Menu
Is free
Registration
home  /  Main dishes/ Lean carrot cake: a recipe with a photo. Lean carrot cake with vegetable oil

Lean carrot cake: recipe with photo. Lean carrot cake with vegetable oil

2017-12-26

Hello my dear readers! I started a real New Year and Christmas season. You need to do a lot to celebrate your favorite holidays calmly. I look at the blog often, but for a short time. Catch lean carrot cake- the recipe is simple, but worthy of your attention!

I know that many of my regular readers keep the Christmas post. But in new year's eve I want something tasty, including sweet. For such staunch comrades, I have a recipe for a spicy carrot lean cake in store.

Cake base - grated sweet carrot. It should be rubbed on a good old grater - a box that used to live on the shelf of each Soviet cuisine. The works of the righteous are only a few minutes, but the magnificent result is worth little effort.

I tried to grind carrots with a blender, a food processor - not that! Newfangled kitchen "gadgets" destroy the structure of the carrot, but the good old grater just finely cuts. Just what we need!

Sunny, bright holiday carrot cake will brighten up your lean existence and add mood. Do we remember that the day went up? Therefore, we leave the blues to the best enemies. For business!

Lean carrot cake - recipe with photo

Dough Ingredients

  • 300 g flour.
  • 150 g white crystalline sugar.
  • 150 g brown sugar.
  • 400 g carrots (gross weight).
  • One teaspoon spice mix (cinnamon, cardamom, nutmeg, star anise, ginger, coriander).
  • 2 g vanillin. Four teaspoons of grated orange zest.
  • 100-120 g chopped walnut kernels.
  • 200 g raisins.
  • 200 ml refined sunflower oil.
  • Two coffee spoons of citric acid.
  • Four coffee spoons of drinking soda.
  • A pinch of salt.

Lemon Glaze Ingredients

  • half glass powdered sugar.
  • One and a half - two tablespoons of lemon juice.
  • Three tablespoons of boiling water.

How to cook


How to make Lemon Glaze

  1. Mix powdered sugar with lemon juice, boiling water.

Very quick, easy, delicious carrot cake. We often cook it not only on fasting days. The recipe has taken root with us so much that sometimes we just bake it in the evening for morning coffee.

I'm running to crack nuts to make the legendary Fluden or Flodni pie. I wish you all health and happy New Year and Christmas holidays. I have good news for my dear readers - I have found a good mailing service.

You start reading the recipe: "Carrots, olive oil, water" - and it seems that you have the wrong page. Probably, it's actually about the soup, and certainly not about sweet pastries. And when you get to nuts, sugar, flour, baking powder, then the imagination begins to draw the most different variants what might be the end result. I first baked this unusual lean carrot cake out of curiosity. The taste exceeded all my expectations. I can't find the right words to describe what it looks like. But one thing I can say for sure: the taste of carrots in the cake is not felt at all. The household appreciated my courage - in half an hour there was not a crumb left of the cupcake.

Ingredients:

  • 150 g flour
  • 150 g carrots
  • 8 art. spoons of olive oil,
  • 1 glass of water
  • 1 cup of sugar,
  • 100 g walnuts,
  • baking powder sachet.

Cooking carrot cake

1. We clean the carrots and three on a fine grater.

2. Walnuts chop in a combine or just cut with a knife and fry in a dry frying pan.

3. Mix flour, sugar, baking powder in a bowl.

4. Add oil, water.

5. Pour carrots, nuts, mix everything with a spoon. The dough is ready.

6. Put the dough into the mold. A classic cupcake pan with a hole in the middle is best. It is better not to fill the form to the brim - in the process of baking carrot cake rises quite strongly.

7. Put in the oven, preheated to 160 degrees for about 1 hour and 30 minutes. The cake takes a long time to bake because it contains a lot of moisture. Check readiness with a wooden stick - stick it in the center of the cake - it remains dry, then the cake is ready.

