How to make carrot cake and other unusual but delicious desserts

1. Martha Stewart Butter Carrot Cake

Ingredients

For cakes:

310 g flour + a little for sprinkling;
1 teaspoon baking powder
1 teaspoon of baking soda;
1 teaspoon ground cinnamon
¾ teaspoon of salt;
½ teaspoon ground ginger;
¼ teaspoon ground nutmeg;
340 g butter + a little for lubrication;
200 g brown sugar;
100 g white sugar;
3 eggs;
a pinch of vanillin;
120 ml of water;
450 g carrots;
200 g pecans (can be substituted with other nuts of your choice).

For the cream:

450 g cream cheese;
a pinch of vanillin;
230 g butter;
900 g icing sugar.

Preparation

Combine flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Beat butter and both types of sugar with a mixer until creamy. Add eggs to the butter mixture one at a time, whisking thoroughly.

Add vanillin, water and finely grated carrots to the egg mixture. Mix the mixture well with a mixer. Pour the flour mixture into it and stir until smooth. Chop half of the nuts, add to the dough and mix thoroughly.

Line the bottom of three molds with a diameter of 22 cm with parchment, grease and dust with flour. If you only have one mold, just cook the cakes one at a time.

Divide the dough into tins and bake at 180 ° C for about 30 minutes. Check the readiness of the cakes with a toothpick: it should come out dry. After cooking, leave them in the tins for 15 minutes, then carefully remove and cool completely.

Beat the cream cheese and vanillin with a mixer. Add small pieces of butter gradually and continue to beat. Pour the icing sugar in portions and beat the cream until smooth.

Cut lightly at the tops of the two layers to make the cake flatter. Place the first crust on a serving dish, cut side up and brush with some of the cream. Cover with the second cut cake, brush with cream and place the third cake on top.

Brush the top and sides of the cake with cream. Squeeze the remaining nuts into the cream on the sides of the cake. Refrigerate dessert for an hour before serving.

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2. Wet carrot-banana cake with chocolate icing

Moist carrot-banana cake with chocolate icing

Ingredients

For the cake:

220 g flour;
½ teaspoon baking powder;
1 teaspoon of baking soda;
90 g cocoa;
a pinch of salt;
4 bananas;
150 g carrots;
240 ml of water or milk;
120 ml of vegetable oil or melted butter + a little for lubrication;
100 g icing sugar;
a pinch of vanillin.

For glaze:

125 g dark chocolate;
120 g butter;
some powdered sugar - optional.

Preparation

Combine flour, baking powder, baking soda, cocoa, and salt. Cut bananas and carrots into slices and puree them in a blender. Combine the resulting puree, butter and water or milk.

Add the powdered sugar to the carrot mixture and mix thoroughly. Pour this mass into the flour mixture, add vanillin and stir until smooth.

Place the dough in a greased 16 cm tin. Bake in an oven preheated to 180 ° C for about 40 minutes. Allow the cake to cool before removing it from the mold.

Place the pieces of chocolate and butter in a saucepan. While stirring, melt them in a water bath until smooth. If you find the mixture not too sweet, add the powdered sugar. Brush the cake with slightly cooled icing and refrigerate for half an hour.

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3. Carrot and squash pie with orange glaze

Ingredients

250 g butter + a little for lubrication;
200 g sugar;
3 eggs;
250 g flour;
2 teaspoons baking powder
a pinch of salt;
1 teaspoon of baking soda;
½ teaspoon ground cinnamon;
¼ teaspoon ground nutmeg;
¼ teaspoon of ground cloves;
3 oranges;
100 g carrots;
100 g zucchini;
140 g icing sugar.

Preparation

Beat the butter, sugar, eggs, flour, baking powder, salt, baking soda, cinnamon, nutmeg, cloves and grated zest of two oranges with a mixer. Add the carrots and zucchini grated through a medium grater and mix well.

Grease a 23 cm dish with butter and place the dough there. Bake at 180 ° C for about 30 minutes. Check the doneness with a toothpick: it should come out clean from the center of the cake.

Combine the icing sugar and 2-3 tablespoons of orange juice. Pour the resulting icing over the slightly cooled cake and sprinkle with the grated zest of the remaining orange. Wait for the frosting to harden before serving.

