Carrot cake easy recipe. Carrot Pie

Step-by-step preparation simple carrot cake on kefir with dried fruits:

1. Mix carrot shavings with sugar.
2. Quench the soda with vinegar, add to the carrots, stir and refrigerate for half an hour. During this time, the carrots will release juice.
3. Add flour and kefir. Stir until the dough turns out like thick sour cream.
4. Wash the dried fruits, cut the dried apricots. Add raisins and dried apricots to the dough and knead the dough.
5. Pour in vegetable oil and mix again.
6. Place the dough in a baking dish and bake the product at 180°C for 30 minutes. Test doneness with a wooden stick.

Tasty and healthy step by step recipe carrot cake is a beautiful and satisfying economical orange pastry with a slight taste of the freshness of carrots.

Ingredients:

• Carrot shavings - 2 tbsp.
• Semolina - 1 tbsp.
• Flour - 1 tbsp.
• Sugar - 1 tbsp.
• Eggs - 2 pcs.
• Kefir - 1 tbsp.
• Margarine - 150 g
• Baking powder - 2 tsp.
• Vanillin - 1 sachet

1. Pour kefir over semolina, stir and leave for 20 minutes.
2. Beat eggs with sugar until fluffy.
3. Mix flour with baking powder and vanilla.
4. Melt the margarine and cool to room temperature.
5. Combine all ingredients and add carrot shavings. Knead the dough.
6. Line the pan with baking parchment, grease the sides of the pan with butter and sprinkle with semolina.
7. Pour the dough into the mold and smooth it out with a spoon.
8. Bake the pie at 200°C for 40 minutes.

Ingredients:

• Carrots - 4 pcs.
• Cottage cheese - 200 g
• Flour - 1 tbsp.
• Sugar - 100 g
• Eggs - 2 pcs.
• Soda - 1 tsp.

1. Combine cottage cheese, eggs and sugar. Stir.
2. Peel the carrots, grate and add to curd mass. Stir.
3. Mix flour with soda and add to curd and carrot mixture. Knead the dough to a consistency slightly thicker than for pancakes.
4. Pour the dough into a greased baking dish.
5. Bake the pie in the oven at 180°C for 40 minutes. The cake is ready when the inserted match remains dry.

Ingredients:

• Carrot shavings - 300 g
• Grated ginger - 0.5 tsp.
• Grated lime zest - 2 pcs.
• Sugar - 380 g
• Nutmeg - a pinch
• Ground cloves - a pinch
• Ground cinnamon - 1 tsp.
• Walnuts - 120 g
• Almonds - 120 g
• Cream cheese - 300 g
• Salt - a pinch
• Baking powder - 1.5 tsp.
• Flour - 1.5 tbsp.
• Orange - 1 pc.
• Eggs - 3 pcs.
• Butter - 300 g

1. Combine butter with sugar (80 g) and beat.
2. Add one yolk at a time and continue beating the butter.
3. Put the grated orange zest and squeeze out Orange juice.
4. Add flour, baking powder, nuts, spices and carrots.
5. Stir until the dough is thick.
6. Beat the egg whites with salt into a thick foam and mix into the dough.
7. Grease the mold with oil and lay out the dough.
8. Bake the pie at 180°C for 45 minutes.
9. Beat cream cheese with sugar (300 g). Add lime juice and zest. Grease the pie with cream and sprinkle with nuts.

Ingredients:

• Oat flakes - 200 g
• Carrots - 2 pcs.
• Fresh ginger - 1.5 tsp.
• Milk - 500 ml
• Sugar - 50 g
• Baking powder - 1.5 tsp.
• Cinnamon - 1.5 tsp.
• Vanillin - a pinch
• Walnuts - 50 g
• Raisins - 50 g
• Salt - a pinch

1. Grate carrots and ginger on a fine grater.
2. Pour boiling water over the raisins and leave for 15 minutes.
3. Combine the cereal with salt, cinnamon and baking powder.
4. Mix milk, carrots, ginger, sugar and vanillin.
5. Combine dry and liquid ingredients. Stir and leave for 10-15 minutes.
6. Grease the mold with vegetable oil and lay out the dough.
7. Sprinkle raisins and chopped walnuts.
8. Heat the oven to 190°C and bake for 40-50 minutes.

