Carrot pie with sour cream recipe is simple. Step-by-step recipe for carrot cake with sour cream. Now let's make the cake impregnation

Ingredients:

  • Carrots - 400 g
  • Flour - 250 g
  • Eggs - 3 pcs
  • Sugar - 150 g
  • Baking powder - 1 tsp. no slide
  • Vanilla extract - 1 tsp.
  • Hazelnuts - 100 g
  • Sour cream - 300 g
  • Powdered sugar - 2 tbsp.

Enjoy the taste!

If you want to enjoy a piece of delicious cake, but you are afraid of the accumulated calories, we advise you to pay attention to the wonderful recipe for carrot cake.

A bright dessert with an incomparable aroma and airy cream will win the heart of any sweet tooth and, most importantly, will not leave behind a feeling of heaviness and a feeling of overeating.

If you think that carrot cake is such a simple treat that it is only suitable for dinner with the family, then you are very mistaken. This dessert breaks all records in popularity, famous food bloggers never tire of praising it in their posts, and fashionable cafes try to have it in their assortment in order to please picky visitors.

There are quite a lot of carrot cake recipes and each of them is good in its own way. The recipe for carrot cake with sour cream deserves special attention: it makes the dessert simply PERFECT.

Surprisingly, you can’t feel the carrots in the cake at all; rather, they help to reveal the taste of the baked goods in all their glory, giving it a special zest.

And if you still think that vegetables and cakes are two fundamentally incompatible concepts, don’t waste time and start preparing food. Moreover, you won’t need as much of them as you will need time to prepare the baked goods.

Another important advantage of the cake is that it is prepared from the most affordable products; any housewife has them all in the kitchen. Well, maybe with the exception of the nuts, which will also be needed for the cake.

Making carrot cake

Preparing the most delicious carrot cake with sour cream according to Yulia Vysotskaya’s recipe begins with kneading the dough.

  1. Grate large juicy carrots on a fine grater or chop in a blender.
  2. Grind the hazelnuts until you obtain nut crumbs.
  3. Beat cooled eggs with sugar until foamy. A little secret: add a pinch of salt to make the foam more airy. The finished cake will simply melt in your mouth.
  4. Add flour and baking powder to the liquid mass and continue to work vigorously with the whisk to avoid the appearance of lumps.
  5. Add grated carrots in portions. The finished dough should have a viscous consistency.
  6. Add nuts to the main ingredients; if you wish, you can enhance the taste of the baked goods by adding a little fragrant ground cinnamon and a pinch of nutmeg.
  7. Line a cake pan with buttery parchment paper, pour the carrot batter into it and place it in an oven preheated to 180°C for 40 minutes. The readiness of the dough is checked with a toothpick.

It is noteworthy that you can make carrot cake with sour cream in a slow cooker. So you can treat yourself to such a wonderful dessert even at the dacha without an oven.

While the cake is rising in the oven, prepare the sour cream. Beat thick sour cream with powdered sugar until smooth and add vanillin. If the sour cream is not whipped very well, it is worth adding a thickener, which will significantly speed up this process. To thicken the cream a little, it should be put in the refrigerator for a while.

In the meantime, remove the finished aromatic carrot cake from the oven, cool it at room temperature and cut it lengthwise into two or three cakes. It is better to do this with a harsh thread, having first made an incision with a knife along the entire side surface of the pie. Trying to cut a warm crust is not an easy task, as the dough will simply wrinkle.

Gently brush the surface of each cake with sour cream and assemble them into one cake. Don't forget to leave some of the cream to spread on the sides of the cake. By the way, so that the cakes are not visible, you can sprinkle them with waffle or cookie crumbs.

You can decorate the top cake as you wish; many ideas are not so difficult to bring to life, just by looking at the photo.

A delicious carrot cake needs to soak before serving, so it needs to be refrigerated for several hours or even overnight (if you are cooking in the evening).

If you wish, you can cover the top layer of the carrot cake with a delicious buttercream made from Philadelphia cheese (200 g), Mascarpone (250 g), powdered sugar (250 g) and butter (70 g). Whisk the softened butter until fluffy, add Philadelphia cheese and Mascarpone (they should be at room temperature) and powdered sugar. This sweet and salty cream tastes amazing!

