Do you think a cake without eggs, without butter and without milk can be delicious? Believe me, he is wonderful! But then another question: is it possible to allow yourself such joy during Lent? Before you answer, make this amazing carrot cake!
How to cook
- Set the oven to heat up to 175 degrees. Combine flour, salt, baking powder, soda, ginger and zest (the dough is heavy, so you need both baking powder and soda).
- In another bowl, dissolve sugar in warm water and add butter.
- Pour this mixture little by little into the dry ingredients. Add carrots, zest, vinegar. Mix everything with a hand or planetary mixer. The dough should be quite liquid.
- Pour the dough into a springform pan and cover it with foil. Place in the oven and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes.
- Making cream is easy. Pour orange juice into a saucepan. Add sugar, almond flour and semolina. Stir and cook until thickened (15-20 minutes).
- When the almond-semolina cream has cooled, beat it well.
- Cut the cooled cake into 2 layers and coat the inside and outside. If you want more cream, make a double portion. Garnish with caramelized carrots or carrot chips if desired.
Ingredients
| For the cake | Quantity |
| flour | 370 g |
| sugar | 1 glass |
| finely grated carrots | 2 glasses |
| salt | 0.5 tsp |
| baking powder | 2.5 tsp |
| soda | 1 tsp |
| Apple vinegar | 1 tbsp |
| vegetable oil | 3/4 cup |
| warm water | 1/2 cup |
| zest of 2 oranges | |
| ginger | 1 tsp |
| Orange juice | 2.5 cups |
| almond flour | 2 tbsp |
| semolina, sugar |
You should not expect special tenderness or incredible lightness from this cake. This is a Lenten recipe - with certain features arising from the fact that it contains no eggs, no milk, no butter. With all this, the cake is still pleasant - with a light citrus note, with an original nut cream and with sweet cake layers, which, despite some density, are still quite appetizing and aromatic.
Don't be afraid of detailed descriptions - making a cake is not as difficult as it might seem. After the first time everything will be much faster, I promise!
Ingredients for the crust:
400 g carrots;
200 g sugar;
150 g vegetable oil;
150 g water;
450 g flour;
1 tsp. baking powder;
1/3 tsp. salt.
Ingredients for cream:
150 g peeled almonds;
3 glasses of water;
2 tbsp. l. starch;
1 cup of sugar;
Grate the carrots on a fine grater.
Grind lemon and sugar in a blender bowl.
Mix carrots, water, vegetable oil, lemon-sugar mixture. Add salt and baking powder.
Add flour, knead well and leave to rest for half an hour.
Divide the dough into 2-3 parts and bake each cake in an oven preheated to 180 degrees for about 40-50 minutes.
Carefully take out the cake - it is quite fragile.
Leave the cakes until completely cool.
And we make cream.
Grind the peeled nuts in a blender into fine, very fine crumbs.
Pour in 2 glasses of water and boil for 5 minutes.
Mix sugar and starch.
Add a glass of water, stir until smooth.
Pour into the nut mixture, stirring constantly. Bring to a boil over low heat.
Turn off the gas and leave until it cools completely.
Using a blender, we achieve a smoother cream structure.
And grease the cakes.
There will be a lot of cream - leave a couple of spoons for the next day: after being absorbed, the top part of the cream will crack a little, and then the remaining mass will come in handy to mask the ugliness.
The cake should be soaked for at least 8 hours.
Bon appetit!
Lenten carrot cake can be the perfect signature dish for any housewife. It has an attractive appearance, is very useful, is made from simple everyday and often inexpensive products, and will allow you to please yourself even during Lent.
How to make Lenten carrot cake?
Carrot sponge cake is an excellent option for light dietary baking. It is bright, beautiful, prepared from simple ingredients, and very healthy. It is often baked in one piece and then cut into cakes. As for the filling, there are several options:
- You can simply soak the cake with glaze made from powdered sugar and water, or you can add fruits (applesauce, pear, peaches) to this glaze, then the impregnation will be very original.
- The cream for carrot cake can be made into a lean custard by boiling semolina in any fruit juice.
Lenten carrot cake layers are often made in the form of sponge dough. Occasionally, cakes are baked using oatmeal or oatmeal (they replace flour), but this dough is less tender in consistency. It is always recommended to add vinegar to the flour mixture, because it not only extinguishes the soda, but also holds the dough together, acting as eggs.
