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Carrot cake

Carrot cake


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Beat the eggs well with the sugar until a whitish composition is formed. Gradually pour the oil and rum essence while mixing. Mix the flour with the baking powder, baking soda, a little salt and incorporate it into the composition of eggs. At the end, add the grated carrot and squeeze the juice well.

We pour the composition in a greased form and lined with flour (I used a cake form). Leave in the oven for 30-35 minutes or until it passes the toothpick test.

Separately beat the egg whites. Gradually add powdered sugar and vanilla sugar and mix well until all the sugar is completely melted. Finally sprinkle with lemon juice.

After the cake cools, glaze with egg white foam.


Cake with carrots and nuts

As you can see from the pictures I put in my living room, I have some favorite colors: green, yellow and orange are on the list, especially in spring and during the Easter holidays, when I feel that everything comes to life! That's why I said to propose you a colorful and cheerful cake recipe, only good for Easter. Another good thing about the carrot cake is that you can make it in the form of a cake, as it is presented on www.prajituria.ro.

The combination of carrot, walnuts and whipped cream icing is delicious, spectacular and fragrant and you will definitely make a pleasant surprise for the Easter bunny (big fan carrots, this eared one!), Which you will practically emotionally blackmail to leave you more gifts, because you deserve them!

Countertop ingredients:
& # 8211 300g old
& # 8211 300g flour
& # 8211 6 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 or sour cream spoon
& # 8211 200g margarine Rama Maestro
& # 8211 200g ground walnut kernels
& # 8211 450g carrots
& # 8211 1 sachet baking powder

First and foremost I heated the oven to 180 degrees, placed the grill on the middle step of the oven and lined the tray with baking paper. I used a square tray, but you can also use a cake form with a diameter of 23 cm or a rectangular tray of 20 & # 21530 cm. That being said, let's get to work: mix the sugar, vanilla sugar and eggs until the sugar melts, about 5 minutes with the mixer on medium speed. Then I added sour cream, a pinch of salt and melted margarine, I mixed them well. In the next step, I added the cleaned carrots and put them on the small grater and the walnut kernel, which I didn't grind very finely, so that the cake would be crispier. At the end I sifted the flour and baking powder and mixed well. I poured the composition into the prepared tray and put the tray in the oven for about an hour (until it passed the toothpick test).

Ingredients for the glaze:
& # 8211 250ml sweet cream for whipped cream
& # 8211 a sachet (14g) finely chopped jelly
& # 8211 2 tablespoons caster sugar
& # 8211 30g margarine Rama Maestro
& # 8211 50ml apa
& # 8211 1 small carrot for decoration

After the toothpick decreed: & # 8220the dish is ready! & # 8221, I let it cool completely and in the meantime I prepared the icing: I melted the sugar, honey and margarine, in a steam bath, about 5 minutes on the fire medium, until I got a thick syrup and spread it on top of the cake using a pastry brush. Then I dissolved the gelatin in water and let it swell. Meanwhile I beat the sweet cream (if it is already sweetened you do not have to add sugar, if it is unsweetened, beat the whipped cream together with 2 tablespoons of powdered sugar, which you add only towards the end, when the whipped cream is almost completely beaten). Then I melted the gelatin, carefully, because if it boils, the gelatin loses its properties. Then I poured the melted gelatin in the whipped cream, I homogenized and I poured the icing over the baking tray (which I leave in the form, right?). Then, over the icing I put a few slices of carrot, which you get very easily, using a vegetable cleaner.

We left the cake in the fridge overnight and in the morning we woke up with this carrot-pleasant surprise:

The top of the cake is very juicy, due to the carrots and syrup, but also crispy due to the walnut kernel. The whipped cream icing was the "icing on the cake", the flavor that perfectly complemented the cake. And let me tell you a secret: if you put a teaspoon of vanilla extract in the icing, the cake will be even more flavorful! For other special recipes, don't forget to visit the Prajituria website and especially my favorite section, & # 8220dessert of the day & # 8221. You're welcome!


Cake with carrots and nuts

As you can see from the pictures I put in my living room, I have some favorite colors: green, yellow and orange are on the list, especially in spring and during the Easter holidays, when I feel that everything comes to life! That's why I said to propose you a colorful and cheerful cake recipe, only good for Easter. Another good thing about the carrot cake is that you can make it in the form of a cake, as it is presented on www.prajituria.ro.

The combination of carrot, walnuts and whipped cream icing is delicious, spectacular and fragrant and you will definitely make a pleasant surprise for the Easter bunny (big fan carrots, this eared one!), Which you will practically blackmail emotionally to leave you more gifts, because you deserve them!