Today we will prepare a dessert, the history of which goes back to the Middle Ages, when chefs valued carrots for their sweetness and bright color. During the First and Second World Wars, carrot baking became extremely popular due to another quality - economy.

But from the 70s of the last century to this day, the national love for carrot cake is explained by the growing interest in healthy food. This cake, according to nutritionists, improves complexion and has a positive effect on heart function. This is what it is - carrot cake, and the best recipe, in my opinion, is with sour cream and lemon.

Carrot cake with sour cream

Kitchen equipment: grater, mixer, bowl, baking dish with a diameter of 20 cm, oven.

Ingredients

  • You will need thick sour cream for the cream, fat content not less than 18%.
  • Walnuts will successfully replace any other nuts you have. We will use only fresh eggs.

Cooking sequence

  1. Wash the carrots, peel and grate on a fine grater.
  2. In a bowl (it is better if it is enamel or glass) break the eggs, put 10 g of vanilla sugar, add regular sugar. Beat with a mixer until foamy.

  3. Add lemon zest from half a lemon, grating it on a fine grater directly into the bowl.
  4. Gradually add flour, stirring gently with a spoon. Add grated carrots, juice from half a lemon, and soda slaked with vinegar. Mix everything carefully.

  5. Grease a baking dish with vegetable oil and pour our dough into it. Preheat the oven to 180° and place the mold in it. Bake for 30 minutes.


  6. We check the readiness with a toothpick: if it remains dry when inserted into the center of the cake, the cake is ready. Turn off the oven and leave the pan in it for another 10 minutes. Then take out the mold, remove the cake from it and let it cool. Cut the cooled cake into 2 parts.

  7. At this time we are preparing the cream. Beat sour cream with powdered sugar and vanilla sugar with a mixer, add thickener. Place the cream in the refrigerator for 1 hour.

  8. Generously grease the cake with cream, place 2 layers and cover the entire cake with cream.

  9. Sprinkle chopped walnut kernels on top.

  10. The finished cake should be placed in the refrigerator and try to forget about it until the next day so that it is properly soaked.

Video recipe

This video will help you finally understand the recipe for carrot cake with sour cream. You will see to what consistency you need to beat the ingredients, how to mix them correctly, and you will be able to observe the entire cooking sequence.

  • Eggs for the cake should be at room temperature, so it is better to remove them from the refrigerator in advance.
  • To make the cake airy, the flour must be sifted through a sieve.
  • Baking powder can replace soda and vinegar; you will need 2 tbsp. l.
  • If you use very rich sour cream for the cream, you will not need a thickener.
  • Walnuts will taste better if you lightly toast them in a frying pan before chopping them.

How to decorate a cake

You can quickly decorate the cake with walnut halves, candied fruits, canned fruits, and berries. For special occasions, I suggest decorating the cake with a chic bow, making it from... carrots.

Kitchen equipment: knife, saucepan, stove, oven, colander.

Ingredients

Carrot2-3 pcs.
Sugar1.5 stack.
Water1 stack
  1. Choose cylindrical carrots.
  2. Wash, peel and cut into thin slices

  3. Mix water and sugar in a saucepan and place on the stove.

  4. When the syrup boils and the sugar has completely dissolved, drop several slices of carrots into it.
  5. When boiling resumes, note the time and after 5 minutes remove the carrots and put the next batch in its place. Place the boiled plates in a colander to drain the remaining syrup.

  6. Place the slightly dried carrots on a baking sheet and dry them in the oven for a few minutes. After this procedure, it will harden a little and any decoration can be formed from it: spirals, roses, etc. By connecting the ends, we will make loops from carrot slices and place them on a baking sheet previously lined with foil or parchment paper.
  7. To speed up the drying process, put it in the oven, preheated to 40° for about an hour and a half.
  8. From the cooled loops we assemble a bow on the cake

It is better to prepare the decoration before baking the cake. There is nothing complicated in its manufacture, but the drying process takes a lot of time.

How to serve

  • Serve the cake chilled or at room temperature with any hot or cold drinks. However, to feel a little bit English at a five-o-clock, serve tea, hot milk and sugar in pieces with the cake.
  • This recipe deserves special attention when preparing a children's party. Children will like the cake and, given its usefulness, you can bring joy to children and not limit its consumption.

