Few people know that carrots can be used not only for salads. It makes wonderful pastries. Especially successful are biscuits. They can be used as a dessert themselves, the basis for cakes and pastries. Carrot pastries are relevant at any time of the year, vegetables are affordable and inexpensive. Who has not tried it yet?
Carrot sponge cake - general principles of preparation
For bright and juicy biscuits, a good orange carrot is chosen. The root crop is cleaned, rubbed finely and only after that it is added to the dough. No need to worry that the dough will taste like carrots, after baking everything will change.
The biscuit dough is kneaded in the classic way from eggs and flour. Often sour cream, sour cream, kefir, and various fats are added to it. For ease and splendor of a cake baking powder can be added.
What is laid for taste:
• prunes, dried apricots and other dried fruits;
• zest of orange or lemon;
• vanillin, cinnamon and other spices;
• nuts, more often they are walnuts.
Dried fruits are washed, cut. Spices are added in pure form. The dough is well mixed, then poured into a mold. It must be cooked, usually greased with oil or covered with parchment, baking paper.
The oven must be preheated in advance. If you put the biscuit dough with a warm or cold oven, it just goes bad. Baking time depends on the recipe, as is the temperature, but it is rarely less than 30 minutes. Readiness is checked by piercing the cake in the central part.
Simple carrot sponge cake
For the simplest carrot biscuit, you will need the simplest products that are in any refrigerator.
Ingredients
• a glass of flour;
• four eggs;
• two carrots;
• a bag of vanilla;
• a glass of sugar;
• 1 tsp cultivator.
Cooking
1. Peel carrots, grate on the finest grater, set aside for a while.
2. Send the eggs to a large bowl, turn on the mixer, beat in foam.
3. Gradually add sugar to the eggs on a spoon, beat until complete dissolution for about ten minutes. The larger the mass, the better the biscuit will be.
4. Pour flour mixed with a cultivator, gently mix with a spatula.
5. Add the grated carrots. But just do not need to pour all at once with the total mass, we disassemble the chips with our hands, gently mix.
6. Lubricate the mold with a piece of butter, sprinkle with wheat flour, spread the dough. Level with a spatula on top so that the layer is the same in all places.
7. Put in the oven. The baking temperature of carrot biscuit is 200 degrees. We check readiness with a toothpick, on average, the process will take 40-50 minutes.
Favorite Carrot Sponge Cake
Recipe for tender carrot biscuit from light dough with sour cream. It can be used for any creamy cakes or just greased with jam.
Ingredients
• 190 grams of flour;
• two eggs;
• 150 grams of sugar;
• 100 grams of sour cream;
• 2 carrots;
• vanilla, cultivator.
Cooking
1. Peel the carrots, rub and add 50 grams of granulated sugar to them. Rub the mass with a spoon so that the sand melts. Set aside for a few minutes.
2. Beat the eggs with the remaining sugar in a steep foam. Then we mix sour cream, add carrots.
3. Add five grams of baking powder and a couple of pinches of vanillin to the flour. Pour into the dough, stir.
4. We spread the mass with carrots in a smeared or covered with parchment form.
5. Preheat the oven to 180 degrees in advance. We put carrot biscuit. When a golden crust appears, check the readiness with a match.
6. Remove the mold first from the oven. Then let stand a little, carefully remove from the form. If desired, after complete cooling, it can be cut into 2 layers. Lubricate with condensed milk, jam or cream.
Walnut Carrot Biscuit
A variant of just awesome carrot cakes, which make delicious cakes. They will be combined with absolutely any creams.
Ingredients
• four eggs;
• 400 grams of flour;
• 400 g carrots;
• 2 tsp cultivator;
• 200 ml of oil;
• 250 grams of sugar;
• 300 grams of walnuts;
• 1 tsp cinnamon.
Cooking
1. Dry the nuts in a pan or fry in the oven on a baking sheet. We cool it, put it on a cutting board, roll it several times with a rolling pin to make small pieces.
2. Immediately prepare the carrots, rinse, peel, rub with small chips.
3. Beat the eggs. The classic recipe uses brown sugar, but you can take plain white sand. Beat to a strong foam.
4. Add the carrot to the eggs, then pour the vegetable oil.
5. Combine flour with cinnamon, baking powder and chopped nuts. We pour all this into the bulk. Gently stir the spoon from the bottom up, bring the aromatic dough to homogeneity.
