Carrot sponge cake with sour cream. Step-by-step recipe for carrot cake with sour cream. So, let's repeat all the stages of preparing Carrot Cake with Sour Cream

Simple and delicious pie recipes

The best and simplest recipe for a delicious, aromatic and tender classic carrot pie with a photo, as well as sour cream or butter cream for such a pie.

1 hour 30 minutes

290 kcal

5/5 (2)

Carrots have been added to baked goods for a long time. At one time it replaced sugar. Then they began to add it to add color and taste.

It is believed that the first carrot cake was baked by the Italian chef Picascio. In general, such pies are very popular in England and America.

Although our family has nothing to do with these countries, we also really like these pies.

I decided to invite you to bake a carrot cake using this simple and best recipe for me. I hope you like it too.

Step-by-step instruction

The pie dough is made fairly quickly. In order not to wait until the oven warms up, we immediately turn it on to 180°.
Dry the nuts a little. To do this, fry it briefly in a frying pan or place it on a baking sheet and put it in the oven for 6-8 minutes.
Place the nuts in a bag, distribute them in one layer and roll them over them several times with a rolling pin. Or cut the nuts with a knife. I like the feel of small pieces in baked goods. You can grind them more finely using a blender.
Grate the washed carrots. Here too, as you like. Finely grated carrots are distributed more evenly throughout the dough and give a more saturated color.
Remove the zest from the orange using the fine side of a grater, without touching the white pulp.
Squeeze the juice out of the orange. To do this, it is better to use a juicer or citrus press.
Mix carrots, orange zest and nuts.
Pour oil, orange juice into one bowl and break eggs. Take a whisk and mix well, beating lightly.
Sift the flour into another container. Add cinnamon, salt, sugar and baking powder (baking powder), which can be replaced with 1.5 tsp. soda, slaked with any vinegar or lemon juice. Mix well.
Pour the dry mixture into the bowl with the liquid ingredients. Stir with a whisk or spoon until smooth, breaking up any lumps.
Transfer the carrot and nut mixture into the dough. Mixing thoroughly, distribute it evenly throughout the dough.
Place the unusual dough in the mold (pre-grease). I use a detachable one with a diameter of 21 cm.
Cook for 50 minutes and check readiness: pierce it with a match, and if it comes out dry, then the carrot pie is ready.
You can cool and serve as is, but it will be tastier if you grease the pie with butter cream or pour sour cream icing.

Carrot pie is a quick and easy pie with the amazing taste and aroma of added cinnamon and ground ginger. You can add raisins, apples, walnuts, almonds or peeled seeds to the pie, that is, whatever you have lying around in your kitchen. To add sourness, the finished carrot pie is covered with lemon glaze, which finally completes its taste.

Step-by-step preparation from Yulia Vysotskaya

The recipe from Yulia Vysotskaya is more reminiscent of a pie topped with sweet vanilla cream. The dessert turns out moist, aromatic, but very tender.

Required components:

nuts - 50-100 g;
flour - 1 tbsp;
soda - 0.5 tsp;
cinnamon - 1 tbsp. l.;
eggs - 3 pcs.;
carrots - 1-2 pcs.;
vanillin - sachet;
sour cream - 1 tbsp;
syrup or milk - for impregnation;
sugar - 100 g + 2 tbsp. l. in cream.

Cooking method:

Combine sugar with eggs, stir until the crystals dissolve.
Add carefully sifted flour, soda, cinnamon.
Add grated carrots to the dough, as well as ground or chopped nuts.
Bake for 20 minutes at 200°C, reduce the temperature to 150°C and keep the cake in the oven for another 15 minutes.
Prepare the cream. It should be thicker than for a regular cake - you should use richer sour cream or add a teaspoon of starch.
Cool the pie, pour cream over it. You can pre-soak the cake with syrup or milk. Garnish with carrot pieces, nuts or as desired.

Compound:

For the test:

Carrots – 3 pcs (medium size)
Eggs – 3 pcs.
Granulated sugar – ¾ cup
Flour – 1 cup
Baking powder – 1 tsp. Spoon
Cinnamon – 1 tsp. Spoon
Ground ginger root – ½ teaspoon

For the glaze:

Lemon – ½ piece
Powdered sugar – 100 g

Preparation:

Wash the carrots, peel and grate on the finest grater. Carrots should give a special sweetish taste to the pie, but should not be felt as a separate ingredient; carrots should be part of the dough.

