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Carrot cake for rabbit

Carrot cake for rabbit


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leaf: Carrots are cleaned, washed and finely chopped on a food processor or on a small grater. Sprinkle with lemon juice and drain in a strainer. Separate the eggs and beat the yolks with half the amount of sugar until they turn white and swell well. Add a tablespoon of hot water and beat for another 2-3 minutes. Beat the egg whites with a pinch of salt and the rest of the sugar. Mix with a spatula the egg white in the yolk cream, lightly, from top to bottom. Mix the flour with the baking powder and cinnamon and sift lightly over the egg mixture, mixing lightly with a spatula. Then add the grated orange peel, vanilla and walnuts with finely ground almonds. Add little by little and mix gently. At the end, add the well drained carrot juice, as well, little by little. Heat the oven over low heat, grease a cake pan with butter and place it on the base of baking paper. Turn the composition over and bake for 30-40 minutes, until lightly browned and check with a toothpick. Leave the top to cool slightly in the form, then move to a grill, remove the baking paper and leave to cool. I made it in the evening and cut it the next morning. Cut the worktop in half, horizontally.

Cream: Beat the ricotta cheese with the mixer together with the soft butter. Gradually add a tablespoon of powdered sugar and mix until the cream becomes fluffy. At the end add vanilla and cinnamon.

Assembly: Stop 3 tablespoons of cream, and put the rest between the two countertops. Grease the cake on the edges with cream and pour strawberry icing on top, prepared according to the instructions on the package. Then decorate the cake quickly, otherwise the icing hardens quickly. Leave the cake to cool for a few hours.


Carrot cake with cheese - ingredients and preparation

For the countertop:

  • 3 eggs
  • 280 gr brown sugar
  • 270 gr flour
  • 200 ml of sunflower oil
  • 400 gr carrots put on a small grater
  • 140 gr raisins
  • 120 gr chopped walnuts and / or hazelnuts
  • a sachet of baking powder
  • 2 teaspoons of cinnamon
  • half a teaspoon of nutmeg
  • 2 salt knife tips

For the cream:

  • 350 gr of fresh cow's cheese (from the fridge)
  • 70 gr of butter (at room temperature)
  • a teaspoon of vanilla essence or a vanilla stick
  • 220 g of powdered sugar
  • grated peel from 2 oranges

Method of preparation:

To result in a fluffy countertop, proceed as follows. First, separate the eggs, beat the yolks with two-thirds of the amount of sugar, then pour the flour. After mixing, add the oil, grated carrots, raisins, pecans or hazelnuts, baking powder, cinnamon, nutmeg and salt. Mix everything well.

Separately, beat the egg whites vigorously, together with the rest of the sugar, in order to obtain a foam as hard as possible. Then gradually and slowly incorporate the egg white foam into the carrot composition - try to mix as little and gently as possible, otherwise the egg white will sag and the countertop will suffer.

Wallpaper with a little butter and flour the shape chosen for baking, which must be round and high. Immediately pour the top composition into it, and then place it in the preheated oven at 180 degrees Celsius, for about 40 minutes (check the degree of baking towards the end of the time interval: insert a toothpick in the center, and if you extract it clean, means that the countertop has baked).

To prepare the cream, mix all its ingredients with a mixer, then leave the composition in the refrigerator.

When the countertop is ready, carefully remove it from the mold, allow it to cool, then cut it horizontally into two or three sheets. Grease the sheets with cream, carefully smoothing the surface layer. Garnish the cake with inspiration - with raisins and pecans, for example - and keep it cold.

Laura Cosoi


Cakes and pies

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Countertop ingredients

1. Mix the dry ingredients (flour, salt, cinnamon and baking powder). Beat eggs with vanilla essence and add the sugar gradually, until they increase their volume considerably and the composition becomes straw yellow.
2. Gradually add the oil to the composition, then incorporate the dry ingredients.
When you have obtained the dough, add the cleaned and grated carrot and the ground walnuts.
3. Put the composition (equal quantities) in 2 trays of identical dimensions, lined with baking paper on the bottom, or in a single cake tray (later it will be necessary to cut the top). Place the tray / trays in the preheated oven at 180 degrees for

30 minutes, or until the countertop passes the toothpick test.
4. Meanwhile, prepare the cream: beat the soft butter until light and creamy, then add the cream cheese and sift the powdered sugar (the latter should be added gradually). After 5-7 minutes of mixing, after you have incorporated all the sugar, add the vanilla essence and lemon peel, mix well and the cream is ready.
5. After the tops have cooled (if you baked one, cut it in 2), place

half the amount of cream between the tops, then garnish the cake with the rest of the cream and sprinkle the chopped walnuts on top.


