Keto carrot cake, vegan cake and two additional cream options

Carrot cake diet calorie content. Diet carrot cake

For diet carrot cake you will need:

• 1.5 cups oat flour
• 1 egg
• four more squirrels
• four tablespoons refined oil
• 100 grams low-fat yogurt

Like a diet pie, this pastry is good for its healthy filling, which contains little fat and many vitamins. For this filling you will need:

• 2 medium cups grated carrots
• 50 grams chopped walnuts
• zest from one large orange
• a little bit of cinnamon
• a little soda
• 1 tablespoon of any liquid honey

To make a healthy carrot cake, you don’t need any special knowledge of baking. Mix soda with yogurt, gradually adding butter and then eggs into this mixture. Mix everything thoroughly. Add carrots and nuts to the prepared mass, and then gradually stir in the flour. If you use a blender, turn it on at low speed, so the dough will turn out tastier and the flour won’t scatter all over the kitchen. Grease the bowl with oil, then pour the whole mass into it and smooth it out. Half an hour at one hundred and eighty degrees is enough for cooking. Before removing the finished cake from the mold, let it stand and cool for a while. During this time, melt the honey, stir in cinnamon and orange zest. This will be the sauce for the diet pie.

Carrot cake is low carb. Fitness carrot cake with cinnamon

cottage cheese, 0%, Ostankino biokefir 0.1%, carrots, banana, walnuts, orange zest, chicken egg white, sweetener, cinnamon

Preparation: Grind carrots and walnuts. Mix grated carrots, kefir, protein, orange zest, and nuts in a bowl until smooth. Place the mixture in a baking dish and place in the oven or slow cooker for 40 minutes. Remove the cake and cut into layers.

Beat banana with cottage cheese. Separately, cottage cheese with yogurt and sakhzam. Soak each cake with a mixture of whipped cottage cheese, banana and sweetener. You can decorate the top of the cake with chocolate shavings (use low carb chocolate).

Recipe by Elena Kochubey

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Carrot Cake: Brief Description

A prerequisite is the addition of spices:

• cinnamon,
• nutmeg,
• dried ginger,
• citrus zest.

To increase juiciness, Americans include canned pineapples, and we recommend poached pears. You can put dried fruits.

Suitable creams include sour cream with lemon zest, cottage cheese, cheese and butter, cream, custard.

The cakes are coated with cream, and the dessert is decorated with caramelized nuts, pieces of chocolate or melted chocolate, marzipan, mastic carrots, fruits and berries.

The subtleties of creating carrot cake

The first nuance. We take raw carrots. It’s better to squeeze out the young ones so that there is a little less juice and you don’t have to bake the biscuit for too long. If you forgot to do this, the baking time should be increased so that the cakes do not remain gummy. Some people take boiled carrots, grated.

The second nuance. If you don't want to use oil, you can do without it. But the biscuit will come out less moist.

The third nuance. You can't feel the carrots in the cake at all. The more different spices you get into the base, the more interesting it will be. Cinnamon is a must. This is a classic.

The fourth nuance. To make the cake look more luxurious, it is better to use not sour cream, but one based on mascarpone, cream or ricotta. Philadelphia will do as well.

Point five. We check the readiness of the cakes traditionally: insert a dry wooden skewer into the center and look. If it’s dry, it’s time to remove it from the oven; if it’s wet, let it bake some more.

What else to add to carrot cake

In addition to cinnamon, other ground spices are added to the cakes:

• ginger;
• nutmeg;
• vanilla;
• cardamom;
• citrus zest.

Carrot cake is especially delicious if you add crushed seeds or keto-friendly nuts to the dough:

• pecan;
• walnuts;
• sunflower;
• sesame;
• almond;
• hazelnuts, etc.

They go especially well with lean baking, which excludes the addition of eggs and dairy products. If desired, some of the nuts can be replaced with coconut flakes. You can also prepare a glaze based on nut oils or urbech.

How to make cakes juicy

The right carrot cake at home is slightly moist, soft and moderately loose. A dry sponge cake can be quite disappointing, putting you off keto baking for a long time. Although in practice the secret of truly juicy cakes is quite simple - special impregnation.

What can you soak carrot cake with:

• maple or vanilla keto syrup;
• rum;
• specialized flavoring agent.

In addition, the cake will come out soaked when you add olive oil to the dough. It does not have a pronounced aftertaste, and the cake itself ends up moister and very tasty.

