Carrot cake recipe from Julia Vysotskaya: 5 cooking options

In the collection of author's recipes by Julia Vysotskaya there are several carrot pies. This is a fragrant baked on sour cream, and tender with cream, as well as with nuts, cinnamon and ginger, lemon and hazelnuts. In this article we will tell you how to prepare each author's carrot pie. The recipe with a photo from Julia Vysotskaya to each pie is presented below. Let's consider in detail all the options for cooking.

A simple carrot cake recipe from Julia Vysotskaya

This recipe could also be called tender. This is how you get a carrot cake from a famous cook. Meanwhile, it is prepared very simply, which justifies its name.

This recipe for carrot cake from Julia Vysotskaya suggests the following step-by-step preparation:

1. Sliced carrots (1 kg) are boiled in a steamer for 20 minutes. At this time, a special knife removes the peel from the orange and squeezes out the juice.
2. In a bowl of a blender pieces of carrots, juice and a peel of an orange are beaten up .
3. Mix dough from 150 g of flour and butter (75 g) with a gradual addition of water (35-50 ml). The finished dough is distributed on the bottom of the mold, after which it must be pierced with a fork and sent to the refrigerator for half an hour.
4. Eggs (4 pcs.) Are beaten with a mixer with sugar (85 g) and fat cream (375 ml). After that, the cream mixture is combined with carrots and orange mashed potatoes.
5. Put the carrot-creamy mass on the cake from the refrigerator. Top with small pieces of soft oil.
6. Send the sweet carrot pie from Julia Vysotskaya to the oven. Bake until ready for about 45 minutes at 180 degrees.

Carrot cake with nuts: recipe from Julia Vysotskaya

The most delicious carrot pie from Julia Vysotskaya can be prepared according to the following recipe. The author recommends baking it in small form, then the pie will turn out high. Dough for it should not be too liquid, it is even allowed to add a little more flour than a prescription, if necessary.

Preparing the carrot cake in this order:

1. Beat eggs (4 pcs.) With sugar (180 g) and olive oil (300 ml).
2. To the egg mass, add flour (250 g), grated carrot (4 pcs.), Cinnamon and baking powder (1 teaspoon), soda (0.5 teaspoon), and a pinch of nutmeg and salt . At the very end, chopped nuts interfere with the dough.
3. The finished dough is laid out in a greased form, which is sent to a preheated oven.
4. Readiness of the pie is checked by a toothpick. The cream cake is applied to the cooled pie.
5. To make cream cream cheese (250 g) whipped with cream (100 ml), butter and sugar (1 tablespoon). Before applying to the cake, the cream is cooled for half an hour in the refrigerator.

Aromatic carrot pie on sour cream

This pie will especially be to the taste of lovers of wet baking. It turns out juicy and gentle at the same time, so that you can eat it even without tea.

The recipe for carrot pie from Yulia Vysotskaya - before you:

1. Carrots (2 pcs.) Are rubbed on a grater and mixed with whole orange peel and juice (35 ml).
2. Sugar (150 g) is beaten with olive oil (210 ml), after which one egg is introduced into this mass one (4 pcs.).
3. To the egg mass is added flour (310 g), a bag of baking powder, salt (½ tsp) and sour cream (250 g).
4. The resulting dough is combined with carrots and laid out in a cake mold with a notch or any other.
5. Ready cake sprinkled with powdered sugar.

Preparation of carrot pie with lemon and hazelnuts

A carrot-based pie from Yu Vysotskaya on this recipe is prepared with a minimum amount of flour. In this recipe, such an ingredient almost completely replaces nuts and starch.

At the very beginning of the pie, grated carrots (4 pcs.) Are mixed with ground hazelnut (250 g). Then flour and starch (2 tablespoons) are added to the resulting mass, in addition, a disintegrant (1 teaspoon) and coconut chips (a small glass) are added. After kneading the dough, juice and lemon zest, whipped with sugar (75 g) egg yolks (5 pcs.) And grappa (25 ml) are additionally introduced into it. A well-known Italian drink based on grapes can be tried to replace a similar alcoholic beverage. At the very least, whipped proteins are added to the dough.

Carrot cake is baked according to Yulia Vysotskaya's recipe for 40 minutes in a preheated to 190 degree oven.

Preparation of carrot pie with cinnamon and ginger

We offer to prepare another delicious version of a carrot pie from a famous culinary author. This recipe for a carrot pie from Yulia Vysotskaya reminds one that is prepared with nuts, but cinnamon and ginger are added to the dough. Baking turns out to be incredibly fragrant.

To prepare the pie eggs (3 pieces) are beaten with sugar (120 g) and vegetable oil (240 ml) in a combine at a low speed. Then add a dry mixture of flour (240 g), baking powder (1.5 tsp), and also cinnamon powder (1 teaspoon), ground ginger and salt (1/4 tsp). Lastly, grated carrots (3 pcs.) And nuts (150 g) are sent to the dough. The dough is baked in preheated to 190 degrees oven until cooked. The cooled pie is smeared with a cream made from cream cheese (220 g), lemon juice (1 teaspoon) and powdered sugar (3 tablespoons).