Do you think a cake without eggs, without butter and without milk can be delicious? Believe me, he is wonderful! But then another question: is it possible to allow yourself such joy during Lent? Before you answer, make this amazing carrot cake!

How to cook

1. Set the oven to heat up to 175 degrees. Combine flour, salt, baking powder, soda, ginger and zest (the dough is heavy, so you need both baking powder and soda).
2. In another bowl, dissolve sugar in warm water and add butter.
3. Pour this mixture little by little into the dry ingredients. Add carrots, zest, vinegar. Mix everything with a hand or planetary mixer. The dough should be quite liquid.
4. Pour the dough into a springform pan and cover it with foil. Place in the oven and bake for 30 minutes. Then remove the foil and bake for another 15-20 minutes.
5. Making cream is easy. Pour orange juice into a saucepan. Add sugar, almond flour and semolina. Stir and cook until thickened (15-20 minutes).
6. When the almond-semolina cream has cooled, beat it well.
7. Cut the cooled cake into 2 layers and coat the inside and outside. If you want more cream, make a double portion. Garnish with caramelized carrots or carrot chips if desired.

Ingredients

For the cake	Quantity
flour	370 g
sugar	1 glass
finely grated carrots	2 glasses
salt	0.5 tsp
baking powder	2.5 tsp
soda	1 tsp
Apple vinegar	1 tbsp
vegetable oil	3/4 cup
warm water	1/2 cup
zest of 2 oranges
ginger	1 tsp
Orange juice	2.5 cups
almond flour	2 tbsp
semolina, sugar

Cake is a delicacy that is present on the table during feasts and celebrations. We're used to rich, heavily creamy options. But for people who adhere to fasting, the recipe for Lenten carrot cake is most suitable. These are dietary baked goods, beautiful, bright in appearance, healthy and very tasty. Therefore, there is no need to deny yourself sweets even during Lent.

Classical

Ingredients:
carrots – 200 g;
flour – 150 g;
vegetable oil – 8 tbsp. l.;
sugar – 1 tbsp;
juice with pulp - 1 tbsp.;
walnuts – 100 g;
baking powder – 1 tsp;
salt – 1 pinch;
apricot jam – 200 g;
vanillin - to taste;
powdered sugar - for sprinkling.

Preparation:

Roast the shelled nuts in the oven.

Mix the sugar and melted butter well and pour in the juice.

Grate the vegetable. To do this, you can use a Korean carrot grater. Combine with oily liquid.

Set aside a few nuts to decorate the dish, and grind the rest in a blender. Don’t overdo it; it’s better to have large pieces in the baked goods. Transfer them to the liquid composition.
Mix flour, vanilla, baking powder, and also add to the mixture. Mix thoroughly.

Grease the mold with oil and pour in the dough. Place only in an oven preheated to 200 degrees. Cook for 30-40 minutes depending on your oven.

Cool the finished cake. Cut it into 2 parts. Grease the bottom layer with jam, place the second one on it. Also coat the sides with jam and decorate with nuts. Sprinkle the top with powdered sugar. Lenten carrot cake according to the classic recipe is ready!

With orange cream

The Lenten recipe for carrot cake with cream is quite simple. The baked goods are light, dietary, and healthy. For preparation, simple products are used, which, when combined correctly, make it possible to obtain a delicious delicacy.

Ingredients:
large carrots – 2 pcs.;
flour – 200 g;
sugar – 150 g;
orange zest – 50 g;
soda – 1 tsp;
vinegar – 1 tsp;
orange juice – 0.5 l;
semolina – 5 tbsp. l.;
water – 0.5 tbsp.;
salt - to taste;
powdered sugar - for decoration.

Preparation:

Grate the carrots on a coarse grater, add flour, sugar (100 g), soda dissolved in vinegar, and citrus zest. Stir. Pour water. Knead the dough, add a little salt.

Place the base of the cake in a mold and bake at 180 degrees until done. Then cool and cut. This set of products will yield about 2-4 cakes.

Prepare the cream: dissolve the remaining sugar in the juice, heat over low heat. Add semolina here and cook as usual. Turn it off and wait until it cools down completely.

Grease each cake with custard. Sprinkle with powdered sugar. Lenten carrot cake according to the best recipe can be served!

With apple and cereal

Ingredients:
carrots – 2 pcs.;
apple – 2 pcs.;
oat flakes – 200 g;
honey – 50 g;
sugar - optional;
vegetable oil – 3 tbsp. l.;
lemon juice – 50 g;
powdered sugar – 70 g;
water – 1 tbsp.

Preparation:

Grind the flakes with a blender. In a container, mix them with butter, honey, and sugar if necessary.

Grate the carrots and apple and add to the mixture. Pour in the squeezed lemon juice and mix thoroughly.

Place in the oven for half an hour.

Pour water into the powdered sugar, set it on fire, stir until you get fudge. Lubricate the dessert with it.

With bananas

We offer you to prepare a delicious lean banana-carrot cake using a simple recipe at home.

