Carrot cake - tasty, economical and healthy!

Carrot cake - tasty, economical and healthy!

Speaking of delicious baking, we conditionally mean that the products for its preparation will result in a rather large amount. And this is despite the fact that I want to save a little during the crisis period.

You are lucky - we present to your attention a delicious, economical, and most importantly - juicy pastries, the main ingredient of which is carrots. Yes, yes, carrots! This is a carrot cake! Surely, many have already heard about such an unusual dessert, but have not tried it yet, so let's cook it together!

For 8 pieces of cake, you will need:

- 3 chicken eggs;

- 1 large carrot;

- half a lemon;

- 150 g of granulated sugar;

- 250 g of wheat flour;

- 100-120 ml of vegetable oil;

- 0.5 tsp. soda, extinguished with vinegar;

- 2 pinches of salt;

- icing sugar for decoration.

Carrot cake - tasty, economical and healthy!

If you think that the process of creating such a cake is very tedious, then you are greatly mistaken. You will only need to mix all the products and pour the dough into the form, but about everything in order!

Since the dough for carrot cake is kneaded on chicken eggs, then take care of them first. Break the eggs in a bowl with high sides - in it you will beat them with a mixer, and add sugar and salt there too. Beat with a mixer for 10 minutes at the highest speed until a thick foam appears. The egg mass at the same time should increase in volume approximately twice.

Carrot cake - tasty, economical and healthy!

Then chop the lemon zest on a fine grater, and then squeeze the juice out of the half of the lemon. If you first squeeze out the juice, then you will not be able to rub the zest, so - do not change the sequence of actions! Peel carrots and rinse in water. Her also grate on a fine grater. The volume of grated carrots should be about 1 cup. For the pie, choose the juicy varieties of this vegetable, because from last year's harvest, the pie can become dry.

Carrot cake - tasty, economical and healthy!

Add all the chopped products to the beaten eggs and pour in lemon juice. Mix lightly with a mixer and pour in vegetable oil. That it will give the cake soft and velvety taste. Almost all the pies in vegetable oil inside remain juicy and tender.

Carrot cake - tasty, economical and healthy!

Soda quench with vinegar, preferably apple, and pour flour into the dough. Mix again with a mixer.

Carrot cake - tasty, economical and healthy!

Pour the prepared dough into the form and bake it in the oven at 180 ° C for about 30-35 minutes. If you have a slow cooker, pour the dough into its bowl and set the “Baking” mode for 50-60 minutes. By the way, in the crock-pot the most magnificent and excellent pies turn out!

Carrot cake - tasty, economical and healthy!

The incredibly delicious aroma that will soar through your kitchen will notify you of the readiness of your baking - check the cake and, if it is ready, you can safely get it out of shape.

Carrot cake - tasty, economical and healthy!

Allow this “golden” circle to cool down a bit, and then sprinkle it with icing sugar — it will moisten the powder in a hot condition. Cut the cake into pieces and decorate with mint leaves or to your taste! Convene family and taste. Good appetite!

Carrot cake - tasty, economical and healthy!

And now let's consider this baking option from the economic side:

- 3 eggs - 15 rubles .;

- 1 carrot - 3 rub .;

- 0.5 lemon - 10 rubles .;

- 150 g of granulated sugar - 4.5 rubles;

- 250 g of wheat flour - 7.5 rubles;

- 100-120 ml of vegetable oil - 5 rubles.

Total products for the whole cake for our pocket will cost 45-50 rubles. But let's not forget that the cake itself is cut into 8 pieces, so we will divide 50 rubles by 8. It turns out that one piece of the cake at a cost of only 6.25 rubles. Where else can you get juicy and appetizing, and most importantly - useful pastries for the money? That's right - nowhere! Therefore, cook with us - we will share with you the most delicious and budget dishes!

Carrot cake with lemon cream


three large eggs;

sour cream - 120 g;

granulated sugar - 170 g;

half a lemon;

rast. oil -90 ml;

condensed milk - 170 g;

carrot - 200 g;

a few drops of vanilla essence;

raisins - 100 g;

a pinch of nutmeg;


two pinches of cinnamon;

flour - 180 g;

two thirds tsp soda

Method of preparation

In a deep plate, break the eggs, add sugar to them and beat in strong foam.

Wash my carrots, scrape off the peel and rub three on a fine grater. With the help of this grater we remove the zest from the orange.

