Best carrot cake
- Nutrition Facts
- Calories: 347
- Protein: 5
- Fats: 21
- Carbohydrates: 32
Not everyone loves carrots. But even those who avoid this vegetable will not be able to resist the amazing carrot cake. However, hardly anyone will guess that he is a carrot. Therefore, this cake is loved even by those who do not like carrots. This is especially true for children - do not tell them that this is a carrot cake and they will gobble it up with great pleasure. Yes, more supplements will be asked!
From the history of carrot cake
Carrots have been used in sweet pastries since the medieval period, when sweeteners were rare and expensive. And carrots, which contain more sugar than any other vegetable (except beets, of course), were available and were used with might and main for preparing sweet dishes. When exactly the first carrot cake was baked is unknown. But it is known that his second "advent" took place in England during the Second World War.
After the end of the war, as one story goes, there was already an oversupply of canned carrots in the United States. A certain businessman George Page hired bakers and gave them the task of coming up with a delicious use for the huge stocks of this vegetable. And the real high point of carrot cake came in the United States in the early 1960s. Americans loved this pastry so much that when they ranked the most favorite food of the 70s, carrot cake entered the top five. In the US, they even somehow decided to find the first published recipe for carrot cake. And found! It turned out that this happened in 1929, the recipe was published in The Twentieth Century Bride's Cookbook, a special edition for young hostesses, which was published in Wichita, Kansas.
In 2011, Carrot Cake was voted Britain's most loved cake. In general, it is included in the list of the most popular recipes of the twentieth century. So there is nothing surprising in the fact that HozOboz decided to offer you to cook a carrot cake - a recipe with a photo is attached.
Ingredients
- Sunflower oil - ¼ cup
- Flour - 1 cup
- Baking powder - 1 tsp.
- Ground cinnamon - 1 tsp.
- Egg - 2 pcs.
- Sugar - 3/4 cup
- Natural yogurt (kefir) - 1/3 cup
- Carrots - 2 pcs. medium size
- Walnut kernels - 1/3 cup
Cooking
- Sift flour, add baking powder.
Sift the flour into a bowl and add the baking powder for the dough.
- Since we are preparing a carrot cake with cinnamon, add ground cinnamon to the flour.
Add chopped cinnamon stick to the flour.
- Beat the eggs.
Lightly beat the eggs separately.
- Add sugar to the eggs.
Add the required amount of sugar to the beaten eggs.
- Pour natural yogurt or kefir there. Use what you have.
After that, pour kefir or home-made yogurt into a bowl with liquid ingredients.
- Add sunflower oil to the egg mixture. You can also use olive oil, but it will give the cake a special taste and aroma that may not be familiar to everyone. But with olive oil it will be healthier, remember that.
Pour vegetable oil without taste there
- Add the egg mixture to the flour. We mix.
Now we combine the liquid ingredients with the dry ones and mix everything thoroughly.
- Rub the carrots on a fine grater.
Grind the carrots using a fine grater.
- Add carrots to the dough.
Add the carrot shavings to the cake batter.
- Grind the walnut kernels, but we are preparing a carrot cake with nuts.
Now chop the walnuts, but not into crumbs, but into pieces.
- Add nuts to the dough.
We connect the dough with nuts.
- Mix everything.
Once again, mix everything well.
- We spread the dough in a form covered with parchment. Bake in a preheated oven at 180C for 30 to 40 minutes, or until a toothpick comes out completely dry from the center of the cake.
We cover the form with baking paper and spread the cake inside. Dessert should be baked in the oven at a temperature of 180 degrees for about 40 minutes.
- We take out the cake from the oven, leave it in the form for 10 minutes. Then cool completely on a wire rack.
Do not remove the finished cake from the mold immediately, but let it stand for at least 10 minutes.
- Then put it on a wire rack, and after another 15 minutes, cut into portions and serve!
Bon Appetite
So, carrot cake is ready. Next time you can make the same cake, but more spicy, adding not only cinnamon, but also cardamom. By adding orange zest, you get a carrot-orange cake, you can also cook lean carrot cake or cottage cheese-carrot cake, but these are already slightly different recipes. However, in any case, you will get a healthy, tasty dish.
The benefits of the dish
It is known that baking is not the healthiest food. However, this does not apply to carrot cake. Surprisingly, thermally processed carrots contain much more nutrients than raw ones. And all because after heat treatment, the level of antioxidants in it increases by 34%! True, the benefits of carrot cake are not only this. Fats are essential for the absorption of beta-carotene. But how to make a child eat carrots and drink, for example, cream? It is much easier to bake a carrot cake, the recipe of which is offered by KhozOboz, because it contains both carrots and fats, namely sunflower oil.
Well, nuts - is it worth talking once again about how useful they are? Even a small handful of walnuts is a real storehouse of vitamins and an excellent prevention of many diseases. These nuts are rich in minerals, vitamins, organic acids, essential oils and fiber. Even though walnuts contain a lot of fat, most of them are unsaturated, that is, healthy. In addition, it was previously believed that fruits, berries, green tea, and red wine are richest in antioxidants. As a result of recent research, it turned out that the antioxidants contained in walnuts are many times more effective than vitamin E! So carrot cake is actually a very healthy food that any child will eat with pleasure. Yes, and the adult will not resist.
