Lenten carrot cake

Carrot cake is an incomparable delicacy for a diet and more!

Carrot cake is loved all over the world for its delicate, sweet taste.
This vegetable dessert has gained worldwide popularity since World War II as a simple, healthy and cheap treat. Carrots have been used in cooking since the Middle Ages, but only gained universal love as a dish of English cuisine. It is believed that carrot pie was first prepared in Italy, but the British recipe brought many changes, making it more satisfying and much healthier. Carrots contain a lot of valuable vitamins, so this dessert is an excellent treat for children. Especially for those who do not like this vegetable fresh or stewed. You will get the most delicious carrot cake if you follow the recipes.

Choose sweet and juicy carrots.
Grind with a blender to get more juice.
Add cinnamon, vanilla or zest to the dough.
Boil the lemon zest for a few minutes to avoid bitterness.

Carrot cake - the simplest and most delicious recipe

To prepare this dish, flour and eggs with a pinch of cinnamon are traditionally used. You can make adjustments during cooking by adding sour cream and nuts if desired. The simplest carrot cake is easy to prepare, the main thing is not to overcook the baking in the oven. The cake is prepared in half an hour at 170 degrees.

Ingredients:

carrots – 300 g;
eggs – 4 pcs.;
vegetable oil – 120 ml;
flour – 300 g;
sugar – 200 g;
vanillin – 50 g;
salt – 0.5 tsp.

Preparation

Beat eggs with vanilla until foamy.
Add sugar and flour, stir.
Add grated carrots.
Grease the mold with oil and pour out the mixture.
Bake the sweet carrot cake for 40-50 minutes.

Pie with apples and carrots

This dish has many additions and variations; one of the most delicious is called carrot-apple pie. The fruits give a slight sourness; if the variety is not too sweet, you can add more sugar. The pie requires juicy, soft apples to bake easily and quickly. Most housewives choose Antonovka.

Ingredients:

carrots – 350 g;
eggs – 2 pcs.;
flour – 1 tbsp.;
baking powder – 1 tsp;
sugar – 1 tbsp;
oil – 20 ml;
vanillin – 50 g;
apples – 4 pcs.;
lemon zest – 1 tsp.

Preparation

Beat eggs with sugar and vanilla.
Add flour and baking powder.
Add grated carrots and stir.
Grease the pan with oil and preheat the oven.
Pour out the dough.
Cut the apples into slices and place in the mixture in a circle.
Sprinkle with sugar.
Cook carrot cake for 50 minutes.

Carrot cake with kefir

If you want something tasty, but the farm doesn’t have the eggs you need for baking, don’t be upset. There is a great recipe - carrot pie with kefir. Even supporters of proper nutrition will like this treat, and it’s also acceptable to please yourself while on strict diets. If there is a lot of juice in the carrots, there is no need to squeeze it out; it is better to increase the baking time.

Ingredients

carrots – 150 g;
sugar – 5-6 tbsp. l.;
kefir – 250 ml;
flour – 300 g;
vegetable oil – 100 g;
soda – 1 tsp;
cinnamon – 0.25 tbsp. l.;
nuts – 50 g.

Preparation

Dissolve soda in kefir.
Add grated carrots, sugar, butter and cinnamon.
Add crushed nuts.
Stir until smooth.
Grease the mold with oil and pour out the dough.
Bake for 50 minutes.

During Lent, you can make an easy and quick carrot cake without eggs. This is another healthy recipe that, although different from the others, does not lose its taste and healthy qualities. If you don’t have baking powder, you can easily replace it with baking soda and quench it with lemon juice. It is permissible to put nuts in the dough and use them only for sprinkling.

Ingredients:

carrots – 150 g;
sugar – 3 tbsp. l.;
oil – 8 tbsp. l.;
baking powder – 1 tsp;
vanilla – 50 g.

Preparation

Mix sugar and butter, add lemon juice.
Add grated carrots and stir.
Add flour, vanilla and baking powder.
Bring until smooth.
Grease the mold with oil and pour out the dough.
Bake the carrot cake for 45-50 minutes.

Carrot-curd pie

Both children and adults love such a delicacy as carrot cake with cottage cheese. The finished cake can be cut in half and coated with cream; sour cream, curd or butter will do. If you make a creamy “cap” on top, you won’t be ashamed to serve such a treat to guests. You can mask the carrot taste with cinnamon, cardamom, vanilla or candied fruits.

Ingredients:

carrots – 4 pcs.;
sugar – 3 tbsp. l.;
cottage cheese – 200 g
eggs – 2 pcs.
baking powder – 1 tsp.