  • If you like the idea of ​​a tasty and healthy dessert, you can use my recipe as a basis and experiment: replace the lemon with an orange, add cinnamon, crushed nuts, and raisins to the dough. If you're more comfortable baking in a slow cooker, try this recipe. And I recommend absolutely everyone to try it, made with great respect for the old English recipe.

The topic of healthy baking, I think, is of interest to many. Leave a review about my carrot cake, share your recipe or decoration method.

Light desserts are becoming increasingly popular - there is no excessive sweetness and an abundance of fat, they are easy to prepare at home. One of these delicacies is carrot cake with sour cream.

Every housewife should have a simple recipe for carrot cake - the dessert is very delicate, but bright, with an interesting taste. And it is prepared easily and quickly, which makes it even more valuable.

You will need to prepare the following ingredients:

  • baking powder - 2 tsp;
  • powdered sugar - 3 tbsp. l.;
  • sour cream (fat) - 500 g;
  • sugar - 150 g;
  • flour - 150 g;
  • vanilla sugar - 10 g;
  • eggs - 2 pcs.;
  • carrots (grated) - 250 g.

The cooking process includes the following steps:

  1. Mix flour with baking powder.
  2. Add sugar to the eggs and beat with a mixer until thick and white.
  3. Pour the dry mixture into the liquid mixture, mix with light movements of a spoon or spatula.
  4. The carrots should be grated on a fine grater. The juice will need to be slightly squeezed. Add the vegetable to the dough, mix again, trying not to disturb the fluffy structure of the dough.
  5. Line a baking pan or high baking sheet with parchment paper. Place the dough and smooth it out. Place the biscuit in the oven for 35-40 minutes. Temperature - 180 °C.
  6. When the time is up, leave the cake in the oven for 10-15 minutes to cool.
  7. Remove and carefully cut into desired number of cakes.
  8. Thoroughly beat the sour cream with powdered sugar. The amount of sweetener can be increased or decreased. Add vanilla sugar.
  9. The cakes can be soaked in cream or your favorite syrup. Cover each piece with cream.
  10. Allow to soften for 5-8 hours.

Decorate with white chocolate frosting or cake crumbs.

Carrot cake with sour cream in a slow cooker

The multicooker increasingly appears in the most popular recipes - baked goods in it always turn out moist, with a richer taste.

Pre-prepare the following list of ingredients:

  • eggs - 4 pcs.;
  • sugar - 1 tbsp.;
  • butter - 1.5 tbsp. l.;
  • flour - 1 tbsp;
  • powdered sugar - 3 tbsp. l.;
  • carrots (grated on a fine grater) - 500 g;
  • baking powder - 1 tsp;
  • salt - 1 pinch;
  • sour cream - 500 g;
  • vanilla sugar - 1 sachet.

To prepare carrot cake in a slow cooker, follow the suggested instructions:

  1. Melt the butter in the microwave or in a water bath.
  2. Separate the whites from the yolks. Cool the first component for quick whipping. The container in which the component will be processed must be dry and clean. Add a pinch of salt and beat for 10-15 minutes, gradually increasing the speed. The result should be a dense mass.
  3. Add sugar to the yolks and beat until white. Pour in the oil, stir until smooth.
  4. Sift the flour and add to the yolk mixture along with baking powder. Add the carrots there and mix well.
  5. Add the whites in small portions, mix with a spatula with careful movements from top to bottom, trying not to destroy the structure of the fluffy mass.
  6. Lightly coat the multicooker bowl with butter, butter or vegetable oil, and lay out the dough. Turn on the “Baking” mode for 80 minutes. Leave in the bowl for another 15-20 minutes to cool.
  7. For the cream, combine sour cream, powder and vanillin.
  8. Cut the biscuit into several layers, coat with cream and place in the refrigerator for 5-6 hours, or better yet, overnight.

Before covering the cakes, you can brush them with apricot jam or syrup. And the cream will become softer if you add 2-3 tablespoons of coconut flakes.

Nutty flavor

An excellent summer dessert will be complemented by the bright crunch of nuts. Just one ingredient - and a familiar recipe takes on new shades of taste.

Required Products:

  • carrots - 1 kg;
  • flour - 2 tbsp;
  • vegetable oil - 0.5 tbsp;
  • sour cream - 500 g;
  • baking powder for dough - 1 sachet;
  • sugar - 100 g;
  • eggs - 3 pcs.;
  • cinnamon - 3 tbsp. l.;
  • vanilla sugar - 10 g;
  • walnuts - 0.5 tbsp.;
  • powdered sugar - 4 tbsp. l.

