Today there are a huge number of recipes for a variety of desserts, but one of the most interesting decisions is the inclusion in the composition of vegetables, which give a special taste to the products. In particular, carrot cake is of great interest - not only a delicious, but also a healthy dish, which the whole family will enjoy.
Selection of ingredients
It may surprise many people to add vegetables such as carrots to sweet pastries. In fact, its taste is not noticeable in the finished product, but it certainly gives its zest. The main thing is to choose quality vegetables. When buying carrots, pay attention to the fact that the product must be fresh in appearance, smooth and strong.
Important! Eggs marked “D” are fresher, meaning that it is a dietary product with an acceptable shelf life — no more than 7 days.
Walnuts are also one of the main ingredients of the described cake. If you buy fruit in the shell, inspect its surface well - it should be uniform in color, without cracks, chips, or signs of mold. You can shake a nut: there should be no tapping that says that the core inside has dried out. For a cake, it’s better to lightly fry the peeled kernels - so it will feel better in taste and aroma.
If you decide to treat yourself to something special by adding dried fruits (raisins, prunes, dried apricots, etc.) to the product, you must wash and put them on a towel to dry after purchase.
Walnut Carrot Cake Recipes
Today, chefs have come up with many recipes for making carrot cake, each of which has its own peculiarity. In addition to the main ingredients, such as carrots and walnuts, various spices are added here, delicious creams are prepared, among which cooked with cheese or cottage cheese have gained special popularity.
With cheese cream
82 hours 30 minutes
ground nutmeg
½ tsp
cream with a fat content of 33%
100 g
Nutritional value per 100 g:
Mix and beat eggs with sugar. To this also add sunflower oil, vanillin, zest of orange, mix.
Pour nutmeg, cinnamon, a pinch of salt, a baking powder, flour into the resulting mass and mix again.
Slightly fry the nuts in a pan without oil, chop finely (do not grind) and add to the dough along with carrots chopped on a fine grater. Knead the dough well until smooth.
Divide the resulting mass into 2 or 3 parts, depending on the size of the existing baking dish. Two cakes can be baked in a mold with a diameter of 21 cm, and three in a mold with a diameter of about 16 cm.
Preheat the oven to 180 ° С, cover the form with parchment, put some of the dough and send for baking for 20-30 minutes. After that, let the cake cool and remove from the mold. Repeat the procedure with the rest of the test.
While the cakes are cooling, you need to prepare the cream. Cream and cheese should be cold, so they must be kept in the refrigerator until the cream is prepared. Now the ingredients need to be put in a bowl, add the icing sugar and beat the mass with a mixer for about 5 minutes, so that the fluffy cream comes out.
Each cake in turn to smear with cream and form a pie. The top layer can also be decorated or left so, at your discretion - one way or another it will turn out delicious and beautiful.
Mix and beat eggs with sugar. To this also add sunflower oil, vanillin, zest of orange, mix.
Pour nutmeg, cinnamon, a pinch of salt, a baking powder, flour into the resulting mass and mix again.
Slightly fry the nuts in a pan without oil, chop finely (do not grind) and add to the dough along with carrots chopped on a fine grater. Knead the dough well until smooth.
Divide the resulting mass into 2 or 3 parts, depending on the size of the existing baking dish. Two cakes can be baked in a mold with a diameter of 21 cm, and three in a mold with a diameter of about 16 cm.
Preheat the oven to 180 ° С, cover the form with parchment, put some of the dough and send for baking for 20-30 minutes. After that, let the cake cool and remove from the mold. Repeat the procedure with the rest of the test.
While the cakes are cooling, you need to prepare the cream. Cream and cheese should be cold, so they must be kept in the refrigerator until the cream is prepared. Now the ingredients need to be put in a bowl, add the icing sugar and beat the mass with a mixer for about 5 minutes, so that the fluffy cream comes out.
Each cake in turn to smear with cream and form a pie. The top layer can also be decorated or left so, at your discretion - one way or another it will turn out delicious and beautiful.Video recipe
With curd cream
82 hours 40 minutes
sugar (preferably brown)
300 g
vegetable oil
300 ml
chopped walnuts
120 g
ground nutmeg
1 tsp
Nutritional value per 100 g:
- Pour in a bowl of sunflower oil, add sugar and beat mass (it is better to use a mixer), add eggs in turn, continuing to beat.
- In a separate container, mix the flour with vanilla (1.5 tsp), salt, baking powder, a teaspoon of nutmeg.
- Pour the resulting granular mixture into whipped butter and sugar and mix well.