Which sweetener to choose and what to add to the cream

In theory, any granulated sweetener will do. Choose low-carb alternatives. The only point is that the sweetener is suitable for baking:

• did not release harmful chemicals due to heat;
• maintained the correct structure of the baked goods;
• did not leave an unpleasant aftertaste.

Not only the impregnation, but also the cream will help make the taste of carrot cakes brighter. You can achieve variety by adding different ingredients:

• lemon juice with zest;
• banana extract;
• orange juice and zest;
• vanilla extract;
• unrefined coconut oil;
• ground cinnamon;
• natural food flavors.

When adding zest, avoid the white peel.

As a rule, it is this that gives citruses their characteristic bitterness, which can affect the final taste of the cream. For a sweeter filling or frosting, use a little more sweetener.

Keto cream for carrot cake with sour cream

This is one of the easiest recipes for delicious carrot cake cream. They can be used to cover the top of the cake, and also be used as a base for the filling.

To prepare you will need:

• 400 g of fat sour cream - from 25% and above;
• 100-150 g granulated sweetener;
• a few drops of vanilla extract.

It is enough to combine the ingredients and beat them until a fluffy foam forms.

Nutritional value per 100 g of finished cream:

• calories - 197.6 kcal
• proteins - 1.9 g
• fat - 20 g
• carbohydrates - 2.5 g

As a sweetener, you should take erythritol or an analogue, which is close in texture and properties to regular sugar. Then homemade keto cream can hardly be distinguished by taste from the standard version.

Keto curd cream for layering cake layers

Carrot cake with curd cream will be an excellent addition to permitted desserts. It is enough to slightly modify the PP variation by preparing a sponge cake according to the keto recipe. The most important thing is to use a suitable sweetener instead of sugar.

For the keto curd cream you will need:

• 500 g cottage cheese;
• 100 g fat sour cream;
• 100 g granulated sweetener (powder);
• 100 g butter;
• 20 ml lemon juice.

Cooking method:

1. Grind cottage cheese with sour cream. Add softened butter and start beating at low speed, gradually combining the mixture with lemon juice and sweetener.
2. Continue beating until smooth and fluffy. It is advisable to put the prepared cream in the refrigerator for at least half an hour. The butter will harden, allowing the mixture to begin to hold its shape.

Nutritional value per 100 g:

• calories - 249.4 kcal
• proteins - 12 g
• fat - 21 g
• carbohydrates - 2.1 g

To prepare carrot cake, carefully coat each of the cake layers with cream. The cakes are suitable from the recipes above. Distribute the remaining curd mass on the sides and top. If necessary, garnish with ground cocoa, coconut or chopped nuts. Leave the biscuit to soak in the refrigerator for at least 3-4 hours, preferably overnight.

Cheesecake calories. New York cheesecake

How to make New York Cheesecake

1. Prepare the sand base.
2. Grind the cookies in a blender into fine crumbs.
3. Melt the butter. Pour the oil into the bowl with the shortbread crumbs. Mix the mass well.
4. Place the crumbs in a springform pan and press down fairly tightly with a spoon or the bottom of a glass.
5. Bake the shortbread base for about 10 minutes in an oven preheated to 180°C, then remove and cool.
6. Wash the lemon, wipe dry and remove the zest from it using a grater or a special device for removing the zest.
7. Prepare the cream.
8. All ingredients for the cream must be removed from the refrigerator in advance. Cream cheese, eggs and cream - should be at room temperature.
9. Grind the sugar together with vanilla sugar in a coffee grinder into powder.
10. Place the cream cheese in a large bowl, add powdered sugar and mix the mixture with a spoon. Then lightly beat with a mixer at minimum speed - literally, so that the mass just mixes and becomes homogeneous.
11. Add the eggs one at a time, stirring the mixture well with a whisk each time.
12. The cream should not be stirred or beaten with a mixer too intensively - this can cause it to become oversaturated with air and cracks will form on the surface of the cheesecake.
13. Add lemon zest and stir.
14. Pour in the cream and whisk the mixture again. You should get a smooth, homogeneous cream. Pour the resulting cream into a mold with a sand base. Smooth the surface with a spatula.
15. Preheat the oven to 160-170°C in advance and bake the cheesecake in a water bath.
16. Place the cheesecake pan in a deep baking tray (or deep pan) and pour boiling water into it.
17. The water in the pan should come up to about halfway up the cheesecake pan.
18. Cheesecake, when baked in a water bath, bakes evenly, since steam creates more favorable conditions for baking than the heat from the oven.
19. Bake the cheesecake for 60-80 minutes.
20. When the finished cheesecake is shaken, the center should shake slightly. As it cools, the cheesecake will be ready and the center will become elastic.
21. Leave the finished cheesecake in the turned off oven (with the door ajar) for about an hour.
22. Cover the mold with the cooled cheesecake with cling film and put it in the refrigerator overnight.

