Carrot cake with curd filling. Diet carrot cake. Ingredients for decoration

Let's start by chopping the walnut kernels, and washing the orange thoroughly, wiping it dry and removing the zest.

We combine granulated sugar with vegetable oil and beat with a mixer so that the sugar crystals dissolve.

We break all the eggs, but it is better to drive them in one by one if the mixer is not powerful.

Beat the mixture into a dense white mass with a mixer for at least 4 minutes. The mass at this stage is similar to sweet mayonnaise.

Mix all dry ingredients separately: sifted premium wheat flour, baking soda, baking powder, ground cinnamon and grated nutmeg. Mix everything with a whisk.

Combine a mixture of dry components with liquid components, bring the dough to homogeneity with a mixer.

Add chopped nuts and grated orange zest.

Three raw carrots on the finest grater or pass through a meat grinder. You can also chop it on a food processor or in a blender bowl with a knife attachment. It is important that the carrots are chopped as thoroughly as possible - this is one of the main secrets of a successfully prepared carrot cake. If the carrots are juiced, it is better to squeeze them out. We need a dryish carrot mass. Combine the carrots with the dough, mix with a mixer and get a pale orange dough for baking.

Put the carrot dough in a baking dish, greasing it with a small amount of vegetable oil. Cover the bottom with parchment to make it easier to reach the cake. What is the diameter of the mold to take? We have a mold diameter of 20 cm. The cake has risen twice or even more. The height of the finished cake is 7–8 cm. If you have a larger diameter mold, it is better to bake a few short cake layers.

We bake the cake until tender. The temperature in the oven is 165-170 degrees. It took us 1 hour. It may take you more or less time. Therefore, we check the cake for a dry torch every half an hour. If the crust is not baked, increase the temperature or place the baking dish lower in the oven.

We take out the cake, let it cool completely. Ideally, the cake should be left overnight so that it will not crumble when slicing. Cut with a fishing line into 4 equal layers.

Let's go to the cream. Cottage cheese must be rubbed through a sieve or chopped with a blender. The finished curd mass will save you from this stage.

Whip the cream until strong peaks. The photo shows where the mixer beaters were. At first it may seem that nothing is happening, but after 3-4 minutes, you will see how the cream thickens. Do not interrupt them, otherwise you will get oil.

Add powdered sugar and cottage cheese to the cream in parts. Mix with a spatula.

Here's a curd cream turned out.

Put the bottom cake on the dish. Apply cream on it. The easiest way to apply is to use a bag with a large round nozzle.

We collect the cake, leaving the sides without cream. Such naked cakes are gaining more and more popularity, let's keep up with fashion.

We decorate the cake at your discretion. We took thin slices of oranges, chopped nuts, a cinnamon stick, and a few sprigs of rosemary.

... But they haven't made vegetable cakes yet. We will bake a flourless carrot cake with nuts and curd cream. Simple carrot cake, but how delicious and beautiful it turns out! Can be prepared without sugar and poured over with condensed milk. Real jam! Try it.

Structure:

dough

3 carrots (about 350 g)
3 eggs
4 tbsp semolina
zest of 1 lemon
3 tsp lemon juice + 1/3 tsp baking soda
2 tbsp caster sugar

cream

300 g fresh cottage cheese 5%
3-4 tbsp sour cream 10%
1 tbsp caster sugar

for sprinkling

2 handfuls of walnuts (60 g)
raisins or dried apricots (optional)
coconut flakes (optional)

Carrot cake with nuts

Peel and chop the carrots on a fine grater.

Break three eggs to the carrot. We mix.

Now semolina, lemon zest and icing sugar.

We squeeze the juice from the lemon into a bowl, soda into it, which reacts and an active foam is formed.

Pour the foaming mass into the carrot and egg mixture. Mix and leave for 20 minutes to swell the semolina.

In the meantime, let's make a cream for the carrot cake. Grind the curd with a fork or in a blender.

Mix with sour cream. Immediately I advise you not to add all the sour cream, but one spoon at a time. If three spoons are enough, stop there. The curd mass should not be liquid. You should get a rather thick, but delicate consistency.

Add powdered sugar if desired. If you intend to pour with condensed milk when serving, then sugar is not needed. You can add raisins, dried apricots or coconut to the cream. And you can sprinkle steamed dried fruits on the cakes coated with curd cream together or instead of walnuts.