Carrot-walnut cake is prepared as follows:

  1. Prepare the cream according to the standard method and place it in the refrigerator while preparing the cakes.
  2. Beat the eggs until foam appears. Add sugar during processing.
  3. Add vegetable oil to the mixture.
  4. Saturate the flour with oxygen by sifting. Add to eggs. And also add baking powder.
  5. Peel and chop the carrots using a grater. Send the vegetable to the dough.
  6. Chop the nuts with a knife and add to the mixture.
  7. Finally, add cinnamon and mix again.
  8. Divide the dough into 2-3 parts. Bake at 170-180°C. Time - half an hour.
  9. When the cakes have cooled, layer them with cream and let sit in the refrigerator for 5-6 hours.

Garnish with nuts, fresh fruit, coconut, almonds or as desired.

Step-by-step preparation from Yulia Vysotskaya

The recipe from Yulia Vysotskaya is more reminiscent of a pie topped with sweet vanilla cream. The dessert turns out moist, aromatic, but very tender.

Required components:

  • nuts - 50-100 g;
  • flour - 1 tbsp;
  • soda - 0.5 tsp;
  • cinnamon - 1 tbsp. l.;
  • eggs - 3 pcs.;
  • carrots - 1-2 pcs.;
  • vanillin - sachet;
  • sour cream - 1 tbsp.;
  • syrup or milk - for impregnation;
  • sugar - 100 g + 2 tbsp. l. in cream.

Cooking method:

  1. Combine sugar with eggs, stir until the crystals dissolve.
  2. Add carefully sifted flour, soda, cinnamon.
  3. Add grated carrots to the dough, as do ground or chopped nuts.
  4. Bake for 20 minutes at 200°C, reduce the temperature to 150°C and keep the cake in the oven for another 15 minutes.
  5. Prepare the cream. It should be thicker than for a regular cake - you should use richer sour cream or add a teaspoon of starch.
  6. Cool the pie, pour cream over it. You can pre-soak the cake with syrup or milk. Garnish with carrot pieces, nuts or as desired.

PP cake with carrots with sour cream layer

Standard carrot cake is already considered dietary due to its light and healthy composition. But you can reduce calories as much as possible and still enjoy a very tasty dessert.

Take these ingredients:

  • honey - 3-4 tbsp. l.;
  • soda - ½ tsp;
  • kefir - 1 tbsp.;
  • carrots (grated) - 3-4 pcs.;
  • eggs - 3 pcs.;
  • bananas - 2 pcs.;
  • oatmeal - 1 tbsp;
  • classic sour cream.

Carrot PP cake without butter with sour cream is prepared as follows:

  1. Prepare kefir: add baking soda, stir and wait 10-15 minutes.
  2. Mash the bananas with a fork.
  3. Combine all prepared and remaining ingredients and mix thoroughly.
  4. Bake for 40 minutes. Temperature - 170 °C.
  5. Divide the sponge cake into several layers and soak with standard sour cream. In order to make it even more dietary, it is better to use low-fat sour cream, and use a sweetener as a sweetener.

A simple quick baking option

If you really want something tasty and light, but don’t have time to knead the dough, you can use a quick carrot cake recipe. It will take about 5 minutes to prepare, and while the dessert is baking, you can entertain yourself with a fun TV series or book.

List of ingredients:

  • grated carrots - 1.5 tbsp;
  • eggs - 4 pcs.;
  • soda - 1 tsp;
  • flour - 1 tbsp;
  • sugar - 1 tbsp.;
  • sour cream and powdered sugar - to taste.

A delicious cake is prepared in several steps:

  1. Combine all components. It is better to mix flour and soda separately, and then add it to the wet ingredients. Pour the mixture into the mold.
  2. Bake for about an hour. Temperature - 170-180 °C.
  3. Divide into two or three cake layers. Soak in sour cream, sprinkle with powdered sugar.

You don’t even have to decorate - just enjoy the light and quick dessert right away.

With sugar glaze

Some people with a sweet tooth may find carrot cake a little bland, but a large amount of sugar in the dough or cream can ruin the texture of the dessert. The best option is to top it with a very sweet glaze.

