How to cook 

Step-by-step recipe for carrot cake with sour cream. Carrot cake with sour cream and caramel Carrot cake with sour cream

Ingredients:

  • Carrots - 400 g
  • Flour - 250 g
  • Eggs - 3 pieces
  • Sugar - 150 g
  • Baking powder - 1 tsp without slide
  • Vanilla extract - 1 tsp
  • Hazelnuts - 100 g
  • Sour cream - 300 g
  • Powdered sugar - 2 tablespoons

Enjoy the taste!

If you want to enjoy a piece of delicious cake, but there is a fear of the calories you have gained, we advise you to pay attention to the wonderful recipe for carrot cake.

A bright dessert with an incomparable aroma and airy cream will win the heart of any sweet tooth and, most importantly, will not leave behind a feeling of heaviness and overeating.

If you think that carrot cake is such a simple treat that it is only suitable for dinner with your family, then you are greatly mistaken. This dessert breaks all records in popularity, well-known food bloggers do not get tired of praising it in their posts, and fashionable cafes try to have it in their assortment in order to please picky visitors.

There are quite a few carrot cake recipes and each of them is good in its own way. Special attention should be paid to the 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, they help 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 products. Moreover, they will not be needed as much as the 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 with the exception of nuts, which are also needed for the cake.

Cooking carrot cake

Cooking the most delicious carrot cake with sour cream according to the recipe of Yulia Vysotskaya begins with kneading the dough.

  1. Grate large juicy carrots on a fine grater or chop in a blender.
  2. Grind the hazelnuts until you get nut crumbs.
  3. Beat the cooled eggs with sugar until frothy. A little secret: Add a pinch of salt for a more fluffy foam. Ready cake will just melt in your mouth.
  4. Add flour and baking powder to the slurry and continue to whisk vigorously to avoid clumps.
  5. Add grated carrots in portions. Ready dough you should get a viscous consistency.
  6. Add nuts to the main components, if you wish, you can enhance the taste of baked goods by adding a little aromatic ground cinnamon and a pinch of nutmeg.
  7. Place oily parchment paper in a cake pan, pour the carrot dough into it and put it in an oven preheated to 180 ° C for 40 minutes. The readiness of the test is checked with a toothpick.

It is noteworthy that you can make a carrot cake with sour cream in a slow cooker. So treat yourself like this wonderful dessert it will be possible even in the country in the absence of an oven.

While the cake is in the oven, prepare the sour cream. Whisk the thick sour cream with powdered sugar until smooth and add the vanillin. If the sour cream does not whip very well, you should add a thickener, which will greatly speed up this process. In order for the cream to thicken 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 lengthwise into two or three biscuits. It is better to do this with a harsh thread, after making an incision with a knife along the entire side surface of the pie. Trying to cut a warm crust is not an easy task, since the dough will simply wrinkle.

Gently grease the surface of each cake with sour cream and collect them into one cake. Don't 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 bring to life by looking at the photo.

Delicious carrot cake should be soaked before serving, so it should be refrigerated for a few hours or even overnight (if cooking in the evening).

If you wish, you can cover the top crust of the carrot cake with a delicious butter cream, prepared on the basis of Philadelphia cheese (200 g), Mascarpone (250 g), powdered sugar (250 g) and butter(70 g). Whisk the softened butter with a whisk until light, add Philadelphia and Mascarpone cheese to it (they should be at room temperature) and icing sugar... This sweet-salty cream tastes amazing!

Recipe for making carrot cake with sour cream. This is a simple recipe homemade cake prepared on the basis of shortcrust pastry with the addition of grated raw carrots, which is not felt at all in the cake. To prepare cakes for carrot cake, you do not need eggs and dairy products, just ordinary sour cream for the cream. The dough is made from butter, sugar, flour and carrots. Carrot cake based on shortbread cakes is noticeably different in taste and texture from. The cakes soaked in sour cream become soft and tender. Moreover, you can take sour cream not only from the store, the village fatty and thick will give the cake an additional taste sensation.

The end result can be varied to your liking: sprinkle the whole cake with crumbs, decorate with fresh seasonal berries (fruits, marmalade, nuts) or garnish with whipped cream.

