The famous TV presenter and culinary specialist, the wife of director Andrei Konchalovsky, the beautiful Yulia Vysotskaya, in the author's television programs Breakfast with Yulia Vysotskaya and Eat at Home! She told me many times that she cooks homemade carrot pies.
Accordingly, she has a “two or three” recipes for this cake in her arsenal. About making a pie carrot filling from Yulia Vysotskaya we will talk further. For your convenience, we present 4 good recipes this healthy and delicious dessert.
Carrot pie recipe from Yulia Vysotskaya (“We eat at home!”)
Products:
* orange - 1 piece;
* carrots - 1 kg;
* oil - 70 g;
* flour - 150 g;
* eggs - 4 pcs;
* sugar - 100 g;
* cream - 350 ml;
Steam carrots for 30 minutes, cool and beat in puree with orange zest and juice. The dough is kneaded from flour and butter.
If necessary, add 2-3 tablespoons of flour. We distribute the dough along the walls of the form and the bottom and pierce with a fork in several places. Eggs are fluffed with cream and granulated sugar.
The creamy-egg mass is combined with carrot puree and laid out in a form with dough.
Spread small pieces evenly on top butter.
Put the pie in the oven and cook for 1 hour at 180 degrees.
Simple sour cream carrot cake
Do you love wet food? Then this cake is for you. It's like a pudding in texture.
Products:
* baking powder - 10 g;
* orange - 1 piece;
* carrots - 300 g;
* flour - 310 g;
* salt - 1/2 tsp;
* eggs - 4 pcs;
* sugar - 140 g;
* fatty sour cream - 250 g;
* olive oil-- 200 ml;
We heat the oven to 200 degrees.
On a grater with a large cell, grind the carrots and mix with freshly squeezed juice (2 tablespoons) and orange zest.
Sift flour and combine with salt and baking powder.
Sugar is beaten with olive oil with a mixer. Then the eggs are introduced gradually into the sugar mass, literally one at a time.
Grind the carrots and combine with flour. Then mix well. Add fat sour cream and sugar mass to the dough.
The finished dough is laid out in a volumetric form. The cake is baked for 60 minutes. Before serving, the cake is sprinkled with powdered sugar.
Making Carrot, Hazelnut and Lemon Pie
For the first time, this recipe from Vysotskaya was prepared by her in the morning TV show. It contains a lot of hazelnuts, carrots, almonds and walnuts. These are very useful ingredients.
Products
* hazelnut flour - 250 g;
* baking powder - 1 tsp;
* rice flour-- 50 g;
* egg whites - 5 pcs;
* carrots - 4 pcs;
* sugar - 75 g;
* rice starch - 50 g;
* coconut flakes- 1 glass;
* alcoholic drink grappa - 25 ml;
Let's start again with the oven and heat it up to 195 degrees.
Grind carrots on a grater with a large cell, grind hazelnuts into flour.
Introduce the baking powder into the carrot-nut mixture, mix, and then flour, rice starch and coconut flakes.
Add the zest and juice from one lemon.
Separate the whites from the yolks.
The yolks are fluffed with sugar into a fluffy mass and added to the dough.
Grappa is added to them.
Whisk the whites until fluffy and introduce into the dough in several stages. It is necessary to mix the mass very carefully with a spatula.
The cake is laid out in a mold, pre-oiled, and sent for 45 minutes to the oven.
How to make Carrot Cake with Ginger and Cinnamon?
Delicious carrot cake with ginger and cinnamon from Yulia Vysotskaya is prepared as follows:
Products
* brown sugar - 120 g;
* cinnamon - 1 tsp;
* ginger - 1 tsp;
* eggs - 3 pcs.;
* flour - 240 g;
* nuts - 150 g;
* salt - 1 tsp;
* carrots - 450 g;
* lemon juice - 1 tsp;
* cream cheese - 200 g;
* baking powder - 1/2 tsp;
* olive oil -- 240 ml;
The oven inside is heated to a temperature of 195 degrees.
Whisk eggs and sugar.
Pour in the olive oil slowly.
Sift flour and combine with baking powder, ginger, cinnamon and salt. Then add to the sugar-egg mass.
Grind the carrots on a grater with large holes and add to the dough.
Crumble with a blender and add to the dough.
