Carrot cakes: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many housewives prepare delicious carrot cakes. After all, homemade desserts don't have to be sweet. They can be made fresh, dietary, s alty, and so on. Another cooking option is to add vegetables to the recipe.

And a few proven options that will help make pastries tasty and tender, we will present in the article.

Mousse carrot cake with tangerines and nuts

Biscuit Ingredients:

1. Grated carrots - 400 grams.
2. Flour - 350 grams.
3. Baking powder - 20 grams.
4. Sugar - 600 grams.
5. Vegetable oil - 280 grams.
6. Ground cinnamon - teaspoon.
7. Peeled walnuts - 200 grams.
8. Orange zest - 2 dessert spoons.
9. Eggs - 2 pieces.

Ingredients for mousse:

1. Gelatin - 20 grams.
2. Cream cheese - 550 grams.
3. Sugar - 70 grams.
4. Glucose (syrup) - 70 grams.
5. Egg yolks - 6 pieces.
6. Liquid honey - 80 grams.
7. Cream (35% fat) - 400 grams.
8. Water - 40 grams.

Confit Ingredients:

1. Carrot puree - 400 grams.
2. Gelatin - 15 grams.
3. Citric acid - 0.5 tsp.
4. Tangerine juice - 300 grams.
5. Sugar - 250 grams.
6. Pectin - 20 grams.

Ingredients for crunchy nuts:

1. Sugar - 200 grams.
2. Walnuts - 200 grams.
3. Liquid honey - 2 tablespoons.
4. Water - 70 grams.

Cooking process

If for some reason you have not yet tried to cook mousse carrot cakes, we suggest you do it after reading the article. You will be surprised at how tender and fragrant they are. Carrot pastry combined with mousse is an exquisite dessert both for the holiday and on weekdays. This is not to say that they are prepared easily, you have to spend some time. First, prepare a carrot sponge cake, and then a carrot confit, and combine everything with snow-white mousse. Of course, without a proven recipe with a photo, carrot cake with the most delicate mousse cannot be prepared.

Preparing confit

You need to start with this component, as it is done in advance. It is advisable to cook carrot puree yourself, and not buy store-bought. Why peel and wash the carrots, cut them into smaller pieces and simmer until fully cooked with a little water. Pour water with gelatin, at the rate of 1:6. Next, you need to squeeze the juice from the tangerines and their pulp into the pan. Here, wipe the finished carrots, stir and placeon low fire.

Mix sugar and pectin separately, pour into carrot puree languishing on fire. Stir and, as soon as the mass boils, pour citric acid into it, which is also well stirred. Remove the pan from the stove, add the prepared gelatin. Pour into a mold, wait until the gelatin stabilizes and place in the refrigerator. Carrot Cake Confit is complete.

Cooking biscuit

Now you need to prepare the dough for carrot dessert. Combine the eggs in a bowl with sugar and beat with a mixer until fluffy foam. Next, mix all the dry ingredients together and pour into the beaten eggs. Stir and pour in vegetable oil. Peel the carrots, wash and rub through the part of the grater where the smallest cells are. Also grate the orange zest and add them to the rest of the ingredients. Then grind the walnut kernels in a blender until fine crumbs and combine with all the ingredients of the biscuit dough. After that, put a sheet of parchment on the bottom of the baking sheet and spread the dough on it, ten millimeters thick and bake the cake for carrot cakes at a temperature of one hundred and eighty degrees for about fifteen minutes.

Cooking nuts and shaping cakes

Next, you need to cook crispy nuts. Why cut into pieces of the kernel and spread on a baking sheet. Combine sugar, liquid honey and hot water in a saucepan. Stir and bring to a boil on the stove. Then pour the resulting syrup over the nuts. Place the baking sheet in the oven for fifteen minutes. Bake untilnuts will not become golden for about fifteen minutes at a temperature of one hundred and forty degrees. The next recipe, supplemented by a photo of carrot cakes, is to make mousse.

Initially, it is necessary to pour sugar into a small saucepan, pour in hot water, stir until the grains dissolve. Then add glucose, mix and put on fire. Boil syrup until thickened. Beat the egg yolks in a mixer bowl and slowly pour into the boiled syrup. Add prepared gelatin to this and stir. Beat cheese with liquid honey separately and transfer to syrup. At the end, add whipped cream and gently mix the mass. Mousse for carrot cakes is ready. Next, you need to pour it into molds, add crunchy nuts and confit to it. Form cakes and place in the freezer for six hours. Top with tempered chocolate.