Lay tracing paper on a baking sheet and grease it with vegetable oil. If you have a non-stick baking sheet, you can do without tracing paper.

We spread the dough on tracing paper and distribute. The thickness of the crust depends on the size of the baking sheet. I have a standard large baking sheet, so the crust will be thin.

Bake in a heated oven at t \u003d 180 degrees for 30 minutes.

Remove the cake together with tracing paper and let it cool. This will make it easier to remove the paper from the cake.

Walnuts, if purchased peeled, I advise you to rinse with warm water, dry with a paper towel and heat in a pan. Then chop with a knife.

Cut the cake into 3 equal parts.

Chop the nuts thoroughly. You can take any kind of your choice, for example - cashews or walnuts. Melt the butter in a steam bath. Wash the carrots and grate on a fine grater. Sift flour, add cinnamon and soda to it.

Beat chicken eggs into a small, but deep and high-walled dish. Pour granulated sugar over the eggs, beat them at maximum speed using a mixer or food processor until foam appears.

Without stopping whisking, pour melted butter into the egg mass in a thin stream. Then add chopped nuts, grated carrots and flour. Mix thoroughly not with a mixer, but with a spatula or spoon.

Lubricate the baking dish in which you plan to bake the cake with butter. Place the carrot dough on it. Level it well and place it in an oven heated to one hundred and eighty degrees for fifteen minutes.

Now you need to prepare the curd mass for the cake. To do this, pour cottage cheese, sugar, vanillin and sour cream into the blender bowl, beat at maximum power until completely homogeneous. Then beat in the eggs and beat again, but at a reduced speed. Place the curd mass on the cake base. Reduce the oven temperature to one hundred and seventy and bake the cake for forty-five minutes. Decorate the cooled cake with chocolate chips.

Not a single extra ingredient and unnecessary calories! Therefore, the cake turns out to be surprisingly light and will definitely bring you a lot of pleasure, and your body - a charge of vitamins and nutrients.

Ingredients:

carrots 300 g
oat bran 300 g (grind in a coffee grinder into flour).
natural yogurt 200 g
3 squirrels and 1 yolk.
baking powder 1 tsp.
stevia to taste.
nuts and vanillin to decorate the dish (not included in the bju calculation).

Preparation:

We beat whites, yolk and stevia for 3 minutes in a mixer.
Pour in oatmeal and carrots, mix. Add baking powder to the dough. You can add some nuts.
Sprinkle flour on the pan (or use parchment) so that the cake can be easily reached (do not use butter for baking).
Preparing the cream. Whisk yogurt and stevia.
Pour the dough into a baking dish. Place in the oven until tender.
After cooking, we take out the cake and cut it into 2 cakes.
Lubricate the middle with cream, let it soak. Then sprinkle with vanilla and nuts. Bon Appetit!

A very tasty cake is obtained according to this recipe. When it is infused it becomes even tastier.
Ingredients: For dough:

one carrot 140 gr
natural yoghurt 100 gr
cinnamon 1 tsp
coconut flakes 10 gr
corn flour 110
milk 50 gr
one egg
soda 0.5 tsp

Cream:

cottage cheese 160 gr 5% from the pack
yogurt 70 gr
honey 30 gr

Preparation:

We make the dough: three carrots on a coarse grater and mix with yogurt, milk, egg, shavings, cinnamon and soda. Add flour, mix and place in a mold. I have 16.5 cm

We bake at 180 gr for 18 minutes.

Mix cottage cheese with yogurt and honey. Cut the cooled cake into three parts and coat with cream. Finished KBZHU for 100 gr .: 149 / 8.5 / 4.2 / 19.6

Constantly denying yourself goodies, you begin to feel discomfort and life becomes not so joyful, therefore, from time to time it is necessary to give your body a “feast of the belly”. But so that this holiday does not affect the figure, the cake recipe must be special. For example, yesterday I had such a carrot-apple cake (or rather, a parody of a cake) with healthy ingredients. It is very sweet and tasty and, most importantly, dietary. This is certainly not a sponge cake with cream, but it is very suitable for psychological calmness.

