Few people know that carrots can be used not only for salads. It makes wonderful pastries. Especially successful are biscuits. They can be used as your own dessert, a base for cakes and pastries. Carrot baking is relevant at any time of the year, the vegetable is affordable and inexpensive. Who has not tried?
Carrot sponge cake - general cooking principles
For bright and juicy biscuits choose a good orange carrot. The root crop is cleaned, rubbed finely and only after that is added to the dough. No need to worry that the dough will taste the carrots, after baking everything will change.
Biscuit dough is kneaded in the classic way from eggs and flour. Often it is added sour cream, sour cream, kefir, various fats. To facilitate and pomp cake can be added baking powder.
What is put to taste:
• prunes, dried apricots and other dried fruits;
• orange or lemon zest;
• vanilla, cinnamon and other spices;
• nuts, they are more often walnuts.
Dried fruits are washed, cut. Spices are added in pure form. The dough is well stirred, then poured into the form. It must be prepared, usually oiled or covered with parchment, baking paper.
Oven need to warm up in advance. If you put the biscuit dough with a warm or in a cold oven, it will just spoil. Baking time depends on the recipe, as the temperature, but it is rarely less than 30 minutes. Willingness is checked by puncture of the cake in the central part.
Simple carrot sponge cake
For the simplest carrot sponge cake, you will need the simplest products that are in any refrigerator.
Ingredients
• a glass of flour;
• four eggs;
• two carrots;
• vanilla bag;
• a glass of sugar;
• 1 tsp. ripper.
Cooking
1. Peel carrots, grate on the smallest grater, set aside for a while.
2. Send eggs to a large bowl, turn on the mixer, beat in foam. 3. Gradually add a spoon of sugar to the eggs, beat until about ten minutes until it is completely dissolved. The lush the mass, the better the sponge cake.
4. Sprinkle the flour, stirred with the ripper, gently mix with a spatula.
5. Add grated carrot. But just do not need to pour out all of the total mass at once, disassemble the chips with your hands, gently stir.
6. Shape the butter with a piece of butter, sprinkle with wheat flour, spread the dough. Top leveling with a spatula so that the layer is the same in all places.
7. Put in the oven. Baking carrot sponge cake temperature 200 degrees. Readiness check with a toothpick, on average, the process will take 40-50 minutes.
Carrot sponge cake “Favorite”
The recipe for a gentle carrot sponge cake made from light dough with sour cream. It can be used for any cream cakes or just smear jam.
Ingredients
• 190 grams of flour;
• two eggs;
• 150 grams of sugar;
• 100 grams of sour cream;
• 2 carrots;
• vanilla, ripper.
Cooking
1. Clean the carrots, rub and add 50 grams of granulated sugar to them. Pound the mass with a spoon so that the sand melts. Set aside for a few minutes.
2. Beat in a steep egg scum together with the remaining sugar. Then mix the sour cream, add the carrot.
3. Add five grams of baking powder and a couple of vanillin to the flour. Pour into the dough, stir.
4. We spread the mass with carrots in the form, smeared or covered with parchment.
5. Warm up the oven in advance to 180 degrees. Put the carrot sponge cake. When a golden brown appears, check the readiness with a match.
6. Remove the form first from the oven. Then give a little stand, gently remove from the form. If desired, after complete cooling, it can be cut into 2 layers. Grease with condensed milk, jam or cream.
Carrot sponge cake with walnuts
Variant of simply amazing carrot cakes, which make delicious cakes. They will be combined with absolutely any creams.
Ingredients • four eggs;
• 400 grams of flour;
• 400 g carrots;
• 2 tsp. ripper;
• 200 ml of oil;
• 250 grams of sugar;
• 300 grams of walnuts;
• 1 tsp. cinnamon
Cooking
1. Dry the nuts in a skillet or fry in the oven on a baking sheet. Cool it, put it on a chopping board, roll it several times with a rolling pin to make small pieces.
2. Immediately prepare the carrot, wash, clean, rub with small chips.
3. Beat eggs. The classic recipe uses brown sugar, but you can take the usual white sand. Beat up to a strong foam.
4. Add the carrot to the eggs, then pour in the vegetable oil.
5. Combine flour with cinnamon, baking powder and chopped nuts. We pour it all into the bulk. Gently stir with a spoon from the bottom up, bring to flavor flavored dough.