Combine the eggs and sugar in a dough container, and then beat them with a mixer until a white fluffy foam forms.

Add grated carrots to eggs beaten with sugar and mix everything again.

Next, add flour and baking powder, and also add aromatic cinnamon and ground ginger root. The dough should turn out slightly runny, like charlotte. Do not overdo it with flour, otherwise the cake will be dry.

Mix the dough thoroughly and add nuts, raisins or seeds. If you add raisins, first soak them in boiling water for 30 minutes to steam them. If you add apples, first peel them and cut them into small pieces. You can also add lemon zest to the dough for a special flavor. I added peeled seeds and the zest of one lemon.

Line the pan with baking paper and pour in the dough.

Place the carrot pie in an oven preheated to 200 degrees for 30 - 40 minutes. In the oven, the pie should brown slightly and rise. Determine the readiness of the pie using a match; if the match is dry, then the pie is ready.

While the cake is in the oven, prepare the glaze. To do this, combine lemon juice and powdered sugar. Mix thoroughly with a fork. The glaze should not be very liquid, so that it does not drip when applied, and not very thick, so that it is easily applied to the surface of the cake.

Remove the finished pie from the oven, move the edges of the baking paper from the sides, but do not remove the paper completely, and brush the pie directly with glaze while hot. The glaze must be applied using a pastry brush. This way the excess glaze will remain on the baking paper.

The carrot pie is ready, all you have to do is cool it a little and you can serve it with tea. Experiment with fillings and add to my carrot cake recipe to suit your taste and imagination. Share your results in the comments.

Bon appetit!

Below you can watch a funny video:

Carrots are not only delicious stews, borscht and soups. This root vegetable makes very tasty baked goods, such as cakes, cakes, muffins, and pies. Let's talk about sweet desserts today. Recipe content: Carrots are a root vegetable that is undeservedly forgotten by housewives. It is used only for frying in soup or salad. But this vegetable makes delicious and interesting baked goods. In this article we will talk about such a delicacy as carrot cake.

Carrots are a sweet product that is great for simple and complex baking. Although some are perplexed as to how you can bake something from it. But such products turn out juicy, soft, baked and aromatic thanks to. In addition, carrot baking is very convenient, because... By slightly modifying the recipe, you get a new delicious pie.

The dough is kneaded in different ways: biscuit, buttery, like muffins, slightly liquid inside.
Carrot juice does not need to be squeezed out of the fruit. Then you just need to increase the baking time.
To help the cake rise well, use baking soda or soda with baking powder.
Vanillin, orange zest, and ground cinnamon added to the dough will help to completely hide the taste of carrots.
Recipes are supplemented with different flavoring ingredients: honey, dates, walnuts, dried fruits, candied fruits.
Carrot cake can be turned into a real gourmet cake. Soak it in syrup, coat it with cream or decorate with mastic.

A real orange miracle is carrot cake. Anyone can bake it at home, even a novice cook. The baked goods are inexpensive, simple and delicious, and also very healthy.

Calorie content per 100 g - 289 kcal.
Number of servings - 1 pie
Cooking time - 90 minutes

Ingredients:

Grated carrots - 1 tbsp.
Dried apricots – 100 g
Sugar - 1 tbsp.
Soda - 0.5 tsp.
Flour - 1.5 tbsp.
Kefir - 0.5 tbsp.
Vegetable oil - 3 tbsp.
Raisins – 100 g
Vinegar - 1 tsp.
Vanilla sugar - 1 packet

Step-by-step preparation of a simple carrot cake on kefir with dried fruits:

Mix carrot shavings with sugar.
Quench the soda with vinegar, add to the carrots, stir and refrigerate for half an hour. During this time, the carrots will release juice.
Add flour and kefir. Stir until the dough turns out like thick sour cream.
Wash the dried fruits, cut the dried apricots. Add raisins and dried apricots to the dough and knead the dough.
Pour in vegetable oil and mix again.
Place the dough in a baking dish and bake the product at 180°C for 30 minutes. Test doneness with a wooden stick.

