need:

• 3 eggs;
• 200 g white (or brown) crystalline sugar;
• 3-4 g salt;
• 100 ml of refined vegetable oil;
• 50 ml sour cream or kefir;
• 355 g flour;
• 14 g baking powder;
• 4 g soda;
• 7-10 g cinnamon powder;
• 4 g ground nutmeg;
• 350 g carrots;
• 50 g walnut kernels.

Cheese cream is considered traditional for carrot cake, which is made from:

• 500 g of cottage cheese, grated through a sieve;
• 300 g soft butter;
• 300 g of sugar, ground into powder;
• vanilla extract to taste.

Step-by-step baking instructions:

1. Make a mixture of eggs, salt, sugar, vegetable oil and sour cream. Its consistency should be as uniform as possible.
2. Raw carrots should become small shavings. Chopped (but not too finely) nuts should lightly brown on the dry surface of a hot frying pan. These products will be needed at the very end of kneading the dough.

It is important to properly grate the carrots for the dough. The shavings should not be too long, this will make them too noticeable in the finished biscuit, so cut the vegetable not diagonally, but perpendicularly.

3. The remaining bulk ingredients should be in one container. Sift them thoroughly and mix, then add them into the dough in small portions.
4. Carrots and nuts are added next, everything is quickly mixed, transferred to the prepared pan and baked at 180 degrees for 40 minutes.
5. For the cream, beat the butter and sweet powdered sugar at minimum speed, then add cottage cheese and vanilla extract for flavor, beat again. Let the cream stabilize a little in the cold.
6. Dissolve the finished cooled cake into 2 (3 or 4 depending on the chef’s skill) layers, spread with cream, leaving a little cream on the sides and top. After the cake is completely covered with cream, it can be decorated, for example, with nut crumbs.

With sour cream

This version of carrot sponge cake is more airy, so it is well soaked in sour cream cream. You can supplement the ingredients for the dough with chopped nuts or candied pineapple.

The composition of the sponge cake for a mold with a diameter of 25 cm includes:

• 3 selected eggs;
• 175 g sugar;
• 100 ml sunflower oil;
• 50 g butter in liquid form;
• 200 g grated carrots;
• orange zest;
• vanillin to taste;
• 175 g flour;
• 7 g baking powder.

Sour cream is prepared from:

• 170 ml condensed milk;
• 200 ml of thick homemade sour cream (take from the store with a fat content of 30%).

How to bake:

1. The dough for the cakes, although sponge-like, is absolutely not capricious, so all products can be mixed as a matter of convenience in order to avoid dirtying the dishes.
2. Bake a fluffy cake from the finished dough. This will require 30-40 minutes and an oven temperature of 180-200 degrees.
3. The cream is very easy to prepare. You need to combine sour cream and condensed milk in one bowl and just mix well with a spoon. When whipping with a mixer, the cream may separate. After mixing, the cream can be cooled slightly.
4. Once the cake is ready and has reached room temperature, divide it lengthwise into two smaller cake layers. Generously coat them with cream and put the cake in the refrigerator to soak for at least an hour.

With nuts and raisins

This recipe for carrot sweetness has a twist, or rather more than one. Raisins, nuts and carrots combine perfectly, adding new flavors to this dessert.

In the process of baking and assembling the cake you will need:

• 150 g flour;
• 120 g sugar;
• 150 ml oil (sunflower, olive or corn);
• 4 eggs;
• 250 g carrots;
• 100 g raisins (large, light);
• 100 g walnuts (kernel);
• 5 g cinnamon;
• 250 g cream cheese;
• 100 g powdered sugar.

Progress:

1. Pour the butter into the fluffy foamy mass of eggs and sugar and beat with a mixer again. After this, put the mixer aside and knead the dough with a spoon, adding the remaining ingredients one by one.
2. Bake a cake from the resulting mixture, which after cooling, turn into 2-3 layers. Spread them with cream cheese cream whipped with powdered sugar. Cover the outside of the cake with cream as well. You can decorate baked goods with caramelized nuts and candied fruits.

With mascarpone cream

Whatever options for carrot cake cream housewives use in their culinary experiments, the best recipe for this pastry is one in which the cakes are layered with mascarpone cream. Having tried this option once, you are unlikely to want to try something else.

The ingredients for the cakes and cream will be as follows:

• 3 chicken eggs;
• 190 g sugar;
• 150 ml vegetable oil;
• 250 g flour;
• 3 g salt;
• 3 g soda;
• 5 g cinnamon;
• 2 g vanilla;
• 200 g carrots;
• 35 g nuts (walnuts or any other);
• 250 g mascarpone;
• 50 g condensed milk.