Ingredients:
- carrots – 2 pcs.;
- flour – 350-360 g;
- baking powder - 1.5 tsp;
- ginger – 1 tsp;
- soda – 1 tsp;
- vinegar – 1 tsp;
- sugar – 230-250 g;
- water – 240-260 ml;
- zest of two oranges;
- Sunflower oil – ¾ cup.
Preparation
- Mix flour, water, baking powder, salt, ginger, zest.
- In a separate container, mix sugar and warm vegetable oil, vinegar, add to the flour mixture. Knead the dough.
- Add grated carrots to the dough.
- Mix and pour into the mold. Bake for about 40 minutes.
This easy carrot-orange cake has a bright appearance due to its main ingredients. You can please your family with this delicious delicacy even during fasting. The cake turns out to be low-fat, because there is no oil, fat, or much flour. You can add orange juice to the dough instead of water, then the taste will become more intense.
Ingredients:
- carrots – 2 pcs.;
- flour – 190-210 g;
- sugar – 140 g;
- orange zest – 50-60 g;
- soda – 1 tsp;
- vinegar 30% - 1 tsp;
- salt - to taste;
- orange juice – 0.5 l;
- semolina – 5-6 tbsp. l.
Preparation
- Grate the carrots, preferably on a coarse grater. Mix carrots with flour, sugar (100 g), soda and vinegar, orange zest. Add half a glass of water.
- Knead the dough. Add salt.
- Bake at 175-180 degrees. Afterwards, let the base cool and cut into several cake layers (2-4).
- For the cream, dissolve 40 g of sugar in the juice and heat the resulting mixture in a ladle. Add semolina and cook it as if in water. Then cool.
- Spread the resulting lean custard over the lean carrot orange cake.
Carrot Pumpkin Cake is perfect for vegetable lovers. This recipe combines very interesting ingredients, and its dough is unlike any other. It is recommended to sprinkle the baking dish with semolina and grease it with butter. You can add an egg (for those who refuse only meat during fasting).
Ingredients:
- carrots – 2 pcs.;
- bran – 4 tbsp. l.;
- pumpkin – 240-260 g;
- soda – 1 tsp;
- vinegar – 1 tsp;
- honey - 1 tbsp. l.;
- orange zest;
- salt - to taste.
Preparation
- Peel, cut and boil vegetables. Mash the vegetables into a puree.
- Add honey, bran, salt, zest, soda, slaked with vinegar to the resulting puree.
- Mix carefully and place in the pan, bake for about 40 minutes.
Carrot is made according to the simplest recipe, but has an attractive appearance and excellent taste. It is better to fry walnuts for baking in an oven or frying pan without oil. Baking powder can be replaced with baking soda, slaked with vinegar (wine or apple) or lemon juice.
Ingredients:
- carrots – 2 pcs.;
- flour – 160 g;
- vegetable oil – 7-8 tbsp. l.;
- sugar – 250 ml;
- peach juice – 250 ml;
- walnuts – 150 g;
- baking powder – 1 tsp.
Preparation
- Mix sugar with butter and juice. Stir.
- Roast and grind the nuts. Add to content.
- Add grated carrots there.
- Mix flour with baking powder and add to other ingredients. Stir.
- Place in the oven for 40 minutes. Decorate the finished Lenten carrot cake with walnuts.
Carrot cake is often baked with a sponge cake base and is without butter, eggs or even milk. Lenten cream for carrot cake is also made without sour cream or kefir, but on the basis of semolina and fruit juice, best with orange or other citrus fruit. It will be delicious if you add 2 tbsp to the cream. l. almond flour.
Ingredients:
- lean biscuit dough for carrot cake – 500 g.
- semolina – 2 tbsp. l.;
- orange juice – 2 glasses.
Preparation
- Prepare standard sponge dough for carrot cake.
- Place on a baking sheet and bake for 30-40 minutes.
- Pour semolina and sugar into the bottom of the pan, add juice, cook like porridge, stirring, for 20 minutes. After thickening, cool the cream and beat with a whisk.
- Spread the cream over the lean carrot cake on top and between the layers.
With carrots and banana, you can make it with oatmeal (or oatmeal). Bananas taste like flour and replace it, and starch replaces eggs. Coconut flakes and dates add originality to the dish. You can add nutmeg, cinnamon, cardamom - 1/2 tsp each.
Ingredients:
- carrots – 2 pcs.;
- banana - 1 pc.;
- starch - 1 tbsp. l.;
- dates – 1/3 cup;
- coconut flakes – ½ cup
- oatmeal – 130-140 g;
- vegetable oil 3 tbsp. l.
- spices - to taste.
