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

Ingredients:

• carrots 300 g.
• oat bran 300 g (grind into flour in a coffee grinder).
• natural yoghurt 200 g
• 3 proteins and 1 yolk.
• baking powder dough 1 tsp.
• stevia to taste.
• nuts and vanillin to decorate the dish (not included in the calculation of the bju).

Cooking:

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

A very tasty cake is obtained according to this recipe. When it brews it becomes even tastier.
Ingredients: For dough:

• one carrot 140 gr
• nature yogurt 100 gr
• cinnamon 1 tsp
• coconut flakes 10 gr
• corn flour 110th
• milk 50 gr
• one egg
• soda 0.5 tsp

Cream:

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

Cooking:

We make the dough: three carrots on a coarse grater and mix with yogurt, milk, egg, shavings, cinnamon and soda. Add flour, mix and spread into a mold. I have 16.5 cm

Bake at 180 gr for 18 minutes.

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

Constantly denying yourself goodies, you begin to feel discomfort and life becomes no longer so joyful, so from time to time it is necessary to give your body a “belly holiday”. But so that this holiday does not affect the figure, the cake recipe must be special. For example, yesterday I had such a carrot-apple cake (or rather, a parody of a cake) with healthy ingredients. It is very sweet and tasty and, most importantly, dietary. This, of course, is not a biscuit with cream, but it is very suitable for psychological calmness.

Products for a diet cake:

For the crust:

• Carrot - 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.

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

3. After everything is mixed, you can additionally grind with a blender to a puree state. And let the dough brew for 15-20 minutes. During this time, the oatmeal will soften and swell a little.

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

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

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

6. Blend these fruits with a blender, add cottage cheese.

7. And once again, grind it all together with a blender, until 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. It should be formed very carefully, otherwise the cakes will break.

9. I made a not high two-layer cake, smeared with cottage cheese and fruit cream. Topped with peach slices. It is best to eat it with a spoon.

Lose weight with joy!

If you are not on a diet, you can take powdered sugar instead of a sweetener.

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

For cream: -soft cottage cheese 200 g -sugar substitute to taste -lemon zest to taste

Cooking time: 30 min.

1. Grind oat bran in a coffee grinder. Grate carrots on a fine grater. 2. Beat the egg, add the bran and milk. Mix. Add starch, baking powder, sweetener and carrots, mix. 3. Bake in a well-heated 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. Brush with cream and assemble the cake. Top with cream and garnish with nuts if desired. 6. Send to the refrigerator so that the cake is soaked.

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 sugar using a whisk or mixer. Grate the carrots on a coarse grater and add it to the egg-sugar mixture. Then, put soda slaked 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 a slow cooker. We set the "Baking" mode for 65 minutes.
Carrot cake base is ready! Carefully take it out of the pan.
When the base for the cake has cooled, we cut it into two equal parts.
Mix sour cream (yogurt) and granulated sugar. Usually, I mix both sour cream and yogurt at once. If you are using sweet yogurt, then there is no need to add granulated sugar to the cream.
We form a cake. We put it in the refrigerator for 5 hours for impregnation.

Let's start by chopping the walnut kernels, and thoroughly wash the orange, wipe it dry and remove the zest.

Combine granulated sugar with vegetable oil and beat with a mixer so that the sugar crystals dissolve.

We break all the eggs, but it is better to beat them one by one if the mixer is not powerful.

With a mixer, beat the mixture into a dense white mass for at least 4 minutes. The mass at this stage is similar to sweet mayonnaise.

Separately, mix all the dry ingredients: sifted premium wheat flour, baking soda, baking powder, ground cinnamon and grated nutmeg. Mix everything with a whisk.

We combine a mixture of dry ingredients with liquid ones, bring the dough to homogeneity with a mixer.

Add chopped nuts and grated orange zest.

Three raw carrots on the smallest grater or pass through a meat grinder. You can also chop it in a food processor or in a blender bowl with a knife attachment. It is important that the carrots are chopped as thoroughly as possible - this is one of the main secrets of a successful carrot cake. If the carrots let out juice, it is better to squeeze it out. We need a dryish carrot mass. We combine the carrots with the dough, mix with a mixer and get a pale orange dough for baking.

We spread the carrot dough in a baking dish, brushing it with a small amount of vegetable oil. Cover the bottom with parchment to make it easier to get the cake. What is the mold diameter? We have a mold diameter of 20 cm. The cake has doubled or even more. The height of the finished cake is 7-8 cm. If you have a larger diameter form, it is better to bake several low cakes.

