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Put the carrot on the small grater. Mix the flour with the baking powder, cinnamon and ginger.
Beat the eggs with a whisk, add the oil and then the yogurt and beat well after each of them. Add the flour, then the carrot and mix well. At the end we add the walnuts. The resulting composition is viscous.
Put the composition in a tray lined with baking paper and put in the preheated oven at 200 degrees for 40-45 minutes or until it passes the toothpick test. Let it cool for 15-20 minutes, then syrup it very little with a syrup made from a tablespoon of sweetener mixed with 4 tablespoons of water.
Portion the cake and cover it with melted chocolate on a steam bath with a tablespoon of oil.
Carrot cake with vanilla mascarpone cream
In vain did you start criticizing his recipe without knowing what you were talking about. Apples, cinnamon and vanilla are present in just about any countertop recipe. That's how I came up with the carrot cake recipe. I ran to Lidl and as I entered I saw the tulip stand. Find now your favorite recipes in our book Top 50 recipes Step by Step, the first book in Romania with recipes presented in detail with. Carrot cake & # 8211 Carrot cake & cream cheese & # 8211 Chocolate. Magic Cake magically transforms from a watery batter into a distinctly layered cake while baking! This eggnog cake version is perfect for. This yogurt cake is so soft, healthy and low sugar.
Mix the ingredients all in one bowl and bake. Carrot and yogurt Turkish salad with garlic Avocado Salad Recipes. An incredibly moist and light carrot cake recipe with extra simple cream cheese. Chocolate pudding made by Jamila Cuisine Sweets, Desserts, Recipes.
Gluten Free Carrot Cake Mix Gluten Free Sweets, Gluten Free Cakes, Gluten Free Recipes. VIDEOR Chocolate Cheesecake Recipe made by Jamila Cuisine. Culinary recipe from the Diabetic recipes category.
Ingredients for 50 pieces: -1 vanilla stick, -175 grams of butter, -1 tablespoon of sweet cream, -250 grams of white flour, -1 teaspoon of cinnamon. Plus: -fat.
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Last Saturday was my father's birthday party, and I made him a cake. I thought it was a bit healthier, so I made a carrot cake for the first time. It sounds weird, but you have no idea how good it is until you try it. The recipe, step by step, here:
How else can a recipe for such a cake start if you don't clean some carrots. 6 in number, as in the first image. I then laughed at the little grater. Meanwhile, the oven must be turned on to reach 180 degrees. I don't have a thermometer at where I'm sitting now, so I just started it on high heat and while I prepared the dough it was only well heated.
In a bowl I mixed a cup of flour, two teaspoons of cinnamon tip (I really like it), a sachet of vanilla sugar, one of baking powder and half a teaspoon of salt.
4 whole eggs at room temperature beaten with the mixer, over which I put a cup of sugar. I stirred for a few minutes, until the sugar melted well. I added two teaspoons of vanilla essence to the composition.
Over the composition of eggs and sugar I poured the mixed contents of the first bowl (with flour, baking powder and cinnamon). Mix them all and at the end the dough should look like in the picture above.
To make the cake sweeter (and better), you can put in the composition both pineapple puree and apple puree (although it is not mandatory). I put both, because I didn't miss them in the fridge. I took a piece of pineapple compote and put only half of the can in my wonderful robot in the kitchen to get the amount of pineapple puree needed. Pineapple or apples in the dough blur the taste of carrots (almost everything), so some prefer not to put them, for a more basic / classy carrot cake.
I already had the apple puree ready in the jar. I put about 3 tablespoons of dough.
As you can see, the grated carrots followed at the beginning and the well-ground walnut, about 200 grams.
I wallpapered a form with butter and flour (don't laugh at my cake shape, but I didn't have another one) and I poured the composition nicely. I left it to bake for about 20 minutes.
In the pictures above I showed you how to get the cream of this cake. Very simple: butter at room temperature (about a quarter of a packet) I put margarine, because unfortunately I didn't have butter, but it worked like that. You will need another 300 grams of cream cheese (I took the light one from Philadelphia). First mix the butter with the mixer to make it fluffier. Then add the cheese, another 1-2 teaspoons of vanilla essence and a little grated lemon peel. Also for this cream you will need 200 grams of powdered sugar, which you pour over the composition through a sieve. The cream should be thick enough not to run when you spread the knife over the cake. If problems occur, top up with cream cheese. By the way, some people use mascarpone, but it seemed to me that the cream would be too greasy like that, so I chose the classic classic cream cheese.
