From orange carrot can not only cook the soup, bake a cake or make a salad with sour cream Smetana: untold riches of Russian cuisine . If you come to a creative cooking, in terms of the savings will come from a pair of carrots excellent cake, which is not ashamed to apply to the family tea drinking, or prepare for some celebration. None of the guests did not even guess that the foundation of the new miracle of baking ideas become habitual root golden cake color scheme is more similar to orange masterpiece.

Vitamin Vegetable

The benefits of carrots written works of scholars, every schoolchild knows that the carotene present in the sunny vegetable preserves eyesight. Carrots contain large amounts of vitamin Vitamins for everyone   Since participating in redox reactions of the organism, strengthen blood vessels. B vitamins and PP maintain normal activity and peripheral nervous systems, protect against diseases of the skin and eye nerves. Vitamin E strengthens muscles, endocrine glands, is involved in the digestion of fats and proteins.

Vitamin D helps the growth of bone tissue and prevents the formation of rickets in children participating in the absorption of calcium and phosphorus. Vitamin K activates the process of blood clotting, is a real source of energy, which needs every cell. In addition to vitamins, carrots contains proteins, fats, fiber, pectins, amino acids and sugars. For all this valuable part of a carrot is recognized as a real vegetable health.

Carrot Cake Recipe

The recipe for this cake is simple and cheap: in the three or four hundred grams of flour you need a pound of fresh carrots, a cup of sugar, three eggs, two hundred grams of butter or margarine, a teaspoon of baking soda slaked. Cream greasing cake cakes cook even a novice baker: cup fat sour cream is necessary to beat a hundred grams of sugar until smooth, without sugar grains. Optionally, you can add them to the cream a little lemon juice.

First soft butter triturated with sugar and add this mixture eggs stirred. Carrots cleaned and rubbed on a fine grater, add to the mass. Then, mix the flour with the baking soda and connected to the main mix all thoroughly kneaded. The dough turns uncool, soft and supple.

On two identical oiled pan or baking dish and spread the workpiece is placed in a heated oven, bake two cakes at one hundred and eighty degrees thirty or forty minutes. Willingness to check the dry cakes with a toothpick: if after piercing the cake it is dry, the cake is baked.

Cooled cakes smeared with sour cream and leave to impregnate for a few hours. At the request of the top and sides of cake decorated with nuts, chocolate chips, coconut, tangerine slices, kiwi slices or other fruits.

On a note

To completely "hide" the taste of carrots in the dough, you can add vanilla, orange zest, ground cinnamon, crushed nuts, candied fruit or fruit essence. To the cream did not spread, it is necessary to use sour cream with fat content of not less than twenty percent. For those countries where the cream is not issued, you can use the fattest cream or yogurt, or replace it with another prescription cream.

The juice of carrots for a test pressing is not necessary, even if the root of a young and juicy. Must be thoroughly mixed dough and increase the baking time. To biscuit rose and was airy and lush, egg-sugar mixture is mixed with flour is not more than fifteen seconds. Otherwise biscuit becomes dense. To cakes for the cake is well risen, baking dish need to fill only half. To ready shortcakes izvlnekalis easily from the mold, it is removed in the wet towel and give in the same form to cool, then gently pull on a flat plate or tortnitsu, trying not to break up, do not break.

Carrot cake can be turned into a work of culinary art, decorate the top if soaked in baking mastic fashioned figurine hare, tiny carrots, or other flora and fauna. This cake will create a festive atmosphere in the house or office and more "talk" about the skillful hands of the master. With the carrot cake to arrange interesting puzzles quiz: not everyone will be able to guess the composition of fragrant pastries.

Jeanne Pyatirikova

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