6. Lubricate the form. Sprinkle with flour or semolina on top.
7. Pour dough with nuts and carrots into shape, level.
8. We put in the furnace heated to 170 degrees. Cook for about 50 minutes, check with a spike.
9. Cool the cake, sprinkle with powder. Or cut into several pieces, lubricate with any cream, collect the cake.
Carrot sponge cake with prunes
The recipe for a gentle carrot sponge cake with prunes. It can be used as a cake or for different cakes, the cakes are perfectly combined with cream and sour cream.
Ingredients
• three eggs;
• 220 grams of flour;
• 250 grams of carrots;
• 1 tsp. cinnamon;
• 25 grams of honey;
• 2 tsp. baking powder;
• 100 grams of prunes;
• 150 grams of vegetable oil.
Cooking
1. Clean the carrots. Rub on the smallest grater. Put aside for now.
2. We wash prunes. We spread on napkins, dried. Take a sharp knife, chop. You can make small straws or cubes, whatever you like.
3. To the broken eggs immediately pour the granulated sugar, beat into a strong foam mixer. Gradually pour in honey. If he candied, then first you need to warm up.
4. Add vegetable oil, gently stir. 5. Now enter the flour with cinnamon and baking powder, stir again. If you do not like the flavor of cinnamon, you can use vanillin.
6. It's time to add a lot of carrots with prunes, stir a bright biscuit, pour into a greased mold.
7. For baking, we put the biscuit in a heated oven to 180 degrees, the readiness is determined by a wooden stick.
Carrot sponge cake in the multicooker
A variant of a delicate carrot sponge, light and porous, which is baked in a slow cooker. Everything is done very simply and quickly.
Ingredients
• 450 grams of carrots;
• 6 Art. l flour;
• 4 eggs;
• 1 tsp. baking powder;
• a glass of sugar;
• 2 tbsp. l oil drain .;
• a pinch of salt.
Cooking
1. Peel the whole carrot, grate on a fine grater, leave the chips on the table.
2. Separate the squirrels, beat them with a mixer in a dense foam with four table boats of sugar.
3. Pound the yolks with the remaining sugar pitch, add the softened butter to them. Grind the mixture until smooth. For taste we throw a small pinch of salt.
4. Add grated carrot and wheat flour with stirred ripper.
5. Now gently introduce whipped earlier proteins. Stir the dough gently so as not to disturb the pomp.
6. Lubricate the slow cooker, paying special attention to the bottom of the bowl.
7. Shift the carrot dough, distribute over the entire container.
8. Expose the baking program. Cooking sun cake 80 minutes.
9. We take out the cake from the multicooker carefully, cool it. If necessary, you can lubricate the cream. Jam or just fall asleep with powdered sugar.
Carrot sponge cake “Naughty orange”
To prepare this wonderful and very fragrant sponge cake you don't need an orange at all. Enough of its peel. Thoroughly wash the citrus, grate a thin orange peel.
Ingredients
• four eggs;
• two carrots;
• 1.2 cups of flour;
• 1 tsp. soda;
• peel from one orange;
• a glass of sugar;
• 1 tsp. vinegar.
For impregnation of 50 g of sugar and the same amount of water.
Cooking
1. We clean the carrots, rub them very finely so that they are easily distributed in the dough. 2. Prepare an ordinary biscuit dough. If there is a good mixer. Then you can simply mix the eggs and beat with sugar in a dense foam. If the mixer is weak, then beat the yolks and proteins separately, dividing the sugar in half.
3. Combine flour with chopped zest, add to dough.
4. To extinguish the soda with vinegar, pour it after, and immediately put the grated carrot.
5. Stir, pour into cooked form, bake carrot cake in the oven at 180 degrees. Or in a slow cooker on a baking program, set 60 minutes.
6. Remove the finished sponge cake from the oven, then from the mold, cool for a couple of hours.
7. Boil sugar with water, cool. You can use orange juice instead of water, add liqueur. Sprinkle the cake with the prepared syrup, do not need to soak it plentifully.
Carrot Sponge Cake - Tips and Tricks
• If the carrot has a green heart, it will not be sweet. It can be added to the dough, but better to leave the affected places.
• Got carrots left? It can be frozen, then used for any dishes or again for baking biscuits.
• You can also make pumpkin biscuits with or without carrots. But if it is too juicy, then the chips must first be slightly pressed.
• To prevent the biscuit from settling after baking, you need to open the door slightly and leave the oven for about fifteen minutes, then carefully remove the mold. Give the cake to stand still and get stronger on the table, only after that gently remove from the form.
• The ripper is a wonderful way to guard against setbacks. Biscuit with him always rises, it turns out soft and porous.