Ingredients:

• Carrots - 170 g
• Millet - 100 ml
• Sugar - 150 ml
• Vegetable oil - 6 tbsp. l.
• Wheat flour - 150 g
• Apple juice - 200 ml
• Nuts (any) - 100 g
• Baking powder for dough - 1 tsp.
• Vanilla sugar - 10 g
• Hazelnuts - 50 g
• Honey - 2 tbsp.
• Peach (canned) - 410 g
• Gelatin - 10 g

1. Wash the millet, add water in a ratio of 1:4 and boil, adding vanilla sugar.
2. Grate the carrots and mix with millet porridge.
3. Dry the nuts in a frying pan, puree with a blender and add to the carrots and millet.
4. Combine butter, sugar, flour and baking powder.
5. Stir until the dough is like thick sour cream.
6. Place it in a greased pan and bake in a preheated oven at 190°C for 50 minutes.

Carrot cake will be an excellent dessert for people on a diet or just devotees healthy eating. It is a mistake to believe that this dish has too poor a taste, because there are many recipes for its preparation - tasty, savory, light and even gourmet.

Carrot cake - classic recipe

You need:

• flour – 2 cups;
• grated carrots – 1 cup;
• sugar – 1 glass;
• eggs – 4 pcs.;
• vegetable oil– 3 tbsp. spoons;
• walnuts – 100 g;
• raisins – 100 g;
• baking powder - 2 teaspoons;
• vanillin – 1 teaspoon;
• cinnamon – 1 teaspoon;
• salt - a pinch.

Beat eggs with vanilla and sugar. That's where they go carrot puree or just grated carrots, butter, flour and cinnamon. Mix everything thoroughly until you get a thick dough. Next add chopped nuts and raisins.

Take a baking dish. It can be of any shape - both rectangular and round. Cover it parchment paper and place the dough there evenly. Bake for about an hour at 180. Before serving. diet pie You can decorate with something on top - nuts, candied fruits, dried fruits.

Lenten carrot cake without eggs

You need:

• grated carrots – 1.5 cups;
• flour – 1 glass;
• sugar – ½ cup;
• vegetable oil – 2 tbsp. spoons;
• baking powder - 2 teaspoons;
• walnuts – ½ cup;
• cinnamon – 1 tsp;
• salt - a pinch.

To make Lenten carrot cake, first of all you need to mix grated carrots and sugar. Then you need to add butter and a small amount of flour with baking powder to the mixture. Knead the dough and gradually add the remaining sifted flour. Enter in ready mass chopped nuts and cinnamon. Stir again.

Take a baking pan, line it with greased parchment paper and pour the batter evenly. It should initially be medium thick. The pie is baked in an oven at a temperature of 200 degrees. Check it for doneness from time to time using a toothpick.

Talking about delicious baked goods, we conventionally mean that the products for its preparation will cost us a considerable amount. And this despite the fact that you want to save a little during a crisis.

You're in luck - we present to your attention delicious, economical, and most importantly, juicy baked goods, the main ingredient of which is carrots. Yes, yes, exactly carrots! It's carrot cake! Surely many have already heard about this unusual dessert, but I haven’t tried it yet, so let’s cook it together!

For 8 servings of pie you will need:

- 3 chicken eggs;

- 1 large carrot;

- half a lemon;

- 150 g granulated sugar;

— 250 g wheat flour;

— 100-120 ml vegetable oil;

- 0.5 tsp soda slaked with vinegar;

- 2 pinches of salt;

- powdered sugar for decoration.

If you think that the process of creating such a pie is very tedious, then you are very mistaken. You will only need to mix all the products and pour the dough into the mold, but first things first!

Since the carrot cake dough is kneaded chicken eggs, then deal with them first. Break the eggs into a bowl with high sides - in it you will beat them with a mixer, and immediately pour granulated sugar and salt into it. Beat with a mixer for 10 minutes at highest speed until thick foam appears. The egg mass should approximately double in volume.