Required ingredients:

  • lemon juice - 4 tbsp. l.;
  • carrots (grated) - 250 g;
  • sugar - 150 g;
  • powdered sugar - 3 tbsp. l. + 150 g for glaze;
  • baking powder - 2 tsp;
  • vanilla sugar - 10 g;
  • flour - 150 g;
  • sour cream (fat) - 500 g;
  • eggs - 2 pcs.

Method of preparing dessert:

  1. Bake the cakes according to the standard recipe.
  2. Beat sour cream with powdered sugar for cream.
  3. At high mixer speed, beat the powdered sugar and lemon juice. You should get a white liquid mixture.
  4. Pour glaze over the assembled cake. The sides can be decorated with cake crumbs and nuts.

Carrot cake is a versatile dessert that even a beginner can make. A little imagination will help you create your own unique delicacy.

No similar materials

Recipe for carrot cake with sour cream. This is a simple recipe for a homemade cake made on the basis of shortcrust pastry with the addition of grated raw carrots, which are not felt at all in the cake. To prepare cake layers for carrot cake, you do not need eggs or dairy products, just regular sour cream for the cream. The dough is made from butter, sugar, flour and carrots. Carrot cake based on shortbread cakes is noticeably different in taste and structure from. The cakes soaked in sour cream become soft and tender. Moreover, you can use not only store-bought sour cream; rich and thick country sour cream will give the cake additional flavor sensations.

The end result can be varied according to your taste: sprinkle the entire cake with crumbs, decorate with fresh seasonal berries (fruit, marmalade, nuts) or decorate with whipped cream.

Required ingredients:

Dough for cakes:

  • 1 cup finely grated carrots;
  • 1 cup of sugar;
  • 750 g flour (3 cups);
  • 1 teaspoon of slaked soda;
  • 1 tbsp. spoon of lemon zest (optional);
  • 200 g butter (softened).

Cream:

  • 400 g sour cream (20%);
  • 3/4 cup powdered sugar.

Syrup:

  • 1 tbsp. spoon of sugar + 5 tbsp. spoons of boiling water.

Decoration:

  • 300 ml cream + 50 g powdered sugar;
  • berries.

How to cook:

Dough.

First of all, grate the pre-peeled carrots on a fine grater; you will need one glass of it. Thaw the butter in advance at room temperature or you can use the microwave (defrost mode). It is best to raise shortbread dough with slaked soda and vinegar, but it can also be replaced with baking powder (1 heaped teaspoon). One glass of sugar is added for the dough, but I will say right away that the cake turns out to be quite sweet, so if desired, its amount can be reduced. Lemon zest is added to the dough if desired.

So, place grated carrots, sugar, grated zest and softened butter in a deep container. Stir the mass until smooth and add slaked soda with vinegar. Stir and add 700 g of flour in small parts. Mix the dough well until smooth, then lightly dust with another spoonful of flour and gather into a ball. The finished dough is thick, but at the same time soft and slightly sticky, so it is advisable to cool it thoroughly before working. Place the dough ball into a bag and refrigerate for one hour.
Sour cream.

In a deep bowl, combine sour cream (I use simple store-bought 20%) with powdered sugar. Mix thoroughly and put the cream back in the refrigerator until you need it.
Syrup.

Pour boiling water over sugar, stir and leave until the crystals are completely dissolved.

Divide the chilled dough into five equal parts - you get about 220 grams each. each.
Preheat the oven to 180 degrees. Prepare a baking sheet and two pieces of parchment paper.

Place one ball of dough on parchment paper (refrigerate the rest) and use a rolling pin to roll out into a small circle. Using a circular template, trim the edges and roll the scraps back into a ball. I cut the workpiece along the bottom of a round springform pan 18 cm in diameter. To prevent the dough from sticking to the rolling pin, you can roll out the cake between two pieces of parchment paper or put cellophane on top. Make several punctures on the prepared piece with a fork. Bake the cake in a preheated oven for about 10 minutes, until golden brown. Prepare the rest of the cakes in this manner.
Roll out the collected dough scraps into a thin flat cake and bake in the oven until golden brown. Judge the resulting cake and grind it in any convenient way into small crumbs - you will need it for sprinkling the cake. Assemble the carrot cake.

Before assembling the carrots, make sure that the cakes have cooled completely, otherwise the cream will spread.