Put the dough into a rounded shape and insert into the oven for 45-50 minutes. Brush the cooled pie with cream cheese frosting. Add the juice of 1/2 lemon to it and sprinkle with powdered sugar.
The famous culinary specialist and TV presenter Yulia Vysotskaya in her author's programs "We eat at home!" and "Breakfast with Yulia Vysotskaya" mentioned more than once how much she loves carrot pies. That is why the author's piggy bank has several recipes for this wonderful pastry. We will tell you how to cook a carrot cake from Yulia Vysotskaya in our article. And at the same time we will present not one, but 4 recipes for this delicious and healthy dessert at once.
How to cook carrot cake (“Breakfast with Yulia Vysotskaya”) with cinnamon and ginger
An amazingly delicious cake that will appeal not only to adults, but also to children. A small amount of spices makes baking especially fragrant. And lovers of experiments in the kitchen can be recommended to cook it with beets instead of carrots. The taste of the pie will be no less interesting.
It should be noted that in almost all recipes the author uses brown sugar, which at home can be completely replaced with white. It’s just that the dish will turn out to be less useful, but on taste qualities it won't affect it at all.
A delicious carrot cake from Yulia Vysotskaya with cinnamon and ginger is prepared in the following sequence:
- Sugar (120 g) is beaten with eggs (3 pcs.). Gradually pour in olive oil (240 ml).
- Flour (240 g) is sifted with baking powder (1 ½ tsp), cinnamon, ginger and salt (½ teaspoon each) and introduced into the egg-sugar mass.
- Carrots (450 g) chopped into coarse grater and added to the dough.
- Nuts (150 g) are ground with a blender and added to the dough.
- The dough is laid out in a round shape and sent to the oven for 50 minutes.
- Lubricate the cooled pie with cream cheese cream (200 g), adding the juice of half a lemon (1 tsp) to it and powdered sugar(3 tablespoons).
How to make Carrot Cake with Lemon and Hazelnuts step by step
This pie can rightfully be considered a dietary pastry, since flour and butter are practically not added to it. But it contains a lot healthy carrots and hazelnuts (almonds, walnuts). For the first time, a carrot cake from Yulia Vysotskaya according to this recipe was prepared by the author in the morning TV show.
Step by step cooking at home is as follows:
- The oven heats up to 195 degrees.
- Carrots are crushed on a coarse grater (4 pcs.), Hazelnuts are crushed into flour (250 g).
- Baking powder (1 tsp), rice starch and flour (50 g each) and coconut flakes (1 cup) are added to the carrot-nut mixture.
- Add juice and zest of one lemon.
- The whites of 5 eggs are separated from the yolks. The latter are whipped with sugar (75 g) into a fluffy mass and introduced into the dough. Grappa is also added here (an alcoholic drink - 25 ml).
- Proteins are whipped to lush peaks and are introduced into the dough in several stages (you need to carefully mix the mass with a spatula).
- The cake is laid out in a mold, greased with oil, and sent to the oven for 45 minutes.
Easy carrot cake with sour cream
The recipe for this pie will especially appeal to anyone who likes wet pastries. Its structure resembles pudding, so it turns out tender and juicy.
A light and tasty carrot cake from Yulia Vysotskaya is prepared in the following sequence:
- First of all, the oven is heated to 200 degrees.
- Carrots (300 g) are chopped on a coarse grater and mixed with orange zest and freshly squeezed juice (2 tablespoons).
- Flour (310 g) is sifted with baking powder (10 g) and salt (½ tsp).
- Sugar (140 g) is whipped with a mixer with olive oil (200 ml) and eggs (4 pcs.), Which are introduced into the sugar mass gradually, literally one at a time.
- Grated carrots are combined with flour and mixed thoroughly.
- Sugar mass and fat sour cream (250 g) are introduced into the dough.
- Ready dough laid out in a large mold for cupcakes with a notch.
- The cake is baked for 1 hour, and sprinkled with powdered sugar before serving.
Carrot cake from Yulia Vysotskaya ("We eat at home!")
The recipe for this delicacy was presented in the TV show "We eat at home!". Very fast and the most simple ingredients an amazingly delicious carrot cake was prepared.
