Just a few pieces of carrots with a handful of nuts and you will get an amazingly tasty and beautiful cake, which can not only be served for a family tea party, but also served on a festive table. Learning how to properly bake a carrot and nut cake at home.
Recipe content:
- Carrot and nut cake - cooking secrets
- Carrot and nut cake: a classic recipe with a photo
- A simple recipe for carrot and nut cake in a slow cooker
- Carrot and nut cake with curd cream
- Video recipes
Orange carrots are used not only for making soup, preparing salads and baking pies. If you get creative, you can make a delicious carrot and nut cake, which is one of the most popular desserts in the UK and America. Although Italy is considered his homeland. Earlier in ancient times, a cake with carrots was considered an ordinary dessert, but today it is a real gourmet delicacy. It is respected by many gourmets and served in high-end restaurants. Therefore, such a delicacy should definitely learn how to bake at home on your own. After all, products with carrots are not only tasty, but also healthy. And the root vegetable itself is one of the cheapest sweet vegetables available all year round.
Carrot and nut cake - cooking secrets
- To completely mask the taste of carrots, add vanillin, orange or lemon zest, ground cinnamon, candied fruits, fruit essence, or crushed nuts to the dough.
- Do not squeeze carrot juice, even if the vegetable is young and juicy. Just lengthen the baking time.
- Grind the vegetable with a blender or grate.
- Any nuts can be used: walnuts, hazelnuts, cashews, almonds. They are chopped into small crumbs with a blender or chopped into pieces with a knife.
- Nuts are pre-fried in a dry frying pan or dried in the oven.
- So that the cake rises well, turns out to be airy and fluffy, mix the egg-sugar mass with flour for no longer than 15 seconds. Otherwise, the biscuit will be dense.
- For the cake to rise well, fill out the form only halfway.
- The cake will be easily removed from the mold if it is placed directly in the mold on a wet towel and left to cool. After that, it will be easy to get it out of the form.
- make cake cream from fat sour cream at least 20%. Instead of sour cream, you can use heavy cream or natural yogurt. Then it will not spread.
Carrot and nut cake: a classic recipe with a photo
Carrot and nut cake is a real treat! Many people mistakenly believe that such a combination of products is simply a vegetable pie. But in fact, carrots give the dessert a loose structure and pleasant sweetness.
- Caloric content per 100 g - 273 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 20 minutes for cooking, plus 3 hours for soaking
Ingredients:
- Carrots - 500 g
- Flour - 280 g
- Baking powder - 1 tsp
- Sour cream - 500 g
- Vegetable oil - 150 ml
- Sugar - 200 g
- Walnuts - 100 g
- Honey - 3 tablespoons
- Soda - 1 tsp
- Eggs - 3 pcs.
Step by step preparation of carrot and nut cake, a classic recipe with a photo:
- Peel and chop the carrots.
- Chop the walnuts in medium pieces.
- Sift flour, add baking powder, soda and mix.
- Combine eggs with sugar, and beat with a mixer for 5 minutes until fluffy.
- Pour vegetable oil over the eggs and beat again for about 1 minute.
- Pour the dry mixture into the liquid mass and mix.
- Add nuts and carrot shavings.
- Stir the dough. Its consistency should be like thick sour cream.
- Grease the mold with butter, sprinkle with flour and shake.
- Lay out the dough and bake the crust in the oven for 45 minutes at 180 degrees. Check readiness with a toothpick.
- Chill the cake and cut into two or three pieces.
- Prepare the cream. Combine sour cream with sugar and honey. Beat with a mixer until smooth.
- Saturate the cakes with cream, sprinkle with crushed nuts on top and leave the cake to infuse in the refrigerator for 3 hours.
A simple recipe for carrot and nut cake in a slow cooker
The multicooker has already become an indispensable assistant in the kitchen for many housewives. With its help, it is convenient not only to cook soups and cereals, but also to bake delicious cakes.
Ingredients:
- Flour - 220 g
- Carrots - 2 pcs.
- Sugar - 150 g per dough, 200 per cream
- Baking powder - 10 g
- Hazelnuts - 100 g
- Ground cinnamon - 1 tsp
- Eggs - 2 pcs.
- Classic yogurt - 500 ml.
Step by step preparation of a simple recipe for carrot and nut cake in a slow cooker:
- Put the butter in a multicooker bowl and melt without boiling.
- Peel and grate the carrots.
- Beat eggs with sugar with a mixer until a thick and light foam forms.
- Grind the hazelnuts into crumbs with a blender.
- Add carrots, butter, salt, cinnamon to the beaten egg foam and stir.
- Mix flour with baking powder and nut crumbs.
- Pour the dry mixture into a bowl to the carrot mass and stir.
- Pour the dough into the multicooker bowl where the butter was melted.
- Set the "Baking" mode and timer for 65 minutes.
- After the signal, let the cake cool slightly with the lid closed.
- After that, remove the finished cake from the bowl and cut it into 2 parts.
- Beat the yogurt with sugar with a mixer until fluffy and cover the cakes with the resulting mass.
- Decorate the cake with any fondant or sprinkle powder and soak for 3 hours.
Carrot and nut cake with curd cream
The recipe for carrot and nut cake with curd cream is not only tasty, but also very healthy. This dessert is especially important for the little ones. After all, it is they, the little finicky ones, who do not want to eat either carrots or cottage cheese in their own form.
Ingredients:
- Flour - 170 g
- Milk - 70 ml
- Butter - 180 g
- Cottage cheese - 350 g
- Carrot shavings - 300 g
- Sugar - 150 g in cream, 50 g in dough
- Chocolate - 150 g
- Walnuts - 80 g
- Baking powder - 10 g
- Eggs - 5 pcs.
- Lemon - 1 pc.
Step-by-step preparation of a carrot-nut cake with curd cream:
- Beat eggs with sugar with a mixer.
- Peel and grate the carrots.
- Use a fine grater to remove the zest from the lemon.
- Chop the nuts finely.
- Beat the softened butter with a mixer.
- Combine beaten eggs, butter, carrots, flour, milk, baking powder, nuts and knead the dough.
- Transfer the dough to a greased baking dish and place in a preheated oven at 170 ° C for 50 minutes.
- For the cream, whisk the cottage cheese with the powdered sugar.
- Squeeze the juice out of the lemon, add it to the cream and whisk.
- Cool the finished cake, cut into 2 parts and spread with cream.
- Decorate it to your liking and refrigerate for an hour.
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