Baking algorithm:

1. Knead the dough in the same sequence as the classic recipe. Transfer it to a springform pan with a diameter of 22 cm and bake in a preheated oven until done.
2. First cool the finished cake for 20 minutes in the mold, then remove from it and then cool on a wire rack. Then cut into two layers.
3. For the cream, mix mascarpone and condensed milk with a mixer. Spread the mixture over the cakes. Decorate the dessert to your liking.

With custard

The recipe for this carrot cake is significantly different from the options above. Firstly, the cakes for it are prepared not from biscuit dough, but from pancake dough. Secondly, the cream used for the cake is custard; the pumpkin pulp gives it a beautiful orange hue.

For the filling test you need to take the following products:

• 250 ml kefir;
• 150 g sugar;
• 4 eggs;
• 120 g carrots, finely grated;
• 40 walnuts, crushed into crumbs in a blender;
• 3 g salt;
• 3 g baking powder;
• cinnamon and ginger to taste.

For custard pumpkin cream, the products are used in the following proportions:

• 355 ml milk;
• 300 g pumpkin pulp;
• 100 g sugar;
• 100 g butter;
• 1 egg;
• 80 g flour.

Sequence of baking steps:

1. Mix all ingredients for the dough. The mixture should be a little thicker than for pancakes. Bake not too thin cakes from the resulting dough in a pancake pan.
2. For the cream, bake the pumpkin pulp in the oven or microwave until tender and puree with a blender. Mix all ingredients for the cream, except butter, in a thick-bottomed saucepan and boil until thick. Then remove from heat and add soft butter.
3. Spread the cakes with cream, decorate as desired and let soak for six hours before serving.

With orange

The sunny vegetable in this dessert goes well with the sunny fruit (orange). Thanks to the latter, the taste of carrots in the finished baked goods completely disappears, leaving only the life-affirming orange color of the cakes and the pleasant aftertaste of dried apricots, which, by the way, is not in the list of ingredients.

Products for three cakes with a diameter of 23 cm:

• 4 eggs;
• 250 g sugar;
• 400 g carrots;
• 150 g walnuts;
• 240 ml vegetable oil;
• 1 orange (zest and juice);
• 5 g soda;
• 5 g baking powder;
• 320 g wheat flour;
• 10 g butter;
• 5 g salt.

For cream cheese you need to take:

• 440 g cream cheese (mascarpone or mascarpone and Philadelphia in equal proportions):
• 250 g powdered sugar;
• 100 g butter.

Bake in the following way:

1. Prepare carrots and nuts. Turn the first one into small chips. Fry the crushed nuts using a dry frying pan, then pour into another container and quickly combine with salt and butter.

If you use young and juicy carrots for baking, then you should not squeeze out the juice that will be released when grated; you need to slightly increase the time the cakes remain in the oven.

2. Add vegetable oil, flour, baking soda, orange zest and juice, carrots and nuts into a stable foam of eggs and sugar. Mix the dough thoroughly.
3. From the received amount of dough, bake three cakes, measuring the required portion of the mixture according to the occupied volume or weight.
4. For the cream, lightly beat soft butter with powder, then add cheese, continuing to work with the mixer. Spread the finished cream over the cakes, as well as the top and sides of the dessert.

Diet recipe

This dietary recipe is prepared without flour (it is replaced by bran and corn starch), and low-fat cottage cheese is used for the cream, so this delicacy will not remind you of itself with extra centimeters on the waist.

For four thin dietary sponge cakes you need to take:

• 16 tablespoons of low-fat milk (0.5%);
• 4 eggs;
• 4 tablespoons cornstarch;
• 200 g fresh carrot shavings;
• 3 teaspoons baking powder;
• 6 tablespoons of sugar substitute;
• 8 tablespoons of bran.

For low-fat curd cream, the proportions of ingredients will be as follows:

• 600 g low-fat cottage cheese;
• 8 tablespoons of sugar substitute;
• lemon zest to taste.

Diet recipe for carrot cake step by step:

1. For the dough, soak the bran in a mixture of eggs and milk for five minutes. After this time, add carrot chips and other bulk ingredients. Mix everything thoroughly.
2. Bake the resulting dough in the oven or in a Teflon-coated frying pan (but without oil) and bake four thin cake layers.
3. Beat the cream ingredients into a fluffy mixture with a mixer and spread the resulting cream onto the cakes.

