Carrot cake - simple and delicious recipes. Carrot cake: recipes in a slow cooker and in the oven Carrot cake without oil

The carrot cake recipe is extremely interesting. Indeed: a delicious, tender, aromatic cupcake made from such a simple and everyday vegetable! Not a recipe, but a real lifesaver when you urgently want something sweet, bright and original!

Carrot cupcakes- not just delicious everyday baked goods. They can turn into a full-fledged carrot cake: , and even .. if you complement them with a gentle layer of whipped a small amount powdered sugar cream. This is exactly the kind of versatility that this “vegetable” baking recipe can boast of.

However, carrot cake with nuts is a dessert that is good on its own. The texture is delicate, airy, light and fluffy. At the same time, lightness is combined with moisture, more typical of classic butter cakes. This recipe uses vegetable oil, which is whipped with eggs and sugar into a fluffy creamy mass. This is what allows you to get such a unique texture.

Carrots - the main ingredient of the cake - are wonderfully complemented by spices: cinnamon, nutmeg, vanilla extract and a pinch of salt to enhance the sweet taste. Largely thanks to them, carrot lovers will be treated to a real gourmet feast.

Cooking time: 70-75 minutes / Yield: 1 large rectangular cake

Ingredients

• carrots 250 g (= 2 large carrots)
• walnuts – 150 g
• sugar - 100 g
• flour - 1 cup
• refined vegetable oil - 0.75 cups
• eggs - 2 pieces
• baking powder - 1 teaspoon
• soda - 0.5 teaspoon
• salt - 0.5 tsp
• cinnamon - 1 teaspoon
• nutmeg - 0.5 tsp
• vanilla extract - to taste

Preparation

The first step is to brown the nuts, because in this form they have an indescribably rich taste and aroma.
The easiest way to do this is in the oven - place the nuts there for 10 minutes at 180 degrees. The oven will brown the nuts more evenly.



Start preparing the dough: grate the carrots on a fine grater.



Separately, mix flour with baking powder, soda, salt, cinnamon, nutmeg.



Eggs room temperature mix with sugar and vanilla extract.



Beat eggs at medium speed.



Beat until the mixture turns light and fluffy.



Then, without stopping whipping, pour vegetable oil into the mixture in a thin stream. At the same time, the mass will become denser and creamier.



Gently stir the previously grated carrots into the egg-butter mixture.



Then sift the dry ingredient mixture into the dough.



Mix them into the dough so that there are no lumps.



Lastly, add nuts to the dough.



Place the dough in a pan lined with parchment.
Bake the carrot cake at 175 degrees for about 1 hour. Check readiness with a match or wooden skewer.

You can serve the cake immediately, hot.

Muffins are prepared on vegetable oil. You can’t feel the carrots in it at all, but they give the dessert its lightness, tenderness and sweetness. Don’t be afraid to cook for the whole family - there is a recipe for every taste, in this sense they have an advantage even over luxury ones.

It is very convenient to serve carrot muffins in paper form children to school, take on the road, to work. Bright orange cupcakes are also good as a sweet present, just pack them in a beautiful box.

Total time: 40 min.
Active time: 10 min.
Yield: 7-8 pcs. \ servings

Ingredients

• carrots – 1 pc. (130 g)
• egg – 1 pc.
• vegetable oil – 60 ml
• sugar – 100 g (less possible)
• flour – 110 g
• baking powder – ½ tsp.
• soda – ¼ tsp.
• ground cinnamon – ¼ tsp.
• salt – 1 chip.
• flax or sesame seeds - 1 tsp. (optional)
• powdered sugar – 1 tbsp. l.

Preparation

Choose a fine grater and grate the carrots on it. If a lot of juice has formed, it is better to drain the excess, but you do not need to squeeze the carrots.



Beat in one egg and pour in vegetable oil. Mix thoroughly to obtain a homogeneous mass.



Add to carrots granulated sugar and mix well again.



Add the dry ingredients to some of the sifted flour: cinnamon, salt, flax seeds, baking powder and soda. Mix and add to carrot mixture.



Sifting the flour, knead the muffin dough.



We get a medium consistency mass that flows from a spoon.



Fill the molds 2/3 full with dough. Molds can be silicone, paper or metal. In my opinion, paper ones are the most convenient. They do not need to be washed after cooking; they are convenient for storing baked goods, transporting them, and most importantly, picking them up.

