Carrot pie: the simplest and most delicious recipe

 

Baking can be healthy, and being healthy, it can be delicious! And the best proof of this is carrot cake. You will definitely find the simplest and most delicious recipe for yourself in this publication. Each of the proposed ones can be served as a pie or become a wonderful cake. To do this, you just need to soak it in cream.

Homemade carrot cake

Moderately moist, aromatic, with a good balance of sweetness, the dessert is sure to please everyone who tries it. If you are looking for not just a good, but the best carrot cake, the classic recipe described below is for your attention. To make everything work, take into account the standards of measurement for accurate measurements. To add a wonderful, not overpowering flavor, use these spices in your carrot cake. The recipe with photos is described step by step below.

Ingredients:

• 250 gr. Flour;
• 300 gr. Grated carrots;
• 2 tsp. baking powder;
• 4 eggs;
• 1 tsp. soda;
• ½ tsp. chopped ginger;
• 1.5 tsp. chopped cinnamon;
• ¼ tsp. grated nutmeg;
• ½ tsp. salt;
• 1 tsp. vanilla extract;
• 125 gr. Applesauce (grated apple);
• 200 gr. Sahara;
• 180 ml. olive (sunflower) oil.

For cream:

• 230 gr. Cream cheese;
• 115 gr. Butter;
• 1 tsp. vanilla;
• 240 gr. Sahara.

Homemade carrot cake

Simple preparation:

1. Prepare 2 molds 22 cm in diameter. Line with baking paper and grease the bottom and sides. Set aside for now.
2. Turn on the oven to preheat at 180 degrees.
3. In a convenient container, whisk together the flour, baking powder, ginger, baking soda, nutmeg, cinnamon and salt until well combined. Set aside.
4. Continue this simple carrot cake recipe by preparing the carrots. Peel, grate finely 300 gr. Carrots.
5. In a separate large bowl, beat butter, sugar, eggs, applesauce and vanilla with a mixer.
6. Add grated carrots to the egg mixture, mix well.
7. Pour the dry ingredients into the wet ones and mix with a spatula or whisk until a dough forms, like sour cream. Its consistency should not be very liquid. Add a pinch of flour if necessary.
8. Pour equal amounts of batter into prepared pans.
9. Bake the carrot pie in the oven for 30-35 minutes. Before removing, check to see if the middle is completely baked. To do this, insert a toothpick into the center of the cake and remove it. If there is no sticky dough, you can remove it from the oven.
10. Remove from oven and transfer to a wire rack. Cool first in the pans for about 20-25 minutes. Once the biscuits have cooled, remove them from the baking sheets and return to a wire rack to cool completely.
11. Serve chilled or prepare as a cake. For the second option, prepare the cream. In a bowl with a mixer, beat the cream cheese until smooth.
12. Add the butter and mix for 30 seconds to 1 minute until the carrot cake cream forms a smooth mixture. The simplest and most delicious recipe is almost ready.
13. Add vanilla and sugar and continue stirring until completely combined.
14. Place one cake on the stand. Apply ½ cream, smooth over entire area.
15. Cover with the second cake layer. Pour all the cream on top, smooth it out, grease the edges a little.
16. Decorate the top with nuts, chocolate chips or other edible decorations.

Carrot cake with pineapple

Surely, you haven’t even thought about the fact that carrots go well with pineapple. And if you add crushed nuts, delicate butter cream and carefully selected spices to this tandem, the aromatic carrot cake will not leave anyone indifferent. The classic recipe is served only with powdered sugar - an excellent option for whipping up. But if you have a few minutes to spare, serve it with cream, it’s much more impressive.

Ingredients:

• 350 gr. Flour;
• 350 gr. Carrots;
• 250 gr. Sahara;
• 190 ml. sunflower (olive) oil;
• 230 gr. Canned pineapple;
• 4-5 eggs;
• ½ tsp. salt;
• 1/3 tsp. grated nutmeg;
• 2 tsp. baking powder;
• 1 tsp. vanilla extract;
• 90 gr. Walnut kernels;
• 1 tsp. soda;
• 1.5 tsp. ground cinnamon;
• 0.5 tsp. ground ginger;
• 75 gr. Raisins.