Place the cake on a flat plate or cake stand and soak it in syrup.
Place a heaping tablespoon of sour cream on top and spread over the entire surface of the cake.
Continue assembling the dessert, do not grease the top crust yet. Leave the cake in this form for at least half an hour so that the cakes are soaked and do not fidget during further assembly. You can strengthen it with a detachable mold and put it in the refrigerator. Then coat the entire cake with the remaining sour cream.
Sprinkle crumbs on the sides. At this stage, the dessert can be sprinkled on top too, then it can be decorated with fresh berries or pieces of fruit. I have other plans for it and will continue decorating with whipped cream.

Beat the chilled cream with powdered sugar with a mixer until thick. The most important thing is not to overdo it, otherwise the cream will become liquid again and will no longer come together. Decorate the cake with whipped cream and decorate with fresh berries.
Place in the refrigerator for 5-6 hours until the cakes are completely soaked.
Carrot cake with sour cream is ready and can be served with aromatic tea.

Carrot cake with sour cream is one of the most popular desserts in the UK and USA. But the most amazing thing is that the dessert was made for the first time in Italy.

This carrot cake with sour cream became relevant during a total shortage, but affordable products are used to prepare the dessert.

Read the article to the end, choose recipes and start cooking. Your family will be delighted with this dessert, which will be an excellent addition to both everyday tea and a holiday table.

Basic principles of cooking

Many are sure that carrot cake is a very simple dessert, and therefore only those people who start a family tea party use its recipe.

In fact, the recipes are so varied that you can bake a real culinary masterpiece.

The basis for baking the cakes will be carrots. It can be used either boiled or raw. It is important that the carrots are sweet and juicy.

In addition to carrots, you will also need plants. butter, chicken eggs, vegetable butter, baking powder, sugar and flour.

Carrots need to be peeled, washed and grated on the fine side. Chicken The eggs should be beaten together with sugar to form a large foam.

There is no need to stop whipping the mixture, even when I add the remaining ingredients to the composition.

I bake the cakes at 170 degrees. for 30 minutes in the oven. The biscuit can be supplemented not only with sour cream, but also with nuts and dried fruits.

The resulting cake needs to be cut lengthwise into layers and sandwiched with layers. By the way, you can use not only sour cream, butter cream or curd cream.

As for decorations, the cake can be decorated to your taste!

The history of carrot cake

Carrot cake first appeared in the Middle Ages. At that time, sugar was considered a very expensive product, and therefore not all people could afford it.

The same cannot be said about carrots, of which there were huge quantities in every house. People used carrot pulp to bake cookies, cakes and pies.

To diversify the carrot menu a little, some housewives began filling sponge cakes with a layer based on dairy products.

If historical facts indicate that carrot cake was baked for the first time in Italy, then in the 20th century the dessert became popular in England.

Europeans were able to appreciate this dessert as it deserves. They enjoyed making the cake in their free time.

Each housewife chose the form for the dessert independently. Some baked pies, others made a square dessert or a round cake. The recipe, of course, changed.

Modern housewives today use sugar for sweet desserts. But still, they use raisins, dried fruits, and nuts for decoration. The dessert turns out sweet and varied in taste.

The carrot cake is soft, moist and fluffy in texture. You can decorate the cake with frosting as well as fruit. But if there are no carrots in it, the dessert will add its own special taste.

Decorate according to your personal taste! Decor and additives for carrot dessert are the personal imagination of the housewives.

Look at the photo to see how beautiful a carrot cake can turn out, and then choose a recipe and start cooking.

Classic carrot cake with sour cream layer

The cake recipe is classic, it is not complicated. But to make it clearer for novice cooks, I described the cooking algorithm step by step and attached a photo to it.

Test components:

0.5 tbsp. raisins; 1 tbsp. sah. sand; 1 tsp baking powder; 3 pcs. carrots; 1 pack vanillin; 3 pcs. chickens eggs; 1 tbsp. flour; 1/3 tbsp. rast. oils

Ingredients for the cream: 200 ml sour cream; 0.5 tbsp. sah. sand.