A delicious and healthy step-by-step recipe for carrot cake - this is a beautiful and satisfying economical orange pastry with a slight aftertaste of the freshness of carrots.
Ingredients:

Carrot shavings - 2 tbsp.
Semolina - 1 tbsp.
Flour - 1 tbsp.
Sugar - 1 tbsp.
Eggs - 2 pcs.
Kefir - 1 tbsp.
Margarine – 150 g
Baking powder - 2 tsp.
Vanillin – 1 sachet

Step-by-step preparation of carrot cake with semolina:

Pour kefir over semolina, stir and leave for 20 minutes.
Beat eggs with sugar until fluffy.
Mix flour with baking powder and vanilla.
Melt the margarine and cool to room temperature.
Combine all ingredients and add carrot shavings. Knead the dough.
Line the pan with baking parchment, grease the sides of the pan with butter and sprinkle with semolina.
Pour the dough into the mold and smooth it out with a spoon.
Bake the pie at 200°C for 40 minutes.

Carrot pie with cottage cheese is a delicious, tender, airy and healthy pastry.
Moreover, it is very easy to prepare. Ingredients:

Carrots - 4 pcs.
Cottage cheese – 200 g
Flour - 1 tbsp.
Sugar - 100 g
Eggs - 2 pcs.
Soda - 1 tsp.

Step-by-step preparation of carrot cake with cottage cheese:

Combine cottage cheese, eggs and sugar. Stir.
Peel the carrots, grate them and add to the curd mass. Stir.
Mix flour with soda and add to curd and carrot mixture. Knead the dough to a consistency slightly thicker than for pancakes.
Pour the dough into a greased baking dish.
Bake the pie in the oven at 180°C for 40 minutes. The cake is ready when the inserted match remains dry.

The most delicious carrot cake is a cake made according to Jamie Oliver's recipe.
This is a delicate and light pastry with a fresh citrus taste and spicy aroma. Ingredients:

Carrot shavings - 300 g
Grated ginger - 0.5 tsp.
Grated lime zest - 2 pcs.
Sugar - 380 g
Nutmeg - a pinch
Ground cloves - a pinch
Ground cinnamon - 1 tsp.
Walnuts – 120 g
Almonds – 120 g
Cream cheese - 300 g
Salt - a pinch
Baking powder - 1.5 tsp.
Flour - 1.5 tbsp.
Orange - 1 pc.
Eggs - 3 pcs.
Butter - 300 g

Step-by-step preparation of carrot cake from Jamie Oliver:

Combine butter with sugar (80 g) and beat.
Add one yolk at a time and continue beating the butter.
Add grated orange zest and squeeze out orange juice.
Add flour, baking powder, nuts, spices and carrots.
Stir until the dough is thick.
Beat the egg whites with salt into a thick foam and mix into the dough.
Grease the mold with oil and lay out the dough.
Bake the pie at 180°C for 45 minutes.
Beat cream cheese with sugar (300 g). Add lime juice and zest. Grease the pie with cream and sprinkle with nuts.

The simplest and cheapest, yet delicious carrot cake with oatmeal.
This is a great breakfast food, especially if you're tired of oatmeal. Ingredients:

Oat flakes – 200 g
Carrots - 2 pcs.
Fresh ginger - 1.5 tsp.
Milk – 500 ml
Sugar - 50 g
Baking powder - 1.5 tsp.
Cinnamon - 1.5 tsp.
Vanillin - a pinch
Walnuts – 50 g
Raisins – 50 g
Salt - a pinch

Step-by-step preparation of carrot cake with oatmeal:

Grate carrots and ginger on a fine grater.
Pour boiling water over the raisins and leave for 15 minutes.
Combine the cereal with salt, cinnamon and baking powder.
Mix milk, carrots, ginger, sugar and vanillin.
Combine dry and liquid ingredients. Stir and leave for 10-15 minutes.
Grease the mold with vegetable oil and lay out the dough.
Top with raisins and chopped walnuts.
Heat the oven to 190°C and bake for 40-50 minutes.