Note:

You can bake this carrot cake with whole wheat flour. Such flour has a characteristic nutty flavor, so it is not suitable for all pastries. In the same cupcake, she will emphasize the taste of the ingredients and especially the walnuts.

Wrote Svena| into the category:

Thursday Jun 9, 2016

suitable for vegans

They say that cooking in a good mood, with love and inspiration improves the taste of any dish. I will not argue with this statement, but nevertheless I confess: sometimes I get the opposite. I remember once I baked a cool one out of anger. And this time I got a gorgeous carrot cake from desperation.

I thought about baking a completely different cake. And already in the process I discovered that a couple of ingredients were missing. Convenience stores nearby have not yet opened up, and tomorrow morning wonderful guys were waiting for us to visit, conscience will not allow such people to come empty-handed. I grabbed carrots, bananas and... What came out came out.

For a lean carrot cake, we need:

  • 2 and 3/4 cups of grated carrots;
  • 3 bananas;
  • 1 cup fructose or brown sugar
  • 2 cups of flour;
  • 2 tsp baking powder;
  • 1/2 cup vegetable oil;
  • 1/2 cup crushed nuts or seeds
  • 1/2 cup raisins or dried apricots;
  • 1/2 tsp ground cinnamon;
  • 1/2 tsp ground ginger;
  • a pinch of salt.

Carrot cake is supposed to be based on carrots, yeah. So let's start with her. We wash carrots, peel and rub on a fine grater. It took me four carrots for two and another three-quarters of a glass, but here, as you yourself understand, size matters.

The blender does the next step for us. Or a mixer. He should beat the bananas together with the sugar.

And we pour oil into the banana mass.

Now, in a separate bowl, mix flour with baking powder. For those who, like me, are too lazy to sift flour, it is always better to mix it with a whisk for airiness.

Add flour, spices and a pinch of salt to beaten bananas and mix everything. Dough for carrot cake is ready!

We send everything that has not yet been sent there to the dough, namely: carrots, nuts and dried fruits. Once again, mix everything with everything.

Lightly grease the multicooker bowl with oil and put our thick dough there.

Our today's carrot cake is quite large, so it will take a long time to bake. My slow cooker did it in 100 minutes, but I, a well-known alarmist, also held the control 25 minutes. To be sure.

I make cupcakes and other sweet carrot pastries quite often, and you can see the recipes on the site. When the juicer appeared, cake from cooking began to be used for baking. carrot juice, in which you need to add a little water, otherwise it is too dry.

I'm interested in the recipe lean version carrot cake, i.e. without adding eggs to the dough. I prepared two options: from grated carrots and from carrot cake after squeezing the juice. Both options are delicious, but they differ in structure. From the cake, the lean cake turned out to be less lush, more moist, with a slightly sticky crumb. On the basis of grated carrots - the cake is more fluffy and with a loose structure.

To prepare a lean version of carrot cake, prepare the ingredients according to the list.

I will show the preparation of the dough using the example of carrot cake moistened with water, and it is prepared from grated carrots in the same way, only without water.


Mix the carrots chopped in any way with sugar, a pinch of salt and odorless refined vegetable oil.


Add a serving of flour, cinnamon, baking powder, slaked soda and, if desired, vanilla. Soda makes dough fluffy, i.e. acts at the stage of mixing, and baking powder - at the stage of baking.


In addition to nuts (here - walnuts) and dried fruits (here - steamed raisins), you can add seeds to the carrot dough. Sometimes it's linen, sometimes sunflower, and this time... hemp. In my experience, these seeds are best crushed, otherwise ready-made pastries(muffins, cookies, tortillas or bread) they feel too hard.


Place the finished dough into the mold. This is what carrot cake looks like.


And such a dough is obtained from grated carrots:


Bake lean carrot cake in the oven at 180-200 degrees. The time depends on the size of the form, or rather, on the height of the dough in it, as well as on the properties of the oven. Focus on the time of 45 minutes and then check the readiness.