Cooking algorithm with photo:

  1. I peel the carrots and chop them on a fine grater.
  2. I'm whipping chickens. eggs using a mixer, adding sugar. You need to get a thick foam.
  3. I beat and pour in the plant. butter, put carrots. I add flour and baking powder.
  4. Pour hot water over the raisins and let them sit for 30 minutes.
  5. I drain the water and dry the raisins on a paper towel. I add it to the dough and beat with a mixer at minimum power.
  6. Place the dough in the mold and bake for 30 minutes at 170 degrees. in the oven.
  7. Let the biscuit cool on a wire rack. I cut it lengthwise into a couple of pieces.
  8. Whisk the sour cream together with sugar until the mixture dissolves.
  9. I assemble the cake and spread it with cream. Also, the top of the cake needs to be covered with a sour cream layer. I let it soak for several hours in the refrigerator and decorate with grated chocolate.

Carrot cake with nuts and sour cream-orange cream

Test components:

4 things. chickens eggs; 10 gr. baking powder; 160 gr. sugar and nuts; 100 gr. flour; 200 gr. carrots; 8 gr. van. Sahara.

Ingredients for the cream:

4 gelatin plates; 2 cans of canned food tangerines; 125 gr. sour cream; 250 ml cream from 33% fat; 375 ml orange juice; 1 pack van. pudding; 80 gr. Sahara.

Components for decoration:

4 gelatin plates; 250 ml orange juice; 100 ml high fat cream.

Cooking algorithm with photo:

  1. Chicken I beat the eggs in a bowl. I'm bringing in sugar, van. sugar. I beat the mixture for 7 minutes until it becomes creamy.
  2. I wash my carrots, peel them and grate them on the small side. I put it in cheesecloth and squeeze out the juice. I introduce the cake into the test batch and mix it.
  3. I add chopped nuts to the flour, just sift it first.
  4. I add the mixture of nuts and flour into the dough, mix with a mixer at low speed.
  5. I preheat the oven to 180 degrees. I cover the form with parchment and put in the dough. I bake for 1 hour. You should check readiness with a wooden toothpick.
  6. I soak the gelatin separately. I fill the pudding powder with juice, but the rest needs to be poured into a saucepan and mixed with 80 g. Sahara.
  7. I remove from the heat and stir, adding the pudding in a thin stream. I put it on the stove and cook for a few minutes. I remove it from the stove and add gelatin. I pour the mixture into a bowl and cover it with food. film. I let the mixture cool.
  8. Cool the biscuit on a wire rack. I whip the cream until the mass is stable. I add it to the pudding, just like sour cream. I stir.
  9. I cut the cake into 2 halves. I put the tangerines on a sieve and let the liquid drain.
  10. I grease the cake with cream and cover it with tangerine slices. Then another layer of cream and a second cake layer. I grease the sides and surface with sour cream.
  11. I dissolve gelatin in orange juice. I cool and pour over the cake, leaving to soak for 2 hours.

Flavors of autumn

A recipe for a very tasty carrot cake with a very delicate creamy composition.

Components:

200 gr. flour; 250 gr. sah. powders; 1 gr. vanilla; 200 gr. sour cream; 5 gr. soda; 300 gr. sl. cheese; 150 gr. gr. nuts; 5 gr. baking powder; 2 gr. ground musk nut; 120 gr. cons. pineapple; 220 gr. carrots; 3 gr. cinnamon (ground); 120 ml olives oils; 2 gr. salt; 3 pcs. chickens eggs; 2 gr. allspice ground pepper.

Cooking algorithm with photo:

  1. Mix flour with spices. I introduce 150 g. sah. powder, soda, salt and baking powder. I mix.
  2. I'm whipping chickens. eggs at high speed until the mass doubles. I beat and add sl. oil. I reduce the speed and add the mixture of dry ingredients.
  3. I add grated carrots, chopped nuts and pineapple pieces into the dough. I mix with a spatula.
  4. I put the dough in a mold, covering it with parchment. I bake at 180 degrees. 40 minutes in the oven. I take out the biscuit molds and let them cool on a wire rack. I cut it into 2 parts.
  5. I mix 50 ml of plain water with orange extract as desired. I lubricate the cakes with impregnation.
  6. Sl. cheese and sugar I mix up the powder. I add sour cream and beat the vanilla for a couple of minutes.
  7. I put the carrot cake cream on the cake layer, grease it, and cover it with a second layer. I apply cream to the cake and sides. I decorate with nuts, you can make carrot chips.