Required Ingredients:

Cake dough:

  • 1 cup grated finely grated carrots
  • 1 cup of sugar;
  • 750 g flour (3 cups);
  • 1 teaspoon of slaked soda;
  • 1 tbsp. the spoon lemon peel(optional);
  • 200 g butter (softened).

Cream:

  • 400 g sour cream (20%);
  • 3/4 cup powdered sugar.

Syrup:

  • 1 tbsp. spoon of sugar + 5 tbsp. spoons of boiling water.

Decoration:

  • 300 ml cream + 50 g icing sugar;
  • berries.

How to cook:

Dough.

First of all, grate pre-peeled carrots on a fine grater, you will need one glass of it. Defrost the butter in advance at room temperature or you can use the microwave (defrost mode). Lift up shortcrust pastry best of all with slaked vinegar soda, but it can also be replaced with baking powder (1 teaspoon with a slide). Sugar, for the dough, one glass is added, but I will say right away that the cake turns out to be quite sweet, so if desired, its amount can be reduced. Lemon zest is added to the dough as desired.

So, put grated carrots, sugar, grated zest and softened butter in a deep container. Mix the mass until smooth and add soda slaked with vinegar. Stir and add 700 g of flour in small portions. Mix the dough well until smooth, then lightly powder with another spoonful of flour and collect in a ball. The finished dough turns out to be thick, but at the same time soft and slightly sticky, so it is advisable to cool it thoroughly before use. Transfer the dough to a bag and refrigerate for one hour.
Sour cream.

In a deep cup, combine sour cream (I have a simple store 20%) with powdered sugar. Stir well and put the cream back in the refrigerator until needed.
Syrup.

Pour sugar with boiling water, stir and leave until the crystals are completely dissolved.

Divide the chilled dough into five equal parts - you get about 220 gr. each one.
Preheat the oven to 180 degrees. Prepare a baking sheet and two pieces of parchment paper.

Place one roll of dough on parchment paper (put the rest in the refrigerator) and use a rolling pin to roll out a small circle. Trim the edges using a round pattern, and roll the trims back into a ball. I cut the workpiece along the bottom of a round split mold 18 cm in diameter. To prevent the dough from sticking to the rolling pin, you can roll out the cake between two pieces of parchment paper or put cellophane on top. Make several punctures on the prepared piece with a fork. Bake the cake in a preheated oven for about 10 minutes, until a blush appears. Prepare the rest of the cakes in this way.
Roll the collected dough scraps into a thin cake and bake in the oven until golden brown. Judge the resulting cake and grind it in any convenient way into small crumbs - you will need it to sprinkle the cake. Collect the carrot cake.

Make sure the cakes are completely cool before picking up the carrots, otherwise the cream will run out.

Place the crust on a flat plate or cake stand and saturate it with syrup.
Put a tablespoon of sour cream on top with a slide and spread over the entire surface of the cake.
Continue assembling the dessert; do not grease the top crust yet. Leave the cake in this form for at least half an hour so that the cakes are soaked and do not fidget during further assembly. You can reinforce it with a split form and put it in the refrigerator. Then coat the whole cake with the remaining sour cream.
Sprinkle with crumbs on the sides. At this stage, the dessert can be sprinkled on top too, then it can be decorated with fresh berries or pieces of fruit. I have other plans for it and will continue decorating with whipped cream.

Whisk the cooled cream with powdered sugar with a mixer until firm. Most importantly, do not overdo it, otherwise the cream will run thin again and no longer clump. Decorate the cake with whipped cream and decorate with fresh berries.
Put in the refrigerator for 5-6 hours, the cakes should be completely soaked.
Carrot cake with sour cream is ready, you can serve it with fragrant tea.