Delicious carrot cake without eggs and dairy products is perfect for fasting, vegetarians and those who want to lose extra pounds.
Ingredients:

Carrots – 170 g
Millet – 100 ml
Sugar - 150 ml
Vegetable oil - 6 tbsp. l.
Wheat flour - 150 g
Apple juice – 200 ml
Nuts (any) - 100 g
Baking powder for dough - 1 tsp.
Vanilla sugar - 10 g
Hazelnuts – 50 g
Honey - 2 tbsp.
Peach (canned) – 410 g
Gelatin – 10 g

Step-by-step preparation of Lenten carrot cake without eggs:

Wash the millet, add water in a ratio of 1:4 and boil, adding vanilla sugar.
Grate the carrots and mix with millet porridge.
Dry the nuts in a frying pan, puree with a blender and add to the carrots and millet.

This pie is not only simple, it is also delicious, easy and really healthy! Each biscuit contains a large amount of fresh, grated carrots. It is known to improve eyesight, but if you already have good eyesight, this will be a good preventative measure and a tasty snack.

Cut the pie into small slices and take it with you to work, pack it for your child’s school, treat it to guests, or take it on a picnic. In all cases, the pie is good and the fresher the better. It is unlikely, of course, that he will stay with you longer than a day, but still.

Nutty flavor

An excellent summer dessert will be complemented by the bright crunch of nuts. Just one ingredient - and a familiar recipe takes on new shades of taste.

Required Products:

carrots - 1 kg;
flour - 2 tbsp;
vegetable oil - 0.5 tbsp;
sour cream - 500 g;
baking powder for dough - 1 sachet;
sugar - 100 g;
eggs - 3 pcs.;
cinnamon - 3 tbsp. l.;
vanilla sugar - 10 g;
walnuts - 0.5 tbsp;
powdered sugar - 4 tbsp. l.

Carrot-walnut cake is prepared as follows:

Prepare the cream according to the standard method and place it in the refrigerator while preparing the cakes.
Beat the eggs until foam appears. Add sugar during processing.
Add vegetable oil to the mixture.
Saturate the flour with oxygen by sifting. Add to eggs. And also add baking powder.
Peel and chop the carrots using a grater. Send the vegetable to the dough.
Chop the nuts with a knife and add to the mixture.
Finally, add cinnamon and mix again.
Divide the dough into 2-3 parts. Bake at 170-180°C. Time - half an hour.
When the cakes have cooled, layer them with cream and let sit in the refrigerator for 5-6 hours.

Garnish with nuts, fresh fruit, coconut, almonds or as desired.

General cooking principles

Flour is important for any pie. It plays almost a key role, so sifting it needs to be treated very carefully. It is necessary to sift the flour. And if you do it two or three times, it will only get better. The cake will be fluffier and airier.

To prevent the dough from sticking to the mold, you can pre-lubricate it with any oil. It can be either vegetable or creamy. If you are afraid that the cake will become oily, you can sprinkle the butter with flour or semolina.

Easy Carrot Cake Recipe

Cooking time

calorie content per 100 grams

A classic carrot cake recipe without any additions. It cooks quite quickly, turns out fluffy and incredibly tasty.

How to cook:

Tip: instead of baking soda, you can use two tablespoons of baking powder. In this case, vinegar will not be needed.

Carrots - nutritional properties

Carrots are a vegetable that is widely used in cuisines around the world. In addition to its unique taste and intense orange color, the vegetable has numerous health and medicinal properties. The nutritional value of 100 g of low-calorie agricultural product is about 40 kcal. Carrots are also a rich source of dietary fiber (2.8 g/100 g), which improves digestion and promotes weight loss. The average weight of carrots is 45 g, which contains protein (0.93 g/100 g), carbohydrates (9.58 g/100 g) and fats (0.24 g/100 g). One of the most important ingredients in carrots is beta-carotene, a natural coloring agent registered as a food additive E 160a and classified as an antioxidant with very beneficial effects on the body.

Nutritional value of carrots

In addition, carrots contain many vitamin and mineral components:

vitamins B, C, E and K;
folic acid;
Numerous minerals: phosphorus, zinc, potassium, iron, calcium and magnesium.

How to make a simple carrot pie with kefir

They say that kefir makes the dough fluffy and airy. But it also affects the taste of the dough itself. The pie turns out richer than usual.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 157 calories.

