Cake "Autumn Mood" carrot

[DOUGH:]

Cake "Autumn Mood" carrot

Category: Bakery products

Ingredients
DOUGH:
Eggs	4 things
Brown sugar	280 g
Vegetable oil	220 ml
Flour	250 g
A pineapple	80-100 gr
Walnuts	80-90 gr
Peeled carrots	350-450 gr
Coconut flakes	90 g
Soda	9 g
Baking powder	6 g
CREAM:
Mascarpone	500 g
Cream	500 g
Powdered sugar	taste

Cooking method

• The peculiarity of making carrot pie is the presence of two components - "wet" and "dry" parts of the dough.
• Dough preparation:
• 1) The products we need
• 
• 2) "Wet" ingredients - these are eggs and vegetable oil (any odorless is suitable)
• 
• Mix eggs and brown sugar (I think it reveals the taste more, but you can use regular sugar) in a bowl.
• Beat on a low mixer speed until smooth. The task here is not to beat the eggs like a biscuit, it took me 7 minutes. Continuing to beat, add vegetable oil and mix everything well again.
• 
• 3) For the "dry" part of the dough - mix flour with cinnamon, nutmeg, baking soda and baking powder.
• Chop the walnuts into medium pieces with a knife, chop the pineapples finely, measure out the coconut and peel the carrots
• 
• 4) Sift the flour and add nuts, pineapple, coconut. Mix thoroughly.
• 
• 5) Three carrots on a fine grater and mix thoroughly again, at this stage a spoon will not help, so use handles. It turns out a very dense mass, you can even sprinkle it from it. I managed to get scared that such a lump would not disperse to homogeneity, but in the end everything turned out very well!
• 
• 6) Mix both parts of the dough, gradually add the "dry" part to the "wet" part, mix at a low mixer speed
• 
• 7) Grease a saucepan from a multicooker with butter and sprinkle with flour. Since my bottom sticks a little, I laid it with parchment.
• 
• Baking mode - in the original recipe it is recommended to bake at a temperature of 170 * 45 minutes, but here I needed 2 times run the program "Baking" for 60 minutes... Willingness to check with a skewer. This is how the cake turns out, the output weight is about 1.5 kg. Height 6 cm (raw dough - 4 cm).
• 
• 9) This is in the context, I do not know what gave such a reaction - blackening around the walnuts.
• 
• Cream preparation:
• For the original cream, it is recommended to take curd cheese (Philadelphia or Buko) - 250 gr.
• Mix softened butter (120 g) with powdered sugar (120 g) until smooth.
• Gently add the curd cheese in parts and mix with a spatula.
• A distinctive feature of this cream is a pleasant combination of sugar sweetness and sourness, which is given by cheese.
• But, since I did not find the curd cheese, I made another cream:
• 1) Beat the cream (500 gr) until dense peaks, add powdered sugar to taste.
• 2) Gently stir in the mascarpone (500 gr) in portions. I add the mascarpone with a spoon, and at the very end I stir for a very short time at the lowest speed of the mixer.

The dish is designed for

Cake with a diameter of 20 cm, a height of 6 cm, weight with cream about 3 kg

Time for preparing:

2 times 60 minutes

Cooking program:

Bakery products

Note

Carrot cakes and pies are very popular in America and European countries, but for us, such pastries may seem unusual, although they are very tasty. Juicy, moderately moist, with an interesting structure. There is no airiness of biscuit, and there is no crumbling shortbread dough, this is something unique, filled with the aroma of spices. A slice of carrot cake and hot tea are a great addition to a cozy blanket on a cold autumn evening! Bon Appetit!

PS: I have baked it twice already, the first time just to try, the second time for the "autumn" cake. I liked both options - with and without cream. True, in the case of cream - the latter "dilutes" the taste. So for ourselves, we will most likely bake in the form of a simple pie, it is already self-sufficient and very tasty.

But this is my "autumn" cake in terms of external and internal content


I apologize if I did not draw up the recipe correctly (I am making out the recipe for the first time) or there is already the same on the forum (I honestly looked, but I did not see an exact copy)

[Natasha]

Natashawhat a cute autumn cake! A very cozy still life - it's a pity to even eat! And the color scheme is great !!!

[NataST]

NataST, gorgeous cake and recipe!

