Step by step recipe for carrot cake with sour cream. Carrot cake with sour cream and caramel Delicious carrot cake with sour cream recipe

Carrot cake with sour cream- incredibly delicious fragrant dessert which is easy to make by hand.

A delicious cake is prepared from the following set of products:

• sugar - 8 table. l.;
• rast. oil - 9 table. l.;
• eggs - 3;
• flour - 10 table. l.;
• baking powder - 1 ½ tsp. l.;
• cinnamon - 2 tsp. l.;
• a pinch of fine salt;
• carrots - 250-300 g;
• pecans - 100 g;
• sour cream 25-30% - 12 table. l.;
• powdered sugar - 2 table. l.

Preparation description:

1. Prepare an airy smooth cream of sour cream and powder.
2. Beat eggs and sugar, gradually pour in the oil. The latter should be refined, that is, odorless.
3. Wash the carrots, peel and grate with medium-sized chips.
4. Chop nuts into small pieces.
5. Put the carrots and pieces of nuts into the egg blank. Mix everything well.
6. Add flour, salt, spices, baking powder. You can add a pinch of nutmeg if you like. Knead the workpiece until a homogeneous consistency.
7. Put the workpiece in the prepared form and bake in the oven for 45-60 minutes. Check readiness with a skewer - if still moist, cook for another 5-7 minutes.
8. Cut the finished biscuit lengthwise into 3-4 cakes, depending on the desired thickness. Layer them with cream, also cover with a sour cream layer on top.
9. Put the cake in the refrigerator for a couple of hours to soak.

On a note. The baking powder in this case will raise the pastries quite a bit, unlike the classic biscuit.

Recipe for proper nutrition

Carrot pp cake is not only healthy, but also very tasty. The recipe will be appreciated not only by adherents of proper nutrition.

Carrot base:

• 200 g of raw carrots;
• 90 g coconut oil;
• 60 g coconut flour;
• ¼ tsp. l. salt;
• ¼ tsp. l. soda;
• 1 teaspoon l. cinnamon;
• a pinch of ginger;
• 6 large eggs;
• 85 g of honey;
• 50 g raisins;
• 50 g nuts.

Walnut Cheesecake:

• 220 g raw cashews;
• 100 ml of water + as much as you need to soak the nuts;
• 6 table. l. liquid honey;
• freshly squeezed lemon juice;
• a pinch of salt;
• 120 g melted coconut oil;
• pieces of fresh fruit for decoration of your choice.

The preparation goes as follows:

1. Finely chop the peeled carrots.
2. Lubricate the form with melted butter. Sprinkle it with a couple of pinches of coconut flour.
3. Mix flour with salt, soda and spices with a mixer, gradually beat in all the eggs, add honey and remaining oil. Slowly add carrots. Add nuts and raisins at the same time. Finish mixing with a spatula. The dough will thicken very quickly.
4. Put the base in a mold and bake at 180 degrees. within 45 minutes. Check readiness. Perhaps the cooking time will vary + -5 minutes.
5. Cashews need to be soaked in water in advance, leaving the nuts overnight in the refrigerator.
6. Rinse the soaked nuts in running water.
7. Mix all the components of the cheesecake in a blender, except for the oil - it is added at the end, when the mass becomes perfectly homogeneous and smooth. Work with a blender for about 8-10 minutes, then combine with oil.
8. Do not remove the base from the mold, cover the sides with parchment paper in oil and pour over the nut mass. Leave the cake for at least a couple of hours in the refrigerator - nut butter should become a stable soufflé.
9. Garnish with fruit and confiture.

In a slow cooker

• 500 g carrots;
• 1 ½ table. l. drain. oils;
• a pinch of salt;
• 1 teaspoon l. baking powder;
• 1 stack Sahara;
• 4 eggs;
• 1 stack flour.

To make a cake in a slow cooker, you need:

1. Prepare carrot gruel with a blender or fine grater.
2. Divide eggs into components. Beat the whites with salt until peaks, and the yolks with sugar, add half the butter at the end when the egg mass is lush.
3. Combine carrots with yolk mass.
4. Mix the dry ingredients together and add them to the carrot billet.
5. Gently, spoon in the protein peaks so as not to damage their texture. Stir with a spatula, lifting the mass from below.
6. Lubricate the multicooker bowl with the remaining oil and put the workpiece into it.
7. Bake in the “Baking” mode for an hour, then add another third of an hour so that the biscuit stands without a program and “rests”.
8. Remove the pie, if desired, layer with a classic cream of sour cream and sugar or leave in the form of a pie.