Preparation

Mix cottage cheese, eggs, sugar.
Grate the carrots on a fine grater and add.
Dilute flour with baking powder and add to mixture.
Grease the mold with oil and pour out the dough.
Bake for 40 minutes.

Carrot pie with sour cream

The basis for the cakes is carrots, you can use them both raw and boiled, the main thing is that they are juicy and sweet.

It is not necessary to put butter in the dough; eggs, sugar, baking powder and flour are enough for a sponge cake.

Carrot pie turns out very tasty - the recipe is made with sour cream; instead, you can use cream or natural yogurt. You can coat the cakes with them and you will get an amazing cake.

Ingredients:

carrots – 4 pcs.;
sugar – 250 g;
eggs – 3 pcs.;
sour cream - 1 tbsp.;
flour – 250 g;
orange zest – 1 tbsp. l.;
soda – 0.5 tsp.

Preparation

Beat eggs with sugar.
Dissolve soda in sour cream.
Add finely grated carrots.
Grease the mold with oil and fill with dough.
Bake for 40 minutes.
Sprinkle the carrot sour cream pie with powdered sugar.

Carrot cake

Fans of fresh carrot juice will also love the delicious carrot cake made from cake. This allows you to save food, since the leftover vegetables still contain a lot of juice and nutrients. The cakes turn out tender and airy. Baking time depends on the size of the mold. If it is metal, you need to lubricate it with oil, if it is silicone, you can get by.

Ingredients:

carrot cake – 1.5 tbsp;
sugar – 150 g;
butter – 50 g;
flour – 1 tbsp.;
soda – 1 tsp;
lemon juice – 1 tbsp. l.;
cinnamon – 0.5 tsp;
nuts – 0.5 tbsp.

Preparation

Mix the cake with sugar.
Quench the soda with lemon juice and add.
Add flour, butter, stir the dough.
Add crushed nuts and cinnamon.
Grease the mold with oil and pour out the dough.
Bake for 30 minutes.

Carrot cake with walnuts

Carrot pie with nuts is a very tasty delicacy; walnuts can be replaced with pine nuts, peanuts or cashews. Other spices include ginger, vanillin, and nutmeg. To make the baked goods easy to remove when cooked, you need to place it on a damp towel. When making a sponge cake, eggs and sugar need to be mixed with flour for no more than 15 seconds, otherwise the cake will become dense.

Ingredients:

carrots – 4 pcs.;
sugar – 1 tbsp;
flour – 2 tbsp;
eggs – 4 pcs.;
vegetable oil – 1 tbsp.;
nuts – 0.5 tbsp;
baking powder – 2 tsp;
cinnamon – 1.5 tsp;
vanillin – 1 tsp.

Preparation

Beat eggs with sugar.
Add oil and grated carrots.
Add flour with baking powder and spices.
Add crushed nuts.
Line the pan with parchment and pour out the dough.
Bake for 50 minutes.
Sprinkle the carrot nut cake with powdered sugar.

Carrot cake with semolina

You can also prepare an amazing carrot cake in the oven using semolina. It increases pomp and adds volume. In order for the cakes to rise well, the mold only needs to be filled halfway. Some housewives replace margarine with corn oil; it colors the dessert in a bright, rich color. Carrot pulp is also suitable for this recipe.

Ingredients:

carrots – 4 pcs.;
sugar – 1 tbsp;
semolina – 1 tbsp.;
eggs – 2 pcs.;
vanilla – 10 g;
margarine – 150 g;
baking powder - 2 tsp.

Preparation

Dilute semolina in kefir and leave to swell for 20 minutes.
Grate the carrots.
Beat eggs with sugar.
Pour the preparations into kefir.
Add baking powder, vanillin and flour.
Melt the margarine, cool, and pour into the mixture.
Grease the mold and fill with dough.
Bake for 45 minutes.

Carrot cake in a slow cooker

A simple carrot cake can be easily prepared in a slow cooker. The most difficult thing is to grate the carrots and mix the ingredients; the rest will be done by the equipment itself. The only negative is that you need to bake for at least an hour, which is longer than in the oven. The baked goods should be removed when the steaming bowl has cooled down.

Ingredients:

carrots – 4 pcs.;
sugar – 1 tbsp;
flour – 1 tbsp.;
butter – 100 g;
baking powder – 10 g;
eggs – 2 pcs.;
cinnamon – 0.5 tsp.

Preparation

Beat eggs with sugar.
Melt and cool the butter, add.
Mix flour with baking powder and cinnamon.
Grate the carrots and add to the mixture along with the flour.
Dilute until smooth.
Grease the bowl with oil and pour out the dough.
Set to “Baking” for 1 hour.

Bon appetit!!!