This is the result of a carrot cake made from cake.


This is a ready-made lean carrot cake.


Take note of both compositions of lean carrot cake.

Happy tea!

Each of the women loves to pamper their household with delicious and hearty dishes. But, unfortunately, there is not always a financial opportunity to purchase expensive and exquisite products, but you want to impress your loved ones. But you can cook an original culinary delight even from the most seemingly simple products, such as carrots, flour and eggs. From these components, an amazing-tasting carrot cake is obtained, which amazes with its tenderness and lightness.

It may seem to many that it is impossible to create a dessert from carrots. But it's not. Carrot cake is not only very satisfying and tender, but also incredibly original and versatile. Once having tried it, a person will no longer be able to deny himself the pleasure of cooking it, especially since all the necessary ingredients for its creation are present in the kitchen of every housewife.

How to make carrot cake with nuts

Peel the carrots and grate it on a grater. If desired, you can chop the vegetable with a meat grinder.


Then chicken eggs and two types of sugar are added to the resulting mixture.


After that, salt, baking powder for dough, cinnamon and nutmeg are added to the container.


Then soda is added to the resulting mixture, which should be quenched with lemon juice and sunflower oil.


After that, sift the flour so that it is enriched with oxygen. The flour sifted in stages is added to the container and mixed with a whisk. If possible, it is better to use a mixer for mixing. It is necessary to beat until the mass thickens a little.


Then start cooking walnuts. For them to have more rich taste and aroma, they can be ignited a little in a dry frying pan or in the oven at a temperature not exceeding 180 degrees.

After roasting, the nuts are finely chopped with a knife or crushed with a rolling pin and added to a container with carrots and flour.


Take a baking dish and line it with parchment paper. Put the dough into a mold and send it to a preheated oven to 180 degrees for baking.


Bake for 1 hour. In order to check if the carrot cake with nuts is cooked, you need to take a wooden skewer or a toothpick and pierce the middle of the pastry with it. If the wooden stick is damp, then this is a sign that the cake is not ready yet and more time is needed to bake it. If the toothpick is dry, it means that the pastry is ready.


After preparing the carrot-nut cake, leave it in the mold to cool completely. If you take out hot pastries, then the carrot cake with walnuts can break and its appearance will deteriorate.

After the baking has been taken out of the mold, pour it with glaze, which is prepared by mixing 100 gr. from 2 tbsp. l. hot water.

You can replace the frosting with whipped cream. To prepare them, you need 1 egg white, 50 gr. sugar and a small pinch of salt. All ingredients are mixed and whipped until a dense foam.


Baking is decorated with halves of walnuts.



Lean carrot cake

Quite often during compliance church post many housewives want to please their loved ones with fragrant and tasty pastries. It is during this period that you can cook lean carrot cake. , the recipe of which does not include chicken eggs and milk prohibited during the fasting period.

This culinary delight is able to impress even experienced sweet tooth. The abundance of dried fruits, nuts and honey create a unique taste, against which the absence of milk and eggs is not even noticed.


Ingredients:

  • Carrot - 2 pcs.;
  • Dried apricots - 100 g;
  • Raisins - 100 g;
  • Pineapple juice - 400 ml;
  • Bee honey - 100 ml;
  • Walnuts - 100 g;
  • Wheat flour - 2 tbsp.;
  • Baking powder for dough - 2 tsp;
  • Soda -0.5 tsp;
  • Lemon - 1 pc.;
  • Lemon juice - 1 tsp;
  • Butter for greasing the mold.

Glaze Ingredients:

  • Powdered sugar - 100 g;
  • Lemon juice - 50 ml.