Bake the crust until done. The temperature in the oven is 165–170 degrees. It took us 1 hour. It may take you more or less time. Therefore, we check the cake for a dry splinter every half an hour. If the cake does not bake, increase the temperature or place the dish in the oven lower.

Take out the crust and let it cool completely. Ideally, the cake should be left overnight, then it will not crumble when cut. Cut with a fishing line into 4 equal layers.

Let's get some cream. Cottage cheese must be rubbed through a sieve or chopped with a blender. The finished curd mass will save you from this stage.

Whip cream until stiff peaks. The photo shows where the mixer beaters were. At first it may seem that nothing is happening, but after 3-4 minutes, you will see how the cream thickens. Don't kill them or you'll get butter.

Add icing sugar and cottage cheese to the cream in parts. Mix with a spatula.

Here is such a curd cream turned out.

Lay the bottom layer on a platter. We put cream on it. For application, it is easiest to take a piping bag with a large round nozzle.

We collect the cake, leaving the sides without cream. Such naked cakes are gaining popularity more and more, let's not lag behind fashion.

We decorate the cake at your discretion. We took thin slices of oranges, chopped nuts, a cinnamon stick and a few sprigs of rosemary.

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

Cake Ingredients:

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

Cream Ingredients:

• Curd - 250 g
• Butter - 60 g
• Powdered sugar - 100 g
• Vanillin - 0.5 g

Decoration Ingredients:

• Walnut - 100 g
• Dried apricots - 30 g
• Prunes - 30 g

How to make carrot cake step by step:

1. We take two medium-sized raw carrots, carefully peel and rinse under cold water. We rub on a medium grater. You should have just over one tightly packed cup of grated carrots and they should be sweet in taste.
   
2. In a deep bowl, where we will knead the dough for the cake, mix the grated carrots and a glass of sugar. Leave for 10 minutes until the carrots have given juice.
   
3. When the carrots float in sugar syrup, add sour cream to it. It is better to take oily and thick. In extreme cases, it can be replaced with vegetable oil in the same amount.
   
4. Beat the eggs separately until fluffy and add to the main mixture.
   
5. 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.
   
6. Dried apricots and prunes are processed immediately in the amount that is necessary for the cake and decoration. We wash dried dried fruits in cold water, pour boiling water over them and put them on a sieve so that all the liquid is gone. Dried fruits intended for cake, cut into small strips.
   
7. Mix flour with baking powder and sift to saturate with oxygen. Slowly add to the crust mixture. The dough should be fairly thick but runny. Take more flour if necessary. Add chopped dried fruits to the finished dough and mix gently.
   
8. Lubricate the form where the cake will be baked with butter and lightly sprinkle with flour. We shake off the excess. We spread the dough in a mold and bake for about 50 minutes at a temperature of 175-180 degrees. To make the cake taller, take a form with a diameter of about 25 cm.
   
9. While the cake is baking, prepare the cream. Add cottage cheese and softened butter to a bowl. Cottage cheese can be taken in any fat content. If it is of a dense consistency and with grains, then grind it with an immersion blender. You do not 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 vanilla.
   
10. Whisk the cream again. It should be airy, smooth and shiny. We remove the cream in the refrigerator.
    
11. Roast the walnuts in a hot skillet. Then we chop most of the nuts with a knife into small pieces, grind the rest with a blender into crumbs - we need it for sprinkling.
    
12. We check the readiness of the cake with a wooden stick. Cool the cake and cut into three parts. We put all the cakes on top of each other, while each is smeared with cream and sprinkled with chopped walnuts.
    
13. We turn the last cake with a dry crown down, grease it and the sides of the cake with cream. Sprinkle chopped nuts in a blender on top of the cake and its sides. Decorate with dried fruits.
    

Happy tea drinking!

Finely chop the nuts. You can take any kind of your choice, for example - cashews or walnuts. Melt the butter in a steam bath. Wash the carrots and grate on a fine grater. Sift flour, add cinnamon and soda to it.

In a small, but deep and high-walled dish, beat the chicken eggs. Pour granulated sugar to the eggs, beat them at maximum speed with a mixer or food processor until foam appears.

Continuing to beat, pour the melted butter into the egg mass 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. Spread the carrot batter over it. Smooth it well and put 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, throw cottage cheese, sugar, vanillin and sour cream into the blender bowl, beat at maximum power until completely homogeneous. Then beat in the eggs and beat again, but at a reduced speed. Spread the curd mass on the cake. Reduce the temperature in the oven to one hundred and seventy and bake the cake for forty-five minutes. Decorate the cooled cake with chocolate chips.