The recipe from Yulia Vysotskaya involves the following sequence of actions:
- Carrots (1 kg) are steamed for half an hour, cooled and mashed together with the juice and zest of 1 orange.
- The dough is kneaded from butter (70 g) and flour (140 g). If necessary, you can add a few tablespoons of flour.
- The dough is distributed along the bottom and walls of the mold and pierced in several places with a fork.
- Eggs (4 pcs.) Are beaten with sugar (100 g) and cream (350 ml).
- Carrot puree is combined with a creamy egg mass and laid out in a form with dough. Spread small pieces of butter evenly on top.
- Place the pie in the oven and cook at 180 degrees for 1 hour.
carrot cake
- an integral companion of Christmas, Easter holidays in many families. Its aroma fills the room, creates a festive mood. The taste comes from childhood, reminiscent of the days when the whole family gathered together to eat grandmother's carrot masterpiece. Cooking a cake of their carrots is worth at least once. A very simple step by step recipe gives excellent results. For me, the "magic pendel" was a visit to Starbucks, followed by the consumption of two huge slices of excellent carrot-based cake. As a true scout, I got the recipe, but more on that later.
Using carrots for cooking dessert dishes came into vogue in the Middle Ages. Then sugar, various sweeteners were expensive, ordinary peasants could not afford such a luxury. carrot cake- the food is delicious, very healthy. All thanks to the main ingredients.
Carrots contain substances responsible for increasing calcium in the body. They also help lower cholesterol.
Frequent use carrots can change the color of human skin. It turns yellow-orange.
The previous property of the root crop is actively used in zoos. In order for flamingos not to lose their original color, they are fed with carrots. In the wild, birds, of course, do not hang around in vegetable gardens. They maintain their color by eating crustaceans.
The root crop has its own capital - the town of Hotville (USA). Every year there is a carrot festival. It elects a "carrot queen".
The root crop is useful in any form. Steamed, boiled, rubbed - it does not lose substances important for the body.
The benefits of carrots
You can talk about the benefits of carrots for a long time, but it’s better not to waste time, start cooking carrot cake.
You can start your acquaintance with a new dish using a classic recipe with a photo. This decision will save you from many mistakes. Visual material helps to understand the proportions, textures of carrot cake.
Carrot Cake: A Classic Recipe
Recipe
simple, there are no problems with it. The dessert is very tender. Before kneading the dough, it is worth preparing a baking dish by lubricating it with oil. Turn on the oven to heat up to 180 degrees. To prepare the dough you will need: 200 g finely grated carrots;
Sifted flour 250 g;
Sugar 190 g. You can use brown, the cakes will learn a more saturated shade;
3 chicken eggs;
150 ml of vegetable oil;
Walnut;
Spices: salt, ground cinnamon;
Vanillin;
Soda;
Baking powder.
For mixing stuffing
meals you will need:Mascarpone cheese 250 g;
Condensed milk.
Let's start cooking
. Mix flour, a pinch of salt, soda, one teaspoon of cinnamon, baking powder. Whisk the eggs into the dry mixture. Add oil, vanilla. Mix everything thoroughly. Grated carrots are mixed with chopped walnuts, the mixture is added to the dough. We send the mixture into the mold, into the oven for 25 minutes. Let the crust cool down after baking. .
Cream preparation is simple.
You just need to mix mascarpone cheese and condensed milk. The cooled cake is carefully cut into 2 parts, smeared with cream. For decoration, you can use grated chocolate, cocoa, marzipan carrots.All together, all in place
Each ingredient in this dish is in its place. Carrots make the cake layers of a pleasant rich shade, give a special sweetness and aroma. The dough is dense yet light. This dish delights children. There is no harm in such sweetness.
Spices are another highlight.
. This dish allows experiments with cinnamon, nutmeg, vanilla. Nuts, dried apricots, raisins successfully emphasize the taste. Suitable candied fruits, zest.The main differences between the recipes relate to the ingredients added to the dough and fillers. There are options for creamy, oil filler. Some recipes for the dish involve smearing the cakes with jams.
carrot cake- a dish with a recipe that you can and should experiment with. It is difficult to spoil, easy to improve. Of course, modifying a recipe is easier with a few ideas in your arsenal. We continue to get acquainted with proven recipes.