Natasha, the cake is very appetizing! And we often bake lamb in general, Carrots, but we haven't tried it with cream))

[Nata]

Nata, well done!!! Thanks for the interesting recipe !!!

Natus! Admit it honestly, you probably already bored a sheep?
The cake is awesome, very, very !!! Sorry I didn't mention it yesterday, but the lamb was dreaming all night! Honestly, I'm not lying !!! Fascinating !!! I'm talking about a sheep ...
P.S: You too

thanks for the recipe, I will definitely try and report back

[Matanya]

Matanya, Tanya thanks! It was a cake for my mother, so the lamb will now live with her and be carefully kept. Moreover, this is a symbol of the coming year

: girl_in_dreams: Natasha, is it possible for a lamb MK? Well, she's so pretty!

so that the lamb will now live with her and be carefully kept

Fuuuh, Thank God !!!! How relieved from my heart, but how can I imagine that the poor girl ate her ... the heart shrinks, old age is visible, syntimentality,snotty... tearfulness ..... eh

Natasha, what a fine fellow you are for filling out the recipe! The cut is very appetizing! I will definitely try to repeat it. I liked the description very much!

[NataST]

NataST, the cake turned out to be just a feast for the eyes, and the lamb is just fabulous, such a lapul! : bravo: And this is all in a Panasonic multicooker? Oh, how everything is running with me, but I generally keep quiet about the design

Natasha, looks very dignified!
And the taste, I hope, is not worse.
I take it as a bookmark, because I want to try.

Natasha, thank you very much for such a complete and detailed recipe ... I painted everything so colorfully .. that my saliva flowed while I read and watched your photos ... I will definitely bake and report back !!! Thank you !!!
here on the lamb MK is definitely needed !!! (especially since the year of the sheep awaits us ... so it is sooo relevant!)

I am reporting! Today I made a cake, I took white sugar, the rest of the ingredients - according to the top bar in the recipe. The aroma during baking was Akhovsky, the neighbor looked "for salt". Stood in the cartoon twice for 60 minutes, took it out of the mold, cooled it, cut it with a thread into 3 cakes. Before this stage everything was perfect. And then .... Transferring one cake to another when smearing with cream turned out to be a huge problem, the cakes were falling apart in the hands. The mascarpone cream with cream for these cakes was clearly too thin. When I hardly covered it with the third cake, the cream came out on the table. Almost half of the cream remained (because the pearl was from all sides), put it in the refrigerator along with grief, a smeared cake in half. There can be no question of covering it with mastic tomorrow (and I wanted to).

My findings:
1.The run-up in the weight of ingredients from 20 to 100 grams is still crucial. Next time I will reduce the amount of carrots, remove the pineapple completely and add flour, because the sensation of the ingredient that binds the composition was clearly not enough.
2. Before smearing with cream (I am still convinced that cream + mascarpone is the ideal composition for these cakes from the point of view of impregnation), put the cakes in the freezer for at least 1 hour.
3. the cake is not suitable for complex decoration. Dense cream - maximum!

Natasha, in no way wanted to offend, wrote this all exclusively to help those who want to make this cake with cream. Tomorrow I will report the result with a photo.

[Irina]

Irina, I completely agree that with such a cream it will not go under mastic. Yes, and in the original recipe, the cream is advised on an oil basis - firstly, it will fit better under heavy cakes, and, secondly, I also wrote my observations that my cream "pulled off" part of the taste, as if diluted with its moisture, the taste of the cake itself.

True, in the case of cream - the latter "dilutes" the taste. So for ourselves, we will most likely bake in the form of a simple pie, it is already self-sufficient and very tasty.

And I collect all the cakes in a ring, stand the night and in this case nothing creeps
But why your cakes just fell apart, I don't even know. Of course, they do not have such a structure, but I calmly transferred all three cakes. Maybe flour played a role here? It was necessary to put more, she is also all different
Of course, no offense, well done what I wrote, I hope you like the taste more than the look

Natasha, I really liked the taste !!!! I crumbled a piece that fell off! Vkusnooo !!!! I think it will freeze in the refrigerator at night, tomorrow there will be mortality !!!

Maybe you need to bake it for the cake with separate cakes? Then it will definitely not fall apart and be saturated in moderation, huh?