Cooking

  1. The first step in making a carrot cake is slicing dried fruits: dried apricots and raisins.
  2. Then pour them with pineapple juice and leave for 10 minutes.
  3. Peel and wash the carrots, grate on a coarse grater.
  4. Remove the zest from the lemon and add it to the grated carrots.
  5. Then honey and sunflower oil are added to the container. The last ingredient is necessary so that the cake does not stick to the mold during baking in the oven.
  6. After that, peel the walnuts and roast them in a dry frying pan for 5 minutes to give them a richer flavor.
  7. Chopped nuts are mixed with a small amount of flour. This is done so that they are then evenly distributed over the dough.
  8. Dried fruits in pineapple juice and nuts are added to a container with grated carrots.
  9. Then gradually add the flour with the baking powder, stirring the dough constantly so that no lumps form.
  10. After kneading the dough, extinguish the soda with lemon juice and mix it again.
  11. The dough is laid out in a baking dish, which is pre-lubricated with butter. If the form does not have a non-stick coating, then it is better to sprinkle its bottom with semolina. Semolina will allow you to remove pastries from the mold without damaging them.
  12. Put the form in a preheated oven to 180 degrees.
  13. Bake the dish for 50 minutes. Readiness of baking to check with a wooden skewer.
  14. Once the cake is done, take it out of the mold and let it cool.
  15. Glaze is prepared at the request of the hostess. But I want to note that with icing the cupcake looks more appetizing. Glaze is prepared by mixing powdered sugar and lemon juice.
  16. Pour glaze over baked goods and serve.

Curd-carrot cake

Curd-carrot cake is not only a delicate and fragrant pastry, striking with its palatability, but also a real storehouse of vitamins necessary for human health.

Such a dish will become a lifesaver for mothers of children who categorically refuse to eat a source of calcium - cottage cheese. The cupcake will be enjoyed not only by children, but also by adults, and the taste and simplicity of its preparation will make it one of the most popular and favorite dishes in the family.


Ingredients:

  • Wheat flour - 250 g;
  • Butter (fat content 72.5%) - 150 g;
  • Sugar - 280 g;
  • Chicken egg - 4 pcs.;
  • Ground cinnamon - 0.5 tsp;
  • Carrot - 2 pcs.;
  • Cottage cheese - 300 gr.;
  • Vanilla sugar - 1 sachet (15 g).

Cooking

  1. Initially, cut the butter into a large container and mix it with 200 g of sugar. Blend the ingredients with a blender until smooth. If the house does not have such kitchen appliances, then wait for the oil to melt by itself and then mix these two ingredients well with a whisk or a wooden spoon.
  2. Then add 3 chicken eggs to the same mixture and beat.
  3. Sift flour into a separate bowl, which then needs to be mixed with baking powder for dough and ground cinnamon.
  4. Grated carrots are then added to the container with flour.
  5. Mix the resulting mixture with beaten eggs and butter.
  6. Then prepare the curd mixture: cottage cheese, 80 g of sugar and 1 egg are mixed until smooth. After that, vanilla sugar is added to the mass. Remember that if you use vanillin instead of vanilla sugar, then it should be put 2-3 times less, because an excess amount of vanillin can add bitterness to pastries.
  7. After 2 mixtures have been prepared, you can begin to lay them in the mold. Initially, the form is lubricated with butter so that the pastries do not stick. Half of the carrot-egg mixture is laid out at the bottom of the mold. Then the prepared curd mass is placed in the middle of the mold. The remaining carrot-egg mixture is laid out on top of the curd filling.
  8. The oven heats up to 180 degrees. The cake is baked for 45-55 minutes.
  9. After cooking, remove the cake from the mold, cool and decorate with powdered sugar if desired.

You don't have to layer the cake at all. Both doughs can be mixed and laid out in a baking dish. But puff pastry looks more appetizing and attractive.

If desired, small balls can be made from the curd mass and put them between two layers of dough. In the context, such pastries will look very original and unusual.

