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Cake with carrots and almonds

Cake with carrots and almonds


About half an hour before you start, take the butter out of the fridge.

Chop the almonds and chop or grate the carrots.

Rub the butter well with the sugar, to make it easier, use a fine sugar. We add eggs one by one, mixing after each one, the lemon peel, and at the end we put the yogurt.

Gradually add flour, add salt and baking powder, stirring until you get a homogeneous dough. Incorporate the carrots together with the almonds in the dough and pour into the pan.

Bake for 50-60 minutes, over medium heat, about 180 degrees, until the cake passes the toothpick test.


Let the cake cool and prepare glaze, mixing mascarpone with powdered sugar, and vanilla sugar. Wrap the cold cake in the icing and decorate with grated carrots on a small grater.


Vegan cake with carrots and almonds

I wholeheartedly recommend this vegan (fasting) carrot cake recipe. It is easy to make and mega fluffy and tasty.

You, like me, probably have some good cake recipes inherited from your mom or grandma. They are certainly very tasty, but most of them contain the traditional eggs, butter, milk, etc.
Today, I come up with a dementially good cake, which I tested on neighbors and friends and which were mega delighted by its taste and texture.

andIngredient:

2 tablespoons ground flax + 6 tablespoons water
130 ml coconut oil
90 gr sugar
1 sachet of vanilla sugar
1/2 sachet of salt
1/2 teaspoon cinnamon
100 gr ground almonds
250 gr finely chopped carrots
125 gr flour
1.5 teaspoons baking powder
1/2 teaspoon soda + 1 teaspoon lemon juice / apple cider vinegar
1/2 teaspoon vanilla essence

Training:
1. Mix the ground flax with water and let it soak.
2. Mix in a large bowl: oil, sugar, salt, cinnamon, ground almonds, flour and baking powder.
3. Add the grated carrot and ground flax. Mix the composition well to combine all the ingredients.
4. Add soda quenched separately with lemon and vanilla essence.
5. Grease a pan with coconut oil and pour the composition into it.
6. Bake until it passes the toothpick test and browns nicely. (I used a tray with a diameter of 18 cm)

This cake can be served immediately but if you have guests and you want to impress them, I recommend you decorate it with a chocolate cream of dates and cashews. The recipe for the cream can be found below:

Cream ingredient:
100 gr hydrated cashews (dry weighing)
4 fresh and hydrated dates about 2 hours
3 teaspoons carob or cocoa
1 teaspoon honey (or more because it gives the cream shine)

Cream preparation:
1. Mix all the ingredients in a robot and if necessary, add water to mix more easily. Don't forget that you need to get a thick cream for decoration, so don't dilute it too much.

This vegan cake with carrots is mega tasty served hot and after sitting in the fridge it gets a moist texture. I still can't choose which option I like best: cold or hot, maybe you will tell me?

If you do not have all the necessary ingredients for this carrot cake at the moment, I recommend you try the version with eggs and butter. You can find the recipe right here.

Print

Vegan cake with carrots and almonds.

I wholeheartedly recommend this vegan (fasting) carrot cake recipe. It is easy to make and mega fluffy and tasty.

You, like me, probably have some good cake recipes inherited from your mom or grandma. They are certainly very tasty, but most of them contain the traditional eggs, butter, milk, etc.
Today, I come up with a dementially good cake, which I tested on neighbors and friends and who were mega delighted by its taste and texture.

andIngredient:

2 tablespoons ground flax + 6 tablespoons water
130 ml coconut oil
90 gr sugar
1 sachet of vanilla sugar
1/2 sachet of salt
1/2 teaspoon cinnamon
100 gr ground almonds
250 gr finely chopped carrots
125 gr flour
1.5 teaspoons baking powder
1/2 teaspoon soda + 1 teaspoon lemon juice / apple cider vinegar
1/2 teaspoon vanilla essence

Training:
1. Mix ground flax with water.
2. Mix in a large bowl: oil, sugar, salt, cinnamon, ground almonds, flour and baking powder.
3. Add the grated carrot and ground flax. Mix the composition well to combine all the ingredients.
4. Add soda quenched separately with lemon and vanilla essence.
5. Grease a pan with coconut oil and pour the composition into it.
6. Bake until it passes the toothpick test and browns nicely. (I used a tray with a diameter of 18 cm)

This cake can be served immediately but if you have guests and you want to impress them, I recommend you decorate it with a chocolate cream of dates and cashews. The recipe for the cream can be found below:

Cream ingredient:
100 gr hydrated cashews (dry weighing)
4 fresh and hydrated dates about 2 hours
3 teaspoons carob or cocoa
1 teaspoon honey (or more because it gives the cream shine)

Cream preparation:
1. Mix all the ingredients in a robot and if necessary, add water to mix more easily. Don't forget that you need to get a thick cream for decoration, so don't dilute it too much.