Meet: Diet cake, carrot

Life is boring without sweets on the table. And with sweets it is dangerous. For health and shape. Carrot cake is a wonderful way out for sweet lovers. Without any diets. The dough contains a lot of carrots, little flour and no butter. And no one will ever guess that the cake is carrot. The cake is orange in color with delicate sour cream. We are very fond of children and youth. In the summer, living in the country, I bake it every week. Juicy carrots from the garden are very good in the dough. Pleasure and vitamins in one bottle

Structure:

Dough

Grated carrots - 1 glass (200ml)
Flour - 2 cups (200 ml)
Vegetable oil - 8 tbsp. spoons
Granulated sugar - 0.5 cups (200ml)
Egg - 2pcs
Soda - 1 tsp
Lemon juice or Vinegar 9% - 1 tbsp. the spoon
Cinnamon - 3 tsp
Zest from one orange

Cream

Sour cream - 200g
Granulated sugar - 0.5 cups

Glaze

Sour cream - 2 tbsp. spoons
Granulated sugar - 2 tbsp. spoons
Cocoa powder - 2 tbsp. spoons

How to make Sour Cream Carrot Cake:

To obtain a more homogeneous mass, I rub the carrots on a fine grater. so after baking the carrots will not taste in the cake. Using a fine grater, sand the zest from 1 orange and add it to the carrots

Three finely carrots and orange peel.

In a large bowl, grind the eggs with granulated sugar until smooth. I add vegetable oil, mix. I send carrots to the oil mixture. I'm getting in the way.

Add carrots to the butter mixture with grated eggs and sugar and mix

Sifting flour. I combine it with cinnamon. And in small portions I knead the flour into the carrot mixture until smooth.

Stir the sifted flour in small portions into the carrot mixture

I quench soda into the dough. I quench the soda with lemon (lemon is softer than vinegar). And I mix it thoroughly. The dough is slightly thicker than for pancakes.

Extinguish the soda with lemon and mix the dough thoroughly

I turn on the oven for preheating. I will bake at 200 degrees
I grease the baking dish with vegetable oil, sprinkle it lightly with semolina (so that the cake can be easily removed). I pour out the dough and set it to bake for about 30 minutes.

While the cake is baking, I prepare the cream. I mix sour cream with granulated sugar and set it aside. While the cake is baking and cooling, the sand will dissolve in the sour cream.

After 30 minutes, I check the readiness of the cake with a thin stick. The cake is ready if nothing sticks to the stick. I take out the cake on a plate

The carrot crust is ready if the stick is not sticky. Let it cool down

After the cake has completely cooled down, I cut it into 2 or 3 cakes (this depends on the thickness of the cake).

Cut lengthwise into three pieces for carrot cake

I coat the cakes with sour cream, except for the top one.

Smear the cakes with sour cream. Except the last

Now it's time for the icing. To do this, in a small saucepan, I mix sour cream, sand and cocoa powder. Cook over low heat until the sand is completely dissolved and thickened. After boiling, the mass becomes homogeneous and viscous, like hot chocolate... I remove from heat and very quickly apply evenly on the top cake layer
I leave the cake for soaking for at least two hours

Cover the cake with chocolate icing

The combination of carrots, cinnamon and orange peel makes the taste of the carrot cake special. And sour cream makes it soft and juicy.
By the way, at the dacha I bake this carrot cake in a bread machine. I just put in the ingredients and in an hour and a half the cake is ready. Minus one - a carrot cake from a bread machine looks like a loaf. But no one remembers this, but everyone just enjoys the evening tea.

So, let's repeat all the stages of making Carrot cake with sour cream

Grate the carrots on a fine grater, then the carrots will not taste at all in the cake.
Peel the zest from 1 orange on a fine grater and add it to the carrots
Grate eggs with granulated sugar in a large bowl until smooth. Add vegetable oil, mix.
Send the carrots to the oil mixture and mix well.
Sift flour and combine with cinnamon. And in small portions, mix the flour into the carrot mixture until smooth.
Redeem in baking soda straight into the dough. I quench the soda with lemon (lemon is softer than vinegar). And mix thoroughly. The dough will be slightly thicker than for the pancakes.
Turn on and preheat the oven to 200 degrees
Grease a baking dish with vegetable oil, sprinkle lightly with semolina (so that the cake can be easily removed). Pour the dough into a mold and bake in the oven for about 30 minutes.
While the carrot cake is baked, prepare the cream. Mix sour cream with granulated sugar and set aside. While the cake is baking and cooling, the sand in the sour cream will completely dissolve.
After half an hour, check the cake for readiness with a thin stick. The cake is ready if nothing sticks to the stick. We take out the finished cake on a plate.
The cooled cake is cut in thickness into 2 or 3 cakes, depending on the thickness of the cake.
We coat the cakes with sour cream, with the exception of the top one.
And now the frosting. In a small saucepan, mix sour cream, sand and cocoa powder. Cook over low heat until the sand is completely dissolved and thickened. After boiling, the mass becomes homogeneous and viscous, like hot chocolate. Remove from heat and very quickly apply evenly to the top cake layer.
Leave the cake for at least two hours to soak.