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Carrot cake diet recipe

Ingredients:

Carrots – 500 g
Eggs – 2 pcs.
Semolina – 4 tbsp. l.
Salt, spices, sweetener - to taste

Recipes for carrot cutlets were popular back in the Soviet years. But most often they used boiled carrots, which is not entirely good - double heat treatment destroyed almost all the beneficial substances and made the dish bland. We will use fresh carrots, and in order for them to bake well, we will chop them in a blender or grate them on the finest grater.

Add eggs and semolina to the chopped carrots and mix well. You can make the cutlets sweet by adding sweetener, cinnamon and vanillin to the minced meat.

You don’t like synthetic sweeteners - just lightly drizzle the prepared cutlets with honey or jam.

If you are not a fan of sweets, try adding garlic, red pepper, salt and nutmeg - the aroma and taste will be fantastic.

https://www.youtube.com/watch?v=qp36yVY9qAU

Leave the carrot mixture for 20-30 minutes so that the semolina is properly soaked and swollen. Then heat the frying pan and place the cutlets on it. Cook covered for 2-3 minutes on each side. You can also make these cutlets in the oven, slow cooker or double boiler - each method is convenient and good in its own way. If you fry them in oil, do not forget to adjust the KBJU.

KBJU per 100 g:

Proteins – 4.3 g
Fat – 1.9 g
Carbohydrates – 14.5 g
Calorie content – 93.1 kcal

Carrot-apple pie

Ingredients:

Carrots – 450 g
Apples – 200 g
Whole grain flour – 2 tbsp. l.
Milk – 75 ml
Egg – 1 pc.
Sour cream 10% – 85 g
Sweetener, spices to taste

Beat eggs with sweetener and spices, mix with carrot-apple mixture. Place the mixture on a baking tray, pour sour cream on top and place in an oven preheated to 180°C for 20-25 minutes.

KBJU per 100 g:

Proteins – 2.5 g
Fat – 2.1 g
Carbohydrates – 10.3 g
Calorie content – 70.1 kcal

Carrot tsimes

Ingredients:

Carrots – 500 g
Potatoes – 300 g
Pitted prunes – 200 g
Raisins – 100 g
Vegetable oil – 2 tbsp. l.
Water – ¾ tbsp.
Salt, spices to taste

This classic dish of Jewish cuisine is easy to prepare, filling and has a piquant taste thanks to the combination of prunes, carrots and raisins. Cut the carrots into thick strips and the potatoes into medium-sized cubes. Heat the oil in a thick-bottomed saucepan, add the carrots, add water and simmer until soft.

KBJU per 100 g:

Proteins – 1.8 g
Fat – 2.1 g
Carbohydrates – 23.6 g
Calorie content – 115.5 kcal

Diet carrot muffins with cottage cheese

Ingredients:

Carrots – 300 g
Cottage cheese 0% – 300 g
Eggs – 3 pcs.
Corn flour – 1.5 tbsp.
Soda – 1 tsp.
Sweetener, spices to taste

Mix cottage cheese with finely grated carrots, add eggs, flour and other ingredients. Knead the dough thoroughly and place in baking dishes. Bake in an oven preheated to 180°C for 20-30 minutes.

KBJU per 100 g:

Proteins – 10.7 g
Fat – 2.5 g
Carbohydrates – 26.3 g
Calorie content – 173.1 kcal

Carrot cookies with oatmeal

Ingredients:

Carrots – 200 g
Oat flakes – 100 g
Sesame – 20 g
Egg – 1 pc.
Sweetener to taste

Fry sesame seeds until golden in a dry frying pan. Grate the carrots on a medium grater, add the egg, sweetener and cereal. Add cooled sesame seeds and stir. Form cookies, place on a baking sheet and bake in an oven preheated to 190°C for 15-20 minutes.

KBJU per 100 g:

Proteins – 8.5 g
Fat – 7.7 g
Carbohydrates – 28.6 g
Calorie content – 209.8 kcal

Diet carrot cake with curd cream

Ingredients:

Carrots – 350 g
Cottage cheese 0% – 350 g
Oat flour – 70 g
Eggs – 3 pcs.
Soda – ½ tsp.
Peanuts – 20 g
Yogurt – 2 tbsp. l.
Sweetener, cinnamon to taste

Grate the carrots on a fine grater, mix with 200 g of soft cottage cheese, egg yolks and oatmeal, add soda, sweetener and cinnamon.

Separately, beat the whites until fluffy and add to the dough last, stirring gently with a spatula. Place the dough in a baking dish and place in an oven preheated to 180°C for 40 minutes.

