Carrot pie is a quick and easy pie with the amazing taste and aroma of added cinnamon and ground ginger. You can add raisins, apples, walnuts, almonds or peeled seeds to the pie, that is, whatever you have lying around in your kitchen. To add sourness, the finished carrot pie is covered with lemon glaze, which finally completes its taste.
Compound:
For the test:
- Carrots – 3 pcs (medium size)
- Eggs – 3 pcs.
- Granulated sugar – ¾ cup
- Flour – 1 cup
- Baking powder – 1 teaspoon. Spoon
- Cinnamon – 1 tsp. Spoon
- Ground ginger root – ½ teaspoon
For the glaze:
- Lemon – ½ piece
- Powdered sugar – 100 g
Preparation:
Wash the carrots, peel and grate on the finest grater. Carrots should give a special sweetish taste to the pie, but should not be felt as a separate ingredient; carrots should be part of the dough.
Combine the eggs and sugar in a dough container, and then beat them with a mixer until a white fluffy foam forms.
Add grated carrots to eggs beaten with sugar and mix everything again.
Next, add flour and baking powder, and also add aromatic cinnamon and ground ginger root. The dough should turn out slightly runny, like charlotte. Do not overdo it with flour, otherwise the cake will be dry.
Mix the dough thoroughly and add nuts, raisins or seeds. If you add raisins, first soak them in boiling water for 30 minutes to steam them. If you add apples, first peel them and cut them into small pieces. You can also add lemon zest to the dough for a special flavor. I added peeled seeds and the zest of one lemon.
Line the pan with baking paper and pour in the dough.
Place the carrot pie in an oven preheated to 200 degrees for 30 - 40 minutes. In the oven, the pie should brown slightly and rise. Determine the readiness of the pie using a match; if the match is dry, then the pie is ready.
While the cake is in the oven, prepare the glaze. To do this, combine lemon juice and powdered sugar. Mix thoroughly with a fork. The glaze should not be very liquid, so that it does not drip when applied, and not very thick, so that it is easily applied to the surface of the cake.
Remove the finished pie from the oven, move the edges of the baking paper from the sides, but do not remove the paper completely, and brush the pie directly with glaze while hot. The glaze must be applied using a pastry brush. This way the excess glaze will remain on the baking paper.
The carrot pie is ready, all you have to do is cool it a little and you can serve it with tea. Experiment with fillings and add to my carrot cake recipe to suit your taste and imagination. Share your results in the comments.
Bon appetit!
Below you can watch a funny video:
Simple and delicious pie recipes
The best and simplest recipe for a delicious, aromatic and tender classic carrot pie with a photo, as well as sour cream or butter cream for such a pie.
1 hour 30 minutes
290 kcal
5/5 (2)
Carrots have been added to baked goods for a long time. At one time it replaced sugar. Then they began to add it to add color and taste.
It is believed that the first carrot cake was baked by the Italian chef Picascio. In general, such pies are very popular in England and America.
Although our family has nothing to do with these countries, we also really like these pies.
I decided to invite you to bake a carrot cake using this simple and best recipe for me. I hope you like it too.
List of required ingredients
For buttercream:
- cream cheese – 150-200 g;
- vanilla - on the tip of a knife;
- butter – 80 g;
- sugar – 100 g.
For the sour cream frosting:
- fat sour cream – 150 g;
- vanilla - on the tip of a knife;
- sugar – 70 g.
Kitchen appliances and supplies: whisk, dough container, grater, sieve, pie pan.
Step-by-step instruction
- The pie dough is made fairly quickly. In order not to wait until the oven warms up, we immediately turn it on to 180°.
- Dry the nuts a little. To do this, fry it briefly in a frying pan or place it on a baking sheet and put it in the oven for 6-8 minutes.
- Place the nuts in a bag, distribute them in one layer and roll them over them several times with a rolling pin. Or cut the nuts with a knife. I like the feel of small pieces in baked goods. You can grind them more finely using a blender.
- Grate the washed carrots. Here too, as you like. Finely grated carrots are distributed more evenly throughout the dough and give a more saturated color.