Carrot and orange cake

Carrot cake is very popular outside of our country. Despite the fact that this type of baking is very easy and simple to prepare, many people are delighted with it. But the classic recipe culinary masterpiece many housewives have already tried it on themselves. But not many people know about the existence of a carrot-orange cake. This is a simple and at the same time original dish that can decorate not only the everyday table, but also a festive feast.

The main signature ingredients of the dish are carrot and orange, which are a perfect match. It is the last ingredient that gives the dessert a very refined aroma and piquancy, making it a truly festive dessert.


Ingredients:

  • Margarine - 200 g;
  • Carrots - 2 pcs.;
  • Sugar - 200 g;
  • Chicken egg - 4 pcs.;
  • Wheat flour - 300 g;
  • Baking powder for dough - 1 tsp;
  • Orange - 1 pc.;
  • Vanilla sugar -10 g.

Cooking:

  1. Grate carrots on a large or medium grater. If a carrot produces too much juice, then it is better to drain it. If this is not done, the pastry will turn out not so crumbly and lush.
  2. Then you need to remove the zest from the orange with a special knife.
  3. Melt the margarine in a water bath beforehand so that it becomes soft.
  4. Sugar is added to the melted margarine. All ingredients are mixed with a mixer until the consistency of thick foam.
  5. Then you need to beat the eggs separately and mix them with the sugar-margarine mixture.
  6. After that, gradually introduce flour, stirring the mixture constantly so that lumps do not form in the dough.
  7. In the already prepared dough is added orange peel, baking powder and vanilla sugar.
  8. After that, grated carrots are carefully introduced into the dough. It is highly undesirable to use a mixer for this. It is better to use a spoon so as not to "plant" the dough.
  9. Put into a baking dish parchment paper. Pour the dough into a mold and send it to the oven preheated to 180 degrees. Bake for at least 45 minutes.
  10. Garnish with orange zest when ready.

You can also decorate the finished carrot-orange cake with caramelized orange slices. This will require 0.5 kg of orange, 200 gr. sugar and 250 ml of water. Initially, oranges are cut into circles, then boiled in boiling water for 4-5 minutes, after which they are folded on a paper towel to dry. When they dry, pour half the indicated amount of sugar into the pan, and then put the orange slices themselves on it, which are then covered with the remaining sugar and poured with water. Then bring the resulting mixture to a boil, then make a minimum fire, on which the slices will be caramelized for 1.5 hours. Orange slices can be considered ready when the zest on the fruit becomes soft.

Tips:

  • Cupcakes don't have to be frosted. It can be decorated with powdered sugar, melted chocolate or mint leaves. If a festive celebration is being prepared, then marzipan will serve as an excellent decoration - an elastic mixture of powdered sugar and almond flour. The huge advantage of marzipan is that it resembles plasticine in texture, so if a person has imagination, he can mold any figures of his choice from "confectionery plasticine".
  • If desired, nuts in baking can be replaced with candied fruit.
  • If walnuts are present in the cake recipe, then instead of wheat flour for baking, you can use whole grains, which will help emphasize the taste of nuts.
  • In addition to dried apricots and nuts, you can add flax or sunflower seeds to baking. But it should be borne in mind that thanks to these components, baking can lose its delicate structure.
  • When filling out the form with the test, remember that it should not be filled to the top. The dough will expand as it bakes, so don't fill the mold completely.
  • You can add a little grated ginger to spice up your baked goods.

I make cupcakes and other sweet carrot pastries quite often, and you can see the recipes on the site. When the juicer appeared, cake from the preparation of carrot juice began to be used for baking, in which it is necessary to add a little water, otherwise it is too dry.

I was also interested in the recipe for a lean version of carrot cake, i.e. without adding eggs to the dough. I prepared two options: from grated carrots and from carrot cake after squeezing the juice. Both options are delicious, but they differ in structure. From the cake, the lean cake turned out to be less lush, more moist, with a slightly sticky crumb. On the basis of grated carrots - the cake is more fluffy and with a loose structure.

