Diet carrot cake with cottage cheese. Carrot cake with curd cream for the New Year

... But we haven’t made vegetable cakes yet. Let's bake a flourless carrot cake with nuts and curd cream. A simple carrot cake, but how delicious and beautiful it turns out! Can be prepared without sugar and topped with condensed milk. Real jam! I advise you to try it.

Compound:

dough

3 carrots (approximately 350 g)
3 eggs
4 tbsp semolina
zest of 1 lemon
3 tsp lemon juice + 1/3 tsp soda
2 tbsp powdered sugar

cream

300 g fresh cottage cheese 5%
3-4 tbsp sour cream 10%
1 tbsp powdered sugar

for sprinkling

2 handfuls of walnuts (60 g)
raisins or dried apricots (optional)
coconut flakes (optional)

Carrot cake with nuts

Peel the carrots and chop them on a fine grater.

Break three eggs into the carrots. Mix.

Now semolina, lemon zest and powdered sugar.

Squeeze the juice from the lemon into a bowl, add soda, which reacts and forms active foam.

Pour the foaming mass into the carrot-egg mixture. Mix and leave for 20 minutes for the semolina to swell.

In the meantime, let's make the cream for the carrot cake. Grind the cottage cheese with a fork or in a blender.

Mix with sour cream. I immediately advise you not to add all the sour cream, but one spoon at a time. If three spoons is enough, stop there. The curd mass should not be liquid. The consistency should be quite thick but tender.

Add powdered sugar if desired. If you plan to top it with condensed milk when serving, then you don’t need sugar. You can add raisins, dried apricots or coconut flakes to the cream. Or you can sprinkle steamed dried fruits onto cakes coated with curd cream together or instead of walnuts.

You need to lay tracing paper on a baking sheet and coat it with vegetable oil. If you have a non-stick baking sheet, you can do without tracing paper.

Place the dough on tracing paper and distribute. The thickness of the cake depends on the size of the baking sheet. I use a standard large baking sheet, so the crust will be thin.

Bake in a preheated oven at t=180 degrees for 30 minutes.

Remove the cake along with the tracing paper and let it cool. This will make it easier to remove the paper from the cake.

If you bought shelled walnuts, I advise you to rinse them with warm water, dry them with a paper towel and heat them in a frying pan. Then chop with a knife.

Cut the cake into 3 equal parts.

Not a single extra ingredient or unnecessary calories! Therefore, the cake turns out to be surprisingly light and will definitely bring you a lot of pleasure, and your body a boost of vitamins and nutrients.

Ingredients:

carrots 300 g.
oat bran 300 g (grind into flour in a coffee grinder).
natural yogurt 200 g.
3 whites and 1 yolk.
baking powder 1 tsp.
stevia to taste.
nuts and vanillin to decorate the dish (not included in the BJU calculation).

Preparation:

We beat the whites, yolk and stevia for 3 minutes in a mixer.
Add oatmeal and carrots and mix. Add baking powder. You can add some nuts.
Sprinkle the pan with flour (or use parchment) so that the cake can be easily removed (do not use butter for baking).
Preparing the cream. Whisk yogurt and stevia.
Pour the dough into the baking dish. Place in the oven until ready.
After cooking, take out the pie and cut it into 2 layers.
Lubricate the middle with cream and let it soak. Then sprinkle with vanilla and nuts. Bon appetit!

This recipe makes a very tasty cake. When it steeps it becomes even tastier.
Ingredients: For the dough:

one carrot 140 gr
natural yoghurt 100 gr
cinnamon 1 tsp
coconut flakes 10 g
corn flour 110 g
milk 50 g
one egg
soda 0.5 tsp

Cream:

cottage cheese 160 g 5% from a pack
yogurt 70 gr
honey 30 gr

Preparation:

Make the dough: grate carrots on a coarse grater and mix with yogurt, milk, egg, shavings, cinnamon and soda. Add flour, mix and place in pan. I'm 16.5 cm

Bake at 180 degrees for 18 minutes.

Mix cottage cheese with yogurt and honey. Cut the cooled cake into three parts and coat with cream. Ready KBZHU per 100 g: 149/8.5/4.2/19.6

Constantly denying yourself goodies, you begin to feel discomfort and life becomes less joyful, so periodically you need to give your body a “belly feast.” But so that this holiday does not affect your figure, the cake recipe must be special. For example, yesterday I had this carrot-apple cake (or rather, a parody of a cake) with healthy ingredients. It is very sweet and tasty and, most importantly, dietary. This is certainly not a biscuit with cream, but it’s very suitable for psychological peace.