Countertop ingredients:
& # 8211 300g old
& # 8211 300g flour
& # 8211 6 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 or sour cream spoon
& # 8211 200g margarine Rama Maestro
& # 8211 200g ground walnut kernels
& # 8211 450g carrots
& # 8211 1 sachet baking powder

First and foremost I heated the oven to 180 degrees, placed the grill on the middle step of the oven and lined the tray with baking paper. I used a square tray, but you can also use a cake form with a diameter of 23 cm or a rectangular tray of 20 & # 21530 cm. That being said, let's get to work: mix the sugar, vanilla sugar and eggs until the sugar melts, about 5 minutes with the mixer on medium speed. Then I added sour cream, a pinch of salt and melted margarine, I mixed them well. In the next step, I added the cleaned carrots and put them on the small grater and the walnut kernel, which I didn't grind very finely, so that the cake would be crispier. At the end I sifted the flour and baking powder and mixed well. I poured the composition into the prepared tray and put the tray in the oven for about an hour (until it passed the toothpick test).

Ingredients for the glaze:
& # 8211 250ml sweet cream for whipped cream
& # 8211 a sachet (14g) finely chopped jelly
& # 8211 2 tablespoons caster sugar
& # 8211 30g margarine Rama Maestro
& # 8211 50ml apa
& # 8211 1 small carrot for decoration

After the toothpick decreed: & # 8220the dish is ready! & # 8221, I let it cool completely and in the meantime I prepared the icing: I melted the sugar, honey and margarine, in a steam bath, about 5 minutes on the fire medium, until I got a thick syrup and spread it on top of the cake using a pastry brush. Then I dissolved the gelatin in water and let it swell. Meanwhile I beat the sweet cream (if it is already sweetened you do not have to add sugar, if it is unsweetened, beat the whipped cream together with 2 tablespoons of powdered sugar, which you add only towards the end, when the whipped cream is almost completely beaten). Then I melted the gelatin, carefully, because if it boils, the gelatin loses its properties. Then I poured the melted gelatin into the whipped cream, I homogenized and I poured the icing over the baking tray (which I leave in the form, right?). Then, over the icing I put a few slices of carrot, which you get very easily, using a vegetable cleaner.

We left the cake in the fridge overnight and in the morning we woke up with this carrot-pleasant surprise:

The top of the cake is very juicy, due to the carrots and syrup, but also crispy due to the walnut kernel. The whipped cream icing was the "icing on the cake", the aroma that perfectly complemented the cake. And let me tell you a secret: if you put a teaspoon of vanilla extract in the icing, the cake will be even more flavorful! For other special recipes, don't forget to visit the Prajituria website and especially my favorite section, & # 8220dessert of the day & # 8221. You're welcome!


Carrot cake and icing & # 8211 carrot cake

Carrot cake and icing & # 8211 carrot cake. A simple, tender, fragrant and very tasty cake. Mascarpone icing or cream cheese is fine and vanilla. Carrots only have the role of keeping the dough moist and tender, their taste can not be detected in the cake. The walnut kernel gives an extra flavor to this cake.

I did this carrot cake and carrot cake on the occasion of the charity event & # 8222Sweet exchanges with a taste of charity & # 8221 which took place in Arad on December 14th. It is already the 3rd edition in which I gladly participate :). Here cakes are auctioned and the money raised is donated to charity.

On the plates you can see other cakes made by Diana and me: chocolate cookies (crinkles), quick cake with rum and icing gingerbread.

I've made carrot cake in the past and I wasn't happy with that first recipe. Here that after searches and tests I was delighted with the version of carrot cake that I present to you today. The source is Sally & # 8217s Baking Addiction & # 8211's Super moist carrot cake blog. I easily adapted her recipe, adding grated orange peel, prolonging the baking time and modifying the icing (instead of cream cheese I used mascarpone).

It is the kind of American cake on a tray in which carrots can be replaced with large and well drained apples or pumpkin pie.

In addition, even if the carrot cake contains baking powder (which I don't generally like), its unpleasant taste is perfectly blurred by vanilla, orange and the aromas of cinnamon, cardamom, cloves, nutmeg and star anise ( mix for gingerbread). You can choose only one of them.

If you like carrot cakes, I recommend it too our muffin recipe (muffins) with carrot and coconut.

I used a 25 x 20 cm tray and I got a carrot cake about 5 cm high. It can also be made in a round shape of 24-26 cm.



Comments:

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  3. Nale

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