Then grind the lemon zest on a fine grater, and then squeeze the juice out of half a lemon. If you squeeze out the juice first, you won’t be able to properly grate the zest later, so don’t change the sequence of steps! Peel the carrots and rinse in water. Also grate it on a fine grater. The volume of grated carrots should be about 1 cup. For the pie, choose juicy varieties of this vegetable, since last year's harvest can make the pie dry.

Add all the crushed ingredients to the beaten eggs and pour in lemon juice. Mix lightly with a mixer and pour in vegetable oil. This is what will give the cake softness and velvety taste. Almost all pies made with vegetable oil remain juicy and tender inside.

Quench the baking soda with vinegar, preferably apple cider vinegar, and add flour to the dough. Mix again using a mixer.

Pour the prepared dough into the mold and bake it in the oven at 180C for about 30-35 minutes. If you have a multicooker, then pour the dough into its bowl and set the “Baking” mode for 50-60 minutes. By the way, the slow cooker makes the most fluffy and delicious pies!

You will be notified of the readiness of your baked goods by an incredibly appetizing aroma that will waft through your kitchen - check the cake and, if it is ready, you can safely remove it from the pan.

Let this "golden" circle cool a little and then sprinkle it with powdered sugar- when hot, it will moisturize all the powder. Cut the pie into pieces and garnish with mint leaves or whatever you like! Call your family and taste it. Enjoy your meal!

Now let's look at this baking option from the economic side:

— 3 eggs — 15 rubles;

- 1 carrot - 3 rubles;

- 0.5 lemon - 10 rubles;

— 150 g of granulated sugar — 4.5 rubles;

- 250 g of wheat flour - 7.5 rubles;

— 100-120 ml of vegetable oil — 5 rubles.

In total, food for the entire pie for our pocket will cost 45-50 rubles. But let’s not forget that the pie itself is cut into 8 parts, so we will divide 50 rubles by 8. It turns out that one piece of pie at cost comes out to only 6.25 rubles. Where else can you buy juicy and appetizing, and most importantly - healthy baked goods for that kind of money? That's right - nowhere! So cook with us - we will share with you the most delicious and budget meals!

Carrot cake with lemon cream

Ingredients

three large eggs;

sour cream – 120 g;

granulated sugar – 170 g;

half a lemon;

rast. oil -90 ml;

condensed milk – 170 g;

carrots – 200 g;

a few drops of vanilla essence;

raisins – 100 g;

a pinch of nutmeg;

orange;

two pinches of cinnamon;

flour – 180 g;

two thirds tsp. soda

Cooking method

Break the eggs into a deep plate, add sugar to them and beat them into a strong foam.

Wash the carrots, peel them and grate them on a fine grater. Using this grater, remove the zest from the orange.

Sift the flour into a bowl, add nutmeg and cinnamon.

Wash the raisins and pour warm drinking water. Leave to soak for half an hour. Then drain the liquid, place the raisins on a napkin and dry lightly. Place it in a cup and sprinkle with a tablespoon of flour. Mix.

Pour vegetable oil and vanilla extract into the egg mixture. Add carrot chips here and mix gently with a spatula. Then add the raisins, mix and add slaked soda. Add flour in parts and knead until the mixture is lump-free. Pour the carrot dough into the greased pan. Place in a preheated oven for 45 minutes. Bake at 180 C. Check the readiness of the pie with a wooden skewer or match. We take it out ready pie out of the oven and leave in the pan for a quarter of an hour. Then take it out, place it on a wire rack and cool completely.

Zest half a lemon and squeeze out the juice. In a separate bowl, beat condensed milk with sour cream. Add half the lemon zest and pour in the lemon juice, whisking continuously. The cream should thicken.

Spread the cream on top of the pyron and smooth it out. Garnish with lemon zest and candied orange peels.

Carrot cake with dried apricots

Ingredients

three carrots;

a packet of vanillin;

a glass of sugar;

a glass of dried apricots;

soda – 5 g;

half a glass of kefir;

table vinegar;

one and a half cups of flour.

Cooking method

Wash and peel the carrots. Rinse again and grind on a fine grater. Mix it with sugar. Quench the baking soda with vinegar, add it to the carrot mixture and stir. Place in the refrigerator for half an hour.