These are the quantities in the recipe, but it seemed to me that it was a little creamy, so I added both cream cheese and sugar and butter until I got enough cream to put a thicker layer inside the cake. and one on the surface.
I cut the cake only once in half, but everyone does as they please. The cream can be applied only on top or in two layers, as you prefer. And to make it look nicer, I put very finely ground walnuts on top of the cream.
I filled the gap of my cake form with some nuts, just to make it look nicer when I brought it in front of the guests. It looks very & # 8220home made & # 8221. But do you know how good it is? Yummy! It's worth a try!
Fasting cake with CARROT and APPLE - a simple, surprisingly good recipe
We offer you a sensational cake recipe with carrots, apples, raisins and cinnamon, a successful combination of sweet and very fragrant ingredients. It is a practical fasting dessert, easy to make, with minimal ingredients.
Carrot and Apple Cake
Fasting cake with carrot and apple & # 8211 recipe
You will be surprised to discover that this cake does not taste like carrots, which to some may seem strange for a dessert. The flavors used cover the taste of carrots.
• 1 cup grated apple
• 1 cup grated carrots
• 1 cup of oil
• 1 cup of sugar
• 1 cup of raisins (or less)
• 3 cups of flour
• 1 sachet of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• optional: peel and juice from 1 orange
• rum essence, or other preferred essence
In a large bowl, put the oil and sugar, and mix well with a wooden spoon. Add the grated carrot and mix well. Add the grated apple and mix. Pour the freshly squeezed orange juice, grated orange peel and cinnamon.
Mix the baking powder and baking soda in the flour, and add the flour to the composition, little by little, mixing with a spoon, to incorporate it as well as possible. (If you want, you can quench baking soda and baking powder with lemon juice or apple cider vinegar). At the end, we add the raisins, and a little rum essence.
Meanwhile, turn on the oven and prepare a baking tray, greased with oil and lined with flour or baking paper. Pour the composition into the pan, and level with a spatula or spoon.
Put the tray in the oven and leave the cake for about 45-60 minutes, on the right heat, or until it passes the toothpick test. Powder with sugar. You can use a cake pan if you want another shape for this cake.
Fasting Cake with Carrot and Apple
Cut much better when the cake is cold, so let it cool in the pan completely, then cut it into squares, or in the desired shapes.
The cake comes out soft, moist on the inside, and very tasty. You can also prepare it for small children, because it is a pleasant way to make them eat more carrots and apples.
Carrot and Apple Cake & # 8211 Lent Recipe
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
A flour-free recipe for your health and figure: carrot cake with mascarpone
Preheat the oven to 200 degrees Celsius. Grease a pan with oil and flour, then in a bowl mix the egg whites and cream of tartar, then add the two tablespoons of sugar. In a separate bowl combine a cup of sugar with egg yolks, orange peel, cinnamon, salt and vanilla. Beat at medium-high speed until the mixture becomes homogeneous.
Add the grated carrot and a third of the egg whites to this mixture. Then gradually add the rest of the egg whites and almond flour. Pour the dough into the bowl you have previously prepared. Put in the oven for 45 minutes. After baking, the countertop is cooled, and in the meantime the glaze is prepared.
Beat the samntana with the mixer at medium speed, and in a separate bowl mix the mascarpone cheese with the powdered sugar until the mixture becomes homogeneous. Petse this mixture pour the samnatana and mix. The cream is spread over the countertop that has cooled.
How to serve t carrot garden with mascarpone glaze
The cake can be served as a snack between meals or simply when you feel like something sweet after one of the main meals.
Bv, bv, bv Robert! Today I will test your recipe, it seems to me the most explicit of all. Can I give up the nutmeg? I used it in food, but I didn't really like it.
Beautiful day !
Diana, I think it's the most explicit recipe for the simple fact that it's easier :) You can easily give up nutmeg. I put it in the cake thinking that the carrot doesn't have any flavor.
Robert, today I made a fried with lemon, by Princess Margareta (excellent recipe), and at this moment I also start frying with carrot by Barbat pan and I hope to be just as excited.
