Many housewives cook delicious carrot cakes. After all, homemade desserts do not have to be sweet. They can be made fresh, dietary, salty, and so on. Another cooking option is adding vegetables to the recipe.
And a few proven options that will help make baking tasty and tender, we will present in the article.
Mousse carrot cake with tangerines and nuts
Ingredients for Biscuit:
- Grated carrots - 400 grams.
- Flour - 350 grams.
- Baking powder - 20 grams.
- Sugar - 600 grams.
- Vegetable oil - 280 grams.
- Ground cinnamon - a teaspoon.
- Peeled walnuts - 200 grams.
- Orange zest - 2 dessert spoons.
- Eggs - 2 pieces.
Ingredients for Mousse:
- Gelatin - 20 grams.
- Cream cheese - 550 grams.
- Sugar - 70 grams.
- Glucose (syrup) - 70 grams.
- Egg yolks - 6 pieces.
- Liquid honey - 80 grams.
- Cream (35% fat) - 400 grams.
- Water - 40 grams.
Ingredients for confit:
- Carrot puree - 400 grams.
- Gelatin - 15 grams.
- Citric acid - 0.5 teaspoon.
- Tangerine juice - 300 grams.
- Sugar - 250 grams.
- Pectin - 20 grams.
Ingredients for Crispy Nuts:
- Sugar - 200 grams.
- Walnuts - 200 grams.
- Liquid honey - 2 tablespoons.
- Water - 70 grams.
Cooking process
If for some reason you have not tried to cook carrot mousse cakes, we suggest you do it after reading the article. You will be surprised at how delicate and fragrant they are. Baking with carrots in combination with mousse is a delicious dessert for the holiday and on weekdays. This is not to say that they are prepared easily; you have to spend some time. First cook the carrot sponge cake, and then the carrot confit, and combine everything with a snow-white mousse. Of course, without a proven recipe with a photo, a carrot cake with the most delicate mousse cannot be cooked.
Cooking Confit
It is necessary to start with this component, as it is done previously. It is advisable to prepare carrot puree yourself, and not buy a store. Why peel and rinse the carrots, cut them into smaller pieces and simmer until fully cooked with a small amount of water. Pour with water with gelatin, at the rate of 1: 6. Next, you need to squeeze the juice from the tangerines and their pulp into a pan. Wipe the finished carrots here, stir and place on low heat.
Mix sugar and pectin separately, pour into carrot puree languishing on fire. Stir and, as soon as the mass boils, pour citric acid into it, which is also well mixed. Remove the pan from the stove, introduce the prepared gelatin. Pour into a mold, wait until gelatin is stabilized and refrigerate. Cooking confit for carrot cakes completed.
Making biscuit
Now you need to prepare the dough for a carrot dessert. Combine the eggs in a bowl with sugar and a mixer and beat until lush foam. Next, mix all the dry ingredients with each other and pour into beaten eggs. Stir and pour in vegetable oil. Peel the carrots, wash and rub through the part of the grater where the smallest cells are. Grate the orange peel and add to the rest of the ingredients. Then, in a blender, chop the walnut kernels until small crumbs and combine with all the ingredients of the biscuit dough. Then put a sheet of parchment on the bottom of the baking sheet and spread the dough on it, ten millimeters thick, and bake the cake for carrot cakes at a temperature of one hundred eighty degrees for about fifteen minutes.
Cooking nuts and cake making
Next, you need to cook crispy nuts. Why cut into pieces of the kernel and arrange on a baking sheet. In a saucepan, combine sugar, liquid honey and hot water. Stir and let boil on the stove. Then pour the resulting syrup over the nuts. Place the pan in the oven for fifteen minutes. Bake until nuts turn golden for about fifteen minutes at a temperature of one hundred and forty degrees. Following the recipe, supplemented by a photo of carrot cakes, you need to make mousse.
Initially, it is necessary to pour sugar into a small stewpan, pour hot water into the grains until the grains dissolve. Then add glucose, mix and put on fire. Boil the syrup until thick. Beat the yolks in the mixer bowl and slowly pour into the cooked syrup. Add the prepared gelatin to this and stir. Beat cheese with liquid honey separately and transfer to syrup. At the end, add whipped cream and gently mix the mass. Mousse for carrot cakes is cooked. Then it needs to be poured into molds, add crispy nuts and confit to it. Form the cakes and place in the freezer for six hours. Garnish with tempered chocolate.