To prepare a lean version of carrot cake, prepare the ingredients according to the list.

I will show the preparation of the dough using the example of carrot cake moistened with water, and it is prepared from grated carrots in the same way, only without water.

Mix the carrots chopped in any way with sugar, a pinch of salt and odorless refined vegetable oil.

Add a serving of flour, cinnamon, baking powder, slaked soda and, if desired, vanilla. soda does fluffy dough, i.e. acts at the stage of mixing, and baking powder - at the stage of baking.

In addition to nuts (here - walnuts) and dried fruits (here - steamed raisins), you can add seeds to the carrot dough. Sometimes it's linen, sometimes sunflower, and this time... hemp. In my experience, these seeds are best crushed, otherwise they feel too hard in baked goods (muffins, cookies, tortillas or bread).

Place the finished dough into the mold. This is what carrot cake looks like.

And such a dough is obtained from grated carrots:

Bake lean carrot cake in the oven at 180-200 degrees. The time depends on the size of the form, or rather, on the height of the dough in it, as well as on the properties of the oven. Focus on the time of 45 minutes and then check the readiness.

This is the result of a carrot cake made from cake.

This is a ready-made lean carrot cake.

Take note of both compositions of lean carrot cake.

Happy tea!

For many years, carrot cupcakes have not gone out of fashion. They have an unusual spicy taste that can be emphasized with nuts, vanilla or fruits. And simple and quick recipe gives great pleasure to the hostess during cooking.

Step by step recipe

How to make Lean Carrot Cake:

  1. Carrots need to be washed, peeled and chopped with a grater or food processor;
  2. Finely chop the walnuts with a knife or you can use a coffee grinder. After that, fry in a pan without adding oil for five minutes;
  3. In a bowl, mix flour, sugar and baking powder. Add oil and water;
  4. Then add carrots and nuts. Mix the contents of the bowl well;
  5. Put the resulting dough into the prepared form. You need to fill it halfway, because the dough will rise a lot during baking;
  6. Preheat the oven to 160◦ and bake the cupcakes for ninety minutes.

Baking in a multicooker

Ingredients:

  • 5 large carrots;
  • 3 bananas;
  • 250 grams of fructose;
  • 500 grams of flour;
  • baking powder;
  • vegetable oil - ½ cup;
  • crushed nuts - ½ cup;
  • raisins or dried apricots - ½ cup;
  • ground ginger - ½ cup;
  • salt.

Cooking time: 120 minutes.

Calorie content: 275 kcal / 100 grams.

How to cook lean carrot cake in a slow cooker:

  1. Peel the carrots and rub on a fine grater. You should get about four glasses;
  2. Using a blender or mixer in a bowl, you need to beat bananas with fructose. Add oil;
  3. Sift flour and mix in a separate plate with baking powder;
  4. Add spice flour and salt to bananas. Mix well;
  5. Put carrots, nuts and raisins in a bowl. Stir until you get a homogeneous consistency;
  6. Grease the walls of the bowl with oil and shift the dough;
  7. Select the "Baking" mode and cook for about ninety minutes without opening the lid;
  8. When the pastry is ready, it does not need to be pulled out immediately: it needs to be allowed to cool.

Lenten apple and carrot muffins in molds

Ingredients:

  • 250 grams of apples;
  • 2 large carrots;
  • ½ orange;
  • 150 milliliters of vegetable oil;
  • 18 grams of granulated sugar;
  • 240 grams of flour.

Cooking time: 40 minutes.

Calorie content: 180 kcal / 100 grams.

Cooking method lean cupcakes in molds:


Lean Carrot Muffins with Apples and Nuts

Ingredients:

  • 250 grams of flour;
  • 100 grams of sugar;
  • 150 grams of apples;
  • 170 grams of carrots;
  • baking powder - 1 sachet;
  • 1 teaspoon of vanillin;
  • 120 grams of vegetable oil;
  • 50 grams of walnuts;
  • 1 teaspoon cinnamon.
  • 1 teaspoon cinnamon.