Sift flour into bowl, add nutmeg and cinnamon.

Wash the raisins and pour them with warm drinking water. Leave soaked for half an hour. Then pour the liquid, and lay out the raisins on a napkin and lightly dry. We shift it into a cup and sprinkle with a tablespoon of flour. Stir.

In the egg mass pour vegetable oil and vanilla extract. Add here the carrot chips and gently mix with a spatula. Then put the raisins, mix and enter the slaked soda. Pour the flour in parts and knead to make the mass without lumps. Pour carrot dough into a greased form. Sent for 45 minutes in a preheated oven. We bake at 180C. Willingness to check the cake with a wooden skewer or a match. We take out the finished cake from the oven and leave in the form for a quarter of an hour. Then we get, lay out on the grill and completely cool.

Remove the lemon zest from half a lemon and squeeze the juice. In a separate bowl, beat the condensed milk with sour cream. Add half of lemon zest and pour in, without stopping the beating, lemon juice. The cream should thicken.

We spread the cream on top of the pyrone and level it. Decorate with lemon zest and candied orange.

Carrot cake with dried apricots


three carrots;

a bag of vanilla;

a glass of sugar;

a glass of dried apricots; soda - 5 g;

half a cup of kefir;

vinegar table;

one and a half cup flour.

Method of preparation

Wash and peel the carrots. Rinse again and chop on a fine grater. Mix it with sugar. Soda quench vinegar, add it to the carrot mixture and mix. Put in half an hour in the fridge.

After this time, add flour to the carrots, add kefir and mix well. The mixture should be the consistency of a thick sour cream.

Rinse dried apricots, pour in boiling water and soak for half an hour. Then pour the infusion, and dried apricots, and cut into small pieces. Put it in the dough and mix.

Grease the form with butter, pour the dough into it and send it to the oven preheated to 180 ° C. Bake until tender, checking with a toothpick. Cool the cake, laid out on a wire rack, cut into portions and serve with tea.

Carrot cake with seeds


150 ml of kefir;

2 carrots;

10 ml of lemon juice;

sour cream - 50 g

1 apple sweet and sour;

150 grams of sugar;

two eggs;

25 g of honey;

0.5 pcs. lemon;

0.5 cups of peeled sunflower seeds;

half a cup of semolina;

flour - one and a half glasses;

a pinch of cinnamon, ginger and nutmeg;

half tsp soda;

half a lemon;


Method of preparation

Divide one egg into white and yolk. Put the protein in the fridge. Break an egg into a bowl and add yolk, honey and sugar to it. Beat everything until a fluffy white mass is formed. Pour kefir into it, season with ginger and nutmeg and mix. Add the semolina, lemon zest and mix again. Gradually add the sifted flour, constantly stirring, until you get a thick mass without lumps. Cover the dough with foil and leave for 20 minutes to make the semolina swollen.

Preheat the oven to 180C. Peel the apple, cut the core and cut it into thin slices. Put in a plate and sprinkle with lemon juice. Sprinkle with cinnamon. Peel the carrot, rinse and rub as little as possible. Add it to the dough.

Fry the sunflower seeds lightly in a dry, hot frying pan and pour into the dough. Mix everything thoroughly so that the seeds are evenly distributed over the dough.

Lubricate the detachable form with oil and cover with parchment. Lay out half the dough, spread it on an even layer of apple slices. Cover the apple layer with the second half of the dough. Top with the remaining apples and sprinkle with sugar.

Place in preheated oven for 45 minutes. Willingness to check a wooden skewer.

Carrot cake with coconut flavor


225 g of flour;

75 ml of orange juice;

100 g of coconut chips;

80 g applesauce;

100 g brown sugar;

1 egg;

50 grams of any nuts;

80 g of lean refined oil;

10 g of soda;

30 g raisins;

10 g cinnamon;

3 large carrots.

Method of preparation

Clean and wash carrots. Grind it on a grater with small holes and shift it into a deep container.

In a deep bowl, mix the sifted flour with coconut chips, coarsely chopped nuts, sugar, cinnamon, salt and soda.

To the carrots add egg, refined oil, apple puree and orange juice. Mix everything thoroughly into a homogeneous mass.

Pour carrot mixture into a bowl of flour, add raisins and knead thick, homogeneous dough without lumps.

Oiled rectangular shape and lay out the dough in it. Heat the oven to 180C and send the pie to it for forty minutes.

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