Products for a diet cake:

For the cake:

Carrots - 400 gr.
Apples - 400 gr.
Eggs - 2 pcs.
Oat flour (grind from flakes) - 6 tablespoons
Dried apricots or prunes - 3 pcs.

For the cream:

Peach - 4 pcs.
Banana - 0.5 pcs.
Cottage cheese - 100 gr.

Diet Carrot Cake (Low Calorie) - Preparation:

1. Grate apples and carrots. Soak dried apricots and chop.

2. In a deep bowl, mix all the ingredients: apples, carrots, eggs, dried apricots and oat flour.

3. After everything has been mixed, you can additionally grind with a blender until puree. And let the dough sit for 15-20 minutes. During this time, the oatmeal will become soaked and slightly swollen.

4. Now place the dough into the mold. If the mold is not silicone, then it is better to cover the bottom with baking paper. And spread the dough not in a thick layer. One centimeter is enough.

Place the dish in a preheated oven and bake for 30-35 minutes. Oven temperature 180 gr.

5. While the cake is baking, let's make a cream for our low-calorie cake. To do this, mix the peaches with banana pieces in a bowl.

6. Mash these fruits with a blender, add curd.

7. And once again grind all this together with a blender, until a homogeneous mass is achieved.

8. Divide the finished cake into four parts and form a small cake. Or, for ease of use, we will immediately form 4-5 pieces of cake. It should be shaped very carefully, otherwise the cakes will break.

9. I did not a tall cake of two layers, smeared with curd-fruit cream. Decorated with peach slices on top. It is most convenient to eat it with a spoon.

Lose weight with joy!

If you are not on a diet, you can use powdered sugar instead of sweetener.

Ingredients - egg 1 pc. - oat bran 2 tbsp. l. - corn starch 1 tbsp. l. - carrots 100 g - skim milk 4 tbsp. l. - baking powder 1/2 tsp - sugar substitute, to taste

For the cream: - soft cottage cheese 200 g - sugar substitute to taste - lemon rind to taste

Cooking time: 30 min.

1. Grind oat bran in a coffee grinder. Grate the carrots on a fine grater. 2. Beat the egg, add the bran and milk. Mix. Add starch, baking powder, sweetener and carrots and stir. 3. Bake in a well-heated skillet for 3-4 minutes, turn over and cook for another 3 minutes. Transfer to a plate. 4. Beat the curd together with the sweetener and lemon zest. 5. Cut the cake into four pieces. Grease with cream and assemble the cake. Grease with cream on top and garnish with nuts if desired. 6. Send it to the refrigerator to soak the cake.

To make a diet carrot cake, we will use oatmeal, one egg, carrots, milk, granulated sugar, sour cream (yogurt), baking soda and vinegar.
Beat the egg with granulated sugar using a whisk or mixer. Rub the carrots on a coarse grater and add it to the egg-sugar mixture. Then, put slaked vinegar soda and oatmeal. You can make oatmeal from oatmeal using a coffee grinder. Mix all the ingredients well and pour the resulting dough into a slow cooker. We set the "Baking" mode for 65 minutes.
The carrot cake base is ready! We carefully remove it from the pan.
When the base for the cake has cooled, we cut it into two equal pieces.
We mix sour cream (yogurt) and granulated sugar. Usually, I mix both sour cream and yogurt at once. If you use sweet yogurt, then you do not need to add granulated sugar to the cream.
We shape the cake. We put it in the refrigerator for 5 hours for impregnation.

Grate the carrots on a fine grater. We need a glass. Melt butter or margarine, cool slightly. Beat eggs with sugar and vanilla sugar in a mixer. Add carrots and butter, beat until smooth. Add flour and baking soda gradually, whisking. The dough should be as thick as a cake. If you beat with a blender, the carrots will actually turn into puree, and we need its "grated" texture.

Divide the dough in two. Pour one of them into a round baking dish and bake in an oven preheated to 200 degrees for about 20 minutes. Then repeat the same manipulation with the second part.

In the meantime, prepare the cream. Beat well cottage cheese and yogurt with a blender or mixer. In my case, it was a thick dessert cream based on farm yogurt with lemon. We want moderate sweetness and light sourness, since the dough itself is quite sweet. The taste is adjusted by adding powdered sugar. But more than half a glass is definitely not required. Lightly cool the whipped mass in the refrigerator.