Cooking time: 30 minutes.

Calorie content: 190 kcal / 100 grams.

Cooking method:

  1. Peel apples and remove seeds, grate;
  2. Peel and grate the carrot. If you get a lot of juice, you can squeeze it out a little;
  3. In a bowl, mix carrots, apples, butter, sugar, cinnamon and vanilla. Mix the contents until smooth;
  4. Mix baking powder with flour and add to bowl. Mix;
  5. Chop the walnuts and add to the dough;
  6. Fill the pre-oiled molds with dough by about ¾;
  7. The oven is preheated to 180◦. The muffins will be ready in about twenty minutes.

  1. For the dough, you can use wholemeal flour: it has a specific smell of nuts. Flour is not suitable for all types of pastries, but in this case it will only add some zest to pastries;
  2. Carrot cake takes a long time to bake because of the high humidity. Its readiness can be checked with a wooden toothpick: if it is dry, then the cake is ready;
  3. As molds for baking, you can use molds for ordinary cupcakes with a small hole in the middle;
  4. For a cake, flour can not be sifted: just use a whisk to enrich it with oxygen;
  5. In a bowl with beaten bananas, add flour and remaining products;
  6. The multicooker bowl needs to be greased a little sunflower oil and lay out the resulting dough;
  7. By selecting the “Baking” mode, cook the cake for about an hour and a half without opening the lid.
  8. For apple-carrot cake, it is best to take sweet and sour hard apples;
  9. For the filling, you can use any kind of nuts;
  10. Carrots can be used in any form: fresh and frozen;
  11. Cooking time depends on the size of the cake. If you bake in a large form, therefore, the dough will be baked longer;
  12. It is best to use brown sugar for cake. He gives them unusual taste. And the cake stays fresh and soft for a long time.

Lean carrot muffins are prepared very quickly and from products that are a must-have in the refrigerator of every home. Therefore, the arrival of unexpected guests will not take the hostess by surprise. In just thirty minutes, you can bake amazing cupcakes that will be appreciated at the highest level. And for those who are fasting or dieting, carrot muffins will be an indispensable dessert!

You start reading the recipe: “Carrots, olive oil, water" - and it seems that the wrong page. Probably, it’s actually about soup, and certainly not about sweet pastries. And when you get to nuts, sugar, flour, baking powder, then the imagination begins to draw a variety of options for what might end up happening. I first baked this unusual lean carrot cake out of curiosity. The taste exceeded all my expectations. I can't find the right words to describe what it looks like. But one thing I can say for sure: the taste of carrots in the cake is not felt at all. The household appreciated my courage - in half an hour there was not a crumb left of the cupcake.

Ingredients:

  • 150 g flour
  • 150 g carrots
  • 8 art. spoons of olive oil,
  • 1 glass of water
  • 1 cup of sugar,
  • 100 g walnuts,
  • baking powder sachet.

Cooking carrot cake

1. We clean the carrots and three on a fine grater.

2. We chop the walnuts in a food processor or simply cut them with a knife and fry in a dry frying pan.

3. Mix flour, sugar, baking powder in a bowl.

4. Add oil, water.

5. Pour carrots, nuts, mix everything with a spoon. The dough is ready.

6. Put the dough into the mold. A classic cupcake pan with a hole in the middle is best. It is better not to fill the form to the brim - in the process of baking carrot cake rises quite strongly.

7. Put in the oven, preheated to 160 degrees for about 1 hour and 30 minutes. The cake takes a long time to bake because it contains a lot of moisture. Check readiness with a wooden stick - stick it in the center of the cake - it remains dry, then the cake is ready.

Note:

You can bake this carrot cake with whole wheat flour. Such flour has a characteristic nutty flavor, so it is not suitable for all pastries. In the same cupcake, she will emphasize the taste of the ingredients and especially the walnuts.