Meanwhile, prepare the cream by mixing the remaining cottage cheese with yogurt and sweetener.

Cool the finished carrot cake and then carefully cut it into two layers. Apply a little more than half of the curd cream onto the first one, cover with a second layer. Spread the remaining cream on top and sprinkle with crushed lightly toasted peanuts. Place in the refrigerator for a couple of hours.

KBJU per 100 g:

Proteins – 11.7 g
Fat – 3.9 g
Carbohydrates – 9.4 g
Calorie content – 120.7 kcal

Carrot puree with dried apricots and nuts

Ingredients:

Carrots – 500 g
Ginger root – 30 g
Dried apricots – 100 g
Walnuts – 50 g
Corn oil – 1 tbsp. l.
Spices to taste

Peel the carrots, cut into slices and simmer in oil along with finely grated ginger for 15-20 minutes. Add spices - nutmeg, cinnamon, and ground cardamom are great. Then puree the carrots with a blender and add chopped nuts and finely chopped dried apricots to the puree.

KBJU per 100 g:

Proteins – 2.8 g
Fat – 7.7 g
Carbohydrates – 13.4 g
Calorie content – 129.4 kcal

Carrot cake with curd cream

Grate the carrots on a fine grater.
Grind the bran in a blender.
Combine dry ingredients: bran, milk powder (4 tablespoons), baking powder, sweetener.
Add kefir, zest of half a lemon, grated carrots to the dry ingredients, mix well.
Place the mixture in a silicone mold and bake in the oven until done.
Cool and cut into 4 cakes (the inside of the cakes will be moist, as it should be). Trim some crumbs from the edges of the cakes for decoration.
Prepare the cream: grind the cottage cheese with vanilla, dry milk and sweetener. Add the juice of half a lemon, mix well, or use a blender.
Layer the cake layers and coat the top and sides of the cake with cream.
Decorate the cake with cream crumbs and flowers.
Leave to soak in the refrigerator for a couple of hours, preferably even overnight.

Bon appetit!

Recipe author: ovny

Ingredients for the recipe “Carrot Cake with Curd Cream”:

Carrots - 100 gr.
Oat bran - 4 tbsp.
Wheat bran - 2 tbsp.
Skimmed milk powder - 6 tbsp.
Baking powder - 10 gr.
Kefir 0% – 150 ml
Lemon - 0.5 pcs.
Cottage cheese 0% - 350 gr.
Vanillin - 2 gr.
Stevia - 3 gr.

Nutritional value of the dish “Carrot cake with curd cream” (per 100 grams):

Calories: 105.5 kcal.

Proteins: 12.7 g.

Fats: 0.7 gr.

Carbohydrates: 12.6 g.

Number of servings: 8

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Diet carrot cake

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 the carrots on a coarse grater and mix with yogurt, milk, egg, shavings, cinnamon and soda. Add flour, mix and place in pan. I have 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

Low-calorie carrot and apple cake

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!

Diet carrot cake with curd cream according to Dukan

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.

Dietary carrot cake in a slow cooker

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.

Carrot cake pp without sugar. PP carrot cake without sugar with ricotta cream - recipe step by step

Carrot cake without sugar and wheat flour with dietary ricotta cream.

Photo

Ingredients

3 eggs
500 g carrots
200 g ricotta
200 g sour cream
150 g vegetable oil
100 g spelled flour
100 g corn flour
100 g rice flour
50 g curd cheese
40 g nuts
30 g raisins
1 tsp baking powder
1 tsp soda
1 tbsp. cinnamon
1 tbsp. l. erythritol powdered sugar
sweetener

Preparation:

Grate 500 g of carrots on a fine grater, add 40 g of finely chopped nuts, 30 g of raisins, mix.

Beat 3 eggs with 1 tbsp. sweet powder until foamy

Pour in 150 ml of vegetable oil and stir.

In a separate bowl, mix 100 g spelled flour, 100 g corn flour, 100 g rice flour, 1 tsp baking powder, 1 tsp. soda, 1 tbsp. cinnamon, sweetener

Mix the dry mixture with the liquid mixture, add carrots with raisins and nuts, stir, the dough will turn out thick, this is normal.

Weigh the dough, divide into 3 equal parts, bake each for 25 minutes at 180 degrees.
Make ricotta cream. Beat 200 g sour cream, 200 g ricotta, sweetener. Pour 1/3 of the cream and mix separately with 50 g of curd cheese to cover the top layer of the cake.
Make sweet syrup. Mix water and sweetener, saturate the cakes with it.
After the cakes have cooled and soaked in syrup, assemble the cake. Ricotta cream cake, ricotta cream cake, cream cake with curd cheese.