How to cook:

Preheat the oven to 180 degrees Celsius.
Peel the carrots, rinse thoroughly and grate.
Place the shavings in a tall blender bowl and puree everything.
Break the egg into a nearby bowl, add sugar and salt.
Beat all this into a fluffy, light mass using a whisk or mixer.
Pour in kefir, add baking powder and mix again.
Next, without ceasing to beat, add flour, but be sure to use a sieve.
When the mixture has become homogeneous, pour in the oil and root vegetable puree.
Mix well again, pour into the pan and bake until golden brown.

Tip: take out the kefir first so that it reaches room temperature.

Can carrots be included in the daily diet?

The carrot diet is recommended in every person's diet due to its low calorie content and many nutritional components. However, it should be remembered that people suffering from diabetes or those seeking weight loss should consume carrots raw. This recommendation is explained by the fact that raw carrots have a low glycemic index of 30. This means that after ingestion of the product, there is a gradual increase in blood glucose levels. Boiled carrots have a much higher glycemic index, which can reach 90. Foods with a high index lead to rapid spikes in sugar levels, which is not advisable for diabetes or weight loss.

The carrot diet is not recommended for everyone

Carrot cake without eggs

If you are trying to avoid eating eggs in your diet, then this recipe is definitely for you. The sponge cake will turn out fluffy in any case, you don’t have to worry about it.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 233 calories.

How to cook:

Peel the carrots, rinse and grate on a medium-sized grater.
Turn on the oven at 170 degrees so that it has time to warm up well.
Place carrots in a bowl and mix with sugar.
In a nearby container, combine room temperature kefir and soda with salt.
Combine both masses: carrot and kefir in a deep bowl.
Mix the flour into the ingredients in parts, always using a sieve.
After this, pour in the oil, mix the dough thoroughly and pour into the mold.
Bake for about an hour in a preheated oven.

Tip: You can add a little vanilla to the dough for flavor.

Carrot cake with sour cream

Kitchen equipment:

grater, mixer, bowl, baking dish with a diameter of 20 cm, oven.

Ingredients

The sour cream for the cream will need to be thick, with a fat content of at least 18%.
Walnuts will successfully replace any other nuts you have. We will use only fresh eggs.

Cooking sequence

Wash the carrots, peel and grate on a fine grater.
In a bowl (it is better if it is enamel or glass) break the eggs, put 10 g of vanilla sugar, add regular sugar. Beat with a mixer until foamy.
Add lemon zest from half a lemon, grating it on a fine grater directly into the bowl.
Gradually add flour, stirring gently with a spoon. Add grated carrots, juice from half a lemon, and soda slaked with vinegar. Mix everything carefully.
Grease a baking dish with vegetable oil and pour our dough into it. Preheat the oven to 180° and place the mold in it. Bake for 30 minutes.
We check the readiness with a toothpick: if it remains dry when inserted into the center of the cake, the cake is ready. Turn off the oven and leave the pan in it for another 10 minutes. Then take out the mold, remove the cake from it and let it cool. Cut the cooled cake into 2 parts.
At this time we are preparing the cream. Beat sour cream with powdered sugar and vanilla sugar with a mixer, add thickener. Place the cream in the refrigerator for 1 hour.
Generously grease the cake with cream, place 2 layers and cover the entire cake with cream.
Sprinkle chopped walnut kernels on top.
The finished cake should be placed in the refrigerator and try to forget about it until the next day so that it is properly soaked.

Video recipe

This video will help you finally understand the recipe for carrot cake with sour cream. You will see to what consistency you need to beat the ingredients, how to mix them correctly, and you will be able to observe the entire cooking sequence.

Eggs for the cake should be at room temperature, so it is better to remove them from the refrigerator in advance.
To make the cake airy, the flour must be sifted through a sieve.
Baking powder can replace soda and vinegar; you will need 2 tbsp. l.
If you use very rich sour cream for the cream, you will not need a thickener.
Walnuts will taste better if you lightly toast them in a frying pan before chopping them.

Sour cream based baked goods

If you add sour cream to carrot cake, the texture will be more tender and smooth. Try it, you will definitely like it!

How long is it - 1 hour and 15 minutes.

What is the calorie content - 283 calories.