Bon Appetit! If you have any questions or difficulties, do not hesitate, ask questions, I will help

It is quite logical that, as a big lover of carrot muffins, I also fell in love with carrot cakes ... Most often I bake a carrot cake with sour cream, it is simple and relatively quick to prepare.

Cream based on sour cream is more and more ridiculed for its "Sovietness", "outdatedness" and "homeliness", but in my opinion and taste, it perfectly suits the most different options homemade, and not only, cakes.

On the Internet, I came across photos with a delightful design: carrots from marzipan or mastic, the surface of the cake completely coated with cream and an elegant, even artistic sprinkling of nuts. Very inspiring, but I myself have never been a cake decorator myself, so just powdered sugar helps out.

For the sour cream carrot cake, prepare the ingredients as listed.

Sour cream for the cream needs fatty. I have it quite good and 20%, but I still weigh it and advise you to do it for almost any sour cream. To do this, a portion of sour cream is placed in cheesecloth folded in three layers and hung, for example, simply on the handle of a deep saucepan.

While you are preparing the dough and baking the cakes, excess liquid will drain from the sour cream, and it will become denser.

When I cook carrot muffins then walnuts add in large pieces, and for cake cakes, I advise you to grind them into a heterogeneous, but small fraction.

For the dough, first stir and beat the eggs with vegetable oil and a pinch of salt. Take refined oil - odorless. Better a simple sunflower. There are recipes with olive, but why increase the price? And it may be specific for olive oil bitter taste.

Then whisk the mixture with sugar. The recipe indicates up to 150 g, so 150 g is for a really very sweet version, in my case it is usually 100 g, but then there will be sweet impregnation for the cakes.

Add flour with baking powder and cinnamon. Stir well and whisk lightly.

Then stir in the chopped walnuts.

Carrots for the cake can either be finely grated by hand or chopped using kitchen appliances.

Stir the dough with the prepared carrots until they are evenly distributed.

You can bake the dough in one shape, such as a round one, and then cut into the required amount of cakes.

My favorite is to bake a large, low crust in a 30x20cm mold, lined with baking paper, which does not need to be greased, and then divide it into 2 or 3 cakes. It's faster (bake and then cool) - about 20 minutes at 180 degrees is enough, but the cake will turn out to be rectangular.

Please note that baking times will vary depending on the properties of your oven, so monitor the baking process and check that it is cooked with a wooden toothpick.

The finished carrot cake must be cooled and cut into 2-3 pieces. If desired, align them, giving the same even rectangular shape, if the rounding from the edges is confusing and you do not plan to completely coat the cake on all sides.

There is an opinion that the impregnation can be skipped ... But it's still a cake, not a cupcake, so try the impregnation option as well. To prepare a sweet impregnation, you need to bring water with sugar to a boil, boil for three minutes, then remove from heat and pour in cognac or rum (or use essence, flavor). When the impregnation becomes not hot, but warm, then dissolve the honey in it.

In the photo - weighed sour cream, it is dense, and the cream from this will keep its shape well.

Add the icing sugar, stir and whisk a little.

It remains to soak the carrot cakes, coat them with cream and assemble the cake.

You can soak in different ways:

  1. Pouring a teaspoon over the surface of the cakes.
  2. Dipping the cake into an impregnated dish.

I like to dip. To do this, the impregnation must be divided by the number of cakes, i.e. if I have three cakes, then each will be dipped in a third of the soak.

The cream is divided into two parts, because only the inside of the cake will be coated, i.e. layers between three cakes.

For a simple decoration with powdered sugar, I somehow cut three stylized carrots out of paper. They need to be laid on the surface of the cake and sprinkled with icing sugar, it is convenient to do this through a strainer.

Then gently, for example picking up the edge of the paper with a toothpick, remove the "carrots".

It is advisable to let the cake soak, and most importantly, let the sour cream grab well in the refrigerator.