After this time, pour flour into the carrots, add kefir and mix well. The mixture should have the consistency of thick sour cream.

Rinse the dried apricots, pour boiling water over them and soak for half an hour. Then drain the infusion, dry the dried apricots and cut in small pieces. Transfer it to the dough and mix.

Grease the mold with butter, pour the dough into it and place it in an oven preheated to 180 C. Bake until done, checking with a toothpick. Cool the pie by placing it on a wire rack, cut into portions and serve with tea.

Carrot cake with seeds

Ingredients

150 ml kefir;

2 carrots;

10 ml lemon juice;

sour cream – 50 g

1 sweet and sour apple;

150 g sugar;

two eggs;

0.5 pcs. lemon;

0.5 cups peeled sunflower seeds;

half a glass of semolina;

flour - one and a half glasses;

a pinch of cinnamon, ginger and nutmeg;

half tsp soda;

half a lemon;

Cooking method

Divide one egg into white and yolk. Place the protein in the refrigerator. Break an egg into a bowl and add the yolk, honey and sugar. Beat everything until a fluffy white mass forms. Pour kefir into it, season with ginger and nutmeg and stir. Add semolina lemon zest and mix again. Gradually add the sifted flour, stirring constantly until you get a thick mass without lumps. Cover the dough with film and leave for 20 minutes to allow the semolina to swell.

Preheat the oven to 180 C. Peel the apple, remove the core and cut into thin slices. Place on a plate and sprinkle with lemon juice. Sprinkle with cinnamon.

Peel the carrots, rinse and grate as finely as possible. Add it to the dough.

Lightly fry the sunflower seeds in a dry, hot frying pan and pour into the dough. Mix everything thoroughly so that the seeds are evenly distributed throughout the dough.

Grease a springform pan with butter and line with parchment. Place half of the dough and place apple slices on it in an even layer. Cover the apple layer with the other half of the dough. Place the remaining apples on top and sprinkle with sugar.

Place in preheated oven for 45 minutes. Check readiness with a wooden skewer.

Carrot cake with coconut flavor

Ingredients

225 g flour;

75 ml orange juice;

100 g coconut flakes;

80 g applesauce;

100 g brown sugar;

50 g of any nuts;

80 g refined lean oil;

30 g raisins;

10 g cinnamon;

3 large carrots.

Cooking method

We clean and wash the carrots. Grind it on a grater with small holes and transfer it to a deep container.

In a deep bowl, mix the sifted flour with coconut flakes, coarsely chopped nuts, sugar, cinnamon, salt and soda.

Add egg, refined oil, apple puree and orange juice to the carrots. Mix everything thoroughly into a homogeneous mass.

Pour the carrot mixture into a bowl with flour, add raisins and knead into a thick, homogeneous dough without lumps.

Grease a rectangular pan with oil and place the dough into it. Preheat the oven to 180 C and place the pie in it for forty minutes.

On our agenda today is carrot cake with... various additives and tastes. These will be walnuts, lemon cream, oranges, cottage cheese and pears. In addition, you can make carrot cake with semolina and kefir, but without flour. Housewives often call this pastry “saffron milk cap” for the juicy color of the dough.

Why carrot cake? Sometimes it happens that our family members think healthy foods tasteless. And they refuse to eat them. This is especially true for carrots. Children (and not only them) try to pick it out of the plate as soon as they see it.

But there is also good news. You can offer them such dishes with this vegetable that it is not you who will run after them, but they will run after you - asking for more. Therefore, today we are preparing a useful sweet pastries- carrot cake.

If you don’t want to stand at the stove, then you can or. An excellent dessert that is simply impossible to spoil.

Carrot cake with walnuts and cinnamon – recipe and photo

Let's start with a simple dessert. We will prepare carrot cake with walnuts and cinnamon. There is no need to be particularly gentle with him. On the contrary, even crushed products in the recipe should retain their recognizable texture.

Ingredients:

• 4 carrots;
• 150 grams of nuts;
• eggs with separated whites and yolks – 2 pcs.;
• flour - a full spoon;
• 60 g of sugar in whites and yolks;
• lemon zest - 1 tbsp;
• a little cinnamon;
• baking powder (5 grams) or soda (on the tip of a teaspoon).