Carrot cake with sour cream
This combination looks very impressive: bright biscuit cakes+ white gentle cream. This cake recipe is more budgetary. It does not need mascarpone cheese, the price of which bites. To prepare a dish, you need a standard set of ingredients that can be found in many kitchens:
Sugar (200 g);
Wheat flour(320 g);
Baking powder;
Soda;
Vegetable oil;
3 eggs;
Carrots (500 g);
Small orange;
ground cinnamon;
vanilla essence;
Salt.
Start creating delicious dish Worth reading the step by step recipe. It is better to prepare the necessary equipment in advance, this increases the level of cooking comfort. To make the process easier, it is better to use a recipe with a photo.
The first stage of creating a test
- preparation of carrots. Thoroughly wash, dry the root crop. We clean from the peel. You can use a special knife for peeling vegetables. We rub the peeled root crop on a fine grater. 
Thoroughly wash the orange. Three zest, squeeze out the juice of the fruit, avoiding the seeds.
Let's start kneading the dough
. Combine flour, baking powder, soda, cinnamon. Separately, beat eggs, vanilla essence, oil, Orange juice. Add a mixture of dry ingredients, grated root crop. Knead until the lumps disappear. We get a liquid biscuit mixture.
The next step in cooking
- baking cakes. We cover the baking dish with parchment paper, pour in the dough. Preheat the oven to 180 degrees, bake for 40 minutes.
Let's start preparing the filling.
Sour cream includes: Sour cream (600 g);
Cream thickener;
Powdered sugar (100 g).
Mix all the ingredients with a mixer until homogeneous mass. All powdered sugar should be completely dissolved.
We take out the finished cakes from the mold, cut it, smear it with cream. Decorate ready meal can be orange slices, serve chilled.
Carrot cake from Yulia Vysotskaya
The recipe is not very different from the classics, however
has its own characteristics
. There is no oil at all here. The dough includes a lot of nuts, and the cream is kneaded on the basis cream cheese. The result is a fragrant, tasty, beautiful dish.Separate the yolks from the whites. We combine the first with sugar, beat until a fluffy foam forms. Sugar should be completely dissolved.
Wash carrots thoroughly, dry, peel. Grind on a fine grater.
Grind nuts in a blender: hazelnuts, almonds, walnuts.
Add the root crop, nuts, flour, baking powder, lemon zest to the egg mixture.
Separately, beat the whites until a stable foam forms. Carefully add them to the mixture.
We put the test in the form. We heat the oven to 170 degrees.
Bake the cake for an hour, then cool. Cut into two lengthwise.
To create a cream, mix cheeses: mascarpone, creamy, after bringing them to room temperature.
Lubricate the cakes with cream inside, outside. We decorate the dish walnuts.
Here, a well-known dessert is considered from the point of view of search. perfect combinations. This dish is suitable for serving in an elite restaurant, for family gatherings with tea in the kitchen. For cooking, we need ingredients already familiar to us. Step by step recipe simple:
Mix vegetable oil and sugar well.
Adding unsweetened yogurt, stir again.
The next step is the introduction of eggs. They should be added one at a time, each time carefully stirring the mixture until a homogeneous mass.
In a separate bowl, mix dry ingredients: flour, baking powder, nutmeg, cinnamon, salt.
Grind carrots in a blender. You can use a grater.
Finely chop the nuts. It is better to take pecans, walnuts, almonds, hazelnuts will do.
Gradually add the dry ingredients to the liquid mixture, mixing thoroughly.
We introduce carrots, nuts. We mix everything, send the mixture into the form.
Bake at 170 degrees for 30-40 minutes.
For smearing, a standard sour cream is suitable.
You can serve the cake by decorating it with triangles cut from persimmons, supplemented with mint leaves. A typical stylish carrot is obtained.
Carrot Cake: The Best Recipe
So, it's time for my favorite. Mined signature Starbucks recipe. For me it was a real discovery. From classic recipe deviations are insignificant, but the result is exceptionally tasty. In my personal list of carrot cake recipes, this one is at the top. You will need:
180 g flour;
2 eggs;
200 g of white granulated sugar;
200 ml vegetable oil;
1 teaspoon vanilla extract;
Ground ginger (1/3 tsp);
ground nutmeg (a pinch);
Ground cinnamon (1 tsp);
Grated carrots (170 g);
Chopped walnut;
light raisins;
Philadelphia cheese;
Mascarpone cheese;
Powdered sugar;
Vanilla extract (1 tsp);
Butter;
Lemon juice.