Carrot cake with sour cream is ready. Have a nice tea and good health!

Good day, dear readers!

Today on the agenda is homemade carrot cake. TO step by step recipe attached, good quality photos.

Despite this, anyone who tastes such a masterpiece will ask for a supplement, we guarantee. So be prepared for the fact that once you have prepared such a cake, you will have to learn this recipe and serve the dish as often as possible. We will not waste your precious time and proceed to the list of products and the recipe itself.

Ingredients:

1. Eggs - 3 pieces

2. Sugar - 200 g

3. Soda - 10 g

4. Vinegar - 20 g

5. Carrots - 2 pieces

6. Flour - 200 g

7. Sunflower oil - 35 g

8. Sour cream - 800 ml

9. Powdered sugar, vanilla, thickener

10. Nuts - 60 g

Cooking method:

You can take two carrots in advance and peel them so as not to be distracted by unnecessary steps during cooking. Take sour cream 20 percent.

1. Break all three eggs into a bowl without separating into whites and yolks. It is desirable that they be cold. Beat them with a mixer until smooth.

2. We send a glass of sugar there and continue to beat for three minutes.

3. During this time, you can grate the carrots on a fine grater.

4. We send the grated carrots to the "dough" together with sunflower oil and 120 grams of flour. Turn on the mixer again and mix all the ingredients well.

We put to preheat the oven and prepare the form. The optimal diameter is 24 centimeters. Cover the bottom with parchment paper.

5. Separately mix half a teaspoon of baking soda, a tablespoon of vinegar and extinguish. Pour the remaining flour to the "dough" and mix. The oven should be preheated by this time.

6. We send the dough into the mold and put it in the oven. Set the temperature to 180 degrees, and you need to fry for 35 minutes. Of course, do not forget to check the readiness with a wooden toothpick.

Cream:

7. While the crust is baking, send the sour cream to the mixer, add a little vanilla and beat. Pour icing sugar there, about 8 tablespoons. Why do we recommend powder? It dissolves faster and better.

For a thicker, fuller cream, use a thickener for sour cream or cream. The correct proportions are indicated on the product packaging.

9. Let's make decorations for the cake. IN separate container pour green and orange separately food coloring... Pay attention to the correct proportions so as not to spoil the decor. Pour half a teaspoon of water into each container and dissolve.

10. Take one tablespoon of leaf cream and three tablespoons for carrots.

11. Add a few drops of each color to the respective creams and mix.

An excellent alternative to dyes is carrot and spinach juice. It will turn out less bright colors but more useful.

12. We take the finished cake out of the oven, go through the edges with a knife, open the form and remove it. Next, we turn the cake over, press down a little, remove the bottom from the mold and remove the paper.

13. When the cake has cooled, cut it lengthwise in two. You can, of course, more, but you need a suitable thickness of the cake, otherwise it will simply fall apart.

14. Put the upper part on a dish on which we will collect the cake.

We collect the cake:

15. Put the cream on the second part and smooth it over the entire surface of the cake. Cover the top with the top fragment and press down a little.

16. Put the cream on top and smooth again well. The sides can also be slightly greased. Sprinkle them ground nuts, you can add raisins to taste.

Decoration:

17. Put the creams in different culinary bags to make it easier to decorate the cake. Put it in the refrigerator for now, and after a couple of hours, when you serve it on the table, take it out and decorate the dish.

18. Visually divide the pie into 6 pieces (similar to slicing a pizza). We start making the first carrot. Step back a couple of centimeters from the edge and estimate by eye how much space you need for decor. In width, one carrot will be 3 centimeters and further on tapering.

19. Add greens to it and you're done. Leave the cake again for a few hours to steep and soak. After that, you can cut and serve. The portions are made in such a way that each guest or family member gets a piece with a carrot on top. This way, no one will be offended.

The cooked dish looks very appetizing and unusual - everyone should appreciate it. It will be profitable to make such a cake on children's party, because you are unlikely to be able to buy such a cake, or else, it will cost a lot of money.

In our case, the result is savings and more utility, because you are confident in the composition. You can even change the recipe by making the cake pumpkin - the same proportions are used, only the decoration will differ. Bon Appetit!