Carrot cake, especially obtained after juicing your own carrot, will be an excellent ingredient in many recipes. Dishes in which carrot cake plays “the first violin” will delight you with low calorie content and bright color. It is quite possible to freeze the cake, it does not lose its nutritional and beneficial properties. Don’t miss the opportunity to pamper your family with delicious, quick-to-prepare meals.
Carrot “Rafaelki”
Ingredients:
- Carrot cake – 2 cups
- Honey – 3 tbsp. l.
- Walnuts – 1/2 cup
- Cinnamon to taste
- Coconut flakes – 3 tbsp. l.
Chop the nuts, mix all the ingredients, except the shavings, mix well. Form small balls with wet hands, roll in coconut flakes. Great dessert for vegetarians and fasting giants. All others are also invited to tea.
Halva from carrot cake
Ingredients:
- Carrot cake – 2 cups
- Milk – 2 cups
- Sunflower oil – 2 tbsp. l.
- Sugar – 2 st. l.
- Raisins – 2 tbsp. l.
- Pistachios – 1/2 cup
- Green cardamom – 6 pcs.
Crush the cardamom pods with a mortar or a wide knife, bring to a boil with milk and cake, reduce heat and cook for 40 minutes, stirring occasionally. Heat the oil in a deep frying pan, put the resulting mass in it, add sugar and fry over medium heat for 10 minutes. Add raisins and chopped nuts, stir and cook for 3-5 minutes. Serve warm with sour cream, or cool and sprinkle with cinnamon and ground pistachios.
Carrot cake cookies
Ingredients:
- Carrot cake – 2 cups
- Egg – 1 pcs.
- Sunflower oil – 4 tbsp. l.
- Sugar – 5 st. l.
- Wheat flour – 100 gr.
- Oatmeal flakes – 70 gr.
- Baking dough – 1/2 tsp.
- Walnuts – 1/2 cup
- Ground cinnamon, vanilla sugar, nutmeg – to taste.
Sift flour with baking powder, add flakes, sugar and egg, mix and add cake. Add spices, add oil and mix well. The dough should be sticky, so it is better to lay out the cookies with a tablespoon dipped in cold water. Distribute the cookies on baking paper, press half a walnut on top of each. Bake in an oven preheated to 180 degrees for 15-20 minutes.
Carrot cake gingerbread
Ingredients:
- Carrot cake – 2 cups
- Sunflower oil – 1 glass
- Wheat flour – 3 cups
- Water – 1/2 cup
- Sugar – 1/2 cup
- Salt – to taste.
Mix all the ingredients, knead the dough thoroughly until it becomes elastic. Add flour if necessary. Roll out the dough into a layer as thick as a finger, cut out circles or crescents with a glass or cup, place on a dry baking sheet or baking paper. Cook in an oven preheated to 190 degrees for 15-20 minutes.
Homemade bread with carrot cake
Ingredients:
- Carrot cake – 1 glass
- Milk – 150 gr.
- Natural yogurt – 300 gr.
- Wheat flour – 450 gr.
- Sunflower oil – for greasing the baking sheet
- Soda – 1 tsp.
- Salt – 1 tsp.
Do not sift the flour, mix with salt and soda, pour in milk and yogurt. Mix well, add the cake and pour the dough onto the work surface with flour. Knead the dough until it peels off your hands well, shape into a loaf (round or oblong), make cuts on top with a sharp knife. Send to an oven preheated to 200 degrees for 30-35 minutes.
Muffins with carrot cake and raisins
Ingredients:
- Carrot cake – 1 glass
- Sugar – 150 gr.
- Raisins – 100 gr.
- Egg – 3 pcs.
- Wheat flour – 1 glass
- Sunflower oil – 5 tbsp. l.
- Dough leavener – 1 tsp.
- Ground cinnamon – 1 tsp
- Ground ginger – 1 tsp
- Salt is on the tip of the knife.
Pour the raisins with boiling water for 10 minutes, put them on a sieve and let the water drain. Beat eggs with sugar, sift flour with baking powder, spices and salt, combine with eggs. Mix well, add carrot cake and oil. Add raisins and mix gently. Grease small muffin tins and fill 2/3 of the volume with dough. Cook in an oven preheated to 180 degrees for 30-35 minutes.
Carrot cake cutlets
Ingredients:
- Carrot cake – 2 cups
- Russian cheese – 300 gr.
- Onions – 1 pc.
- Egg – 1 pcs.
- Mayonnaise – 1 tbsp. l.
- Sunflower flour – 1/2 cup
- Bread crumbs – 1/2 cup
- Sunflower oil – for frying
- Salt, ground black pepper – to taste.
Grate the cheese on a fine grater, finely chop the onion, mix the cake, onion and cheese, stir in the egg and mayonnaise, sift the flour on top and mix well. Blind cutlets, roll in breadcrumbs and fry over high heat for 3-5 minutes on each side. Serve with herbs and sour cream.
For unusual ideas and advice on what else you can cook from carrot cake at home, look in our Recipes section.