Products for diet cake:

For the crust:

Carrots - 400 gr.
Apples - 400 gr.
Eggs - 2 pcs.
Oatmeal (grind from flakes) - 6 tbsp.
Dried apricots or prunes - 3 pcs.

For cream:

Peach - 4 pcs.
Banana - 0.5 pcs.
Cottage cheese - 100 gr.

Diet carrot cake (low calorie) - Preparation:

1. Grate apples and carrots. Soak the dried apricots and chop them.

2. In a deep bowl, mix all the ingredients: apples, carrots, eggs, dried apricots and oatmeal.

3. After everything is mixed, you can further grind it with a blender to a puree. And let the dough sit for 15-20 minutes. During this time, the oatmeal will get wet and swell a little.

4. Now put the dough into the mold. If the mold is not silicone, then it is better to cover the bottom with baking paper. And do not spread the dough in a thick layer. One centimeter will be enough.

Place the pan in the preheated oven and bake for 30-35 minutes. Oven temperature 180 gr.

5. While the cake is baking, let’s make the cream for our low-calorie cake. To do this, mix peaches with banana slices in a bowl.

6. Mash these fruits with a blender and add curd.

7. And once again grind it all together with a blender until it becomes a homogeneous mass.

8. Divide the finished cake into four parts and form a small cake. Or, for ease of use, we will immediately form 4-5 pieces of cake. You should form it very carefully, otherwise the cakes will break.

9. I made a short cake from two layers, coated with cottage cheese and fruit cream. Topped with peach slices. It is most convenient to eat it with a spoon.

Lose weight with joy!

If you are not following a diet, you can use powdered sugar instead of a sweetener.

Ingredients - egg 1 pc. - oat bran 2 tbsp. l. -corn starch 1 tbsp. l. - carrots 100 g - skim milk 4 tbsp. l. -baking powder 1/2 tsp. -sugar substitute, to taste

For the cream: - soft cottage cheese 200 g - sweetener to taste - lemon zest to taste

Cooking time: 30 min.

1. Grind oat bran in a coffee grinder. Grate the carrots on a fine grater. 2. Beat the egg, add bran and milk. Mix. Add starch, baking powder, sweetener and carrots, mix. 3. Bake in a well-heated frying pan for 3-4 minutes, turn over to the other side and cook for another 3 minutes. Transfer to a plate. 4. Beat cottage cheese together with sweetener and lemon zest. 5. Cut the cake into four parts. Grease with cream and assemble the cake. Spread cream on top and decorate with nuts if desired. 6. Place in the refrigerator to soak the cake.

To prepare a dietary carrot cake, we will use oatmeal, one egg, carrots, milk, granulated sugar, sour cream (yogurt), soda and vinegar.
Beat the egg together with granulated sugar using a whisk or mixer. Grate the carrots on a coarse grater and add them to the egg-sugar mixture. Then, add slaked soda with vinegar and oatmeal. You can make oatmeal from oatmeal using a coffee grinder. Mix all the ingredients well and pour the resulting dough into the multicooker. Set the “Baking” mode for 65 minutes.
The carrot base for the cake is ready! Carefully remove it from the pan.
When the cake base has cooled, we cut it into two equal parts.
Mix sour cream (yogurt) and granulated sugar. Usually, I mix sour cream and yogurt at once. If you use sweet yogurt, there is no need to add granulated sugar to the cream.
Forming a cake. Place it in the refrigerator for 5 hours to soak.

Grate the carrots on a fine grater. We need a glass. Melt butter or margarine and cool slightly. Beat eggs with sugar and vanilla sugar in a mixer. Add carrots and butter, beat until smooth. Gradually add flour and baking soda, continuing to whisk. The dough should be thick, like for a cupcake. If you beat it with a blender, the carrots will actually turn into puree, but we want their “grated” texture.

Divide the dough into two parts. Pour one of them into a round baking dish and bake in an oven preheated to 200 degrees for about 20 minutes. Then repeat the same manipulation with the second part.

Meanwhile, prepare the cream. Beat the cottage cheese and yogurt well with a blender or mixer. In my case, it was a thick dessert cream based on farm yoghurt with lemon. We need moderate sweetness and slight sourness, since the dough itself is quite sweet. The taste is adjusted by adding powdered sugar. But you definitely won’t need more than half a glass. Cool the mixture, whipped until fluffy, slightly in the refrigerator.