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4. Carrot and apple muffins with nuts

Ingredients

250 g flour;
150 g sugar;
2 teaspoons of baking soda;
1½ teaspoon baking powder
1½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg;
a pinch of ground cloves;
¼ teaspoon of salt;
240 ml of vegetable oil;
4 eggs;
160 g carrots;
2 medium apples;
120 g of walnuts;
1-2 tablespoons of coconut flakes - optional.

Preparation

Combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Add butter and eggs and mix thoroughly.

Then add grated carrots, grated peeled apples, chopped nuts and coconut and mix again.

Divide the dough into the muffin tins, about ¾ full. Bake at 180 ° C for 20-25 minutes.

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5. Carrot and oatmeal cookies

Ingredients

100 g oatmeal;
90 g flour;
1½ teaspoon baking powder
1½ teaspoon ground cinnamon
a pinch of salt;
2 tablespoons of butter;
1 egg;
a pinch of vanillin;
120 g honey;
70 g carrots.

Preparation

Grind the oatmeal lightly in a blender or coffee grinder. Add flour, baking powder, cinnamon and salt to it and stir. In a separate container, combine the melted butter, egg, vanillin and honey.

Pour flour mixture into honey mixture and mix thoroughly. Add the grated carrots and stir again. Refrigerate the dough for half an hour.

On a baking sheet lined with parchment, shape the dough into cookies and lightly press down on each with a spatula. Bake at 160 ° C for 12-15 minutes. Leave the cookies on the baking sheet for 15-20 minutes before transferring them.

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6. Iced Carrot Donuts

Ingredients

1 egg;
120 ml orange juice;
60 g butter;
2 pinches of vanillin;
50 g brown sugar;
125 g flour;
½ teaspoon baking powder;
¼ teaspoon of baking soda;
¼ teaspoon of salt;
½ teaspoon ground cinnamon;
¼ teaspoon of ground cloves;
150 g carrots;
2 tablespoons of milk;
120 g icing sugar.

Preparation

Beat the eggs, add orange juice, melted butter, a pinch of vanillin and sugar to them and beat again. Combine flour, baking powder, baking soda, salt, cinnamon, and cloves. Pour the flour mixture into the egg mixture and knead the dough. Add the grated carrots and mix thoroughly.

Spread the dough over the donut pan and place in the preheated 180 ° C oven for about 10 minutes. Cool slightly after cooking.

Pour milk into a saucepan, add vanillin and heat over medium heat. Add the powdered sugar and stir until the mixture is smooth.

Line a baking sheet with parchment. Remove the pan from the heat, dip each donut in the icing and place on a baking sheet to harden.

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7. Carrot roll with butter cream

Ingredients

For the cake:

3 eggs;
130 g sugar;
a pinch of vanillin;
½ teaspoon salt;
1 teaspoon baking powder
1 teaspoon ground ginger
¼ teaspoon ground nutmeg;
2 teaspoons ground cinnamon
90 g flour;
200 g carrots;
some vegetable oil;
30 g icing sugar.

For the cream:

170 g cream cheese;
60 g butter;
250 g icing sugar;
a pinch of vanillin.

Preparation

Beat the eggs well with a mixer. Add sugar and beat again. Add vanillin, salt, baking powder, ginger, nutmeg, cinnamon and flour and beat until smooth. Add the grated carrots and mix thoroughly.

Line a 25 x 38 cm baking sheet with foil and brush with oil. Place the dough in there, smooth out in a thin layer and bake for 10-15 minutes at 180 ° C.

Spread a clean tea towel on the table and sprinkle with powdered sugar. Transfer the hot crust to a towel. Starting on the narrow side, roll the crust into a roll with a towel and leave for at least an hour to cool completely.

Whisk the cream cheese and butter with a mixer. Add the powdered sugar and vanillin and beat until smooth. Gently roll out the cooled crust, spread the cream over it and roll again. Put it in the refrigerator for 30-60 minutes.

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8. Carrot candies

Ingredients

600 g carrots;
100-200 g of sugar;
1-2 teaspoons of lemon juice;
50 g of peanuts;
50 g coconut flakes.

Preparation

Grate the carrots on a fine grater, add sugar and lemon juice and stir. The amount of sugar depends on your taste.

Place the carrot mixture in a heavy-bottomed skillet over medium heat. Simmer, stirring constantly, until the liquid evaporates. Then cook on low heat for another 5 minutes to thicken the mass, and cool.

Toast the nuts in a skillet, remove the husks and grind in a blender. Use wet hands to form small balls from the carrot mass. Dip half of them in nuts and half in coconut.