Carrot-nut cake with sour cream layer

Carrot-nut cake is prepared from:

• 170 g carrots;
• 150 g flour;
• medium orange;
• a couple of eggs;
• 200 g brown sugar (you can take regular or replace with honey);
• ½ stack fast. oils;
• 100 g of walnuts;
• a pinch of salt;
• 1 teaspoon l. drain. oils;
• ⅓ tsp. cinnamon;
• 1 teaspoon l. baking powder.

The preparation process is as follows:

1. Erase orange peel fine grater, squeeze the juice from the pulp.
2. Toast the nuts in a dry frying pan, stirring constantly.
3. In the meantime, beat the eggs with sugar and juice, at the end pour in the oil.
4. Separately, mix dry ingredients with zest. Mix with sweet mass.
5. At this point, the nuts will be fried, add a cube of butter to them, mix. The kernels will be slightly covered with "icing" - thanks to this, the taste of baking will be more saturated. Let cool, then chop with a knife.
6. We clean and finely three carrots.
7. Mix carrots and nuts with dough. Bake for 50 minutes at 185 degrees.

Cooking with Julia Vysotskaya

• 1 kg of carrots;
• 4 eggs;
• Orange;
• 150 g flour;
• 100 g plums. oils;
• 80 g cane sugar;
• 375 ml cream with a minimum fat content of 35%.

Dessert recipe:

1. Peel the carrots, rinse, chop coarsely and steam for half an hour.
2. Prepare orange zest and juice.
3. Grind carrot puree in a blender, combining with juice.
4. Grind the softened butter with flour. Pour a couple of tablespoons of water into the crumbs and knead the dough.
5. Prepare the mold by greasing with oil. Spread the dough in an even layer, pierce with a fork in several places so that it does not come up during baking. Cool for half an hour in the refrigerator.
6. In the meantime, whisk in the egg and sugar mixture. Pour liquid into them, continuing to beat.
7. Combine carrot puree with zest and creamy liquid.
8. Pour the workpiece into the dough base. You can lightly rub with a piece of butter for caramelization.
9. Bake at 180 degrees. within 35-40 minutes.

Recipe for carrot cake with sour cream. This is a simple recipe homemade cake prepared on the basis shortcrust pastry with the addition of grated raw carrots, which is not felt at all in the cake. To prepare cakes for carrot cake, you do not need eggs and dairy products, just plain sour cream for cream. The dough is made from butter, sugar, flour and carrots. Carrot based cake sand cakes noticeably different in taste and structure from. Cakes soaked in sour cream become soft and tender. Moreover, sour cream can be taken not only from the store, rustic fat and thick will give the cake additional taste sensations.

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

Required Ingredients:

Cake dough:

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

Cream:

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

Syrup:

• 1 st. 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 previously peeled carrots on a fine grater, you will need one glass of it. Butter thaw in advance at room temperature or you can use the microwave (defrost mode). Lift up shortbread dough best of all soda hydrated with vinegar, but it can also be replaced with baking powder (1 teaspoon with a slide). Sugar, for the dough, one glass is added, 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, put grated carrots, sugar, grated zest and softened butter in a deep container. Mix the mass until smooth and add soda slaked with vinegar. Stir and add 700 g of flour in small parts. Mix the dough well until smooth, then lightly dust with another tablespoon of flour and gather into a ball. Ready dough it turns out thick, but at the same time soft and slightly sticky, so it is advisable to cool it well before work. Transfer the dough ball to a bag and refrigerate for one hour.
Sour cream.

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

Pour sugar with boiling water, mix and leave until the crystals are completely dissolved.

