Recipe: Carrot gingerbread is a family tradition. Oatmeal-banana-carrot gingerbread Carrot gingerbread recipe

Cooking instructions

1 hour Print

1. Preheat the oven to 170 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when it is necessary to strictly observe temperature regime: say in the case of baking.

2. Meanwhile, grind cereals into the flour (for a fluffy cake you need one and a half cups of this flour and, preferably, traditional rolled oats; for a dense, moist “pudding cake” - one and a half cups of quick cereal, and you will get much less flour) - add half a cup of whole oatmeal flakes to the flour.

3. In a blender, mix half a cup of water, two and a half peeled bananas, 5-6 pitted dates (I use Kaspiran), or honey to taste, although, of course, you can simplify it to sugar. Add a pinch of salt and 2 teaspoons of cinnamon to this mixture (I also add 1-2 tablespoons of coconut oil for aroma, benefits and “juiciness,” but this is not necessary) + 1 teaspoon of vanilla extract, if you have it on hand. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.

4. If we are making a version that should rise a little, like banana bread, then add the juice of half a lemon to the blender, and a teaspoon of soda to the dry mixture (soda is not needed for a low, dense cake).

5. Mix the dry mixture and banana mass in a large bowl, knead, add half a cup of finely grated carrots or carrot juice (a little more than half a cup can be used).

6. Lastly, carefully mix the remaining half of the banana into the dough (chop into cubes) and a handful of frozen berries - blueberries, currants, cherries... thin pieces of apples/pears or finely chopped nuts/a handful of soaked seeds will also do.

7. It is better to bake a wet pudding cake in a wide pan and make the cake not too thick - 3-4 centimeters high, and for the “cupcake” a muffin tin or separate muffin tins are ideal. Both options are baked for about 40 minutes.
Crib Timers oven

8. The cupcake “didn’t ask for cream,” but the gingerbread does. For a natural and “whole” cream, blend cashew paste with a couple of dates, or honey and a spoonful of lemon juice in a blender - you get a thick, sweet cream without excess fat.

Any homemade baked goods, even not very successful ones, evoke a lot of positive emotions (at least among my household). After all, when preparing it, every housewife (and I am no exception) puts a piece of her soul into it. Especially with great interest, members of my family try dishes prepared from seemingly not very compatible products. So today I decided to feed my sweet tooth a new delicacy called carrot cake.

Just received another request for something sweet for tea. I think carrot baking would be a good dessert option in this case. Moreover, there is practically no taste of the vegetable itself. And if you don’t tell anyone what is included in this dish, then hardly anyone will guess.

So, let’s get to work, prepare the “Carrot Carrot” dessert.

Ingredients:

• raw carrots, finely chopped - 160 g;
• 2 large eggs;
• honey - 50 g;
• granulated sugar - 40 g;
• 2 g salt;
• flour - 140 g;
• two types of oil (vegetable and butter) - 50 g each;
• baking powder - 8 g;
• powdered sugar.

Cooking time for carrot cake is 60 minutes.

Preparation:

Take two small bowls. In one, using a mixer, beat the eggs with honey, in the other, thoroughly grind both types of butter with sugar.

Combine the contents of the bowls into larger containers, add salt, baking powder and flour, mix.

We “introduce” grated carrots into the dough (and it turned out to be sticky, like pancakes).

Now our dough has acquired the consistency of thick sour cream. We transfer the resulting mass of a pleasant orange hue into a silicone mold (there is no need to lubricate it) and place it in an already heated (180 °C) oven.

After about 40 minutes, we take the finished carrot cake out of the oven, move it to a dish, “powder” it and serve.

By the way, it turned out very tasty.

Advice:
In cooking, oregano is added to meat dishes (especially chicken), egg and bean dishes.

In my search for baked goods that contain more than just flour, sugar and butter, I came across this recipe. Here, in addition to the above ingredients, there is at least a carrot. And delicious at the same time!

Ingredients

Butter 225 grams
Brown sugar 225 grams
Egg 4 pieces
Zest of half a lemon
Zest of half an orange
Juice of half a lemon
Flour 175 grams
Soda 1 teaspoon
Baking powder 1 teaspoon
Ground almonds 50 grams
Walnut 150 grams
Carrots (young) 350 grams
Spice mixture:
Cinnamon
Ginger
Cardamom
Nutmeg

Preparation

For a mold with a diameter of 20 cm

- Beat butter and sugar
- Add yolks and beat

- Add lemon juice
- Add soda

- Add flour
- Place in a pre-greased pan and bake in the oven. If the top gets too brown, cover with foil.

If you use a mold with a larger diameter, then it will take less time to bake. Just check doneness with a toothpick

Bon appetit!

print version

Ingredients

Butter 225 grams
Brown sugar 225 grams
Egg 4 pieces
Zest of half a lemon
Zest of half an orange
Juice of half a lemon
Flour 175 grams
Soda 1 teaspoon
Baking powder 1 teaspoon
Ground almonds 50 grams
Walnut 150 grams
Carrots (young) 350 grams
Spice mixture:
Cinnamon
Ginger
Cardamom
Nutmeg

Preparation

For a mold with a diameter of 20 cm

Butter should be at room temperature
- Sift the flour into a separate bowl and add baking powder, almond flour, spices and nuts
- Separate the yolks from the whites of eggs
- Grate the carrots on a fine grater and mix with the whites
- Beat butter and sugar
- Add yolks and beat
- Add lemon and orange zest
- Add lemon juice
- Add soda
- Mix the mixture with butter and carrots with whites
- Add flour
- Preheat oven 180°C (360°F)
- Place in a pre-greased pan and bake in the oven. If the top gets too brown, cover with foil. If you use a mold with a larger diameter, then it will take less time to bake. Just check doneness with a toothpick

The name of the pie - Pound cake (Pound cake) came from Great Britain from ancient times, when not everyone could read and this recipe was very easy to remember. After all, in this pie there was mixed a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. At that time no leavening agents or