We send our preparations to a preheated oven (to a temperature of 180 degrees). Bake the products for 20-25 minutes. At the same time, make sure that the tops do not burn.



Check readiness with a long wooden skewer.



And finally, to make the baked goods even more attractive, sprinkle each cupcake with powdered sugar through a strainer.

We serve delicious, melt-in-your-mouth carrot muffins with tea, coffee, milk, cocoa, or whatever!

Cupcake recipes with simple step by step photos instructions

10-12

1 hour

415 kcal

5/5 (1)

Every family has a sweet tooth. In my case, everyone loves to treat themselves to desserts. But it may happen that there is no food in the refrigerator for an exquisite delicacy, and there is no time to run to the store.

I found a way out by looking through culinary sites, I saw a recipe with which you can quickly prepare a simple, and most importantly, delicious carrot cake. I expected that the family would like the dessert, but I couldn’t imagine it to such an extent! Now I get asked to make carrot cake every chance I get.

• Inventory and kitchen appliances: knife, grater, chopper or food processor, 200-250 ml measuring or regular glass, mug and teaspoon, fork, whisk or mixer, two bowls, silicone or wooden spatula, baking dish (metal or silicone), oven or multicooker.

Required Products

To prepare carrot cake in the oven, you will need the simplest ingredients that any housewife has in her kitchen. In addition to the simplicity and incredible taste of this dessert, one can also highlight its cheapness!
Ingredients required for preparation:

Optional:

The first “prototypes” of today’s cupcakes appeared in Ancient Rome. Then pomegranate fruits, nuts, raisins were added to the barley puree and mixed.

How to make carrot cake: step by step recipe

Now I will tell you in detail how to prepare carrot cake step by step and with photos:

Remember that carrot cake bakes faster in the oven than in a slow cooker and comes out with a browned crust. So, if you are counting minutes, then it is better to choose the first option.

How to beautifully decorate and serve a cupcake

You can decorate carrot cake in different ways. But still, I think that the most popular and suitable decoration for it would be a sprinkle of powdered sugar. Since our recipe is still focused on simplicity and quick cooking, then I will put this option first.

If you happen to have a few chocolate chips lying around, you can make frosting out of them and pour it over the top of the cupcake.

You can also make icing from sugar, pour it over the carrot cake and decorate with marzipan carrots.

Carrot cake is, of course, a simple dessert, but its recipe still contains small subtleties. To be honest, I was in a hurry when preparing it for the first time, so the cake didn’t turn out quite as expected. Therefore, I advise you to carefully study this point:

• The butter and eggs should be at room temperature.
• Grated carrots and put through a food processor vary in taste in the finished cupcake. So if you want it to be more uniform and dense, use a food processor or chopper. If you want to feel the thin fibers of almost dissolved carrots in the cake, then use a grater.
• To accurately measure the amount of carrots required for a recipe, you must first chop them. Then you can simply fill 2 glasses of 250 g each.
• To bake in the oven, place parchment paper in the pan, grease it with butter and sprinkle with flour. Only after this add the dough. For the amount of ingredients given in the recipe, it is better to take a mold with a diameter of up to 20 cm. If you want your carrot cake not to be very high, then a 24 cm baking dish is suitable. If you plan to bake in a slow cooker, simply grease the bottom and sides of the bowl with butter.

If you've never baked carrot cake before and are a little wary of carrot baking, I recommend starting with small pans. For example, with these cupcakes.

consist of only advantages: aromatic, piquant and incredibly tasty, and surprisingly not at all difficult to prepare. And carrot cupcakes almost always work out. Most carrot cake recipes on the Internet can only be called carrot cakes; they don’t contain as many carrots as this recipe. Carrots in muffins do not give a carrot taste at all, as some tea drinkers might think delicious pastries

. Carrots provide texture and a moist center. Well, and a beautiful color too.

Carrot cupcakes can be served without cream, just lightly sprinkled with powdered sugar, but with cream the cupcakes turn into real cakes, and the taste harmony plays with completely different colors.

Ingredients

Cooking time for carrot cupcakes is approximately 1 hour 10 minutes: 30-35 minutes for preparing the dough and 25 minutes for baking, the rest of the time for decorating.