This vegan cake with carrots is mega tasty served hot and after sitting in the fridge it gets a moist texture. I still can't choose which option I like best: cold or hot, maybe you will tell me?

If you do not have all the necessary ingredients for this carrot cake at the moment, I recommend you try the version with eggs and butter. You can find the recipe right here.


Cake with carrots and almonds

4 eggs
125 gr butter
300 gr flour
1 teaspoon baking powder
1/2 teaspoon salt
100 gr almonds
3 large carrots
200 gr sugar
150 gr sour cream from Lactitalia
200 gr Mascarpone from Lactitalia
3 tablespoons powdered sugar
vanilla essence
freshly peeled lemon peel
candied cherries

We started by peeling the carrots, cut them into pieces and put them in the robot with the almonds and chopped them well together.

In a bowl, beat the butter well with the sugar, gradually add the eggs and sour cream. Then I slowly incorporated the flour previously mixed with baking powder and salt.

When I got a homogeneous dough, I added the carrot and almond mixture and mixed well.

I poured the composition into the pan and put it in the oven for about an hour, until a toothpick inserted in the cake came out dry.

I let the cake cool and I prepared the mascarpone icing. I mixed mascarpone with vanilla essence and powdered sugar and spread it over the cake. I wanted a finer, flowing cream. If you want a more compact one, mix in mascarpone and ricotta.
I garnished with candied cherries and grated lemon peel on top.


Cake with carrots and almonds

4 eggs
125 gr butter
300 gr flour
1 teaspoon baking powder
1/2 teaspoon salt
100 gr almonds
3 large carrots
200 gr sugar
150 gr sour cream from Lactitalia
200 gr Mascarpone from Lactitalia
3 tablespoons powdered sugar
vanilla essence
freshly peeled lemon peel
candied cherries

We started by peeling the carrots, cut them into pieces and put them in the robot with the almonds and chopped them well together.

In a bowl, beat the butter well with the sugar, gradually add the eggs and sour cream. Then I slowly incorporated the flour previously mixed with baking powder and salt.

When I got a homogeneous dough, I added the carrot and almond mixture and mixed well.

I poured the composition into the pan and put it in the oven for about an hour, until a toothpick inserted in the cake came out dry.

I let the cake cool and I prepared the mascarpone icing. I mixed mascarpone with vanilla essence and powdered sugar and spread it over the cake. I wanted a finer, flowing cream. If you want a more compact one, mix in mascarpone and ricotta.
I garnished with candied cherries and grated lemon peel on top.


Cake with carrots and nuts

For a long time I have been thinking of making a carrot cake and in the end I even got to make it. It is a cake that you can't help but love because it is fluffy, moist, fragrant and with a cup of coffee next to it is all you need in the first hour :).

I made this cake on the Crock Pot, an electric appliance with a ceramic pot that cooks slowly and alone, meaning you don't have to sit and watch it because it does its job on its own. After setting the device we can go for a walk or we can do our chores around the house.

And because it's hot outside and the thermometer in the house reaches 30 degrees, this device saves me somewhat because I don't have to use the oven.

I was inspired for this cake from the recipes on the official Crock Pot Romania website.


  • 3oo g carrots (3 pieces)
  • 3 eggs
  • 150 g almonds
  • 150 g sugar (can also be brown)
  • 150 g dehydrated coconut (flakes)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 100 g dark chocolate and a few whole almonds for decoration

Beat the eggs with the sugar and vanilla with a whisk. Add the carrot given on a fine grater, the almonds ground in a blender and the dehydrated rooster.

* If you don't like almonds, you can replace them with nuts, hazelnuts or cashews.

Mix well to homogenize the composition. We transfer it in a form greased with butter and lined with flour with a diameter of 22 cm (I put it in a 24 and it came out a bit thin).
Bake in the preheated oven for 10 minutes at 160 ° C and another 30 minutes at 180 ° C.
After it is ready, let it cool completely and then we can take out the cake. Decorate according to your imagination with melted chocolate and a few whole almonds.

Let it cool for 15-20 minutes to solidify the chocolate, portion it with the knife passed through the flame of the stove or kept in hot water. Then we can serve a delicious cake with carrots, coconut and almonds. Good appetite!