- Remove the zest from the orange using the fine side of a grater, without touching the white pulp.
- Squeeze the juice out of the orange. To do this, it is better to use a juicer or citrus press.
- Mix carrots, orange zest and nuts.
- Pour oil, orange juice into one bowl and break eggs. Take a whisk and mix well, beating lightly.
- Sift the flour into another container. Add cinnamon, salt, sugar and baking powder (baking powder), which can be replaced with 1.5 tsp. soda, slaked with any vinegar or lemon juice. Mix well.
- Pour the dry mixture into the bowl with the liquid ingredients. Stir with a whisk or spoon until smooth, breaking up any lumps.
- Transfer the carrot and nut mixture into the dough. Mixing thoroughly, distribute it evenly throughout the dough.
- Place the unusual dough in the mold (pre-grease). I use a detachable one with a diameter of 21 cm.
- Cook for 50 minutes and check readiness: pierce it with a match, and if it comes out dry, then the carrot pie is ready.
- You can cool and serve as is, but it will be tastier if you grease the pie with butter cream or pour sour cream icing.
Carrot cake in the oven is the simplest and most delicious recipe for making it at home. Every home has all the ingredients needed to bake it. This is a quick meal on a budget.
Today I want to show you the recipes that my mother baked as a child. We had our own garden, there were a lot of carrots, but the family had little money. To feed my brother and me, she always baked pies and pies with carrots in the oven. The oven was in a stove that was heated with wood.
But they didn’t bake carrot cake when I was a child, they just didn’t know the recipe. Now we know how to cook which we eat with pleasure. However, carrot baking is now the most favorite in our family.
The baked goods are juicy and aromatic with lemon cream.
Ingredients:
Cooking method:
1. Pour boiling water over raisins for 3-4 minutes.
2. Place the raisins on a napkin to drain the water.
3. Place raisins in a bowl and mix with 1 tbsp. spoon of flour.
4. Mix eggs in a blender with sugar and vanilla sugar into a white fluffy mass.
5. Add refined, odorless sunflower oil, flour and baking powder to the mixed eggs and mix everything well with a mixer.
6. Add finely grated carrots, grated zest of one lemon and raisins to the bowl. Mix everything with a spatula by hand and the dough will be ready.
7. Place the carrot dough in a mold with the bottom lined with baking paper (or parchment).
8. Bake carrot cake in an oven heated to 180 degrees C for 40-45 minutes. Check readiness with a toothpick - it should be dry.
9. Then remove the form, paper and place on a plate.
10. For the cream, mix sour cream with the juice of half a lemon and beat with a mixer for 2 minutes.
11. Cover the top of the pie with cream.
12. Sprinkle grated lemon zest on top of the cream.
Cut off pieces of carrot pie and enjoy your tea party.
Video on how to bake carrot pie from Yulia Vysotskaya
Baking is made from already boiled carrots - a simple option at home.
Carrot cake, like in Russia, is considered a traditional pastry in Brazil. It is prepared in such a way that the taste of carrots is not felt. The bright color and delicate, aromatic taste conquers many
- flour - 300 g
- egg - 4 pcs.
- carrots - 300 g
- sugar - 300 g
- baking powder - 11 g
- vegetable oil - 200 ml
- for cream: cocoa, sugar, water - all 3 tbsp. l.
- powdered sugar - 1 tsp.
Preparation:
1. Pour vegetable oil into a blender, add sugar, cut the carrots into small pieces and pour in 4 broken eggs. If you don’t have a blender, then grate the carrots on a fine grater, beat the egg and butter with a mixer, and then mix everything.
2. Close the blender with a lid and grind everything into a homogeneous mass.
3. Pour the orange mixture into the bowl.
4. Add flour pre-mixed with baking powder to the bowl. Mix the products with a whisk or mixer.
5. Cover a baking sheet with paper and spread the orange mixture in an even layer.
6. Place the baking sheet in the oven preheated to 180 degrees for 40 minutes.
7. Check the readiness of the baked goods with a wooden stick.
8. Prepare chocolate frosting to cover the cake. Place sugar, cocoa in a saucepan and pour out the water. Stir until there are no lumps. Put on fire and bring to a boil, turn off, cool.