How to cook:

Preheat the oven to 200 degrees Celsius.
Wash the orange, cut the zest from the citrus with a special grater.
Squeeze about 30 ml of juice from it.
Peel, wash and grate the carrots into a small bowl.
Add the zest and citrus juice and stir.
Let it brew for ten minutes.
During this time, mix the sifted flour with salt, add baking powder.
Pour the sugar into a deep bowl, pour in the butter and start beating with a mixer.
When you get a light foam, add one egg at a time and beat the mixture each time until the color and consistency are uniform.
Add carrots to salted flour, mix well.
Pour in the eggs, sour cream and mix the ingredients again.
Grease the mold, pour out the dough and spread it with a spatula or spoon.
Bake for 50 minutes at medium temperature until golden brown.

Tip: When serving, you can sprinkle the pie with powdered sugar.

PP cake with carrots with sour cream layer

Standard carrot cake is already considered dietary due to its light and healthy composition. But you can reduce calories as much as possible and still enjoy a very tasty dessert.

Take these ingredients:

honey - 3-4 tbsp. l.;
soda - ½ tsp;
kefir - 1 tbsp.;
carrots (grated) - 3-4 pcs.;
eggs - 3 pcs.;
bananas - 2 pcs.;
oatmeal - 1 tbsp;
classic sour cream.

Carrot PP cake without butter with sour cream is prepared as follows:

Prepare kefir: add baking soda, stir and wait 10-15 minutes.
Mash the bananas with a fork.
Combine all prepared and remaining ingredients and mix thoroughly.
Bake for 40 minutes. Temperature: 170 °C.
Divide the sponge cake into several layers and soak with standard sour cream. In order to make it even more dietary, it is better to use low-fat sour cream, and use a sweetener as a sweetener.

Easy slow cooker recipe

This carrot cake recipe is suitable for all multicooker owners. Here everything will be prepared without you, it is only important to pour in the dough and pull it out in time.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 313 calories.

How to cook:

Place the eggs in a bowl without shells, and add sugar there too.
Beat with a whisk or mixer into a light, fluffy foam.
Peel the carrots, rinse and grate.
Place a large piece of butter in a saucepan and place on the stove.
Allow to disperse and cool to room temperature.
Pour the flour into a bowl using a sieve, add baking powder and cinnamon.
Pour in the beaten eggs, cooled butter and a little salt.
Add carrots and mix everything thoroughly.
Grease the multicooker bowl with a small piece of butter and pour in the dough.
In the “Bake” mode, cook the cake for one hour.

Tip: to make the carrots feel better and not fall apart, you can cut them into cubes.

To keep the cake fresh for a long time, it is important to store it in an airtight container. Most often this is a tightly closed container. You can also use a tray, but then wrap the pie in cling film.
You can serve the pie not only with powdered sugar, but also with cocoa - this applies to the classic options. In addition to them, you can use chocolate sauces, berry glazes, cream, and various creams.
But this concerns the top of the pie, and you can add whatever your heart desires to the dough itself. These can be different types of nuts (pecans, pine nuts, hazelnuts, cashews) and dried fruits. You can also add fresh berries or fruit slices.
After the dough has gone into the oven, it is not advisable to open the door. Such a pie is considered a sponge cake and if it falls, it is unlikely to rise again. We'll have to redo everything from the very beginning.
It is important to beat the eggs well so that they make the dough light and airy. They can be whipped either separately or with sugar. If everything is done correctly, the mass will in any case be fluffy and light.
It is advisable that all products be at the same temperature and clearly not cold. To do this, you just need to first remove them from the refrigerator. Once everything is at room temperature, you can start.
To make the cake softer, use yogurt in the dough. You can add it instead of kefir or use just a few spoons. The dough will become not only soft, but also more tender. For a special taste, you can use yoghurts with various flavoring additives.

Carrot cake is tasty, fluffy and healthy. You can serve it with tea or eat a few pieces for breakfast. You will definitely like it! And if your kids don’t like vegetables, this is a great way to feed them healthy and necessary carrots.

Carotenoids and plant matter make the orange root vegetable an essential component of a healthy diet. During heat treatment, carotenes are practically not destroyed, so baked goods containing carrots still remain a vitamin product. True, the abundance of butter, flour and eggs can make carrot cake too high-calorie delicacy.

Let's look at classic and dietary carrot cake recipes, evaluate the effects of such desserts, and list the options for their recipes.

