How to cook carrot cake from Julia Vysotskaya?

Famous cook and TV presenter Julia Vysotskaya inI’m Eating at Home! and Breakfast with Yulia Vysotskaya have repeatedly mentioned how she loves carrot cakes. That is why the author has several recipes for this wonderful pastry. How to cook carrot cake from Julia Vysotskaya, we will tell in our article. And at the same time we will present not one, but 4 recipes of this tasty and healthy dessert at once.

How to cook carrot cake ("Breakfast with Julia Vysotskaya") with cinnamon and ginger

Amazingly delicious cake that will not likeonly adults, but also children. A small amount of spices makes baking especially aromatic. And lovers of experiments in the kitchen can recommend to cook it with beets instead of carrots. The taste of the cake will turn out no less interesting.

It should be noted that in almost allrecipes by the author uses brown sugar, which at home can be replaced by white. Just the dish will turn out less useful, but it will not affect the taste.

Delicious carrot cake from Julia Vysotskaya with cinnamon and ginger is prepared in the following sequence:

1. The oven warms up to 195 degrees.
2. Sugar (120 g) is whipped with eggs (3 pcs.). Gradually infused olive oil (240 ml).
3. Flour (240 g) is sifted with baking powder (1 ½ tsp.), Cinnamon, ginger and salt (½ tsp.) And injected into the egg-sugar mass.
4. Carrots (450 g) are ground on a coarse grater and put into the dough.
5. Nuts (150 g) are ground by a blender and added to the dough.
6. The dough is laid out in a round shape and sent to the oven for 50 minutes.
7. To cool the cooled cake with cream cheese cream (200 g), add the juice of half a lemon (1 tsp) and sugar powder (3 tbsp.) To it.

Step by Step Cooking Carrot Cake with Lemon and Hazelnuts

This cake can rightly be considered dietary.baking, because it practically does not add flour and butter. But in its composition a lot of useful carrots and hazelnuts (almonds, walnuts). For the first time, the carrot cake from Julia Vysotskaya was prepared by the author in this morning television program according to this recipe.

Step-by-step baking at home is as follows:

1. The oven warms up to 195 degrees.
2. Carrots are ground on a coarse grater (4 pcs.), Hazelnuts are ground into flour (250 g).
3. A baking powder (1 teaspoon), rice starch and flour (50 g each) and coconut flakes (1 cup) are added to the carrot-nut mixture.
4. Add juice and zest of one lemon.
5. Proteins 5 eggs are separated from the yolks. The latter are whipped with sugar (75 g) into a fluffy mass and introduced into the dough. Grappa is added here (alcoholic drink - 25 ml).
6. Proteins are whipped up to lush peaks and are introduced into dough in several steps (you need to gently mix the mass with a spatula).
7. The cake is laid out in a mold, oiled, and sent to the oven for 45 minutes.

Simple carrot cake on sour cream

The recipe for this cake will especially appeal to anyone who likes wet pastry. Its structure is reminiscent of pudding, so it turns out soft and juicy.

Easy and tasty carrot cake from Julia Vysotsky is prepared in the following sequence:

1. The first thing the oven warms up to 200 degrees.
2. Carrots (300 g) are crushed on a coarse grater and mixed with orange peel and fresh juice (2 tbsp. L).
3. Flour (310 g) is sifted with baking powder (10 g) and salt (½ tsp).
4. Sugar (140 g) is whipped with a mixer with olive oil (200 ml) and eggs (4 pcs.), Which are introduced into the sugar mass gradually, literally one by one.
5. Grated carrots combine with flour and mix thoroughly.
6. Sugar mass and fat sour cream (250 g) are added to dough.
7. The finished dough is laid out in a large mold for cupcakes with a notch.
8. Pie is baked for 1 hour and sprinkled with powdered sugar before serving.

Carrot cake from Julia Vysotskaya (“Eat at home!”)

The recipe for this delicacy was presented in the TV program "Eat at home!". Very quickly and from the simplest ingredients an amazingly delicious carrot cake was made.

The recipe from Julia Vysotskaya suggests the following sequence of actions:

1. Carrots (1 kg) are steamed for half an hour, cooled and whipped in mashed potatoes with juice and zest of 1 orange.
2. Knead the dough from butter (70 g) and flour (140 g). If necessary, you can add a few tablespoons of flour.
3. The dough is distributed along the bottom and walls of the mold and pierced in several places with a fork.
4. Eggs (4 pcs.) Beat with sugar (100 g) and cream (350 ml).
5. Carrot puree combined with a creamy egg mass and spread in a form with dough. From above evenly distribute small pieces of butter.
6. Put the pie in the form in the oven and cook at 180 degrees for 1 hour.