Here is my freak

This is the most successful piece, the rest look like the ruins of the counts

But vkuuuusnyyyy !!!! You can eat your brain! I think that if you bake it according to the recipe, then this is an independent cake that does not require filling. With small changes + cream - it will be just right!

[NataST]

NataST, an interesting recipe, you need to try it, be sure, and it's good that for multi I wrote, it's easier to bake in it (for me, because you don't need to constantly monitor the temperature in a gas oven).
Kara, let me share your experience? I bought it, I don't even remember exactly what it is called - a plastic sheet for cutting greens, it is flexible, but also dense and thin - a couple of millimeters. Very well suited for carrying biscuit layers that can crumble in the hands

Elya, I have such sheets. How do you transfer the cake to the sheet itself? I don’t think about it ... Do you go into a cake like a leaf?

Natasha, an intriguing recipe, I want to try, but I have small questions, may I ask? Here's about the oven in a multicooker, I have a Panasonic 2.5 liters, it only bakes the bottom, is it possible to bake in a gas oven, just faster. And I also think that this model is multi small. Then you add both baking soda and baking powder ?? Thank you!

[Ass]

Ass, the recipe was originally written for the oven, but I have the opposite situation - the multicooker is large and bakes well, but the oven bakes disgustingly. The temperature for the oven was indicated at 170 degrees and the oven for 45 minutes, but I'm sure this is very low. I think it will take at least an hour, and most likely an hour and a half - check with a skewer so that the dough does not remain.
And as for soda and baking powder - this is where both of these components are needed - the dough is very heavy, and so the cake will turn out to be lighter and more airy.

[Irina]

Irina, thanks for the photo, and not a freak at all, such a sunny piece. I'm glad I liked it, but I'm still trying to understand why the cake fell apart - and what kind of carrot did you have, maybe very juicy? I baked 2 times, in the first carrot was not enough, it was only 280 grams, and in the second I put it as it should be according to the recipe. The carrots were strong, but not very juicy. I pried the cakes with a wide knife and carried them that way, but I also carry biscuits that way.
Elya thanks for the hint, it's probably much more convenient with sheets

[Kara]

Kara, yes, I cut the cake, and without removing the layer under it I gently push the sheet, transfer it, smear the bottom cream and again gently move it into place

[Little Sister Sheep]

Girls, at your request made MK Ovechki, go here - Little Sister Sheep

Natasha, and I'll come to you with a report ... I finally baked your autumn cake ... I did everything strictly according to the recipe ... the only thing I baked was in the shape of 26cm, but I needed at least 24cm ... The biscuit was ready in height 4cm in total ... but I still divided it into 3 parts ... the biscuit cut perfectly, and was perfectly transferred ... ahh, for sure ... I have moved away from the recipe ... my mascarpone turned out to be sour (some kind of bitter it became - and I threw it away), I just had to make sour cream cream, I made it for 600g sour cream, 400g cream, powdered sugar 150g ... I didn't even have time to decorate it ... I baked a cake after dinner, collected it ... I thought I would decorate it the next day, and then my brother and daughter-in-law came to visit ... well, what to do, I had to cut the cake ... so we tried it not yet nourished, not ripe ... but my brother and daughter-in-law liked it, on the contrary, they were glad that the cake had an unusual taste .. so I felt a little dry or something ... coconut flakes were expressed strongly for some reason .. and today the next morning the cake was great !!! all together as if merged together !!! such a delicate and at the same time dense structure of the biscuit ... all this was very perfectly combined !!! but of course, it was sooo unusual for our taste, especially when I told everyone that it was a carrot cake .. everyone had such huge eyes ...
Here is my cutter:

And this is a ready-made biscuit and in a cut:


I forgot to write ... I baked in the oven at 170 degrees, 40 minutes ...

I confirm, the longer the cake is, the tastier it becomes!

I confirm, the longer the cake is, the tastier it becomes!

probably on the third day, that is, tomorrow, it would have been even tastier ... but unfortunately, the last bite was eaten by my nephew !!! we didn't wait for the third day !!

[Lyaila]

Lyaila, you have a very very beautiful piece !!! Directly sunny, such a rich color! I am surprised that 40 minutes in the oven was enough, thanks for the valuable clarification. And as for the fact that the cake needs to "stand" and then it tastes better - I completely agree! Thanks for the report