9. When the cake has cooled, trim the edges of the cake at the edge of the baking sheet with a knife. Turn the carrot cake over and remove the paper.
10. Cut the pastry in half so that one half is sprinkled with powdered sugar and the other with chocolate icing.
11. This is how the simplest and most delicious recipe for Brazilian carrot pie is prepared.
Enjoy eating!
Video on how to bake carrot cake with apples
Fragrant and tender pastries, complemented with orange zest, will pleasantly enchant you with their taste.
Delicious baking in the magic oven to everyone.
Today on our agenda is carrot cake with different additives and flavors. 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 consider healthy foods to be 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 healthy sweet pastry - 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 start working 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
Another simple “saffron milk”, but a little more high in calories, is carrot cake with cottage cheese. But if you take low-fat cottage cheese, the problem of extra calories will be completely solved. And this is already a dietary carrot cake.
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
This pie has a melting, light, airy dough. And all because the recipe for carrot cake with semolina includes very well chopped carrots.
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 swelled and become like a 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 both the finished dough and the number of pear slices in half.
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 most festive 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:
- Pour cognac over raisins for 30 minutes.
- Grate the lemon zest.
- We crush the carrots with a blender and squeeze them until they become wet sand.
- Cut 2 oranges into 3 mm slices, squeeze the juice and pulp from the third orange.
- 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.
- For the dough, mix sour cream, the second part of the butter, eggs, zest, sugar, baking powder and spices.
- Add flour in three additions, add raisins and carrots. Knead carefully to a homogeneous viscous mass.
- 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.
- Bake for 1 hour.
We take our beauty out of the oven and let it cool a little.
And already a traditional video recipe. This will be carrot cake from Yulia Vysotskaya
Bon appetit and see you soon!
This pie is not only simple, it is also delicious, easy and really healthy! Each biscuit contains a large amount of fresh, grated carrots. It is known to improve eyesight, but if you already have good eyesight, this will be a good preventative measure and a tasty snack.
Cut the pie into small slices and take it with you to work, pack it for your child’s school, treat it to guests, or take it on a picnic. In all cases, the pie is good and the fresher the better. It is unlikely, of course, that he will stay with you longer than a day, but still.
General cooking principles
Flour is important for any pie. It plays almost a key role, so sifting it needs to be treated very carefully. It is necessary to sift the flour. And if you do it two or three times, it will only get better. The cake will be fluffier and airier.
To prevent the dough from sticking to the mold, you can pre-lubricate it with any oil. It can be either vegetable or creamy. If you are afraid that the cake will become oily, you can sprinkle the butter with flour or semolina.
Easy Carrot Cake Recipe
Cooking time
calorie content per 100 grams
A classic carrot cake recipe without any additions. It cooks quite quickly, turns out fluffy and incredibly tasty.
How to cook:
Tip: instead of baking soda, you can use two tablespoons of baking powder. In this case, vinegar will not be needed.
How to make a simple carrot pie with kefir
They say that kefir makes the dough fluffy and airy. But it also affects the taste of the dough itself. The pie turns out richer than usual.
How long is it - 1 hour and 10 minutes.
What is the calorie content - 157 calories.
How to cook:
- Preheat the oven to 180 degrees Celsius.
- Peel the carrots, rinse thoroughly and grate.
- Place the shavings in a tall blender bowl and puree everything.
- Break the egg into a nearby bowl, add sugar and salt.
- Beat all this into a fluffy, light mass using a whisk or mixer.
- Pour in kefir, add baking powder and mix again.
- Next, without ceasing to beat, add flour, but be sure to use a sieve.
- When the mixture has become homogeneous, pour in the oil and root vegetable puree.
- Mix well again, pour into the pan and bake until golden brown.
Tip: take out the kefir first so that it reaches room temperature.
Carrot cake without eggs
If you are trying to avoid eating eggs in your diet, then this recipe is definitely for you. The sponge cake will turn out fluffy in any case, you don’t have to worry about it.
How long is it - 1 hour and 30 minutes.