Nice day and I assure you that more "steal" from you. many kisses
You know Robert, I think you needed some baking powder, because it didn't grow well, even if it tasted good. the second time I hope it will be a "success".
The same D.
Diana, I see you were very hardworking today :) I don't know what to say about growing up, I'm not too tempted to put baking powder in this carrot cake. I try to mix the composition as delicately as possible and that's about it. If you do, leave me a comment. I don't mind stealing from you at all: D
I hope I have the courage to repeat it.
As for today's diligence, what can I say. it was a holiday, the water in the big kitchen was barely clear, so I cooked in the summer kitchen where the water had some flow from AS Princepesa it was a real success, as well as the second course - I reviewed the pantry in the yard and -I found many, many jars with assorted pickles, which I put in many waters for desiccation and which I cooked with fresh pork. Something criminal came out, good and bad, but why do I brag so much. lol
Wk perfect, MAN Robert!
PS. When I repeat it with baking powder, I send you a picture by e-mail, because I don't have the courage from this one.
This cake is very nice. Strawberry from the moisture of the carrot. And very "clean", without growth / loosening agents.
I will do it with grated zucchini instead of carrots.
Monica, you have to keep in mind that the pumpkin is likely to leave more moisture than the carrot left, so it is best to squeeze it a little after you grate it. And the cake will probably need a little extra sugar.
Carrot and ginger cake - try it!
You will need: 4 grated carrots, a small piece (about 2cm) of grated ginger, 300g flour, 200g sugar, 150ml oil, 4 eggs, 100g chopped walnuts, a teaspoon of baking powder, a teaspoon of baking soda, a teaspoon of cinnamon, a nutmeg powder and a pinch of salt.
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I mixed flour, baking soda, baking powder, oil, sugar and eggs in the food processor. (But you can do this by hand as well). Then I added the spices. And at the end - carrots, ginger and walnuts.
I poured the composition in a pan greased with butter, and beat it in the oven at 180 degrees for 20 minutes. I think you will know that it is ready by doing the toothpick test (you know - when you put a toothpick in the cake and it comes out clean, it means it is ready).
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While the cake was cooling, I made them glaze - from a package of cream cheese (unsalted!), 100g butter, 200g powdered sugar, 1 teaspoon vanilla essence and 100g chopped walnuts. Then I spread the icing on top, and put it in the fridge a bit (the peak depends on how much you can refrain until you taste a piece - in our case it was a bit small)
Carrot cake, without baking
Cover a round dish about 23 cm in diameter (or a 8 x 8 cm square tray) with baking paper so that it completely covers the edges as well.
Using a grater or food processor, grind the carrots. Set them aside in a large bowl. Using a blender or food processor, chop the walnuts and dates and mix until you get a homogeneous composition, with small pieces through it. Add the coconut, cinnamon, nutmeg and salt and mix a little more. Finally, add the carrots and mix again until everything is smooth.
Put the mixture in the bowl / tray, press and level, then keep cool.
For the cream, drain the cashews and rinse with cold water. In a blender or food processor, add cashews, water, agave syrup / maple syrup / honey, vanilla, salt and lemon juice and mix well until you get a fine, homogeneous composition (depending on the strength of the blender / food processor). kitchen, it may take 10 minutes). Add the melted coconut oil and mix again. Pour over the carrot mixture, smooth and put in the freezer for 2 hours.
After 2 hours, take the cake out of the pan, leave it for 10 minutes, then cut it into pieces with a very sharp and hot knife (pass the blade through the fire). Garnish with walnuts and cinnamon. Allow another 15 minutes to thaw, then serve.
Keep the cake in the freezer and take it out about 25 minutes before serving.
top: 200 g crushed biscuits (in a blender), 75 g butter or margarine, 2 tablespoons honey
cream: 200 ml liquid cream, 200 ml sour cream, 100 g powdered sugar (or 2 tablespoons chestnut puree), 2 tablespoons decaffeinated nes, one sachet of gelatin (10 g)
Mix the crushed biscuits well with the melted butter and honey then spread and press well in a form with a removable ring.
Mix whipped cream with powdered sugar or chestnut puree and decaffeinated sesame then mix with sour cream. Hydrate the gelatin in 100 ml of cold water then melt it in a sea bath and add it to the cream. Pour over the cookie sheet and refrigerate for at least 2 hours.