Classic carrot cake - juicy autumn dessert. Classic carrot cake with spices, cream cheese, nuts, chocolate

Classic carrot cake - juicy autumn dessert. Classic carrot cake with spices, cream cheese, nuts, chocolate

Classic carrot cake - the most popular dessert in the USA and the UK, although it was supposedly cooked in Italy for the first time. This cake was especially relevant at the time of total shortage, since the most affordable products are used to make it.

Classic carrot cake - basic cooking principles

Many people believe that carrot cake is such a simple dessert that it is suitable only for family tea drinking. In fact, besides simple recipes for carrot cake, there are real masterpieces that will decorate even the most sophisticated table.

The basis for the cake is carrot. It is used both raw and boiled. The main thing is that the vegetable was juicy and sweet. In addition to carrots for the cake need flour, eggs, vegetable oil, sugar and baking powder.

Carrots are cleaned, washed and crushed on a grater with small holes. Eggs beat with sugar in a lush foam. Without ceasing to beat, it introduces the rest of the ingredients. Bake the cake at 170C for half an hour. In fact, it turns out such a carrot sponge cake. For a change, add dried fruits or nuts to the dough.

The resulting cake is cut lengthwise into several layers and sandwiched with cream. It can be sour cream, cottage cheese, butter or any other.

Decorate the carrot cake at its discretion and taste.

Recipe 1. Classic carrot cake



raisins - half a cup;

sugar - a glass;

baking powder - h.

three medium carrots;

vanillin - bag;

three eggs;

wheat flour - a glass;

vegetable oil - a third of a glass.


granulated sugar - half a cup;

sour cream - 200 ml.

Method of preparation

1. First, prepare the carrot. Its well wash, clean and grind grated with small holes.

2. Beat eggs with a mixer with sugar until foam appears.

3. Without ceasing to beat, pour in vegetable oil and put the carrots. Then pour the flour with baking powder.

4. Raise the raisins with hot water and steam for half an hour. Merge the infusion, and dry the raisins on a paper napkin. Add it to the dough and beat again with a mixer at low speed. 5. Spread the dough into a greased form. We bake about half an hour at 170C. We take out the biscuit and cool on a wire rack. Cake cut lengthwise into several parts.

6. Sour cream whipped with sugar, until complete dissolution of the latter. We collect the cake, promazyvaya each cake and the surface of the cream. Leave to soak for a couple of hours, and decorate with chocolate chips.

Recipe 2. Classic carrot cake with nuts and raisins


quick soda - 2 g;

Half a kilo of wheat flour;

a glass of nuts and raisins;

200 g margarine;

a bag of vanilla sugar;

two eggs;

a glass of finely grated carrots;

three quarters cup of sugar;

30 ml of rum.


50 g butter;

sugar - 125 g;

200 ml of milk;

50 g of cocoa powder.

Method of preparation

1. Peel and wash the carrot finely grate.

2. Margarine melt and cool. Add sugar, carrots and eggs to it. Stir until smooth.

3. Add flour, chopped nuts, burnt soda, steamed raisins, rum and vanilla to the mixture. Stir all with a spoon or a whisk. It should make the dough, the consistency of a pancake.

4. Cover the form with baking paper and place the dough in it. Send for 25 minutes in a preheated 200 degree oven. Remove the finished cake, place it on the rack and cool.

5. Pour the milk into a saucepan, add cocoa powder and sugar. Cook on low heat, stirring continuously, for about ten minutes. Then add the butter, stir and cool.

6. Cut the cake in half lengthwise. Bottom cake grease with icing. Cover with the second cake and pour over the remaining icing. Put on a couple of hours in the cold. Serve with cold milk.

Recipe 3. Classic carrot cake with nuts and orange cream



50 ml of rum;

four eggs;

10 g of baking powder;

160 g sugar;

100 grams of wheat flour;

8 g vanilla sugar;

160 g of ground hazelnuts;

200 g carrots.


two cans of canned mandarins;

four plates of gelatin;

125 g sour cream;

375 ml of orange juice;

250 ml of 33% cream;

a pack of vanilla pudding;

80 grams of granulated sugar.


100 ml of heavy cream;

four plates of gelatin;

250 ml of orange juice.

Method of preparation 1. Beat eggs in a bowl, add vanilla, white sugar and rum to them. Beat for seven minutes to a creamy state.

2. Wash carrots, peel and chop on the grater with the smallest holes. Put it on the bottle and squeeze the juice. Add the cake to the dough and mix.

3. In the sifted flour with baking powder, add ground nuts and mix.

4. Add the mixture of flour and nuts to the dough and mix with a mixer at low speed.

5. Turn on the oven 180 degrees. Cover the form with baking paper and place the dough in it. Bake for an hour. Readiness check with a wooden stick.

6. Pudding powder pour a little orange juice. In a separate bowl, soak the gelatin.

7. Put the remaining orange juice in a saucepan, add 80 g of sugar and cook over low heat until it is completely dissolved. Remove from the heat and, while constantly stirring, introduce a thin stream of divorced pudding. Put it on the stove again and cook for about a minute. Remove from heat and enter the dissolved gelatin. Pour pudding into deep dishes and cover with cling film. Cool it down.