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Cake with carrots and almonds

  • 500 g flour
  • 150 g almonds
  • 500 g cleaned carrots and put on a small grater
  • 3 large eggs at room temperature
  • 1/2 cup yogurt
  • 200g old
  • 135 ml oil
  • 1 sachet of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • butter

1. Peel the carrots and put them on the small grater.
2. Cut the almonds into suitable large pieces.
3. In a bowl mix the flour (in the flour we mix the baking powder first), the carrots, the yogurt and the almonds.
4. In a separate bowl, mix the yolks with salt and then with the oil, little by little like mayonnaise.
5. Pour the mayonnaise thus obtained over the carrot dough and add the baking soda, cinnamon and continue to mix until we obtain a homogeneous composition.
6. Separately beat the egg whites, then add the sugar little by little.
7. Add the beaten egg whites to the carrot dough and mix slowly with a spoon.
8. Line the baking tray with a little butter and then pour the composition obtained above.
9. Put the tray in the hot oven and let it bake for about 70 minutes (or until the toothpick stuck in the middle of the counter comes out dry).
10. While the top is in the oven, prepare the cream as follows: mix the whipped cream in a bowl, then combine it with the cream cheese and powdered sugar.
11. After the top is baked, let it cool and then cut it into three parts.
12. Fill the cake sheets with cream (2 layers of cream, 3 tops).
13. Garnish the cake with whipped cream and chocolates.


Carrot cake and icing & # 8211 carrot cake

Carrot cake and icing & # 8211 carrot cake. A simple, tender, fragrant and very tasty cake. Mascarpone icing or cream cheese is fine and vanilla. Carrots only have the role of keeping the dough moist and tender, their taste can not be detected in the cake. The walnut kernel gives an extra flavor to this cake.

I did this carrot cake and carrot cake on the occasion of the charity event & # 8222Sweet exchanges with a taste of charity & # 8221 that took place in Arad on December 14th. It is already the 3rd edition in which I gladly participate :). Here cakes are auctioned and the money raised is donated to charity.

On the plates you can see other cakes made by Diana and me: chocolate cookies (crinkles), quick cake with rum and icing gingerbread.

I've made carrot cake in the past and I wasn't happy with that first recipe. Here that after searches and tests I was delighted with the version of carrot cake that I present to you today. The source is Sally & # 8217s Baking Addiction & # 8211's Super moist carrot cake blog. I slightly adapted her recipe, adding grated orange peel, prolonging the baking time and modifying the icing (instead of cream cheese I used mascarpone).

It is the kind of American cake on a tray in which carrots can be replaced with large and well drained apples or pumpkin pie.

In addition, even if the carrot cake contains baking powder (which I don't generally like), its unpleasant taste is perfectly blurred by vanilla, orange and the aromas of cinnamon, cardamom, cloves, nutmeg and star anise ( mix for gingerbread). You can choose only one of them.

If you like carrot cakes, I recommend it too our muffin recipe (muffins) with carrot and coconut.

I used a 25 x 20 cm tray and I got a carrot cake about 5 cm high. It can also be made in a round shape of 24-26 cm.


Cake with carrots and nuts

For a long time I have been thinking of making a carrot cake and in the end I even got to make it. It is a cake that you can't help but love because it is fluffy, moist, fragrant and with a cup of coffee next to it is all you need in the first hour :).

I made this cake on the Crock Pot, an electric appliance with a ceramic pot that cooks slowly and alone, meaning you don't have to sit and watch it because it does its job on its own. After setting the device we can go for a walk or we can do our chores around the house.

And because it's hot outside and the thermometer in the house reaches 30 degrees, this device saves me somewhat because I don't have to use the oven.

I was inspired for this cake from the recipes on the official Crock Pot Romania website.


Check with carrots, almonds and cinnamon

This carrot cake is extraordinarily tasty, fluffy and fragrant. You can prepare it for Easter or on any occasion when you want to caress your family or friends.

In fact, the recipe is not much different from the recipe for vegan carrot cake (you can find it here) but I must admit that this cake has beautiful butter flavors and a golden color. Try it, you won't regret it!