First of all, grind the nuts in a food processor into crumbs the size of a corn grain.

You can put the nuts in a plastic bag and crush them right there with a meat mallet or a puree pestle.

We grate the carrots on a coarse grater and add the shavings to the nuts.

Separately, whisk some of the sugar, yolks, cinnamon, flour, soda (quench with vinegar) or baking powder.

We wash and dry the whisk and get to work on the whites. Beat them until they form small bubbles, then add sugar and beat until they form a stable foam.

The secrets to perfect whites: first, don’t let a single drop of yolk get into them, and second, cool the whites thoroughly before whipping.

Now we have three containers: with nuts-carrots, dough and proteins. We combine them into one creamy texture. Stir from bottom to top, not allowing the protein foam to settle.

Pour the dough into a greased and sprinkled baking sheet and place in a hot oven for 1 hour. When baked, sprinkle with powdered sugar. Let the baked goods cool a little and invite the family for tea.

The best simple carrot cake recipe with cottage cheese

Ingredients:

• 4 juicy carrots;
• half a kilo of cottage cheese;
• 4 eggs;
• sugar to your taste - from 0.5 to 1 cup;
• an incomplete glass of semolina;
• 250 gram glass of kefir;
• a little vanilla sugar.

First of all, pour kefir into the semolina, mix and set aside for 20 minutes to swell.

Kefir can be replaced with yogurt, only without flavoring additives.

At this time, chop the carrots using a medium grater. Combine cottage cheese with eggs and sugar, stir well.

Add carrots to the dough. We send semolina with kefir there too. Mix by hand or with a mixer until you get a dough similar to sour cream.

Bake on a lined baking sheet for about half an hour.

This recipe is ideal for cheesecakes. You can bake portioned carrot cupcakes in molds.

Recipe for carrot cake with semolina and kefir without flour

Ingredients:

• semolina (measured in 200-gram glasses) - 2 pcs.;
• 2 sweet carrots;
• 200 gram glass of kefir;
• raw eggs - 2 pcs.;
• no more than 5 tbsp. Sahara;
• 100 gram piece of margarine or butter(frozen);
• vanillin;
• baking powder (according to instructions).

Preparation:

1. Pass the carrots through a blender or three onto the finest grater. Squeeze out the juice so that there is no moisture in the dough.

2. Beat the eggs with sugar with a mixer until the crystals are completely dissolved.

3. We also send margarine grated on a coarse grater there.

4. Add kefir, beat everything thoroughly.

5.Now it’s time for the dry ingredients. Add semolina, carrots, baking powder and vanillin to the dough. We work with the mixer at medium speed for another two to three minutes. Set aside the dough for half an hour and turn on the oven at 180°C.

You can replace half the semolina with flour in the recipe. But, as for me, pure semolina gives a more delicate result.

After half an hour, you will notice that the dough has swollen, it has become like thick cream. Pour it into a baking dish lined with paper and put it in the oven for half an hour.

The readiness of the pie will be indicated by the golden color of the baked goods and a subtle aroma. Servings on plates can be decorated with whipped cream.

Carrot cake with pears – tele-tel-dough

Summer season is the best time to bake carrot cake with pears. It will decorate an evening tea party, especially a country one. And making dessert - well, it couldn’t be easier.

Ingredients

• carrots (juicy, sweet) - 150 grams;
• eggs - 3 pcs.;
• sugar according to preference - from ½ to 1 cup;
• flour - 1 glass;
• one and a half tsp. baking powder;
• large pear - 1 piece

Preparation:

1. Place the carrots in a blender and grind into crumbs. Carefully remove the juice.

2. In a separate bowl, combine the eggs with granulated sugar, beat them until they form “mogol-mogol”.

3. Add carrot crumbs, flour, baking powder, and knead.

4. We obtain a smooth, flowing dough, reminiscent of sour cream in consistency

5. Pour it into a greased or parchment-lined pan and place the sliced ​​pear on top. Bake for half an hour. When the family comes running to smell the aroma, it means the pie is ready.