Carrot diet cakes

Products for cooking:

1. Grated carrots - 300 grams.
2. Bran - 120 grams.
3. Corn starch - 40 grams.
4. Milk - 100 milliliters.
5. Baking powder - dessert spoon.
6. Eggs - 3 pieces.
7. Cane sugar - 100 grams.
8. Low-fat cottage cheese - 500 grams.
9. Cane sugar powder - 200 grams.
10. Lemon peel - 1 tablespoon.

Cooking carrot cakes

As children, they tried to explain to us how useful it is to eat different carrot dishes. But all efforts were in vain, carrot puree, meatballs or salads have never been used by ussuccess. Even as adults, realizing all the benefits of this vegetable, we still try to use it as little as possible. But there are many ways of cooking, thanks to which both adults and children can like carrots. One of these is a diet recipe for carrot cakes.

The first thing you need to do for diet cakes is cream. Put low-fat cottage cheese into the bowl of the processor. Separately, grind cane sugar into powder and pour it into the curd. Add also a tablespoon of lemon zest and mix thoroughly first, and then beat well. Place the finished curd cream for an hour and a half in the refrigerator. While the cream is cooling, prepare the dough for the cakes. Why heat (not boil) milk and pour bran over it. Let it brew for thirty minutes and beat in the eggs. Mix well and set aside again for a while.

Pour the baking powder, cane sugar and cornstarch into a deep plate. Mix dry ingredients together. Peel the carrots, wash them very thoroughly, take the smallest grater and grate the vegetable on it. Then transfer the grated carrots to the bowl with the bran. Add mixed dry ingredients to this. Knead the dough and, in accordance with the recipe for carrot cakes, divide it in half.

After that, you need to take a pan that has a non-stick coating, grease it with a small amount of oil and pat it dry with a napkin. Place on fire and heat well. Put part of the dough into the pan and fry over medium heat for eight to ten minutes. Flip usingplate, and continue the frying process on the other side for a similar amount of time. With the second part of the test, repeat the process exactly.

After the two cake layers for diet cakes are ready, they need to be given time to cool completely. Then cut them in half when cold. Take a tray and lay the first semicircle of the cake on it. Remove the chilled and thickened cream from the refrigerator and spread on half of the cake. Then the second cake, and so lay out all four cakes and generously grease with cream. Garnish for carrot cakes with cream can be grated chocolate or high-quality cocoa powder. After completing the entire cooking process, be sure to send the dessert to the refrigerator for a couple of hours. Try offering these carrot cakes to your loved ones for a cup of tea!

Carrot cakes with cheese cream

Required ingredients for the dough:

1. Flour - 400 grams.
2. Butter - 300 grams.
3. Carrots - 4 pieces.
4. Baking powder - 2 dessert spoons.
5. Eggs - 6 pieces.
6. Peanut - 200 grams.
7. Sugar - 300 grams.

Required ingredients for the cream:

1. Almette curd cheese - 800 grams.
2. Sugar - 100 grams.
3. Cream (33%) - 200 ml.

Cooking recipe

Carrot cake is a great dessert option, which combines the useful with the pleasant. On the one hand, these are amazing.delicious cakes, and on the other hand, carrots that are useful in all respects. Initially, for cooking, it is advisable to adhere to the selected recipe for carrot cakes, for which it is necessary to prepare the dough. Peanuts need to be crushed either with a sharp knife or in a blender to small pieces. Rub the softened butter well in a mixer bowl with sugar. Rotation speed - minimum.

Drive in all the eggs one at a time, without ceasing to mix. Separately, peel, wash the carrots and grate with small cells. Put the mass in a bowl, then pour in the chopped peanuts. Combine the sifted flour with the baking powder, stir and gradually add to the rest of the mixing components. After the dough for carrot cakes is kneaded, it must be laid out in a well-oiled form. To avoid the dough sticking, it is advisable to also lay baking paper on the bottom of the mold.

In the included and preheated to one hundred and eighty degrees oven, you must place the cooked carrot dough. Bake it for forty-five minutes and ready to put it aside, without getting it out of the mold, on a cutting board. You need to wait for it to cool down in the process of preparing the cream. Whip heavy cream well in a combine with sugar. Add Almette curd cheese and continue beating. After that, the carrot cake that has cooled by this time is carefully removed from the mold and transferred to a tray. Put the finished cheese cream on top, smooth. Place the dessert in the refrigerator for two hours. Then take out, cut into rectangles and serveready-made carrot cakes for tea.