Ingredient:
2 eggs
90 gr sugar
130 gr butter
1 sachet of vanilla sugar
1/2 sachet of salt
1/2 teaspoon cinnamon
100 gr ground almonds
250 gr finely chopped carrots
125 gr flour
1.5 teaspoons baking powder
1/2 teaspoon soda + 1 lb lemon juice
1/2 teaspoon vanilla essence

Training:
1. Mix eggs with both sugar and salt.
2. Add cinnamon, ground almonds, grated carrot and vanilla essence, melted butter.
3. Gradually add the flour and mix everything to obtain a homogeneous composition.
4. In a small bowl, quench the soda with a teaspoon of lemon juice. Incorporate baking soda and baking powder into the dough.
5. Grease a pan with coconut oil / butter. (I used a tray with a diameter of 18 cm, if you use a larger one, double the quantities)
6. Pour the composition into the pan and bake at 200 degrees until it passes the toothpick test and browns nicely.

You can leave the carrot cake simple because it is very tasty and fluffy, but if you have guests and you want to impress them, decorate it with a cream prepared from cream cheese and powdered sugar.

For decoration:
350 gr Philadelphia cheese
2 teaspoons powdered sugar

Training:
1. Mix the cheese with the sugar and decorate the cake with a special spirit or simply spread the cream with a spatula, just like in a cake.

I have a very selective little girl in terms of sweets (this makes me very happy) and if this cake passed my child's test, it would be a shame not to give it to other moms, who are careful about what desserts their little ones eat.

This carrot cake is soft and fluffy when served hot but gets a moist texture if it stays in the fridge. I guarantee you that it is extraordinarily tasty!

Print

Check with carrots, almonds and cinnamon.
This cake has beautiful aromas of butter and a golden color. It is fluffy, fragrant and extremely tasty.

Ingredient:

2 eggs
90 gr sugar
130 gr butter
1 sachet of vanilla sugar
1/2 sachet of salt
1/2 teaspoon cinnamon
100 gr ground almonds
250 gr finely chopped carrots
125 gr flour
1.5 teaspoons baking powder
1/2 teaspoon soda + 1 tablespoon lemon juice
1/2 teaspoon vanilla essence

Training:
1. Mix eggs with both sugar and salt.
2. Add cinnamon, ground almonds, grated carrot and vanilla essence, melted butter.
3. Gradually add the flour and mix everything to obtain a homogeneous composition.
4. In a small bowl, quench the soda with a teaspoon of lemon juice. Incorporate baking soda and baking powder into the dough.
5. Grease a pan with coconut oil / butter. (I used a tray with a diameter of 18 cm, if you use a larger one, double the quantities)
6. Pour the composition into the pan and bake at 200 degrees until it passes the toothpick test and browns nicely.

You can leave the carrot cake simple because it is very tasty and fluffy, but if you have guests and you want to impress them, decorate it with a cream prepared from cream cheese and powdered sugar.

For decoration:
350 gr Philadelphia cheese
2 teaspoons powdered sugar

Training:
1. Mix the cheese with the sugar and decorate the cake with a special spirit or simply spread the cream with a spatula, just like in a cake.

This carrot cake is soft and fluffy when served hot but gets a moist texture if it stays in the fridge. I guarantee you that it is extraordinarily tasty!


Carrot cake and icing & # 8211 carrot cake

Carrot cake and icing & # 8211 carrot cake. A simple, tender, fragrant and very tasty cake. Mascarpone icing or cream cheese is fine and vanilla. Carrots only have the role of keeping the dough moist and tender, their taste can not be detected in the cake. The walnut kernel gives an extra flavor to this cake.

I did this carrot cake and carrot cake on the occasion of the charity event & # 8222Sweet exchanges with a taste of charity & # 8221 which took place in Arad on December 14th. It is already the 3rd edition in which I gladly participate :). Cakes are auctioned here and the money raised is donated to charity.

On the plates you can see other cakes made by Diana and me: chocolate cookies (crinkles), quick cake with rum and icing gingerbread.

I've made carrot cake in the past and I wasn't happy with that first recipe. Here that after searches and tests I was delighted with the version of carrot cake that I present to you today. The source is Sally & # 8217s Baking Addiction & # 8211's Super moist carrot cake blog. I easily adapted her recipe, adding grated orange peel, prolonging the baking time and modifying the icing (instead of cream cheese I used mascarpone).

It is the kind of American cake on a tray in which carrots can be replaced with large and well drained apples or pumpkin pie.

In addition, even if the carrot cake contains baking powder (which I don't generally like), its unpleasant taste is perfectly blurred by vanilla, orange and the aromas of cinnamon, cardamom, cloves, nutmeg and star anise ( mix for gingerbread). You can choose only one of them.

If you like carrot cakes, I recommend it too our muffin recipe (muffins) with carrot and coconut.

I used a 25 x 20 cm tray and I got a carrot cake about 5 cm high. It can also be made in a round shape of 24-26 cm.