You can make not two layers, but four: dough-pear-dough-pear. To do this, divide in half and ready dough, and the number of pear slices.

Carrot pie with lemon cream – recipe and photo

An elegant version of “saffron milk cap”, and one might even say refined, is carrot cake with lemon cream.

Ingredients:

• 3 eggs;
• carrots - 200 grams, grated;
• half a glass of sugar;
• 4 tbsp vegetable oil;
• flour - 1 cup with top;
• 100g raisins;
• cinnamon, vanillin, nutmeg - each on the tip of a knife;
• 1/3 tsp. soda;
• condensed milk - 180 grams;
• sour cream (fat) - 6 tbsp;
• ½ lemon;
• zest from 1 orange.

Preparation:

1. Steam the raisins, grate the carrots and orange zest onto a fine grater, sift the flour and add our “flavors” into it. We will also grate the zest from half a lemon and squeeze out the juice.

2. Beat eggs with sugar into a stable foam, add vegetable oil.

3. Stir in carrots and raisins. Add flour and baking soda, quenched with vinegar.

Dry the raisins removed from the water on a paper towel and roll them in flour - this will ensure they are evenly distributed in the dough.

4. Mix everything with a mixer into a homogeneous, not very thick dough and place in the oven with medium heat.

5. While the pie is baking, prepare the cream. Combine condensed milk and sour cream, add grated lemon zest and lemon juice. Another 3 minutes of work with the mixer - and you're done.

Spread the cooled pie with cream on top and let stand for about an hour.

Carrot cake with oranges

And finally, the brightest and holiday recipe, suitable even for New Year's Eve, is carrot cake with oranges.

Ingredients:

• 1 carrot;
• zest of 1 lemon;
• 3 large oranges;
• ¾ cup sugar;
• 4 eggs;
• 75 grams of sour cream;
• 90 g butter (divided in half);
• 2 half cups of flour;
• 10 grams of baking powder;
• 50 grams of raisins;
• 50 ml cognac;
• spices (dried ginger, ground star anise, nutmeg, white pepper) - each on the tip of a teaspoon.

For children, replace cognac with grape or pomegranate juice.

Preparation:

1. Pour cognac over raisins for 30 minutes.
2. Grate the lemon zest.
3. We crush the carrots with a blender and squeeze them until they become wet sand.
4. Cut 2 oranges into 3 mm slices, squeeze the juice and pulp from the third orange.
5. Heat some butter in a frying pan, add a little sugar and pour in orange juice with pulp. We also send the sliced ​​orange slices there, cover with a lid and simmer for 10 minutes.
6. For the dough, mix sour cream, the second part of the butter, eggs, zest, sugar, baking powder and spices.
7. Add flour in three additions, add raisins and carrots. Knead carefully to a homogeneous viscous mass.
8. Line the bottom and sides of the springform pan with paper. We make “sides” from boiled orange slices. Pour the dough into the middle. On top of the dough are again patches of oranges.
9. Bake for 1 hour.

We take our beauty out of the oven and let it cool a little.

And already traditional video recipe. This will be carrot cake from Yulia Vysotskaya

Bon appetit and see you soon!

A pie filled with carrots according to the recipe described below turns out to be especially tasty in a savory version. Even those who are not fans of boiled or fried carrots will like it.

You can bake a pie according to the recipe using unsweetened butter yeast dough or use any other that you like best. For example, if you choose puff pastry, you can add airiness and even piquancy to the dish. In any case, the pie will be worthy of praise and will become a frequent guest on the home and holiday table.

You can serve unsweetened carrot cake:

• hot - with milk or kefir;
• cold - with tea or hot chicken broth;
• as a side dish along with homemade cutlets.

Carrots have many beneficial properties, being a real storehouse of various vitamins and minerals. Pie with it can even be used in food small child from one and a half years. The baby will be happy with such a treat and will definitely want more.

The recipe is very easy to prepare. Even if you are not enthusiastic about the cooking process, you can easily create this masterpiece of cooking.

So let's get started.

We will need the following ingredients

To prepare carrot cake according to our filling recipe we will need:

• 0.5 kg carrots;
• 0.5 kg of onions;
• 4 chicken eggs;
• 0.5 glasses of water (can be taken from the tap);
• 50 g butter;
• 1 tsp. Sahara;
• salt and spices - to taste.