Preparation
- Beat bananas with a mixer, add dates, add starch.
- Add spices to taste, oatmeal, stir.
- Add grated carrots, coconut flakes, vegetable oil and stir again.
- Bake the crust in the oven for about 30 minutes. Decorate the lean carrot with glaze, fruits, and nuts if desired.
Carrot cake with a pear layer can decorate any holiday table. The dough for its preparation is prepared using standard biscuit dough, as for other Lenten dishes, but the pear juicy layer gives the dessert an unusual taste. You can add gelatin to it and turn the filling into fruit jelly, but then the cake will no longer be lean.
Ingredients:
- sponge dough for carrot cake - 2 layers.
- pear – 2 pcs.;
- sugar – 20-30 g;
- vanilla sugar – 1 sachet.
Preparation
- Knead the lean biscuit dough as for carrot cake without eggs. Bake for 35 minutes.
- While the baking is in the oven, make the pear mousse: chop the pears, sprinkle with sugar, pour in 20-30 g of water, cook until the mass is completely softened.
- Place a layer of pears in the middle of the carrot cake.
For those on a diet or fasting, we can recommend a delicious Lenten carrot cake - the recipe is made on the basis of oatmeal, so the dough will have an interesting flavor. To improve the taste, you can add cinnamon, dry ginger, and cloves to the dough. The taste of the baked goods is slightly reminiscent of muesli.
Ingredients:
- carrots – 1 pc.;
- apple – 1 pc.;
- oat flakes – 150 g;
- honey – 50-60 g;
- vegetable oil – 3 tbsp. l.;
- powdered sugar – 70-80 g;
- lemon juice – 50 g.
Preparation
- In a bowl, mix crushed flakes, honey, spices to taste, oil.
- Add grated apple and carrots. Mix.
- Pour in lemon juice and stir again.
- Bake for about 30 minutes.
- Pour powdered sugar into a glass of water. Stir until fudge forms. Grease the finished cake with this glaze.
Lenten carrot cake in a slow cooker
Without the addition of eggs and dairy products - a godsend for those who are expecting guests during Lent. The ingredients for baking are prepared in a few minutes - you just need to peel and cut vegetables and fruits and knead the dough. All that remains is to turn on the desired mode in the multicooker. In addition, this dessert is also very budget-friendly.
For the recipe with photos, see below.
I suggest you bake a delicious carrot cake with nuts and cream! This recipe is from the category of dishes ethical vegan cuisine— carrot cake with cream contains no animal products. Accordingly, even those who fast can safely eat such a cake. As a nice bonus, this cake is not as high in calories as compared to traditional biscuits. Therefore, such a dessert is simply a godsend for those who are watching their weight or are on a diet. A low-calorie and at the same time delicious cake - isn’t this the dream of all girls?
I baked this carrot cake for my beloved husband's birthday. All the guests liked it and ate it literally right away! The next day we had to bake another cake, since relatives promised to come to us with congratulations. The idea for the cake came from our favorite . But I just wanted to bake lean carrot cake, so the recipe for carrot cake from Elena Chekalova was taken as a basis. And, as usual, I made my adjustments I didn’t add ginger to the dough, I replaced it with my favorite cinnamon. Added ground flax and walnuts to the dough. So, I'm telling you mine carrot cake recipe with cream. To bake the crust, we will need:
- 1 cup brown sugar;
- 320 g of premium wheat flour;
- 50 g flaxseed flour or ground flaxseed;
- 5 large carrots;
- ½ tsp. salt;
- ½ cinnamon stick;
- ¾ cup vegetable oil;
- 1.5 glasses of water;
- baking powder 2.5 tsp;
- soda 1 tsp;
- 1 tbsp. l. apple cider vinegar;
- 2 oranges;
- a handful of walnuts.
Let's prepare the Lenten cream for the cake from:
- almond flour 4 tbsp. l;
- semolina 4 tbsp. l;
- brown sugar 4 tbsp;
- carrot or orange juice 4-5 glasses.
How to bake Lenten carrot cake with cream
So, first, let's prepare the dough for our crust. As Elena Chekalova says, the dough turns out to be quite heavy, so we will add both soda and baking powder to it. As a result, the cake rises perfectly! Sift the wheat flour into a deep bowl, add salt, soda, baking powder, ground flax and cinnamon. Cinnamon can be ground in a coffee grinder along with flaxseed.
We remember that in vegan recipes flax replaces eggs. Apple cider vinegar will also hold our dough together.