The decor is strictly optional, so you have a free hand to choose what you want. From fresh fruit or marzipan or fondant patterns, to chocolate or anything else that comes to mind. I will use white chocolate in which I will mix a little saffron, and some kumquats that simply caught my eye in the supermarket. If you can't find them, you can easily replace them with oranges.

Start with the syrup to give it time to cool. Put water in a saucepan on the fire and add the sugar. Mix well to dissolve. Add the vanilla essence, fresh lemon and fresh orange. Let everything boil until it drops and turns into a syrup. That's how its consistency should be. Let it cool completely.

Fry the walnut kernels in a pan. Then add it to a blender with a mincer and chop it. Put the carrots on the small grater.

In a large bowl, mix the flour, baking soda, baking powder, salt powder and cinnamon. Using a mixer, beat the eggs until they double in volume - about 1 minute. Gradually add the sugar and continue beating. Incorporates oil, fresh lemon and vanilla essence. Put the solid composition over, mixing continuously to avoid the formation of lumps. Add the carrots and walnuts and stir a little more. Wallpaper 2 oven trays with a diameter of 28 using butter and flour.

Divide the composition into 2 equal parts, place them in trays and place them in the preheated oven at 180 degrees, for about 25-30 minutes. Do the toothpick test, and if it is clean, it means that they are cooked perfectly. Remove to a stand or chopper to cool.

Beat the butter in a bowl using a mixer. Butter must be at room temperature. Set it aside and repeat the process with cream cheese. Incorporate both, constantly mixing with the mixer. Sift the powdered sugar, and add it over with the vanilla essence and orange peel.

When the countertops have cooled, cut the tips with a knife to bring them to the same level. Crush the tips and set them aside because you will use them for decoration. Grease the worktops from place to place with the syrup. Do not put too much at once because otherwise it will become too syrupy and crush. When the countertops have absorbed the syrup, put some of the cream on top and spread it well. Place the second top and put the rest of the cream on it to cover it. Place the pieces of crushed countertop on top, on the edges. And now the scenery I told you about earlier. Leave the cake in the fridge for about 3-4 hours before serving.

If you want a taller cake, repeat all these steps once more. It is an extremely fragrant cake and very easy to prepare.


Carrot cake recipe without eggs and fat

Ingredients

  • Brown sugar (220 g)
  • Peeled orange peel
  • Honey (500 g)
  • Ground nuts (75 g)
  • Grated carrots (250 g)
  • Vegetable oil or margarine (30 or 40 g) (240 g)
  • Blueberries or raisins (45 g)
  • A little salt
  • Ground cinnamon (to taste)
  • Optional: fried and sliced ​​almonds or peeled peanuts, without salt, vegetable cream for decoration.

Method of preparation

  1. First, put all the dry ingredients in a bowl (flour, salt, sugar) and mix them with a spoon, then grind the nuts as much as you think is necessary.
  2. Preheat the oven to 180 ºC.
  3. Put the oil or margarine in a small pot, add honey and sugar, then heat them until the ingredients melt.
  4. Pour the mixture over the bowl with dry ingredients and mix.
  5. Add the raisins and ground walnuts, then mix again.
  6. Add the grated carrots and continue to stir. You should get a consistent dough.
  7. Grease the baking dish with a little vegetable oil and pour the egg-free carrot cake batter.
  8. Put the cake in the oven for 45 minutes, then leave to cool in the pot at room temperature for 15-20 minutes.
  9. Once it has cooled, turn it over on a plate and decorate it to your liking.

Note: Because it is a very hearty dessert, it can be a little dry to taste if you do not add vegetable cream or another type of fine cream on top or between layers. Thus, in the following, we will present you two variants of vegetable cream.


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How can it not rain in your mouth? It is colorful, delicious, festive and healthy! Especially for those who love sweets, carrots have never tasted better. Try this carrot cake too!

ingredients

For the top: 180 g flour • 2 eggs • 150 g brown sugar • 300 g grated carrots • 1 pinch of salt • 75 g nuts, ground hazelnuts • 140 ml of sunflower oil • 1/2 teaspoon baking powder • 1 / 2 teaspoon nutmeg • 1 teaspoon cinnamon.