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

Put one ball of dough on parchment paper (remove the rest in the refrigerator) and use a rolling pin to roll out a small circle. Trim the edges according to the round template, and roll the trimmings into a ball again. I cut the blank along the bottom of a round detachable form 18 cm in diameter. To prevent the dough from sticking to the rolling pin, you can roll the cake between two pieces of parchment paper or put cellophane on top. On the prepared workpiece, make several punctures with a fork. Bake the cake in a preheated oven for about 10 minutes, until a blush appears. Prepare the rest of the cakes in this way.
Roll out the collected scraps of dough into a thin cake and bake in the oven until golden brown. Judge the resulting cake and grind it in any convenient way into small crumbs - it will be needed to sprinkle the cake. Assemble the carrot cake.

Before harvesting the carrots, make sure that the cakes are completely cool, otherwise the cream will spread.

Put the cake on a flat plate or cake stand and soak it with syrup.
Place a heaping tablespoon of sour cream on top and spread over the entire surface of the cake.
Continue to collect the dessert, do not grease the top cake 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 form and put it in the refrigerator. Then brush the entire cake with the remaining sour cream.
Sprinkle crumbs on the sides. At this stage, dessert can be sprinkled on top too, then it can be decorated fresh berries or pieces of fruit. I have other plans for it, and I will continue decorating with whipped cream.

Beat the chilled cream with powdered sugar with a mixer until a stable density. Most importantly, do not overdo it, otherwise the cream will become liquid again and will no longer churn. Decorate the cake with whipped cream and decorate with fresh berries.
Put in the refrigerator for 5-6 hours, the cakes should be completely soaked.
Carrot cake with sour cream is ready, you can serve it with aromatic tea.

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

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

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

The main principles of cooking

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

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

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

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

Carrots need to be peeled, washed and chopped on a grater on the shallow side. Kur. eggs should be beaten together with sugar to get a large foam.

It is not necessary to stop whipping the mass, even when I introduce the remaining components into the composition.

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

The resulting cake must be cut lengthwise into layers, layered with a layer. By the way, you can use not only sour cream, butter or cottage cheese.

As for decorations, you can decorate the cake 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.

What can not be said about the carrot, which was in every house a huge amount. Carrot pulp was used by people to bake cookies, cakes and pies.

To diversify the carrot menu a little, some housewives began to fill biscuit cakes layer based on dairy products.

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

Europeans were able to appreciate this dessert on merit. They enjoyed making cake in their free time.

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

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

Carrot cake is soft, moist and airy in composition. You can decorate the cake with icing, as well as fruits. But if there is no carrot in it, the dessert will decorate its special taste.

Decorate according to your personal taste! The decor and additives for the carrot dessert are the personal fantasy of the housewives.

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

Carrot classic cake with sour cream

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

Components for the test:

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

Cream ingredients: 200 ml sour cream; 0.5 st. sugar sand.

Cooking algorithm with photo:

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

Carrot cake with nuts and sour cream-orange cream

Components for the test:

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

Cream ingredients:

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

Decoration Components:

4 sheets of gelatin; 250 ml of orange juice; 100 ml high fat cream

Cooking algorithm with photo:

1. Kur. I beat the eggs in a bowl. I introduce sugar, van. sugar. Beat the mass for 7 minutes so that it becomes a creamy consistency.
2. My carrots, peel and chop on a grater on the small side. I put it in gauze and squeeze out the juice. Cake I introduce into the test batch and mix.
3. I introduce chopped nuts into the flour, only sift it first.
4. I introduce a mixture of nuts and flour into the dough, mix with a mixer at low speed.
5. I preheat the oven to 180 gr. I cover the form with parchment, put the dough. I bake 1 hour. Readiness should be checked with a wooden toothpick.
6. I soak the gelatin separately. I pour the pudding powder with juice, but the rest must be poured into a saucepan and mixed with 80 gr. Sahara.
7. Remove from heat and stir, adding 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 mass into a bowl and cover the food. film. I let the mass cool down.
8. Cool the biscuit on a wire rack. I whip the cream so that the mass is stable. I add it to pudding, like sour cream. I mix.
9. I cut the cake into 2 halves. I put the tangerines on a sieve and let the liquid drain.
10. Lubricate the cake with cream, cover with slices of tangerines. Then another layer of cream and a second cake layer. I grease the sides and surface with sour cream.
11. Dissolve gelatin in orange juice. I cool and pour the cake, leave it to soak for 2 hours.