Separately, in a cup, dissolve cane sugar in one and a half glasses of warm water, combine with vegetable oil. Grind the peels of washed dry oranges on a fine grater to obtain the zest. Wash the carrots, peel and chop. I first grated the carrots on a coarse grater and then chopped them in a blender. The result is the same as if you grate carrots on a fine grater. We should have 2 cups of finely grated carrots. Wash the walnuts, dry them and chop them with a knife.
Combine the sugar-oil solution with the dry flour mixture, add orange zest, grated carrots, nuts and apple cider vinegar. Mix well. It is better to use a mixer for this. The dough turns out like thick sour cream, and the color is bright orange. We leave it to stand for 10 minutes so that it “fits.” In the meantime, you need to preheat the oven to 180 degrees; if it takes a long time to heat up, then you need to turn it on in advance.
Pour our dough into a springform cake pan, level the surface and cover the top with foil, place in a preheated oven. You need to bake the cake at a temperature of 180 degrees! First, bake for half an hour under foil, then remove the foil and bake for another 20 minutes.
Remember that during the first 30 minutes you cannot open the oven, otherwise the cake may “fall” and not rise!
Lenten cream recipe for cake
In the meantime, you can start preparing the cream. For this we need almond flour. I made it myself from raw almonds. Rinse the nuts in advance and dry well. Transfer to a coffee grinder and grind, the flour is ready! We also need juice. For the first time I made cream from carrot juice. The cream had a pleasant sweetish taste. The second time I decided to make cream from orange juice, as Elena Chekalova advises. But the orange, for my taste, added extra acidity. Therefore, I recommend making cream from carrot juice.
In a saucepan, combine carrot juice with almond flour, sugar and semolina. Cook over medium heat until the mixture thickens, stirring occasionally. It took me about 40 minutes, just while the cake was baking. The finished cake must be removed from the mold and cooled. The same thing applies to cream; while it is hot, you cannot work with it.
Carefully cut the cooled cake into 2 parts. Beat the cooled cream with a mixer and coat the cakes with cream. The cake itself turns out to be very tender and slightly moist in taste, so it does not require additional impregnation. Before serving, carrot cake can be decorated with chopped or ground nuts and carrot chips. In this photo you can see both cakes that I baked. The first, more orange one, is with carrot cream, the second cake with yellow layers is with orange cream.
Everyone is interested in your opinion!
In my collection of carrot baking recipes, I also have a recipe for a Lenten cake. It's no secret that even without eggs you can make cakes or biscuits suitable for cakes, butter can easily be replaced with vegetable oil, and jam or fruit puree is suitable as an affordable and budget-friendly frosting cream.
This cake is suitable for holidays during Lent (birthdays, New Year) or for a vegetarian menu.
For a quick and delicious Lenten carrot cake, prepare the ingredients according to the list.
Grate peeled raw carrots and measure out a full glass. Don't compact it.
Combine and mix carrots with sugar, salt and vegetable oil.
If the carrots are a bit dry, add water to them.
Add flour with cinnamon and baking powder on top of the carrot mixture. Lightly mix the dry ingredients together.
To make the dough fluffy, add baking soda slaked with vinegar when kneading.
Knead the dough with a spoon or spatula. It will turn out thick, heavy, but fluffy.
Spread the carrot dough evenly onto a baking sheet greased or lined with baking paper. Try not to crush it, but to preserve its splendor. The size of this form is 20x30 cm.
Bake the cake at 170-180 degrees until cooked. The time depends on the properties of the oven, but aim for 20-25 minutes and start checking. It is advisable not to overdry!
Divide the cake into two pieces and spread one with apple jam, cinnamon and cognac on top. Here is jam prepared according to the recipe indicated in the introduction, or you can simply mix any apple jam with cinnamon and add cognac if desired.
If the apple pieces in your jam are large, crush them with a fork or even puree all or part of the jam in a blender. Sprinkle the apple cream with a mixture of whole and chopped nuts.
If you want a moister, juicier cake, soak it in sweet syrup (from jam and water or made from sugar and water). But I want to offer another option. Apple jam is quite juicy. First, let the cake rest on one side, and then turn it over and let it soak on the other side. During this time, place the cake itself in a bag, container or baking paper on which it was baked so that it does not dry out.
The cake prepared in this way can then be decorated in some way. For Lenten options, the choice of design is limited and the easiest way is to sprinkle the surface with powdered sugar.
Lenten carrot cake is ready!
I looked at my “drawing” of a carrot and thought that... the cake was suitable for Cosmonautics Day))
Enjoy your tea and stay healthy!
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