• cake batter carrot
• 300 g flour
• 200 g eggs
• 2 pcs. sugar
• 150 g vegetable oil
• 100 g walnuts
• 60 g baking powder
• 1 teaspoon soda
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• nutmeg salt

1 pinch

• cream flour
• 2 pcs. cream 33%
• 50 g lemon zest

1 lemon

I used refined sunflower oil.

You can use pecans instead of walnuts (if your budget allows), other nuts don't work well with these muffins.

Cinnamon and nutmeg play a very prominent role in this confectionery play, so I absolutely do not recommend skipping these ingredients.

From this amount of ingredients I get 10 cupcakes in molds with dimensions: height 4 cm, bottom diameter 4.4 cm, top diameter 7 cm. Paper inserts are already taken into account in size.

Preparation

We prepare all the necessary ingredients.

First we need to roast the nuts. Heat a frying pan without oil, put the nuts in it and, stirring, fry the nuts in the frying pan for 5-7 minutes at medium power. The main thing is not to overdo it and burn them. After this procedure, walnuts acquire maximum taste and aroma. By the way, this is true for all nuts.

Roughly chop the nuts. I prefer large pieces in baking, so they feel better in the cupcakes and don’t blend into the overall flavor scheme.

We grate the carrots on a fine grater, trying to keep the carrots perpendicular to the grater blades, this way we get short shavings rather than long ones. If the carrots are fresh and very juicy, then squeeze the juice into a separate container. We may need the juice in the future.

In a container, beat the eggs and sugar for about three minutes until a light, voluminous mass is formed. Add grated carrots, vegetable oil and salt, mix.

Mix the dry ingredients in a large bowl: sift flour, baking soda and baking powder, add ground cinnamon and nutmeg. Mix.

Mix dry ingredients, nuts and beaten eggs with sugar in a bowl. Mix thoroughly.

The dough turns out to be quite thick. If for some reason the dough turns out dry (for example, because the eggs are small or you overdid it when squeezing the juice out of the carrots), then add a little juice until you get a thick, non-dry dough.

Fill 2/3 of the baking molds with dough and place in an oven preheated to 200°C for 25 minutes.

As they bake, the carrot cakes will rise and become fluffy and beautiful. They must be decorated with cream. These will be our little cakes.

Prepare the ingredients for making the cream. The lemon component of the cream goes well with the savory taste of the cupcakes. It is better for the cream to be cold; if this is not the case, then put it in the refrigerator or freezer to cool. Wash the lemon thoroughly.

We get the lemon zest. To do this, carefully grate the lemon on a fine grater, removing only the yellow part of the peel, without touching the white part. Professionals, of course, use special tool For this, use a traditional zester for removing spiral zest. Who has it - well done! But we are simple people and use what we have at hand.

Whip the cold cream, gradually adding sugar, until stiff peaks form. This means that the protein foam acquires shine and does not flow; if you tilt or even turn over the whipping container, if you take out the beaters, you get sharp peaks that will not bend. Add the zest and mix gently.

Next is the creative process: decorating the carrot cupcakes. We install the nozzle that you like best on the pastry bag. I used the one in the photo. If there is no nozzle, then we work without it, the cream will not look so beautiful, but nevertheless it will be there, and this is already good!

In the cooled cupcakes, we need to make a depression, a hole for the cream, so that it is not only on top, but also partially inside. To do this, they use a special device for removing a small piece of cake (pictured on the left), but if it is not there, we do it with a teaspoon, simply carefully removing part of the cake. The main thing is to take your time and be as gentle as possible with the cupcakes. As you can see by looking at the photographs, the holes made with a teaspoon are no worse.

We fill the cupcakes with cream, and also use a pastry bag to make a beautiful cap on top of the cupcakes, which you can sprinkle with something interesting, for example, golden balls, as I did. They are edible of course. So, carrot cupcakes ready! Rather, put water in the kettle for tea drinking. Something big is coming! Carrot cakes are good fresh, but (like all baked goods with spices) they acquire a more intense taste after a while. It is better to store them in the refrigerator for no more than 2 days. Bon appetit!

You just wonder why, despite the ease of preparation and the most common other ingredients, carrot cake turns out so delicious. The dessert is moderately sweet, not cloying, tender, airy. What is important is that adding carrots as the base of the dough reduces the calorie content of baked goods. Even if it’s a little, it gives you the opportunity to treat yourself to an extra piece and hope that nothing will happen for it.