Aromas of autumn

The recipe is very delicious cake with carrots and a very delicate creamy composition.

Components:

200 gr. flour; 250 gr. sugar 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 muscle. walnut; 120 gr. cons. pineapple 220 gr. carrots; 3 gr. cinnamon (ground); 120 ml olive oils; 2 gr. salt; 3 pcs. chickens. eggs; 2 gr. fragrant ground pepper.

Cooking algorithm with photo:

1. I mix flour and spices. I bring in 150 gr. sugar powder, soda, salt and baking powder. I mix.
2. I'm slaughtering chickens. eggs at high speed so that the mass becomes 2 times larger. I beat and enter sl. butter. I reduce the speed and introduce a mixture of dry ingredients.
3. In the dough I introduce grated carrots, chopped nuts and pineapple in pieces. I mix with a spatula.
4. I put the dough in the form, covering it with parchment. I bake at 180 gr. 40 minutes in the oven. I take out the biscuit from their forms, let it cool on the wire rack. I cut into 2 pieces.
5. I mix 50 ml of plain water with orange extract as desired. I lubricate the cakes with impregnation.
6. Sl. cheese and sah. I interrupt the powder. I introduce sour cream and vanilla, interrupt for a couple of minutes.
7. I put the cream for carrot cake on the cake and grease it, cover it with a second layer. I put cream on the cake and sides. I decorate with nuts, you can make carrot chips.

Carrot cake with sour cream custard butter and condensed milk

It is necessary to introduce into the composition not only condensed milk and sugar. powder. If you prefer unsweetened foods, then you can reduce the sweetness by eliminating sugar. powder.

The cakes should be allowed to soak well, put the next. oil, and then the cake will turn out very tasty. If the cream is used to decorate the cake, you need to make it dense by introducing more words. oils.

Components for the test:

3 pcs. chickens. eggs; 120 gr. sour cream; 170 gr. sugar sand; half a lemon; 90 ml sol. oils; 200 gr. carrots; 100 gr. raisins; a couple of drops of van. essences; pinch of muscle walnut; Orange; 2/3 tsp soda; 180 gr. flour; cinnamon; Orange.

Cream ingredients:

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 kill chickens. eggs in a plate, add sugar and beat into foam. I remove the peel from the carrot and rub it on a grater. I remove the zest from an orange with a grater.
2. I sow flour, I introduce cinnamon and musk. nut.
3. 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. I put it in a bowl and sprinkle with 1 tbsp. flour. I mix.
5. I introduce into the egg composition rast. oil and vanilla. I also add carrot shavings there and mix. I introduce raisins, slaked soda. I pour in the flour and make a batch, it is necessary that the mass be without lumps.
6. I pour the dough into a greased form. I bake 45 minutes at 180 gr.
7. Readiness can be checked with a wooden skewer. I take out the cake and let it stand for 25 minutes. I cut into shortcakes.
8. I'm making cream. Sax. I sow the powder along with the flour. I'm slaughtering chickens. egg to make foam.
9. I mix sour cream with condensed milk, I introduce chickens. egg. I introduce into the mass of sah. powder and flour. Beat, mix all the ingredients well.
10. I set the bowl water bath so that the bottom does not touch the boiling water. The mass must be allowed to warm up, constantly stirring the composition. Do not be lazy if you just use an open fire, the mixture will burn and the cream will deteriorate.
11. I continue to cook the cream so that it thickens well. The consistency will be thick homemade sour cream. I remove the mass from the water bath, add vanilla and let it cool on the table. Then I let it cool down and put it in the fridge.
12. To make the mass lush, beat the sl. oil is needed with a mixer. You need to start with small revolutions and finish with large revolutions. You need to finish whipping when the cream is dense and homogeneous.
13. I collect dessert, decorate as you wish. That's all, carrot-sour cream dessert is ready.