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For the cream: 400 g cream cheese • 200 ml whipped cream 35% fat • 200 g white chocolate • 1/2 teaspoon vanilla essence.

For decoration: 100 g almond flakes / ground nuts • fondant / colored sugar paste, for figurines.

Beat the eggs with the salt powder and sugar, then add the oil. Put the grated carrots and walnuts. Then incorporate the flour, mixed with baking powder, cinnamon and nutmeg. Pour the composition into a lined cake pan and place in the preheated oven at 180 C (stage 4), for 40 minutes or until the toothpick test passes.

For the cream, beat the cold cream until it becomes a fine foam. Add it over the cream cheese, add the vanilla essence and mix well. Melt the white chocolate on a steam bath, then let it reach room temperature. Then add it over the cream and whipped cream and mix on low speed for just a few seconds.

When the top is baked, let it cool, then cut it into two equal parts. Grease both countertops with cream, and cover the cake with almond flakes or ground walnuts on the side. Decorate, as you can imagine, with sugar paste figurines.


For the tops: whisk the egg whites with the mixer, with a pinch of salt, gradually add the sugar, then the yolks, the oil, the baking powder and the flour. The composition is poured into two smaller round cake shapes (or two pans, mine were 17 cm in diameter) so that they both fit in the oven (or bake one at a time). Place in the preheated oven over medium heat for about 10 minutes. Leave to cool.

For the syrup: it is prepared from water and sugar, it is left to boil for about 5 minutes, it is removed from the heat, the rum essence is added and it is left to cool.

For the cream:
Melt the white chocolate on a steam bath, pour into a bowl. Melt the milk chocolate and pour into the bowl earlier. Leave to cool. Add the mascarpone cream and liquid cream, ness, vanilla sugar and powdered sugar and mix all with the mixer. If you like it sweeter, add more sugar, but it seemed balanced because of the chocolate.

Decoration and assembly: cut each sponge cake into two sheets (they have grown enough to be cut this way). For the bunny shape: one countertop stays round, and the second one cuts off the ears, and what remains will be the bow.
Beat the liquid cream with the mixer until it becomes creamy and thick.
Syrup and fill the cake with cream, setting aside about a quarter for decoration. Garnish the bunny with cream and whipped cream, sprinkle a little pink sugar on the ears. For the bow, decorate with colored candies, rolls with hazelnut cream, and for the brooch on the bow use a little cream, a wafer flower and a sugar popcorn.

Gates: 14
Baking mold diameter: 17cm
Total time: 2h 30min


Tort Iepuras

Preparation:
For the tops: whisk the egg whites with the mixer, with a pinch of salt, gradually add the sugar, then the yolks, the oil, the baking powder and the flour. The composition is poured into two smaller round cake shapes (or two pans, mine were 17 cm in diameter) so that they both fit in the oven (or bake one at a time). Place in the preheated oven over medium heat for about 10 minutes. Leave to cool.

For the syrup: it is prepared from water and sugar, it is left to boil for about 5 minutes, it is removed from the heat, the rum essence is added and it is left to cool.

For the cream:
Melt the white chocolate on a steam bath, pour into a bowl. Melt the milk chocolate and pour into the bowl earlier. Leave to cool. Add the mascarpone cream and liquid cream, ness, vanilla sugar and powdered sugar and mix all with the mixer. If you like it sweeter, add more sugar, but it seemed balanced because of the chocolate.

Decoration and assembly: cut each sponge cake into two sheets (they have grown enough to be cut this way). For the bunny shape: one countertop stays round, and the second one cuts off the ears, and what remains will be the bow.
Beat the liquid cream with the mixer until it becomes creamy and thick.
Syrup and fill the cake with cream, setting aside about a quarter for decoration. Garnish the bunny with cream and whipped cream, sprinkle a little pink sugar on the ears. For the bow, decorate with colored candies, rolls with hazelnut cream, and for the brooch on the bow use a little cream, a wafer flower and a sugar popcorn.

Gates: 14
Baking mold diameter: 17cm
Total time: 2h 30min


Prescription

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Video: Το πιο Αφράτο u0026 Εύκολο Κέικ Καρότου - Fluffy Carrot Cake with cream Cheese (June 2022).


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