First, mix the sugar with vegetable oil. Add one egg at a time. Add flour, baking powder, mix thoroughly. We introduce cinnamon, nutmeg, ground ginger, vanilla extract, a pinch of salt. Add carrots, walnuts, raisins, mix the whole mass. The dough is very tender, watery, fragrant.
We prepare the form. We send ½ of the test there. If two molds of the same diameter are available, you can bake the cakes at the same time. Preheat the oven to 180 degrees, bake the dough for 40-45 minutes.
While the cakes are baking, we begin to prepare the cream. Mix room temperature butter with a mixer with powdered sugar. Add cheeses, bring to a homogeneous mass. Pour in a teaspoon of vanilla extract, a few drops lemon juice, mix. We put the cream in the refrigerator.
We return to the cakes. We separate the upper swelling from them with a knife and fishing line. We get two equal biscuits. We take out the frozen cream from the refrigerator, proceed to the assembly of the cake.
We smear the cakes with cream. We decorate the cake with walnuts on top, send it to the refrigerator for 4 hours.
Carrot cake: recipe in a slow cooker
This recipe is convenient, here you do not have to monitor the degree of baking. It is enough to prepare the ingredients, leave the case to the slow cooker.
Beat eggs with sugar until a thick, fluffy foam forms.
Grate the carrots on a fine grater, add to the egg mixture. Mix gently with a spoon.
Mix flour, baking powder, portionwise introduce into the liquid. Add vanilla, melted butter, chopped walnuts.
Lubricate the multicooker bowl with oil, send the dough into it. Set the baking mode, 65 minutes.
For the cream, mix cottage cheese with condensed milk, powdered sugar in a blender.
Allow the finished cake to cool, cut into two parts. We smear the biscuit with cream.
Carrot hacks
To make the preparation of carrot treats simple, you should use the recipe with a photo. Little tricks from noble housewives will help. With their help, the dough will turn out more magnificent, and the dish is as tasty as possible.
To make the sponge cake fluffy, airy, sift the flour through a fine sieve before preparing the dough.
To finished cake not broken, it is worth leaving it in shape for 15 minutes. Then it will be easy to release the dough from the mold.
In the recipe for carrot cake, it is better not to use olive oil. It can add bitterness to the dough.
In order for the finished cake to deviate well from the shape, let's get acquainted with the "French shirt" technique. Lubricate the walls and bottom of the dish well with butter, pour flour. Then shake the mold well, pour out the excess flour. On the walls, the necessary layer is formed to protect against burning.
In the subcategory you will find many more interesting variations of the recipe. The posts have step by step instructions and step by step photos. Do not be afraid to experiment, then your dishes will be truly original.
Ingredients:
- Carrot - 400 g
- Flour - 250 g
- Eggs - 3 pcs
- Sugar - 150 g
- Baking powder - 1 tsp without a slide
- Vanilla extract - 1 tsp
- Hazelnut - 100 g
- Sour cream - 300 g
- Powdered sugar - 2 tbsp
Enjoy the taste!
If you want to enjoy a piece of delicious cake, but there is a fear of gained calories, we advise you to pay attention to wonderful recipe carrot cake.
Bright dessert with an incomparable aroma and air cream will win the heart of any sweet tooth and, most importantly, will not leave behind a feeling of heaviness and a feeling of overeating.
If you think that carrot cake is such a simple treat that it is only suitable for a family dinner, then you are greatly mistaken. This dessert breaks all records in popularity, famous food bloggers do not get tired of praising it in their posts, and trendy cafes try to have it in stock in order to please picky visitors.
There are quite a few recipes for carrot cake, and each of them is good in its own way. Special attention deserves a recipe for carrot cake with sour cream: according to him, the dessert turns out to be just PERFECT.
Surprisingly, the carrots in the cake are absolutely not felt, rather, it helps to reveal the taste of baking in all its glory, giving it a special zest.
And if it still seems to you that vegetables and cakes are two fundamentally incompatible concepts, do not waste time and start preparing food. Moreover, they will not need so much, as well as time for baking.
