Carrot cake (kneading and proofing in a slow cooker, baking in the oven)

Category: Easter
Carrot cake (kneading and proofing in a slow cooker, baking in the oven)

Ingredients

Milk 250 ml
Sugar 1 glass, volume 250 ml
Carrots medium 2 pcs
Flour 3 cups volume 250 ml + 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Butter 100 g
Dry yeast (I have a Saf-moment) 11 g
Chicken egg 5 pcs 4 eggs for the dough and 1 (protein) for the glaze
Orange (orange zest in a dough, 1 tablespoon juice in a glaze) 1 PC
Vanillin on the tip of a knife
Candied fruit 1 handful
Powdered sugar (for glaze) 120 g

Cooking method

  • Hello everyone! I am sharing with you a proven recipe for an interesting unusual cake - carrot! Friends and relatives will gladly accept it as a gift: after all, it differs from the traditional Easter cakes that you find in the store.
  • 1. Remove all items for the dough from the refrigerator.
  • 2. Pour milk into the multicooker bowl, add 1 tbsp. l. sugar (from a glass of 250 ml) and yeast. Put on the Yogurt mode for 10 minutes.
  • 3. After 10 minutes, sift 1/3 of the flour (1 glass) into the multicooker bowl. Stir well with a silicone spatula to avoid scratching the bowl. Put again on the Yogurt setting for 25 minutes. During this time, the dough will rise with a dome.
  • 4. Beat eggs first with a pinch of salt, then with the remaining sugar (1 glass - 1 tbsp. L.).
  • 5. First add softened butter to the bowl with dough (it should have already melted at room temperature), stir; then vegetable oil, beaten eggs and sift flour with vanilla. Stir well until smooth. The dough should be pouring. Return the bowl in the multicooker to the Yogurt setting for 60 minutes. The dough should be raised 2-3 times.
  • 6. While the dough is rising, cut the candied fruit into pieces, roll them in a small amount of flour, sift the remaining flour through a sieve; peel the carrots and grate them on a fine grater.
  • 7. Knead the risen dough. Gradually stir in candied fruit, orange zest (finely grated) and grated carrots. Stir until the candied fruits and carrots are evenly distributed in the dough.
  • 8. Pour the dough into paper cake molds (I have 3 medium molds) (1/3 of the mold) and leave it for an hour in a warm place to rise.
  • 9. When the dough rises 2 times, put it in a preheated oven (I have 160 degrees, "fan" mode, lower shelf - such recommendations were indicated in the instructions for the oven). Bake for 50 minutes.
  • 10. When it is browned, we check with a wooden skewer for bakedness: if dry, the cake is ready. Let it cool down.
  • 11. The cakes have cooled down, we prepare the icing: beat one protein with a pinch of salt for 2 minutes, until large bubbles appear. We continue to beat and add the powdered sugar to the consistency we need (it took me 5 minutes), pour in the orange juice and beat a little more.
  • 12. Immediately apply the icing to the Easter cakes and decorate until it hardens. I usually decorate with marmalade.
  • Bon Appetit!

The dish is designed for

3 medium cakes

Time for preparing:

4 hours

Cooking program:

Yogurt

Note


Mikhaska
GalinaS, thanks for the interesting recipe! Carrot cake is cool!
I'm taking it to bookmarks.
GalinaS
Quote: Mikhaska

GalinaS, thanks for the interesting recipe! Carrot cake is cool!
I'm taking it to bookmarks.

Glad that you liked the recipe!

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