6. Lubricate the mold. Sprinkle with flour or semolina.
7. Pour the dough with nuts and carrots into the form, level.
8. We put in the oven warmed up to 170 degrees. We cook for about 50 minutes, check with a speck.
9. Cool the cake, sprinkle with powder. Or cut into several parts, grease with any cream, collect the cake.
Prune Carrot Sponge Cake
The recipe for a tender carrot biscuit with prunes. It can be used as a pie or for different cakes, shortcakes are perfectly combined with creamy and sour cream creams.
Ingredients
• three eggs;
• 220 grams of flour;
• 250 grams of carrots;
• 1 tsp cinnamon
• 25 grams of honey;
• 2 tsp baking powder;
• 100 grams of prunes;
• 150 grams of vegetable oil.
Cooking
1. We clean carrots. Rub on the finest grater. Set aside for now.
2. Rinse the prunes. We spread it on napkins, dry it. We take a sharp knife, cut. You can make small straws or cubes as you like more.
3. To the broken eggs immediately pour sugar, beat in a strong foam with a mixer. Gradually pour in flower honey. If it is sugared, then first you need to warm up.
4. Add vegetable oil, gently stir.
5. Now we introduce cinnamon flour and baking powder, stir again. If the cinnamon aroma is not pleasant, then vanillin can be used.
6. It's time to add the mass of carrots with prunes, stir a bright biscuit, pour into a greased mold.
7. For baking, put the biscuit in a stove warmed up to 180 degrees, the readiness is determined with a wooden stick.
Multicooked Carrot Sponge Cake
A variant of a gentle carrot biscuit, light and porous, which is baked in a slow cooker. Everything is done very simply and quickly.
Ingredients
• 450 grams of carrots;
• 6 tbsp. l flour;
• 4 eggs;
• 1 tsp baking powder;
• a glass of sugar;
• 2 tbsp. l oil drain .;
• a pinch of salt.
Cooking
1. Peel the whole carrot, grate, leave the chips on the table.
2. Separate the squirrels, beat them with a mixer in dense foam with four tablespoons of granulated sugar.
3. Grind the yolks with the remaining sugar, add softened butter to them. Grind the mixture until smooth. For taste, we throw a small pinch of salt.
4. Add grated carrots and wheat flour with a mixed cultivator.
5. Now gently introduce whipped whites earlier. Mix the dough carefully so as not to disturb the splendor.
6. Lubricate the slow cooker, we pay special attention to the bottom of the bowl.
7. We shift the carrot dough, distribute it throughout the container.
8. Set the baking program. Cooking sunny biscuit for 80 minutes.
9. Remove the cake from the multicooker carefully, cool. If necessary, grease with cream. Jam or just fill with icing sugar.
Carrot Sponge Cake "Mischievous Orange"
To make this wonderful and very fragrant biscuit, you don’t need an orange at all. Enough of its zest. Rinse citrus thoroughly, remove a thin orange peel with a grater.
Ingredients
• four eggs;
• two carrots;
• 1.2 cups flour;
• 1 tsp soda;
• zest with one orange;
• a glass of sugar;
• 1 tsp vinegar.
For impregnation, 50 g of sugar and the same amount of water.
Cooking
1. Peel the carrots, rub very finely so that they are easily distributed in the dough.
2. Cooking ordinary biscuit dough. If there is a good mixer. You can simply mix the eggs and beat with sugar into a dense foam. If the mixer is weak, then beat the yolks and proteins separately, dividing the sugar in half.
3. Combine the flour with chopped zest, add to the dough.
4. To extinguish the baking soda with table vinegar, pour after it, and immediately put the grated carrots.
5. Stir, pour into cooked form, bake carrot cake in the oven at 180 degrees. Or in a slow cooker on a baking program, set 60 minutes.
6. Remove the prepared biscuit with carrots from the oven, then from the mold, cool for a couple of hours.
7. Boil sugar with water, cool. You can use orange juice instead of water, add liquor. Sprinkle the cake with the prepared syrup, do not need to soak abundantly.
Carrot Sponge Cake - Useful Tips and Tricks
• If a carrot has a green core, then it will not be sweet. It can be added to the dough, but it is better to leave the affected areas.
• Grated carrots left? It can be frozen, then used for any dishes or again for baking a biscuit.
• Together with or instead of carrots, you can also cook sunny biscuits with pumpkin. But if it is too juicy, then the chips must first be pressed slightly.
• To prevent the biscuit from settling after baking, open the door and leave the oven for about fifteen minutes, then carefully remove the mold. Allow the cake to stand and get stronger on the table, only after that carefully remove from the mold.
• A ripper is a wonderful way to protect yourself from failure. The biscuit with it always rises, it turns soft and porous.
