Tag: carrot cake

6 Carrot Cake Recipes to Impress Your Friends

Who can resist a carrot cake with a coffee as afternoon snack? No one, because it’s a really delicious cake!

In this article, you will discover six carrot cake recipes to suit all tastes. From that more traditional recipe, reminiscent of the grandmother’s cake, to the one for those on a diet.

In addition, since the main ingredient is carrots, these recipes are full of vitamin C, beta-carotene and antioxidants!

1. The original carrot cake

Ingredients:

  • 3 medium carrots scraped and chopped
  • 3 eggs
  • 1 cup oil
  • 2 cups brown sugar
  • 2 cups of wheat flour
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • Spread butter
  • Flour for sprinkling

Preparation:

Beat in the blender all the ingredients, adding the flour gradually.

Grease and floss a hole in the middle. Pour dough into shape. Bake in preheated medium oven for 40 minutes. Remove it and let it cool off.

You can, instead of using 1 cup of oil, use half of oil and half of water.

2. Carrot cake with milk

Ingredients:

  • 3 medium carrots
  • 2 eggs
  • 2 cups brown sugar
  • 2 cups (tea) wheat flour
  • 1 cup fresh milk
  • 1 cup oil
  • 1 tablespoon baking powder
  • Spread butter

Preparation:

Beat the carrot, eggs, sugar, milk and oil in a blender, add the flour and baking powder

Pour the dough into the greased form and bake in a preheated oven at 180 °C (medium oven).

In this recipe, is also worth the same hint of the previous revenue. You can use half a cup of oil and half a milk.

3. Carrot cake with chocolate

Ingredients:

  • 3 chopped carrots
  • 3 eggs
  • 1 cup soybean oil
  • 3 cups wheat flour
  • 2 cups brown sugar
  • 1 spoon of chemical baking powder

For the icing:

  • 1 spoon of butter
  • 1/2 cup milk
  • 5 tablespoons bitter powdered chocolate
  • 4 tablespoons brown sugar

Preparation:

Put the ingredients in the blender and gradually add the flour and finally the baking powder. Lightly bake in a preheated oven at 180 °C in a greased form. After baking the cake, cover it with the chocolate coating.

For the icing:

Mix all ingredients, bring to the boil and simmer until thick

Another tip is to use drops of bitter chocolate inside the batter before baking.

4. Gluten-free and lactose-free carrot cake

Ingredients:

  • 3 medium carrots
  • ½ cup of vegetable oil
  • 3 eggs
  • 1 cup of demerara or brown sugar
  • 3 cups of corn starch tea
  • 1 cup of cassava flour
  • 1 tablespoon baking powder

Preparation:

Preheat oven to 180 °C. Beat the chopped carrots, oil, eggs and sugar in the blender until a homogeneous mixture is obtained. Pour into a bowl and add the cornstarch, cassava flour and baking powder. Mix everything vigorously until the dough incorporates. Arrange the dough in the baking dish and bake for 30/40 minutes until golden brown.

5. Carrot cake with coconut

Ingredients:

  • 2 medium peeled carrots
  • 1 cup soybean oil
  • 4 eggs
  • 2 cups of sugar
  • 1 cup grated coconut
  • 2 cups of wheat flour
  • 1 tablespoon baking powder

For the icing:

  • 8 tablespoons of powdered chocolate
  • 3 tablespoons of water
  • 1 pack of cream

Preparation:

Beat the carrots, sugar, oil, coconut and eggs in the blender for about 5 minutes. Then place the mixture in a bowl and add the two cups of flour and baking powder until a homogeneous mass.

Grease a pan and bring the dough to bake. The oven must be preheated to a temperature of 200 degrees. The cake takes about 45 min to bake. Leave it to cool slightly and cover. Mix all ingredients in a pan and set over low heat until the cover is “full”. Then spread the icing on the baked cake.

6. Carrot cake with almonds

Ingredients

  • 300 grams of wheat flour
  • 100 grams of skinless almonds
  • 150 grams of brown sugar
  • 250 grams of carrot
  • 3 eggs
  • 100 ml vegetable oil
  • drops of vanilla
  • 1 tablespoon full of baking powder

Preparation:

Wash and finely grate the carrots, or, if you prefer to do it faster, chop them using a mixer. In the blender or mixer beat the almonds, grinding them until they turn into a flour.

To prevent the cake from becoming too liquid, grate the carrots by squeezing them before putting them in the dough: to remove excess water.

In a bowl beat the eggs with the sugar until you get a frothy cream.

Slowly add all the other ingredients. Starting with the carrots and the oil, then continue with the flour, the almond flour, the vanilla beating everything vigorously and finally add the sifted powdered baking powder.

Mix everything very well and dough the dough into a baking sheet about 8 inches thick with butter and floured.

Bake in a preheated oven at 180 °C for about 40 minutes.

Allow to cool before serving.

There’s no reason for you not to make any of these recipes for today’s snack. Choose the one that appealed to you best and enjoy all the benefits of the carrot and the pleasure that this cake provides!