What is the calorie content - 233 calories.
How to cook:
- Peel the carrots, rinse and grate on a medium-sized grater.
- Turn on the oven at 170 degrees so that it has time to warm up well.
- Place carrots in a bowl and mix with sugar.
- In a nearby container, combine room temperature kefir and soda with salt.
- Combine both masses: carrot and kefir in a deep bowl.
- Mix the flour into the ingredients in parts, always using a sieve.
- After this, pour in the oil, mix the dough thoroughly and pour into the mold.
- Bake for about an hour in a preheated oven.
Tip: You can add a little vanilla to the dough for flavor.
Sour cream based baked goods
If you add sour cream to carrot cake, the texture will be more tender and smooth. Try it, you will definitely like it!
How long is it - 1 hour and 15 minutes.
What is the calorie content - 283 calories.
How to cook:
- Preheat the oven to 200 degrees Celsius.
- Wash the orange, cut the zest from the citrus with a special grater.
- Squeeze about 30 ml of juice from it.
- Peel, wash and grate the carrots into a small bowl.
- Add the zest and citrus juice and stir.
- Let it brew for ten minutes.
- During this time, mix the sifted flour with salt, add baking powder.
- Pour the sugar into a deep bowl, pour in the butter and start beating with a mixer.
- When you get a light foam, add one egg at a time and beat the mixture each time until the color and consistency are uniform.
- Add carrots to salted flour, mix well.
- Pour in the eggs, sour cream and mix the ingredients again.
- Grease the mold, pour out the dough and spread it with a spatula or spoon.
- Bake for 50 minutes at medium temperature until golden brown.
Tip: When serving, you can sprinkle the pie with powdered sugar.
Easy slow cooker recipe
This carrot cake recipe is suitable for all multicooker owners. Here everything will be prepared without you, it is only important to pour in the dough and pull it out in time.
How long is it - 1 hour and 20 minutes.
What is the calorie content - 313 calories.
How to cook:
- Place the eggs in a bowl without shells, and add sugar there too.
- Beat with a whisk or mixer into a light, fluffy foam.
- Peel the carrots, rinse and grate.
- Place a large piece of butter in a saucepan and place on the stove.
- Allow to disperse and cool to room temperature.
- Pour the flour into a bowl using a sieve, add baking powder and cinnamon.
- Pour in the beaten eggs, cooled butter and a little salt.
- Add carrots and mix everything thoroughly.
- Grease the multicooker bowl with a small piece of butter and pour in the dough.
- In the “Bake” mode, cook the cake for one hour.
Tip: to make the carrots feel better and not fall apart, you can cut them into cubes.
- To keep the cake fresh for a long time, it is important to store it in an airtight container. Most often this is a tightly closed container. You can also use a tray, but then wrap the pie in cling film.
- You can serve the pie not only with powdered sugar, but also with cocoa - this applies to the classic options. In addition to them, you can use chocolate sauces, berry glazes, cream, and various creams.
- But this concerns the top of the pie, and you can add whatever your heart desires to the dough itself. These can be different types of nuts (pecans, pine nuts, hazelnuts, cashews) and dried fruits. You can also add fresh berries or fruit slices.
- After the dough has gone into the oven, it is not advisable to open the door. Such a pie is considered a sponge cake and if it falls, it is unlikely to rise again. We'll have to redo everything from the very beginning.
- It is important to beat the eggs well so that they make the dough light and airy. They can be whipped either separately or with sugar. If everything is done correctly, the mass will in any case be fluffy and light.
- It is advisable that all products be at the same temperature and clearly not cold. To do this, you just need to first remove them from the refrigerator. Once everything is at room temperature, you can start.
- To make the cake softer, use yogurt in the dough. You can add it instead of kefir or use just a few spoons. The dough will become not only soft, but also more tender. For a special taste, you can use yoghurts with various flavoring additives.
Carrot cake is tasty, fluffy and healthy. You can serve it with tea or eat a few pieces for breakfast. You will definitely like it! And if your kids don’t like vegetables, this is a great way to feed them healthy and necessary carrots.