It is better to take carrots of the “Karotelka” variety. This is a bright orange carrot variety with a cylindrical shape and a rounded tip. The weight of one carot is 200-250 g. Why do we choose it? Because it is the sweetest and most delicious of all varieties of carrots. Experienced housewives This type is used for preparing dishes according to various recipes. Try it too to appreciate all its benefits. You can buy it on the market.

For the test according to the recipe we take:

• 0.5 l of milk;
• 1 liter jar flour;
• 0.5 packs of yeast;
• 1 tbsp. l. sunflower oil;
• 50 g butter;
• 50 g margarine;
• 1 tbsp. l. Sahara;
• 1/4 tsp. salt.

According to the recipe, eggs are not used in preparing the dough for our pie, but we will need them for greasing and filling it.

Method for making carrot cake

Let's start preparing the carrot cake recipe.

1. To do this, dissolve yeast and sugar in heated milk and mix well.

Make sure there are no drafts in the kitchen - they will prevent the future dough from rising. Remember that it is very capricious, and therefore you will need to handle it carefully. Do not fill it with flour, but knead it with gentle movements. Our grandmothers even advise not to make sharp sounds when working with dough. According to them, the dough is “scared”, as a result of which it does not turn out as lively and fluffy. Practice shows that this statement is true, so we try not to make noise.

3. After 1.5-2 hours, after our dough has settled, sift the flour through a sieve to enrich it with oxygen and remove lumps.

4. Now melt the butter and margarine and, without allowing them to cool, mix together with the flour and melted yeast, kneading the dough. Add flour little by little, mix with your hand, you can help yourself beat with your fist - 5-10 minutes.

5. When the dough begins to move away from the walls and “puff” (this means that it is saturated with oxygen), place it again, covered with a towel, for 1.5-2 hours.

6. When the pie dough has doubled in size, place it on a floured counter or baking sheet to cut. If you need to bake a large pie, the bottom layer will need to be sprinkled with starch.

7. Then add the filling and let rise in a warm place for 15 minutes. After this, brush with beaten egg using a brush to ready baked goods sparkled.

Prepare the filling according to a different recipe

1. To do this, you need to wash and peel the carrots, then grate them on a coarse grater.

2. Now we fry it (passere it) - prepare it as for soup.

The frying recipe is as follows: cut onion cubes (0.5 kg), sprinkle it with 1 tsp. Sahara.

After 1-2 minutes, add grated carrots (0.5 kg) and continue to simmer until golden brown. When slightly cooled, fry three 100-150 g of salted cheese that you like. Then add dill, coriander and other spices of your choice.

3. Now in a separate container you will need to mix sugar and flour, sifted through a sieve. Don't forget to add baking powder according to the recipe.

4. Next, in a blender, mix the eggs with olive oil. If you don't have olive, take sunflower, but the taste ready-made dish it will turn out a little different. Add a flour mixture with your favorite seasonings and fried onions, carrots and cheese.

5. Grind it all with a blender until you achieve a homogeneous mass. The filling is ready, all you have to do is place it in the pie.

6. To do this, divide the dough into two parts: leave 2/3 for the bottom layer, and 1/3 for the top. We form a future pie from a large ball of dough and place the filling on top. From a smaller ball we make several sausages, which we place on the filling and decorate the pie.

7. You can cook on a baking sheet or in a special baking dish. If desired, you can line it with parchment paper. Experienced housewives simply grease the mold with sunflower oil.

8. Place the resulting dough into the prepared pan. When you put the dough in the oven (preheat it to 180 degrees in advance), keep it ajar for 5 minutes. First, place the pie in the oven on the third row, and when its bottom is browned, you need to lift it to the very top.

9. The dish is baked for 50 minutes. You can serve it hot or wait until it cools down. It is very convenient when the pie is cut into six to eight equal pieces.

You can prepare such carrots for a holiday lunch or dinner, as well as for breakfast, just to please your family. The result will definitely delight you with its rich taste and delicious aroma.

Don't forget to leave a comment and bon appetit!

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