Carrot cake in a slow cooker

Many housewives have been successfully baking biscuits in a slow cooker for a long time. Carrot cake was no exception. To prepare it in the multi-helper you will need:

• 2 eggs;
• 1 multi-cup granulated sugar;
• 100 g butter;
• 120 g grated carrots;
• 1 multi-cup flour;
• 14 g baking powder;
• walnuts and vanillin to taste.
• Delicate curd cream is prepared from:
• 250 g cottage cheese;
• 170 g condensed milk;
• 50 g powdered sugar.

Cooking technology:

1. Knead the biscuit dough, combining the ingredients in the same order as in the classic recipe for this dessert.
2. Transfer the resulting biscuit-carrot dough into the multicooker bowl and bake, depending on the power of the gadget, for 65 minutes.
3. Using an immersion blender, beat the cottage cheese with condensed milk and powdered sugar into a soft cream. Divide the finished cooled cake into two layers of equal thickness and assemble the cake, covering them with cream.

Spices in carrot cake are not the least important, because they help completely hide the taste of carrots. Additionally, you can add ground cinnamon, nutmeg, citrus zest or vanilla, which is common in desserts, to the dough.

No similar materials

The quantity of products is designed for 6 servings.Cooking time 2 hours.

Ingredients for the crust:

• Carrots - 2 pcs.
• Sugar - 1 glass
• Chicken egg - 3 pcs.
• Ground nutmeg - 0.3 teaspoon
• Cinnamon - 1 teaspoon
• Wheat flour - 1.3 cups
• Baking powder - 1 sachet
• Prunes – 40 g
• Dried apricots – 40 g

Ingredients for cream:

• Cottage cheese – 250 g
• Butter - 60 g
• Powdered sugar - 100 g
• Vanillin - 0.5 g

Ingredients for decoration:

• Walnut – 100 g
• Dried apricots – 30 g
• Prunes – 30 g

1. Take two medium-sized raw carrots, thoroughly peel and rinse under cold water. Grate on a medium grater. You should end up with a little more than one tightly packed cup of grated carrots and they should taste sweet.
   
2. In a deep bowl where we will knead the dough for the cake, mix grated carrots and a glass of sugar. Leave for 10 minutes until the carrots give up their juice.
   
3. When the carrots float in the sugar syrup, add sour cream to it. It is better to take fatty and thick. As a last resort, it can be replaced with vegetable oil in the same quantity.
   
4. Beat the eggs separately until fluffy and add to the main mixture.
   
5. For spice, add cinnamon and nutmeg. To make the aroma even more intense, it is better to take the whole nutmeg and then grate it on a fine grater.
   
6. We process dried apricots and prunes immediately in the quantity needed for the cake and decoration. We wash the dried dried fruits in cold water, pour boiling water over them and place them on a sieve to remove all the liquid. Cut the dried fruits intended for the crust into small strips.
   
7. Mix flour with baking powder and sift to saturate with oxygen. Add a little at a time to the crust mixture. The dough should be quite thick, but with a runny consistency. Use more flour if necessary. Add chopped dried fruits to the finished dough and mix gently.
   
8. Grease the pan where the cake will be baked with butter and lightly sprinkle with flour. Shake off the excess. Place the dough in the mold and bake for about 50 minutes at a temperature of 175-180 degrees. To make the cake higher, take a mold with a diameter of about 25 cm.
   
9. While the cake layer is baking, prepare the cream. Add cottage cheese and softened butter to a bowl. You can take cottage cheese of any fat content. If it has a dense consistency and has grains, then use an immersion blender to grind it. There is no need to melt the butter, just take it out of the refrigerator in advance. Using a mixer, beat the cottage cheese and butter into a homogeneous mass. Add powdered sugar and vanillin.
   
10. Beat the cream again. It should turn out airy, smooth and shiny. Place the cream in the refrigerator.
    
11. Heat the walnuts in a hot frying pan. Then we chop most of the nuts into small pieces with a knife, and grind the rest with a blender into crumbs - we will need it for sprinkling.
    
12. Check the readiness of the cake with a wooden stick. Cool the cake and cut into three parts. We stack all the cakes on top of each other, grease each with cream and sprinkle with chopped walnuts.
    
13. Turn the last cake layer over with the dry top down and grease it and the sides of the cake with cream. Sprinkle the nuts chopped in a blender over the top and sides of the cake. Decorate with dried fruits.