• Carrots for the cake should be chosen juicy and sweet.
• You need to grind carrots with a grater or a blender. Choose any method that is more convenient for you.
• In the event that lemon is added to the baking, you need to boil it for a couple of minutes. This simple move allows you to remove bitterness.
• To make the dough fragrant, it is worth adding vanilla, cinnamon or citrus zest.
• Carrots should be rubbed on a fine grater. Thus, the vegetable will give more juice, and evenly distributed throughout the batch.
• Before you bake the biscuit, you need to cover the form with parchment paper. If there is no baking paper, you need to grease the form well. 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 get the biscuit out of the oven. If it is in the dough, you need to continue cooking further.
• Cream on sour cream goes well not only with carrot biscuit. You can also use oranges, apples as an addition 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 a chilled carrot biscuit, it will not crumble.
• Whisks and a bowl in order to make a cream must be used clean, otherwise there will be an extraneous aftertaste in sour cream.

Bake an unusual carrot dessert for your family. Baking will be very tasty and fragrant. Any family tea party will immediately be brightened up, dessert will be a great addition to tea.

It is not difficult to prepare such a dessert, just start the task only in a good mood!

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

My video recipe

Step 1: Prepare the carrots.

To begin with, carrots should be thoroughly washed and wiped off all adhering sand. Then, using a special knife, remove the peel and rinse the vegetables again to remove any remaining dirt. Grate clean carrots on a coarse grater or chop with a blender, depending on how large the pieces you want. Accordingly, the larger the grated vegetables, the better they feel in the cake.

Step 2: Prepare the orange.

Rinse the orange thoroughly, best of all with hot water, rubbing it with your hands properly, because we will use not only the juice of the fruit, but also its zest.
A pure orange needs to be rubbed lightly to peel off the bright orange layer of the peel. After that, cut the fruit into two halves and squeeze the juice out of each. Be careful not to let the seeds or pulp get into the juice. If the orange you have chosen is large, then you need to use the juice from only one half of it, you can not squeeze the second.

Step 3: Knead the dough.

First, mix all dry ingredients. That is, sift through a sieve wheat flour, pour in the same ground cinnamon, soda, baking powder for dough and mix. Now mix the liquid ingredients in a mixer bowl and dissolve the sugar. To do this, first beat the eggs with brown sugar until white and thick foam, then add the vanilla essence, vegetable oil and Orange juice. Mix everything well again with a mixer.
The next step is to mix the dry ingredients with the raw ones, adding the grated carrots and orange zest. Knead the dough until relatively smooth to break up any flour lumps. You should have a runny biscuit dough.

Step 4: Bake the cakes.

Line a baking dish with parchment paper, or sprinkle it with flour, shaking out any excess. Now pour the cake batter into the mold and start preheating the oven. For cooking we need 180 degrees when the oven reaches the desired temperature, place the mold inside and bake 40-45 minutes. Readiness check with a toothpick or the tip of a knife, if after the puncture the surface of the selected device remains dry, then the cake is ready, if not, then continue cooking.
Important: if you wish, you can bake the cakes not in one, but in two or three forms, so they will bake better and they will not need to be cut after.

Step 5: Cooking sour cream.

While the cake is baking, prepare the sour cream. To do this, mix sour cream, powdered sugar and cream thickener with a mixer until completely homogeneous, similar to cream. All powdered sugar should dissolve. If desired, you can add more of it, but do it gradually, in portions.

Step 6: Lubricate the cakes with cream.

When the cake is ready, it must be cooled to room temperature and only then cut into two parts along. Then properly smear with cream, combining both parts of the cake into one cake, not forgetting to grease the edges and top of the product. Now our carrot cake has only to infuse and soak with cream. To do this, send it to the refrigerator for 1-2 hours, after which you can start serving.

Step 7: Serve carrot cake with sour cream.

Serve the finished carrot cake with sour cream chilled. You can decorate it with the remaining zest or orange slices, or you can sprinkle the remaining cake crumbs on top. In any case, you will get a very appetizing and amazing dish. Brew tea for dessert and start the meal.
Bon Appetit!

I also often come across similar recipes where crushed nuts or raisins are added to the dough. Perhaps using these ingredients will make it even tastier.

Best not to use olive oil, as it can add bitterness to the finished cake.

Cream thickener may not be needed, if your sour cream is not too liquid and whips well anyway, then you can not add this miracle powder during cooking.