- Add carrots, grated on a medium grater, chopped walnuts and raisins (if it is quite large, cut it into several pieces).
- All ingredients must be thoroughly mixed to obtain a dense, homogeneous mass.
- Divide the dough into two identical parts.
- Preheat the oven to 180 ° C, cover the baking dish (diameter about 20 cm) with parchment, grease with vegetable oil.
- Put one part of the dough into the mold, evenly distribute and set to bake for 40 minutes.
- When the cake is baked, cool it a little and put on a dish.
- Repeat the same baking procedure with the second part of the dough.
- While the cakes are cooling, prepare the curd cream. Mix softened butter with icing sugar, curd cheese, vanilla (1.5 tsp), whisk and refrigerate for 30 minutes.
- Collect the cake: spread the cream on the first cake, put on top the second and coat it with plenty of cream too.
- The cake should stand for at least an hour to soak well (the longer, the better), and then you can serve it to the table.
Video recipe
Did you know? Walnuts have a rich composition of beneficial elements and vitamins. Only 400 g of fruit can completely replace the daily requirement of the human body for food.
Cinnamon
82 hours 30 minutes
vegetable oil
250 ml
crushed walnuts
180 g
Nutritional value per 100 g:
First you need to mix and beat the chicken eggs, sugar, butter and vanilla (2 tsp).
Grind carrots on a medium grater.
In a bowl with beaten eggs, add cinnamon, soda, salt, wheat flour, baking powder, mix well.
Put carrots, walnuts there and, after mixing, bring the contents to a homogeneous mass.
Turn on the oven to heat up, and at this time grease the cake pan with butter.
The dough needs to be divided into 2 identical parts.
First bake one part, putting it in a mold and putting it in the oven for baking for 40-50 minutes at a temperature of 170 ° C.
Cool the cake and remove from the mold. Do the same with the second part.
Make a cream: mix butter, cheese, vanilla and powdered sugar. The resulting mass must be thoroughly beaten.
When both workpieces have completely cooled, you can begin to lubricate: first coat one cake, lay the second on it and also apply cream. Sprinkle with walnuts on top if desired.
First you need to mix and beat the chicken eggs, sugar, butter and vanilla (2 tsp).
Grind carrots on a medium grater.
In a bowl with beaten eggs, add cinnamon, soda, salt, wheat flour, baking powder, mix well.
Put carrots, walnuts there and, after mixing, bring the contents to a homogeneous mass.
Turn on the oven to heat up, and at this time grease the cake pan with butter.
The dough needs to be divided into 2 identical parts.
First bake one part, putting it in a mold and putting it in the oven for baking for 40-50 minutes at a temperature of 170 ° C.
Cool the cake and remove from the mold. Do the same with the second part.
Make a cream: mix butter, cheese, vanilla and powdered sugar. The resulting mass must be thoroughly beaten.
When both workpieces have completely cooled, you can begin to lubricate: first coat one cake, lay the second on it and also apply cream. Sprinkle with walnuts on top if desired.Video recipe
Did you know? In Europe, people began to eat carrots in the 12th century. Until that time, it served exclusively as horse feed.
With prunes
82 hours
Nutritional value per 100 g:
- Prune fruits need to be pre-soaked for about 5 minutes in boiling water, then dried. Since they are quite large, it is best to cut them into small pieces.
- Slightly fry the nuts and peel into large crumbs.
- Grate carrots on a medium or fine grater.
- In a deep container, break 2 eggs, add sugar, honey and beat for 3 minutes, add sunflower oil and mix.
- Add grated carrots, walnuts, and dried fruits.
- Now you need to enter the baking powder and cinnamon, without stopping the kneading process. Then add flour - the dough should be thick, but viscous.
- Preheat the oven to 190 ° C, oil the pan.
- The dough needs to be divided in half.
- Transfer one part to the form and send for half an hour to bake. Do the same with the second half of the test.
- During the baking process, the cakes will rise - they need to be carefully cut lengthwise to get 4 layers in the end.
- Prepare the cream: beat the sour cream, vanilla and icing sugar into the bulk.
- Lubricate the cakes with cream on top and form a cake. The top layer can be further garnished using ground nuts and whole prune fruits.
- Place the cake in a cool place where it should be infused for 2 hours.
Important! When choosing dried fruits on the market, do not buy those that have a beautiful alluring shine — it indicates that the fruits were processed. Natural dried fruits are not very attractive.
Carrot cake with walnuts is a dessert loved by millions of housewives. Cooking it is not particularly difficult, although it takes some time. A big plus is the dessert and the availability of ingredients that can be purchased at any supermarket or market.