Simple and delicious recipes muffins are a great addition to tea or coffee. And if you try a little and expand the composition of the ingredients, then you can easily create a real masterpiece worthy of a holiday treat.

Carrot cake - the easiest recipe (with photo)

The recipe can be considered classic, indecently simple. I recently learned that in Brazil they make baking in exactly the same way and consider it their invention. I will argue! True, there it is traditionally decorated with chocolate glaze, which is what we will do. Why are we worse? The glaze recipe was learned from the Brazilians.

What you will need for the dough:

• Raw carrots – 250 gr.
• Flour – 260 gr.
• Granulated sugar – 250-300 gr.
• Eggs – 4 pcs.
• Sunflower oil – 200 ml.
• Baking powder - large spoon.
• Salt – a pinch.
• Vanillin – 10 gr.

If desired, you can add a little lemon zest.

• On chocolate glaze:
• Cold milk - a tablespoon.
• Sugar – 5 large spoons.
• Cocoa powder - the same amount.
• Butter – large spoon.
• Corn starch - 1.5 small spoons.

Step-by-step preparation:

Start cooking with bulk ingredients - flour, baking powder, salt. Combine them in a separate bowl and stir.

Wash the carrots, peel them, chop them into not too small cubes. Pour vegetable oil into a bowl with sliced ​​carrots. Blend with a blender until smooth, as in the photo.

Beat eggs into another bowl, add sugar and vanillin. Whisk with a whisk (no need to beat too hard).

Transfer the carrot mixture to the eggs.

Work the blender diligently.

Then add the flour mixture. Continue beating the mixture until you get a homogeneous batter.

For baking, take any shape, I have a ring shape. Coat the bottom and sides with oil. Pour over the dough.

The optimal temperature for baking cupcakes is 180 o C. Place the pan in the oven, set the timer for 45-50 minutes.

Remove the baked goods from the oven and cool. Turn the pan over and transfer the cake to a plate. Do not transfer the cake while it is hot, it may fall apart.

You can simply pour melted chocolate over the dessert, but it’s better to work a little and prepare a chocolate glaze. To do delicious decoration, put sugar in a ladle, pour milk. Stir.

Put on fire, add the remaining ingredients from the recipe list. Over moderate heat, bring the mixture to the desired thickness. Do not leave the stove; the glaze must be stirred continuously.

Pour over the cooled dessert, completely covering the top and sides. Wait for the decoration to harden, cut into portions and put the kettle on.

The most delicious carrot cake - recipe with walnuts and cinnamon

If we consider the composition of the products included in the recipe, it will become clear: the cake is worthy festive table. The dessert is baked in vegetable oil. I don’t know about the calorie content, but cholesterol is fine, that’s for sure.

Take:

• Carrots - 2 medium copies.
• Flour - a glass.
• Sugar - a glass.
• Eggs - a couple.
• Vegetable oil – ½ cup.
• Walnuts – 8 pcs.
• Dried apricots – 8 pcs.
• Baking powder - a teaspoon.
• Soda – ½ small spoon.
• Cinnamon – 1-2 small spoons.
• Vanillin – a pinch.

How to bake:

1. Grate the root vegetable in any convenient way (fine mesh grater, blender).
2. Add eggs to the bowl with carrots and stir.
3. Place the remaining ingredients in a bowl and knead into a fairly thin dough.
4. Pour the mixture into the oiled pan.
5. Dried apricots do not need to be chopped if they are not large. Divide the nuts into halves. Drown the nuts and dried apricots in the dough, trying to distribute them beautifully throughout the mass.
6. Preheat the oven to 200 o C, place the pan on the middle level.
7. Bake the dessert for 45 minutes, until dry.

Curd and carrot cake

I give the simplest variation of the dessert. If desired, add any nuts, raisins, or citrus zest to the dough.

Required:

• Carrots – 4 root vegetables.
• Cottage cheese – 200 gr.
• Flour - a glass.
• Eggs - a couple.
• Sugar - a glass. (you can add more if you like sweets).
• Baking powder - small spoon.

Preparation:

1. Combine cottage cheese, granulated sugar, and eggs in a bowl. Grind the mass.
2. Grate the carrots using the finest grater. Send to cottage cheese.
3. Add flour and baking powder, mixing them in advance. Knead the mass thoroughly to obtain a homogeneous dough.
4. At this stage, you can add raisins, dried fruits and other additives.
5. Pour the dough into a mold coated with butter (or cover the bottom with baking paper). Cook for 40 minutes at 170 o C.

