Carrot cake - the best recipes

What can be festive if the "main character" of the dish is carrots? Everyone knows about the beneficial properties, but very few people appreciate the taste qualities of this cheerful orange root crop. The more surprising is the culinary discovery for every hostess - a carrot cake. It does not look like a delicate biscuit or an exquisite cupcake. But the sweetish taste of carrots gives the dough a completely unique taste, and the combination with nuts, sour cream or cream cream will make carrot cake an absolute favorite on your table.

In fact, the carrot cake is a guest from American cuisine. Something from a series of muffins or "quick bread".

Let's consider how to prepare cakes from carrots - some of the most famous recipes of this dish.

Carrot cake "Smetanno-orange"

The most gentle and airy of all the "carrot" options.

For the test:

• Grated carrots - 4 pieces of medium size;
• Sugar - two thirds of a glass;
• Sunflower oil - half cup;
• Flour - a glass;
• Eggs - 3 pieces;
• Orange peel;
• Pinch of vanillin;
• Baking powder (5 g), diluted in a tablespoon of water;
• Soda - half a teaspoon, extinguish with vinegar.

For cream:

• One third of condensed milk;
• Half a liter of sour cream.

Preparation

Carrots grate, with an orange (or you can replace it with lemon or lime), remove the zest, mix the mass with eggs and sugar, pour in the oil and baking powder, diluted in water. Stir, add flour and slaked soda. Stir well so that there are no lumps. The dough will be quite liquid.

Cover the shape with parchment, pour out all the dough immediately. Preheat the oven, put the oven on (180 degrees - 40 minutes). The cake should turn out to be a beautiful golden-orange color. Cool, cut into two equal cakes.

Prepare a quick and budgetary cream: mix the condensed milk with sour cream, beat up a little.

Put one cake on a dish, spread half the cream. Top - the second cake, pour the remains of the cream. Decorate with nuts, orange peel. Allow to soak for one hour.

Carrot cake with cream cheese

Very refined, with a bright, memorable taste.

For the test:

• Carrots - six pieces of medium size;
• Baking powder - 2 tsp;
• Eggs - 4 pieces;
• Brown sugar - 2 cups (if not brown, then take the usual white, but add honey or molasses);
• Vegetable oil - one full glass;
• Fresh juice and a peel of one orange;
• Flour - 300 grams;
• Cinnamon - 1 teaspoon;
• Walnuts - 200 grams;
• a pinch of salt;
• Creamy. Oil - 50 grams.

For cream:

• Cream cheese - half kilo;
• Butter - half-packs;
• Powdered sugar - half a kg;
• Orange liqueur - a tablespoon.

Preparation

Nuts fry, mix hot with butter and salt. When cool - grind, leaving large pieces.

Carrots clean, grate on the smallest grater, and even better - grind in a food processor. In carrots add eggs, butter, orange juice, mix. Separately mix flour, baking powder, sugar and cinnamon. Combine with carrot weight and nuts, mix well. Preheat the oven to 175-180 degrees, bake in it a cake in a round shape - it will take 35-40 minutes. Remove, wait until it cools, and then cut into two parts.

Prepare a cream of cream cheese: mix all the ingredients for the cream and beat it to make it lush, uniform and airy.

Spread the cream with cream, let it brew.

I want to share a few secrets, so that the carrot cake surely turned out to be successful:

1. Carrots are best grinded in a combine, then the cake will be more juicy.

2. Add some honey or molasses to the sugar to emphasize the sweetness of carrots.

3. Nuts this cake will never spoil - the more, the better.

4. The oven cakes can be in two identical forms. It will be better than cutting the already prepared cake into halves.

I'll go bake my favorite carrot cake - opening this season for me and for the guests. Without him, now there is not a single holiday!

And you - a pleasant appetite!