Carrot dishes that will make you crazy

The Romans ate it for dessert, like we eat sweets today, the ancient Greeks used the orange root vegetable as a cure for all diseases and made a love potion from it, and the French wore carrot tops as decoration. It’s hard to imagine a modern person’s menu without it.

And all because carrots are a storehouse of vitamins PP, K, E, B, C, A and microelements iodine, zinc, phosphorus, iron, magnesium. By eating a bright root vegetable every day, you strengthen your gums, regulate your intestinal microflora, and improve your skin condition. Nutritionists advise adults and children to consume carrots raw, boiled and baked.

And we offer you recipes that will help you prepare incredibly tasty dietary carrot dishes.

Ingredients:

carrots – 2 pcs.
cheese (any dietary) – 50-70 g
walnuts – 30 g
natural yogurt (or kefir) – 2 tbsp. l.
salt

How to cook?

Peel the carrots, then grate them along with the cheese.
Finely chop the walnuts.
Mix all ingredients in a bowl, add salt and season with natural yogurt.

Your diet carrot salad is ready to eat.

Low calorie carrot cake recipe

The most accurate and complete description: low-calorie carrot cake recipe - from the best chefs in a large but informative article collected from all corners of the Internet and books.

Eating sweet pastries and not gaining weight is every girl’s dream, and sometimes, in pursuit of a beautiful and slender figure, you have to strictly limit yourself to food.

It’s good that there are recipes that allow you to maintain a good figure without giving up your favorite dishes. This recipe for dietary carrot cake fits this description.

It is very simple to prepare, and the result will pleasantly surprise and delight you.

1 Diet carrot cake - necessary products

To make low calorie carrot cake you will need the following ingredients.

For the test:

4 large or 5 small eggs;
400-500 grams of fresh carrots;
a glass of oatmeal or any other flour;
100 grams of low-fat cottage cheese;
any sweetener (stevia, fitparad, etc.)
baking powder.

For cream:

any thick low-fat yogurt;
sweetener.

For decoration:

favorite fruits (bananas, oranges, apples, pears, etc.).

2 Diet carrot cake - preparing the cakes

Grind fresh carrots until crumbly. You can do this manually by grating the carrots on a fine grater, or use a food processor.

In a deep bowl, beat eggs with sweetener.
Next, without stopping whisking, add 100 grams of cottage cheese, a glass of flour, baking powder and grated carrots.

Place the finished dough in a silicone mold and place in the oven preheated to 180 degrees for 40-45 minutes.

3 Diet carrot cake - prepare the cream

To prepare the cream, use any yogurt that you like best. The main thing is that it is thick enough so that it can be used to coat the cakes, as well as the fully prepared cake, without any problems.

If it is not, then add a little cornstarch to it or use gelatin.

Don’t forget that the cream should be quite sweet, so if you took classic yogurt without fillers, be sure to sweeten it with a sweetener.

(click to play).

4 Diet carrot cake – assembling the cake

The finished biscuit must be cooled well and cut into several cake layers. The number of cake layers directly depends on the size and thickness of the sponge cake. Carefully coat each cake with pre-prepared cream.

Carrot cake with curd cream - even overnight

A light, healthy, delicious diet cake made with carrot cake and curd cream is a dessert that does not harm your figure at all. You can even eat this cake at night! When you want something sweet that doesn't harm your figure, this carrot dessert comes in handy. Cook it once and you will definitely fall in love with the recipe!

Ingredients for the crust:

carrots - 250 gr;
oatmeal (ground flakes) - 8 tbsp. l.;
egg white - 2 pcs;
honey - 1 tbsp. l. (or sweetener);
coconut flakes - 1 tbsp. l.

Ingredients for cream:

skim milk - 300 ml;
egg yolk - 2 pcs;
low-fat cottage cheese - 150 g;
honey or sweetener to taste.

Let's start cooking:

1. Beat two egg whites into stiff peaks. In a separate container, mix finely grated carrots, oatmeal, coconut flakes and honey/sweetener. Gently fold the mixture into the beaten egg whites.

2. Distribute the mixture into a mold lined with baking paper. Bake the cake until done for 15-20 minutes at 180 degrees.

3. Prepare the cream. Pour the milk into a saucepan and add the egg yolks to it, mix everything thoroughly. Bring to a boil, remove from heat. Beat with a mixer until bubbles appear.

4. Add cottage cheese and honey to taste, beat again with a mixer until smooth.

Coat the cakes with cream, refrigerate for a couple of hours or overnight so that the cake can soak.

The cake is ready. You can cut the cake into more pieces and make a cake. Bon appetit!

For more details on the carrot cake recipe, watch the video below:

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