How to bake a carrot cake in a slow cooker - video

How to make Carrot Orange Raisin Cake

If you want to experiment with taste, bake on butter, although the original is simpler, sunflower.

• Grated carrots – 100 gr.
• Orange.
• Sugar – 100 gr.
• Butter - the same amount.
• Eggs – 2 pcs.
• Raisins – 2 tablespoons.
• Baking powder – 0.5 teaspoon.
• Flour – 125 gr. + spoon for raisins.

Bake:

1. Steam the raisins with boiling water in advance. Then drain the liquid and dry the berries with a paper towel. Sprinkle with flour so that the raisins in the cake are separate from the dough and do not stick. Then it will be evenly distributed throughout the entire mass. Stir the berries.
2. Finely grate the carrots and grate the zest from the orange.
3. Remove the butter from the refrigerator in advance to allow it to soften. Beat it with a blender, adding sugar.
4. With the blender still running, add the eggs one at a time. Then add baking powder and flour. Beat until the mixture turns into a real dough.
5. Add carrots, orange zest, and raisins to the dough. Mix the dough thoroughly again.
6. You can bake small cupcakes in silicone molds, then it will take about 15-20 minutes. For large desserts, the time will increase to 40-45 minutes. Check readiness with a long stick. Oven temperature 180 o C.

Carrot Pumpkin Cake

Both ingredients have health benefits. The combination of them is quite successful, resulting in an interesting taste. Adding cognac will add its own flavor twist, thanks to which the baked goods will turn into an exquisite dessert.

• Flour – 100 gr.
• Pumpkin – 70 gr.
• Carrots – 100 gr.
• Eggs – 2 pcs.
• Butter – 100 gr.
• Sugar – 80 gr.
• Sour cream - a large spoon.
• Baking powder – ½ teaspoon.
• Hazelnuts – 100 gr.
• Cognac - a small spoon.

Cooking technology:

1. Cut both vegetables into pieces and chop very finely in a blender.
2. Add sour cream to them, set aside for a while.
3. Crush the nuts and lightly fry them in a dry frying pan.
4. In a separate bowl, combine flour with baking powder, add crushed nuts. Stir.
5. In another bowl, beat softened butter with sugar. With the mixer still running, add the yolks into the mixture.
6. Then, while continuing to beat, add the flour mixture in small portions. Operate at low speed.
7. Add vegetable puree and add cognac. Knead the dough.
8. Separately, beat the whites until stable foam. Gently fold them into the dough.
9. Transfer the dough into the mold. Bake the dessert at 180°C, placing the pan on the middle level of the oven. Cooking time - hour. Check readiness with a toothpick or match.

Apple and carrot cake

Ingredients:

• Apples – 2 pcs.
• Carrots – 2 pcs.
• Flour – 2 cups.
• Sugar - a glass.
• Eggs – 3 pcs.
• Butter – 1/3 cup.
• Baking powder - teaspoon.
• Cinnamon - the same amount.

Preparation:

1. Rub coarse shavings over carrots and apples and mix.
2. Add eggs, sweetness, melted butter. Beat the mass.
3. Then add the remaining ingredients and knead the dough.
4. Pour the mixture into the mold, bake the cake at 180 o C, turning on the timer for 30-40 minutes.

Diet recipe for kefir without eggs

Required:

• Flour – 300 gr.
• Grated carrots - a glass.
• Sugar - a glass.
• Kefir - a glass.
• Soda - a teaspoon.
• Cinnamon - the same amount.
• Vegetable oil – 100 ml.

How to bake:

1. Grate the root vegetable, squeeze it a little, add sugar, pour in kefir and sunflower oil.
2. Place flour with soda and cinnamon in another bowl.
3. Mix both mixtures and beat well.
4. Bake dessert. Cook for the first 10 minutes at 200 o C, then reduce the power to 160 o C. Finish cooking by holding the pan for another half hour.

Lenten cake made with buckwheat flour and orange zest - very tasty

Fasting, dieting, egg allergy is not a reason to give up tasty treat. Keep a cool baking option. I myself have always baked simpler, but this recipe took note. Bon appetit!