Knead the dough

The procedure is simple and quick if you have the required amount of grated carrots. Carrots can be grated at least three days before cooking. The main thing is to store it in the refrigerator in a plastic bag. Grinding grater - Korean or medium.

In a large bowl (the carrots are very bulky at the beginning of kneading), mix the carrots, sugar, eggs and vegetable oil. We do this with a regular tablespoon. Pour out the vinegar (quench). Quickly, while it is sizzling, distribute it over the carrot mixture. Pour out the sifted flour and mix it thoroughly with carrots and other products. The dough is ready.

Carrot cake calories per 100. Carrot cake

Carrot Cake Recipe Ingredients:

• For the biscuit:
• 4 eggs
• 240 ml vegetable oil
• 350 g flour
• 400 g carrots
• 300 g sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 orange
• 200-240 g walnuts
• 1.5 tbsp. softened butter
• 1/2 tsp. salt
• Butter 50 g
• Sour cream 300 g
• Cottage cheese 0% 120 g
• Curd dessert 200 g
• Sugar 200 g

Nutritional value of the dish “Carrot Cake” (per 100 grams):

Calories: 317.2 kcal.

Carbohydrates: 31.9 g.

Ingredients and calorie content of the Carrot Cake recipe

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

Keto Carrot Cake or Carrot Pie: Calories and Carbohydrates

Usually the pie is made from a single cake layer, decorated with a layer of cream and nuts. In the case of cakes, we are talking about several layers of sponge cake, each of which contains impregnation and cream.

As a rule, carrots are preferred to be avoided in a keto diet. Although this vegetable contains fiber that is beneficial for the body, as well as vitamins A, C, E and some B elements. In addition, carrots are a good source of beta-carotenes, potassium and manganese. True, it may be a little confusing how many calories 100 g of the classic version of the cake contains:

• from 300 to 600 kcal;
• from 4 to 12 g of protein;
• about 20 g fat;
• from 25 to 40 g of carbohydrates.

For the cake and carrot keto sponge cake use:

• nut flours - coconut, almond, etc.;
• carrot pulp;
• chicken eggs;
• butter or vegetable oils;
• ground nuts;
• aromatic spices.

The only problem is that of the 35 kcal of carrots, almost 7 g are carbohydrates. However, you can reduce the concentration of sugars by squeezing the juice first. Then per 100 g of pulp there will be no more than 1 g of carbohydrates. And the total calorie content of carrot cake will be about 150-450 kcal per slice, of which pure glucose will be only about 5 g.

Fitness carrot cake. Carrot cake

When the fashion for healthy eating took over the world in the 60s of the last century, confectioners quickly responded to this by offering visitors to cafes and restaurants carrot cake. It tasted similar to everyone's favorite muffins - just as sweet, aromatic and slightly moist, but thanks to the carrots, the calorie content of such a pie was much lower. Many carrot cake recipes contain vegetable oil rather than butter; they often use whole grain flour and honey instead of sugar.

To get an airy, fluffy dough without adding a lot of eggs, soda or baking powder must be added to carrot pies. Typically, the dough is kneaded by mixing the dry and wet ingredients separately and then quickly combining them. But there are recipes when the pie is mixed like a regular cake, based on whipped butter with sugar and eggs.

Fillers play an important role in carrot cakes. It can be any dried fruit, pieces of pineapple or cherry, nuts, coconut, chocolate. The more fillings, the more interesting the texture of the pie.

A proper carrot cake is quite dense, slightly moist, but not gummy. It is important to let this cake cool completely, and it will be even better if you leave it to sit for 6-8 hours.

Carrot cake can be eaten plain, sprinkled with powdered sugar. You can also top it with a frosting like orange juice, or make a classic topping with cream cheese.

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