Grated fresh carrots can be the basis for a delicious and healthy dessert - homemade pie. Supplement the carrot cakes with an airy cream of cottage cheese, soft cheese, cream or sour cream - the dish will become even more delicate and beautiful.
Carrot cake with mascarpone cream
This pie can also be served on a festive table. It turns out not only very tasty, but also beautiful.
You will need:
- 500 g of fresh carrots;
- 4 egg whites;
- 200 g of sugar;
- 150 g almond flour;
- 2 tsp baking powder;
- 100 g of wheat flour;
- 100 g of butter;
- 1 pinch of ground cinnamon;
- 1 pinch of ground cardamom;
- 250 g mascarpone cheese;
- 50 g of icing sugar;
- 0.5 cups of almond petals.
Grate the carrots on a fine grater. In a deep bowl, combine almond and wheat flour with spices, sugar and baking powder. Add softened butter and rub the mixture into crumbs with your hands. Place the grated carrots and mash again until smooth.
Whisk the whites into a strong foam and add portions to the oil-carrot mixture, stirring gently. Grease the mold with butter and line with baking paper. Pour the dough into a mold, smooth with a knife. Bake the pie in a preheated oven at 180 ° C. The process will take about an hour. Put the finished product on a board and cool.
Fry the almond petals in a dry skillet. Whip mascarpone cheese with powdered sugar, brush with the resulting cream and sprinkle with almond petals.
Carrot cake with nuts
You will need:
- 400 g of carrots;
- 250 g butter;
- 250 g of fine brown sugar;
- 190 g pancake flour;
- 4 eggs;
- 140 g of walnut kernels;
- 60 g almond crumbs;
- 4 teaspoons of lemon juice;
- 1 teaspoon of baking powder;
- zest of 0.5 oranges;
- 1 glass of thick sour cream;
- 2 tbsp. tablespoons of sugar.
Peel and grate the carrots, thinly chop the orange zest. Beat butter with sugar until whiteness. Separate the yolks from the whites and add them to the butter mass. Mix everything thoroughly and, without stopping whipping, add the zest and 3 teaspoons of lemon juice.
Crush the walnuts in a mortar, mix with almond crumbs and pancake flour. Add baking powder, stir and add to the butter and egg mixture. Rub everything until smooth. Whisk the whites into a strong foam. Put the grated carrots and proteins into the dough in portions, gently stirring the mass from top to bottom.
Grease a baking sheet and line with baking paper. Spread the dough in an even layer and smooth with a knife. Place the pie in an oven preheated to 180 ° C and bake until tender.
Remove the pie from the oven, chill it slightly, transfer it to a board and cool completely. Cut the cake in half. Whisk the sour cream with sugar and 1 teaspoon of lemon juice. Lubricate the cakes with cream and stack them one on top of the other. Let the pie sit for half an hour and then cut it into slices.