Butter cream:

• 0.7 ml. high fat cream;
• 1 tsp. vanilla sugar;
• 2/3 stack. Powder or regular sugar;

Carrot cake with pineapple

Simple preparation:

1. In a separate bowl, combine the dry ingredients listed for the carrot cake. The step-by-step recipe with photos suggests using a small amount of flour so that the sponge cake remains “airy”. Add soda, baking powder and spices.
2. Peel and grate the carrots.
3. Turn on the oven to preheat to 180 degrees.
4. Grease a baking sheet or baking pan with oil.
5. In a separate bowl, beat eggs with sugar, add butter while beating, and mix.
6. Chop the pineapple and nuts into small pieces and add to the liquid ingredients.
7. Sprinkle with vanilla and stir.
8. Add grated carrots, stir.
9. Add the dry ingredients and washed raisins, mix thoroughly, breaking up any lumps.
10. Pour the dough into the mold and bake. This simple carrot cake recipe takes about 45 minutes to bake. The time may vary depending on the size of the pan and the thickness of the cake. To test for doneness, use a bamboo skewer before removing the cake from the oven.
11. Cool in the pan for a few minutes, remove the cake and let cool completely on a wire rack.
12. While the pie is cooling, prepare the cream. Whip the cream with sugar and vanilla until a fluffy “airy” mass is formed.
13. Pour the cream over the top of the pie. Using a spatula, apply the cream evenly over the entire area.

Carrot cake with prunes

The aroma of prunes in baked goods can drive you crazy or dislike it, but it can’t leave anyone indifferent. If you belong to the first category of dried plum connoisseurs, we suggest preparing a fragrant carrot pie in the oven with this dried fruit. Combined with buttercream, you will definitely love this dessert. Children will also be delighted with it.

Ingredients:

• 450 gr. Carrots;
• 310 gr. Flour;
• 4 eggs;
• 2 tsp. ground cinnamon (or less, to taste);
• 200 gr. Sahara;
• 100 gr. Prunes;
• ½ tsp. soda;
• ½ tsp. ground allspice;
• 150 gr. Walnuts;
• 2 tsp. baking powder;
• 100 gr. Maca;
• 240 ml. sunflower oil.

Carrot cake with prunes

Simple preparation:

1. Get ready to make the easiest and most delicious carrot cake recipe right now. Peel and finely grate the washed carrots. If the carrots are very juicy, place them in a fine mesh sieve and leave them there until used.
2. Steam dried fruit with boiling water.
3. Chop the nut kernels with a knife.
4. Drain the water from the prunes and chop with a knife.
5. Sift the dry ingredients (flour, cinnamon, baking soda, baking powder) into a convenient bowl. Add allspice and stir.
6. In a separate container, combine the liquid ingredients: beat sugar and eggs, add butter, mix. This process is best done with a mixer running on medium speed.
7. Stir grated carrots into carrot cake batter as in the classic recipe.
8. Gradually add dry ingredients, mix until smooth. Add nuts, prunes, poppy seeds (whole). The dough should be moderately thick.
9. Turn on the oven to preheat to 180 degrees, prepare a baking dish. Use any: silicone, metal or ceramic.
10. Pour the dough and smooth it out. Bake for about 30 minutes, but adjust the time as you go. Assess doneness with a toothpick inserted into the center.
11. Remove the cake from the pan and leave to cool on a wire rack until completely cooled. You can stop the cooking at this point by dusting the top of the cake with caster sugar or caster sugar mixed with cocoa and a pinch of cinnamon. Or, based on the pie, prepare a gorgeous cake for the whole family.
12. To make a cake, prepare carrot cake cream. Repeat the recipe with photos step by step from the processes above. Butter cream, which can be whipped with mascarpone, is perfect for this cupcake.
13. Cut the cooled cake into two equal halves horizontally. Separate about ½ of the cream onto the bottom layer and smooth it out. Place the second cake layer on top of the cream.
14. Place the remaining cream on top of the second cake layer, smooth it out so that there is left to cover the sides.
15. Decorate the cake with chocolate chips, nuts or chopped prunes if desired.
16. Let soak for 2 or more hours, serve in portions.