8. Cool the finished cake on a wire rack. Cream whisk until steady peaks. Add them to the cooled pudding. Send sour cream and mix here.

9. Cut the crust lengthwise in half. Tangerines from the cans shift to a sieve and leave to glass the excess liquid.

10. Lubricate the bottom cake with cream and spread the slices of mandarins. Cover them with another layer of cream. Cover the second cake. Lubricate the surface and sides with cream.

11. Jelly dissolve in orange juice, cool and pour them a cake. Leave to soak for a couple of hours.

Recipe 4. Classic carrot cake in a slow cooker



baking powder - 25 g;

two eggs;

sugar - incomplete glass;

flour - 250 g;

two carrots.


icing sugar - a quarter cup;

condensed milk - half a can;

cottage cheese - 300 g

Method of preparation

1. Clean the carrot from the rind, wash and grind on a fine grater.

2. Beat eggs with a sugar mixer until a thick, dense foam is obtained.

3. Add carrots to whipped eggs and mix.

4. Gradually introduce the flour and baking powder, continuously mixing. 5. Add soft butter to the dough and beat with a mixer again.

6. Lubricate the bowl of the appliance with oil and place the dough in it. Run the mode "baking". Set the timer for an hour.

7. Remove the finished cake from the bowl, cool and cut along into several pieces.

8. Cottage cheese fray through a sieve and whip it with condensed milk and powdered sugar. We form a cake, promazyvaya each cake with cottage cheese cream. Boca and the surface as well grease cream.

Recipe 5. Classic carrot cake “Flavors of autumn”


50 ml of orange liqueur;

200 g of flour;

1 g vanilla;

250 g of powdered sugar;

thick sour cream - 200 g;

5 g of soda;

300 g cream cheese;

5 g of baking powder;

150 grams of dried walnuts;

2 g ground nutmeg;

120 g canned pineapple slices;

3 g ground cinnamon;

220 g carrots;

2 g ground cinnamon;

120 ml of olive oil;

2 g of salt;

three eggs;

2 g ground pepper allspice.

Method of preparation

1. Combine flour with spices, 150 grams of powdered sugar, soda, baking powder and salt. Stir.

2. Beat the eggs at high speed until the mass doubles. Continuing to beat, add the oil. Then reduce the speed and enter the mixture of dry ingredients.

3. Add to the dough finely grated carrot, ground nuts and pineapple slices. Stir with a spatula.

4. Place the dough in a baking paper mold and bake for forty minutes at 180 degrees. We take out the finished sponge cake from the mold and cool it on the grid. Cut lengthwise into two parts.

5. Mix 50 ml of drinking water with the same amount of liquor. The resulting mixture is soaked cakes.

6. Cream cheese whip with powder. Add vanilla and sour cream and beat for a few more minutes.

7. Put the lower soaked cake in the dish, grease it with half of the cream and cover with the second cake. Cream applied to the entire surface of the cake and sides. We decorate with nuts and carrot chips. Sprinkle with ground cinnamon.

Recipe 6. Classic carrot cake with lemon


450 g carrots;

780 ml of drinking water;

400 g of flour;

5 g of soda;

305 g of brown sugar;

5 g cinnamon;

two lemons;

150 grams of almonds;

150 ml of refined vegetable oil; 40 g vanilla pudding.

Method of preparation

1. Clean the almonds from the shell, peel and place in a blender bowl. Add a glass of cold water and smash to obtain a white emulsion. Pour the resulting mass into a saucepan and add two more glasses of drinking water and set on fire. Boil for five minutes from the moment of boiling, and remove from heat. Insist another ten minutes, covered with a lid. Strain the mixture through a thick cloth and squeeze well.

2. Pour the vanilla pudding into the saucepan and, while constantly stirring, pour in the almond milk. Add seven tablespoons of sugar and send to a slow fire. Boil until thick and constantly stirring. Powder for pudding can be replaced by starch. Remove from heat and cover with foil. Cool completely.

3. Cut lemons into pieces, removing bones. Smash the porridge with a blender. Divide the lemon mass in half.

4. Rub the cleaned carrot and combine it with one part of the lemon mass, 80 ml of water, sugar and vegetable oil.

5. Mix dry ingredients separately. Combine both mixtures and mix. Put the dough on a baking sheet, covering it with parchment. Bake for 35 minutes at 180 ° C. Cool the cake and cut into four pieces along.

6. Add the second part of the lemon mass to the cooled pudding. Beat until smooth. Grease each cake, the top and sides of the cake with cream. Leave to soak in the refrigerator overnight.

Classic Carrot Cake - Tips and Tricks

Carrots for the cake should be sweet and juicy.

Carrots can be crushed not only through the grater, but also with a blender.

If you add lemon to the cake, boil it for a few minutes to get rid of the bitterness.

For flavor you can add cinnamon, vanilla or citrus peel to the dough.

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