Another important advantage of the cake is that it is prepared from the most affordable products, they are all in the kitchen of any housewife. Well, maybe, except for the nuts, which will also be needed for the cake.
Cooking carrot cake
The preparation of the most delicious carrot cake with sour cream according to the recipe of Yulia Vysotskaya begins with kneading the dough.
- Grate large juicy carrots on a fine grater or chop in a blender.
- Grind the hazelnut until you get a nut crumb.
- Beat chilled eggs with sugar until foamy. A little secret: add a pinch of salt to make the foam more airy. finished cake it will just melt in your mouth.
- Add flour and baking powder to the liquid mass and continue to whisk vigorously to avoid lumps.
- Add grated carrots in portions. The finished dough should have a sticky consistency.
- Put nuts to the main components, if you wish, you can enhance the taste of baking by adding a little fragrant ground cinnamon and a pinch of nutmeg.
- Put butter in a cake mold parchment paper, pour the carrot dough there and put it in an oven preheated to 180 ° C for 40 minutes. The readiness of the dough is checked with a toothpick.
It is noteworthy that you can make a carrot cake with sour cream in a slow cooker. So you can treat yourself to such a wonderful dessert even in the country in the absence of an oven.
While the cake is rising in the oven, prepare the sour cream. Beat heavy sour cream with powdered sugar until uniform consistency and add vanilla. If sour cream is not whipped very well, it is worth adding a thickener, which will significantly speed up this process. To thicken the cream a little, it should be put in the refrigerator for a while.
In the meantime, we take out the finished fragrant carrot cake from the oven, cool it at room temperature and cut it lengthwise into two or three shortcakes. It is better to do this with a harsh thread, after making an incision with a knife along the entire side surface of the cake. Trying to cut a warm cake is not an easy task, as the dough will simply crumple.
Gently grease the surface of each cake with sour cream and collect them into one cake. Do not forget to leave some of the cream on the sides of the cake. By the way, so that the cakes are not visible, they can be sprinkled with crumbs from waffles or cookies.
You can decorate the top cake as you wish, many ideas are not so difficult to realize by looking at the photo.
Delicious carrot cake should be soaked before serving, so it needs to be put in the refrigerator for several hours or even overnight (if you cook in the evening).
If you wish, you can cover the top layer of the carrot cake with a very tasty butter cream prepared on the basis of Philadelphia cheese (200 g), Mascarpone (250 g), powdered sugar (250 g) and butter (70 g). Beat softened butter with a whisk until airy, add Philadelphia and Mascarpone cheese (they should be at room temperature) and powdered sugar to it. This sweet and salty cream tastes amazing!
Carrot tart from Julia Vysotskaya
I found this recipe in Julia Vysotskaya's book "Vegetables". This cake immediately sunk into my soul, but I decided to wait a bit to cook it from fresh, young carrots that grew in our country house. So... the first harvest was in and I started... Of course, I was sure of success, however, I was terribly interested in tasting carrots in dessert. An absolutely ordinary vegetable opened up for me from a new side ... Maybe, of course, our carrots are so sweet and tasty, or maybe the recipe itself, or maybe everything together gave such an excellent result! The stuffing reminds tender soufflé, which frames the delicious subtle shortbread dough! I highly recommend to everyone!
Ingredients
1 kg young carrots
4 eggs
zest and juice of 1 orange
150 g flour
100 g butter
80 g sugar
375 ml heavy cream(I took 300 ml)
__________________________________
for split mold 22-24 cm
1. Wash the carrots, chop them coarsely and boil them in steam or in water.
Grind the carrots in a blender in a puree ... add orange juice
2. 75 g butter mixed with flour and 2 tablespoons ice water and knead the dough.
it should not stick to the table ... roll it into a very thin layer and put it in detachable form, lubricated with butter
3. Distribute according to the shape, make sides 2-3 cm, poke with a fork and send to the refrigerator for 30 minutes.
4. Beat the eggs with sugar ... continuing to beat, pour in the cream ...
5. add zest
6. mix carrot puree with creamy-egg mass and put it into the chilled dough ... spread the pieces of the remaining butter on top. Bake for 40 minutes at 180 degrees. I baked for about 50 minutes, as it was visible that it was completely ruddy.