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

A simple recipe for carrot cake should be in every housewife - the dessert is very delicate, but bright, with 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 (fatty) - 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. Send sugar to the eggs, beat with a mixer until a high white mass.
3. Pour the dry mixture into the liquid mixture, mix with light movements of a spoon or spatula.
4. Carrots should be grated on a fine grater. The juice will need to be squeezed out a little. Add the vegetable to the dough, mix again, trying not to disturb the lush structure of the dough.
5. Line a tin or tall baking sheet with parchment paper. Lay out the dough, flatten. Send the biscuit to the oven for 35-40 minutes. Temperature regime - 180 °С.
6. When the time is up, leave the cake for 10-15 minutes in the oven to cool.
7. Take out, carefully cut into the desired number of cakes.
8. Thoroughly beat sour cream with powdered sugar. The amount of sweetener can be increased or decreased. Add vanilla sugar.
9. Cakes can be soaked with cream or your favorite syrup. Cover each piece with cream.
10. Let soften for 5-8 hours.

Decorate with icing white chocolate or crumbs from the cake.

Carrot cake with sour cream in a slow cooker

The slow cooker is increasingly featured in the most popular recipes - pastries in it always turn out moist, with a richer taste.

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 a 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. Send sugar to the yolks, beat until white. Pour in the oil, stir until smooth.
4. Sift the flour and add to the yolk mass along with the baking powder. Send carrots there, mix well.
5. Add proteins in small portions, mix with a spatula with careful movements from top to bottom, trying not to destroy the structure of the lush mass.
6. Lightly cover the bowl of the multicooker with oil, butter or vegetable, 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 cream, combine sour cream, powder and vanillin.
8. Cut the biscuit into several cakes, smear with cream and refrigerate for 5-6 hours, and preferably overnight.

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

walnut flavor

Great summer dessert will complement the bright crunch of nuts. Only one ingredient - and the familiar recipe acquires 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-nut cake is prepared as follows:

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

Garnish with nuts, fresh fruit, coconut flakes, almond petals or at will.

Step by step cooking from Yulia Vysotskaya

The recipe from Yulia Vysotskaya looks more like a pie topped with sweet vanilla cream. The dessert is moist, fragrant, 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 pieces;
• vanillin - a bag;
• sour cream - 1 tbsp.;
• syrup or milk - for impregnation;
• sugar - 100 g + 2 tbsp. l. into cream.

Cooking method:

1. Combine sugar with eggs, stir until the crystals dissolve.
2. Add carefully sifted flour, soda, cinnamon.
3. Send grated carrots to the dough, as well as ground or chopped nuts.
4. Bake for 20 minutes at 200 ° C, lower the temperature to 150 ° C and hold the cake in the oven for another 15 minutes.
5. Prepare cream. It should be thicker than ordinary cake- it is worth taking more fatty sour cream or adding a teaspoon of starch.
6. Cool the pie, pour over the cream. You can pre-soak the cake with syrup or milk. Garnish with carrot slices, nuts, or as desired.

PP-cake with carrots with sour cream

A standard carrot cake is already considered dietary due to its light and useful composition. But you can minimize the calorie content, and at the same time 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 soda, stir and wait 10-15 minutes.
2. Mash bananas with a fork.
3. Combine all prepared and other ingredients, mix thoroughly.
4. Bake 40 minutes. Temperature regime - 170 ° С.
5. Divide the biscuit into several cakes, soak with standard sour cream. In order to make it even more dietary, it is better to take low-fat sour cream, and take a sweetener as a sweetener.

Easy quick baking

If you really want something tasty and light, but there is no time to knead the dough, you can use quick recipe carrot cake. It will take about 5 minutes to prepare, and while the dessert is baking, you can entertain yourself with a boring TV series or a book.

List of ingredients:

• grated carrot - 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 a few steps:

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

You don’t even need to decorate - you can immediately enjoy a light and quick dessert.

With icing sugar

To some sweet tooth, carrot cake may seem a little bland, but a large amount of sugar in the dough or cream can spoil the structure of the dessert. Best Option- pour it with a very sweet icing.

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 (fatty) - 500 g;
• eggs - 2 pcs.

Dessert recipe:

1. By standard recipe bake cakes.
2. Beat sour cream with powdered sugar for cream.
3. At high speed of the mixer, beat the powdered sugar with lemon juice. You should get a white liquid mixture.
4. Drizzle the assembled cake with icing. Sides can be decorated with crumbs from cakes, nuts.

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

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