Chop the nuts thoroughly. You can take any type at your discretion, for example, cashews or walnuts. Melt the butter in a steam bath. Wash the carrots and grate them on a fine grater. Sift the flour, add cinnamon and soda.

Beat chicken eggs into a small, but deep and high-sided bowl. Add granulated sugar to the eggs and beat them at maximum speed using a mixer or food processor until foam appears.

Without stopping whisking, pour melted butter into the egg mixture in a thin stream. Then add crushed nuts, grated carrots and flour. Mix thoroughly, not with a mixer, but with a spatula or spoon.

Grease the baking dish in which you plan to bake the cake with butter. Place carrot dough on it. Level it well and place it in the oven, heated to one hundred and eighty degrees, for fifteen minutes.

Now you need to prepare the curd mass for the cake. To do this, add cottage cheese, sugar, vanillin and sour cream to a blender bowl, beat at maximum power until completely smooth. Then beat in the eggs and beat again, but at reduced speed. Spread the curd mixture onto the crust. Reduce the oven temperature to one hundred and seventy and bake the cake for forty-five minutes. Decorate the cooled cake with chocolate chips.

The quantity of products is designed for 6 servings.Cooking time 2 hours.

Ingredients for the crust:

Carrots - 2 pcs.
Sugar - 1 glass
Chicken egg - 3 pcs.
Ground nutmeg - 0.3 teaspoon
Cinnamon - 1 teaspoon
Wheat flour - 1.3 cups
Baking powder - 1 sachet
Prunes – 40 g
Dried apricots – 40 g

Ingredients for cream:

Cottage cheese – 250 g
Butter - 60 g
Powdered sugar - 100 g
Vanillin - 0.5 g

Ingredients for decoration:

Walnut – 100 g
Dried apricots – 30 g
Prunes – 30 g

Step-by-step preparation of carrot cake:

Take two medium-sized raw carrots, thoroughly peel and rinse under cold water. Grate on a medium grater. You should end up with a little more than one tightly packed cup of grated carrots and it should be sweet to taste.
In a deep bowl where we will knead the dough for the cake, mix grated carrots and a glass of sugar. Leave for 10 minutes until the carrots give juice.
When the carrots float in the sugar syrup, add sour cream to it. It is better to take fatty and thick. As a last resort, it can be replaced with vegetable oil in the same quantity.
Beat the eggs separately until fluffy and add to the main mixture.
For spice, add cinnamon and nutmeg. To make the aroma even more intense, it is better to take the whole nutmeg and then grate it on a fine grater.
We process dried apricots and prunes immediately in the quantity needed for the cake and decoration. We wash the dried dried fruits in cold water, pour boiling water over them and place them on a sieve to remove all the liquid. Cut the dried fruits intended for the crust into small strips.
Mix flour with baking powder and sift to saturate with oxygen. Add a little at a time to the crust mixture. The dough should be quite thick, but with a runny consistency. Use more flour if necessary. Add chopped dried fruits to the finished dough and mix gently.
Grease the pan where the cake will be baked with butter and lightly sprinkle with flour. Shake off the excess. Place the dough in the mold and bake for about 50 minutes at a temperature of 175-180 degrees. To make the cake higher, take a mold with a diameter of about 25 cm.
While the cake layer is baking, prepare the cream. Add cottage cheese and softened butter to a bowl. You can take cottage cheese of any fat content. If it has a dense consistency and has grains, then use an immersion blender to grind it. There is no need to melt the butter, just take it out of the refrigerator in advance. Using a mixer, beat the cottage cheese and butter into a homogeneous mass. Add powdered sugar and vanillin.
Beat the cream again. It should turn out airy, smooth and shiny. Place the cream in the refrigerator.
Heat the walnuts in a hot frying pan. Then we chop most of the nuts into small pieces with a knife, and grind the rest with a blender into crumbs - we will need it for sprinkling.
Check the readiness of the cake with a wooden stick. Cool the cake and cut into three parts. We stack all the cakes on top of each other, grease each with cream and sprinkle with chopped walnuts.
Turn the last cake layer over with the dry top down and grease it and the sides of the cake with cream. Sprinkle the top and sides of the cake with chopped nuts in a blender. Decorate with dried fruits.

Enjoy your tea!