Carrot cake with custard sour cream on the bed. butter and condensed milk

You need to include not only condensed milk and sugar. powder If you prefer unsweetened foods, then you can reduce the sweetness by eliminating sugar. powders.

The cakes should be allowed to soak well, add l. butter, and then the cake will turn out very tasty. If cream is used to decorate a cake, you need to make it dense by adding more cream. oils

Test components:

3 pcs. chickens eggs; 120 gr. sour cream; 170 gr. sah. sand; half a lemon; 90 ml plant. oils; 200 gr. carrots; 100 gr. raisins; a couple of drops van. essences; pinch of musk nut; orange; 2/3 tsp. soda; 180 gr. flour; cinnamon; orange.

Ingredients for the cream:

1 PC. chickens egg; 150 gr. condensed milk; 2 tbsp. flour; 50 sah. powders; 200 gr. sour cream with a fat content of 20%; 1 pack sl. oils; 1 gr. vanilla powder.

Cooking algorithm with photo:

  1. I'm killing chickens. eggs into a plate, add sugar and beat until foamy. I peel the carrots and grate them. I remove the zest from the orange using a grater.
  2. I sow flour, add cinnamon and musk. nut.
  3. I wash my raisins with boiling water. I leave it soaked for 30 minutes. I drain the water and let it dry on a paper towel.
  4. Place in a bowl and sprinkle with 1 tbsp. flour. I stir.
  5. I introduce the plant into the egg composition. butter and vanilla. I also add carrot shavings and mix. I introduce raisins and slaked soda. I add flour and knead, making sure the mixture is free of lumps.
  6. Pour the dough into the greased pan. I bake for 45 minutes at 180 degrees.
  7. You can check readiness with a wooden skewer. I take out the pie and let it stand for 25 minutes. I cut it into cakes.
  8. I'm making cream. Sah. I sow the powder along with the flour. I'm whipping chickens. egg to make foam.
  9. I mix sour cream with condensed milk and add chicken. egg. I add sugar to the mass. powder and flour. I beat and mix all the ingredients thoroughly.
  10. I place the bowl in a water bath so that the bottom does not touch the boiling water. The mass should be allowed to warm up, constantly stirring the composition. Don’t be lazy; if you just use open fire, the mixture will burn and the cream will spoil.
  11. I continue to cook the cream until it thickens thoroughly. The consistency will be thick, like homemade sour cream. I remove the mixture from the water bath, add vanilla and let it cool on the counter. Then I let it cool and put it in the refrigerator.
  12. To make the mass fluffy, beat the mixture. butter is needed using a mixer. You need to start with small revolutions and end with high revolutions. Beating should be completed when the cream is thick and homogeneous.
  13. I assemble the dessert and decorate it at my own discretion. That's all, the carrot and sour cream dessert is ready.
  • The carrots for the cake should be juicy and sweet.
  • You need to chop the carrots using a grater or a blender. Choose any method that is more convenient for you.
  • If lemon is added to baked goods, you need to boil it for a couple of minutes. This simple move removes the bitterness.
  • To make the dough aromatic, you should add vanilla, cinnamon or citrus zest.
  • Carrots need to be grated on a fine grater. This way, the vegetable will give more juice and be evenly distributed throughout the batch.
  • Before baking the biscuit, you need to line the pan with parchment paper. If there is no baking paper, you need to grease the pan thoroughly. oil
  • To check the readiness of the biscuit, you need to arm yourself with a match or a toothpick. If you pierce the cake, the match should be clean. In this case, it’s time to take the biscuit out of the oven. If it is in the dough, you need to continue cooking further.
  • Sour cream cream goes well not only with carrot cake. You can also use oranges and apples as a complement to it.
  • Sour cream can be supplemented with other additives, and the cake can be decorated with nuts, fruits or chocolate icing.
  • If you cut the cooled carrot cake, it will not crumble.
  • In order to make the cream, the whisks and bowl must be used clean, otherwise there will be an off-flavor in the sour cream.

Bake an unusual carrot dessert for your family. The baked goods will be very tasty and aromatic. Any family tea party will be immediately brightened up; dessert will be an excellent addition to tea.

Preparing such a dessert will not be difficult, just start the task in a good mood!

This way, you will charge the whole family with your positive charge and give your loved ones a great mood for the whole day! Enjoy your tea!

My video recipe

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