Carrot cake step by step - recipes with photos

To prepare the pie, carrots are grated (most often on a medium-mesh grater), flour is added (also used), butter, dairy products, eggs (the simplest options do without them) and various pleasant little things - nuts, fruits, spices, sweeteners .
To ensure that baked goods are not too high in calories, flour is completely or partially replaced with oatmeal and/or bran, only vegetable oil is used, eggs are added in moderation, and dairy products with a low fat content are chosen.

In order to learn how to prepare a delicious and healthy carrot cake for diet menus, we will look at two recipe examples.

Recipe one, “ Easy Carrot Cake”

»:

Preparation:

Preheat the oven to 180ºC.
Peel the carrots, rinse and grate.
Mix grated carrots with vegetable oil, sugar, flour, add slaked soda and mix again. The dough turns out quite thick.
Grease an ovenproof dish with vegetable oil and flour.
Place the finished dough in the mold and bake for at least half an hour. Use a wooden knitting needle to check readiness by sticking it closer to the center of the pie. If pieces of dough do not stick to the knitting needle, it is time to remove the baked goods from the oven.
Decorate the finished dessert with grated nuts and colorful pieces of fruit.

Calorie content

of such a pie does not exceed
120 units
per 100 grams.

Recipe two, “ Diet carrot cake”

»:

Preparation:

Pour milk over oatmeal.
Preheat the oven to 180ºC, grease a baking dish with vegetable oil.
Peel and wash the carrots, grate them on a fine grater.
In a bowl of sufficient volume, beat the eggs with vanilla sugar and salt well, add the milk-oat mixture and grated carrots.
Mix the ingredients, add flour sifted with baking powder.
Mix the dough thoroughly, place in a mold, and place in a heated oven.
Bake until done for 30-40 minutes.
Allow the cake to cool slightly before removing it from the pan.

Calorie content

of this baked goods - about
110 units
per 100 grams.

Dietary effects

Vitamin A, related carotenes, and plant fibers are a characteristic set of “benefits” that are almost completely preserved in carrot cake. These components improve skin condition, promote good vision, and cleanse the digestive tract.
If a pie based on grated raw carrots is prepared without high-calorie excesses, it can be successfully included in dietary menus

aimed at weight loss.

Formulation options

Carrot cake goes well with healthy plant and dairy additives. It includes:

Vegetables are primarily sunny yellow.
Fruits and berries, fresh, frozen and canned - affordable, exotic, green, bright citrus fruits, including their juice and zest.
Dried fruits – , candied fruits, .
Dairy products - kefir, yogurt, sour cream, cream. Only low-fat varieties are appropriate in dietary recipes.
Rum, grappa, other aromatic alcohol. Used in microdoses for a dizzying soaking of the pie.
Spices, herbs - nutmeg,

With sugar glaze

Some people with a sweet tooth may find carrot cake a little bland, but a large amount of sugar in the dough or cream can ruin the texture of the dessert. The best option is to top it with a very sweet glaze.

Required ingredients:

lemon juice - 4 tbsp. l.;
carrots (grated) - 250 g;
sugar - 150 g;
powdered sugar - 3 tbsp. l. + 150 g for glaze;
baking powder - 2 tsp;
vanilla sugar - 10 g;
flour - 150 g;
sour cream (fat) - 500 g;
eggs - 2 pcs.

Method of preparing dessert:

Bake the cakes according to the standard recipe.
Beat sour cream with powdered sugar for cream.
At high mixer speed, beat the powdered sugar and lemon juice. You should get a white liquid mixture.
Pour glaze over the assembled cake. The sides can be decorated with cake crumbs and nuts.

Carrot cake is a versatile dessert that even a beginner can make. A little imagination will help you create your own unique delicacy.

No similar materials

Today we will prepare a dessert, the history of which goes back to the Middle Ages, when chefs valued carrots for their sweetness and bright color. During the First and Second World Wars, carrot baking became extremely popular due to another quality - economy.

But from the 70s of the last century to this day, the national love for carrot cake is explained by the growing interest in healthy food. This cake, according to nutritionists, improves complexion and has a positive effect on heart function. This is what it is - carrot cake, and the best recipe, in my opinion, is with sour cream and lemon.