Carrot Diet Cakes
Products for cooking:
- Grated carrots - 300 grams.
- Bran - 120 grams.
- Corn starch - 40 grams.
- Milk - 100 milliliters.
- Baking powder - dessert spoon.
- Eggs - 3 pieces.
- Cane sugar - 100 grams.
- Low-fat cottage cheese - 500 grams.
- Cane sugar powder - 200 grams.
- Lemon zest - 1 tablespoon.
Cooking Carrot Cakes
In childhood, they tried to explain to us how useful it is to eat different carrot dishes. But all efforts were in vain, mashed carrots, cutlets or salads have never been successful with us. Even as adults, realizing the full benefits of this vegetable, we still try to use it as little as possible. But there are many ways of cooking, thanks to which carrots can appeal to both adults and children. One of them is a diet recipe for carrot cakes.
The first for diet cakes is to make a cream. Put low-fat cottage cheese in the bowl of the combine. Grind cane sugar separately into powder and pour it to the cottage cheese. Add also a tablespoon of lemon zest and mix thoroughly first, and then beat well. Place the finished curd cream in the refrigerator for an hour and a half. While the cream is cooling, prepare a dough for cakes. Why heat (do not boil) milk and pour bran into it. Let it brew for thirty minutes and drive eggs. Stir well and again set aside for a while.
Pour baking powder, cane sugar and corn starch into a deep plate. Mix the dry components together. Peel the carrots, wash them very carefully, take the smallest grater and grate the vegetable on it. Then transfer the grated carrots to the dishes to the bran. Pour mixed dry ingredients here. Knead the dough and, in accordance with the recipe for carrot cakes, divide it in half.
After that, you need to take a pan that has a non-stick coating, grease it with a little oil and pat it dry with a napkin. Put on fire and heat well. Put part of the dough into the pan and fry for eight to ten minutes over medium heat. Turn over using a plate and continue the frying process on the other hand for a similar amount of time. With the second part of the test repeat the process exactly.
After two cakes for diet cakes are ready, they need to give time to cool completely. Then, in cold form, cut them in half. Take a tray and lay on it the first semicircle of cake. Remove chilled and thickened cream from the refrigerator and spread on half of the cake. Then the second cake and so lay out all four cake and grease generously with cream. Grated chocolate or high-quality cocoa powder can be a decoration for carrot cake with cream. After completing the entire cooking process, be sure to send the dessert to the refrigerator for a couple of hours. Try to offer such carrot pastries to your close ones to a cup of tea!
Carrot cakes with cheese cream
Essential ingredients for the dough:
- Flour - 400 grams.
- Butter - 300 grams.
- Carrots - 4 pieces.
- Baking powder - 2 dessert spoons.
- Eggs - 6 pieces.
- Peanuts - 200 grams.
- Sugar - 300 grams.
Essential ingredients for cream:
- Curd cheese "Almette" - 800 grams.
- Sugar - 100 grams.
- Cream (33%) - 200 milliliters.
Recipe
Carrot pastries are a great dessert option, which combines the useful with the pleasant. On the one hand, these are delicious delicious cakes, and on the other, carrots, useful in every way. Initially, for cooking, it is advisable to stick to the selected recipe for carrot cakes, for which it is necessary to prepare the dough. Peanuts need to be chopped or with a sharp knife, or in a blender to small pieces. The softened butter is well ground in a bowl of a mixer with sugar. The rotation speed is minimal.
Beat all eggs one at a time, not ceasing to mix. Separately, peel, wash the carrots and grate with small cells. Put the mass in a bowl, then pour the crushed peanuts. Combine the sifted flour with a baking powder, stir and gradually add to the remaining mixing components. After kneading the dough for carrot cakes, put it in a well-oiled form. To avoid pestering the dough, it is advisable to also lay baking paper on the bottom of the mold.
In the included and preheated to one hundred eighty degrees oven, you need to place the cooked carrot dough. Bake it for forty-five minutes and ready to put it on the cutting board without taking it out of the form. It is necessary to wait for its cooling during the preparation of the cream. Butter cream well in a combine with sugar. Add Almette curd cheese and continue to whisk. After that, the carrot cake that has cooled down by this time is carefully removed from the mold and transferred to a tray. Put the finished cheese cream on top, smooth. Place the dessert in the refrigerator for two hours. Then get, cut into rectangles and serve the finished carrot cakes for tea.