Carrot cake: 5 fragrant recipes for tea

1. Carrot cake with walnuts.

Juicy, sweet, fragrant cake ! It is non-greasy! Very tasty!


4 eggs
2 cups flour
2 tsp baking powder
2 tsp soda
0.5 tsp salt
2 tsp ground cinnamon
1.5 cups of sugar
1 cup vegetable oil
4 cup grated carrots
3/4 cup chopped toasted walnuts

Cooking method:

1. Preheat oven to 180 C. Grease with butter and sprinkle with flour a baking dish measuring 30 x 45 cm or two round shapes.

2. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine the sugar and eggs until the mixture thickens and brighten. Add the vegetable oil and then gradually add the sifted dry ingredients. Carefully add the carrots and nuts.

4. Evenly spread into prepared pan. Bake for 40 – 45 minutes in a preheated oven or up until a toothpick inserted into the cake comes out clean. After cooling, the cream can be decorated.

5. If desired, can be covered with glaze of lemon juice and sprinkle with powdered sugar and lime zest.

2. Carrot cake with cream cheese frosting.


Flour – 300 grams.
Tea soda – 1 teaspoon,
Baking powder (baking powder) – 1 tsp
Salt – 1 tsp
Cinnamon – 1-2 teaspoons,
Sugar – 200 grams.
Vegetable oil – 200 ml.,
Carrot (finely grated) – 3 pcs. – 400 grams.
Nuts – 60 grams.
Raisins – 100 grams.
Eggs – 3 pcs.
Vanilla extract – 1 tsp

* If desired, the dough along with the carrots, you can add 200 grams. canned pineapple (diced) – this will make your cake more moisture.

Creamy curd cheese – 300 grams.
Butter – 120 grams.
Vanilla extract – 1 teaspoon,
Powdered sugar – 100 gr.

* Form for baking Split – 25 * 25 cm.

Cooking method:   

1. In bowl of kitchen machines (combine) mix: flour, baking soda, baking powder, salt and cinnamon.

2. Beat eggs with sugar. Add to the egg weight of vegetable oil, vanilla extract – again beat.

3. Mix the flour mixture to the egg until smooth.

4. Add to the dough grated carrots and mix well. Add the raisins with chopped nuts – mix.

5. Put the dough in a baking dish Split, if the form of Teflon – do not need to be lubricated, if you are afraid that the dough will stick to the form – it may be slightly greased with vegetable oil and sprinkle with breadcrumbs panirovachnymi.

6. Form the dough to send already-heated oven to 175 degrees 40-45 minutes. Ready cake check splinter (toothpick)

7. pies to cool for 5-10 minutes in the form, then remove from the mold and then cool on a wire rack.
It is best to advance the oven the night before, and you can leave the cake to cool in the sieve for the night until the morning. In any case, let it stand for 10-12 hours.

Tip: To keep the cake was perfectly flat, turn it upside down.

8. Now, prepare the glaze. Butter and cream cheese, cottage cheese should be at room temperature.
Cream cheese and butter until smooth beat lush mass. Add to powdered sugar, vanilla extract – again beat until creamy. Remove the cream for 20 minutes in the refrigerator.
All! Preparatory work is finished.

9. Cake put on a platter, top evenly oil cream, and put into the refrigerator for an hour or two.
Store in sealed plastic container in the refrigerator.

3. Carrot cake in the microwave without eggs.


6 tablespoons flour;
2 tablespoons sugar;
1/4 teaspoon of baking powder to the test;
1/4 teaspoon salt;
1/8 teaspoon cinnamon;
1/8 teaspoon nutmeg;
5 Art. l. chilled milk + 1/2 Art. l. lemon juice (to stir, let stand 10 min.);
2 tablespoons vegetable or olive oil;
1/4 teaspoon vanilla;
3 finely grated tablespoons of carrots;
1 tablespoon chopped nuts;
1 tablespoon minced raisins.

Cooking method:       

1. Take a small bowl, add into it the sifted flour, sugar, baking powder, salt and cinnamon. All mix well with a fork or whisk.

2. Then, in another bowl add the milk with the lemon juice, oil, vanilla, grated carrots. All knead well with a spoon.

3. Then mix both mixtures – dry and liquid, and stir everything thoroughly.

4. Finally, add the chopped nuts and raisins. Then pour the batter into the cup so that it takes less than 2/3 of the total.

5. Put the mug in the microwave test with high mode for 2 or 2 1/2 minutes. If necessary, add more seconds 30.

Carrot cake is ready! We serve to the table warm drizzled with honey or chocolate syrup.

4. Classic English carrot cake.

– 400 g of flour;
– 2 tsp baking powder
– 1 tsp soda;
– a pinch of salt;
– 2 tsp no slides cinnamon;
– 4 eggs;
– 300 grams of brown sugar;
– 1 cup vegetable oil (I have olive oil);
– 2 tsp vanilla essence (you can take the powder);
– 400 grams of grated carrots (50×50 I made with pumpkin);
– A handful of favorite nuts

Cream and decorations:
– 60 g butter;
– 250 g cream cheese (ideally – “Philadelphia”);
– 100 grams of powdered sugar (the original recipe 200, but it would be too sweet, in my opinion);
– 1 tsp vanilla essence;
– Zest of 1 orange or lemon (or-as I have – chopped walnuts).

Cooking method:   

1. To begin, we shall rub carrots and pumpkin. Prepare the nuts. Cover the bottom of the form of parchment and smazhem butter. Turn the oven to 180C.

2. Now, in a large bowl, mix the dry ingredients from flour to cinnamon. Set aside aside.

3. Beat eggs and sugar with a mixer. Gradually introduce oil, continuing to interfere at low speed. Put the vanilla and again well interfere.

4. shift the liquid mixture into the dry (or vice versa), stir, add carrots and pumpkin and nuts. Once again mix thoroughly. We share in the half spread a whole has a delightfully scented beauty of the forms and in the oven 40 minutes on Readiness, as always, check the match.

5. While preparing cakes to cool (10 minutes), prepare the cream. Softened butter, whisk with “Philadelphia” and vanilla, at the end add the powdered sugar and mix one last time.

6. coat with the “roof” of the first cake, he laid on the second and completely cover the entire cake with cream. Decorate with grated nuts and citrus peel (chips).

5. Carrot cake with pineapples.

Delicious cupcake !Loose, colorful, fragrant ! In addition, simple to prepare.


3 eggs,
1 tbsp. sugar
3/4 Art. fat yogurt
Article 0.5. vegetable oil
1 h. P. Baking powder (10 g)
Article 0.5. finely chopped nuts (I – walnuts)
2 tbsp coconut,
1 tsp cinnamon
Article 1.5. finely grated carrots (raw)
Article 0.5. canned pineapple cubes,
2 tbsp. flour.

Cooking method:   

1. Beat eggs with sugar, add the yogurt, baking powder and vegetable oil.

2. Carrots grate, add the dough. Nuts finely grind, it is desirable to pre-fry them. Also added to the dough. Stir.

3. Add to the batter coconut, cinnamon, pineapple cubes and flour. Mix thoroughly. The dough turns thick.

4. Form (10×30 cm.) Of grease. Put the dough. The oven in a preheated 200C oven for ~ 1h. Give a cake to cool slightly in the form of chat.

5. Garnish with powdered sugar, sugar or chocolate frosting.

Enjoy your tea!

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