Ingredients:
banana – 3 pcs.;
carrots – 2 pcs.;
sugar – 2/3 tbsp.;
vegetable oil – 150 ml;
flour – 2 tbsp;
baking powder – 2 tsp;
cinnamon – 0.5 tsp;
orange zest - from 1 fruit;
salt – 1 pinch.

Preparation:

Mash 2 bananas with a fork. Add salt, sugar, cinnamon, zest, butter.

Grate the carrots and add to the banana mixture. Stir. Sift flour and baking powder here.

Bake until golden brown at 180 degrees.

Cut one banana into slices, decorate the cake with them and serve immediately with tea.

And when the post ends, be sure to look at. It's worth trying!

In a slow cooker

Dough:
carrots – 1 small;
lean margarine (or 0.5 tbsp. butter) – 150 g;
sugar – 1 tbsp;
carrot juice – 0.5 tbsp;
baking powder – 1 tsp;
flour – 1 tbsp.;
vanillin - to taste;
honey - 1 tbsp. l.;
candied fruits – 100 g;
salt - a pinch.

Cream:
walnuts – 150-200 g;
honey – 300 g.

Preparation:

Grate the carrots on a fine grater. Melt the margarine and add to the vegetable.

Add sugar, adjusting the amount according to your preferences, salt, baking powder, flour, candied fruits. Stir.

Grease the container of the device generously with vegetable fat and lay out the dough. Set the “Baking” mode for 60 minutes. Immediately after turning off the multicooker, allow the cake to stand for 10 minutes with the lid closed.

Prepare the cream. Grind the nuts in a blender, add honey, mix thoroughly.

Cut the resulting cake into 2 layers, coat the inside with cream, and sprinkle the top and sides with crushed nuts.

This is the kind of lean recipe for a simple carrot cake that every housewife can master. If desired, the delicacy can be made more juicy. For this, sweet syrup made from jam and water is used. In addition, raw carrots are often replaced with boiled carrots, chopped in a blender. Such an airy mass will make the finished dish exquisite and original. Bon appetit! And for choco-lovers we offer a delicious one.

Lenten carrot cake layers are often made in the form of sponge dough. Occasionally, cakes are baked using oatmeal or oatmeal (they replace flour), but this dough is less tender in consistency. It is always recommended to add vinegar to the flour mixture, because it not only extinguishes the soda, but also holds the dough together, acting as eggs.

Ingredients:

• carrots - 2 pcs.;
• flour - 350-360 g;
• baking powder - 1.5 tsp;
• ginger - 1 tsp;
• soda - 1 tsp;
• vinegar - 1 tsp;
• sugar - 230-250 g;
• water - 240-260 ml;
• zest of two oranges;
• sunflower oil - ¾ cup.

Preparation

1. Mix flour, water, baking powder, salt, ginger, zest.
2. In a separate container, mix sugar and warm vegetable oil, vinegar, add to the flour mixture. Knead the dough.
3. Add grated carrots to the dough.
4. Mix and pour into the mold. Bake for about 40 minutes.

This easy carrot-orange cake has a bright appearance due to its main ingredients. You can please your family with this delicious delicacy even during fasting. The cake turns out to be low-fat, because there is no oil, fat, or much flour. You can add orange juice to the dough instead of water, then the taste will become more intense.

Ingredients:

• carrots - 2 pcs.;
• flour - 190-210 g;
• sugar - 140 g;
• orange zest - 50-60 g;
• soda - 1 tsp;
• vinegar 30% - 1 tsp;
• salt - to taste;
• orange juice - 0.5 l;
• semolina - 5-6 tbsp. l.

Preparation

1. Grate the carrots, preferably on a coarse grater. Mix carrots with flour, sugar (100 g), soda and vinegar, orange zest. Add half a glass of water.
2. Knead the dough. Add salt.
3. Bake at 175-180 degrees. Afterwards, let the base cool and cut into several cake layers (2-4).
4. For the cream, dissolve 40 g of sugar in the juice and heat the resulting mixture in a ladle. Add semolina and cook it as if in water. Then cool.
5. Spread the resulting lean custard over the lean carrot orange cake.

Carrot Pumpkin Cake is perfect for vegetable lovers. This recipe combines very interesting ingredients, and its dough is unlike any other. It is recommended to sprinkle the baking dish with semolina and grease it with butter. You can add an egg (for those who refuse only meat during fasting).

Ingredients:

• carrots - 2 pcs.;
• bran - 4 tbsp. l.;
• pumpkin - 240-260 g;
• soda - 1 tsp;
• vinegar - 1 tsp;
• honey - 1 tbsp. l.;
• orange zest;
• salt - to taste.

Preparation

1. Peel, cut and boil vegetables. Mash the vegetables into a puree.
2. Add honey, bran, salt, zest, soda, slaked with vinegar to the resulting puree.
3. Mix carefully and place in the pan, bake for about 40 minutes.

Carrot cake with walnuts is made according to the simplest recipe, but has an attractive appearance and excellent taste. It is better to fry walnuts for baking in an oven or frying pan without oil. Baking powder can be replaced with baking soda, slaked with vinegar (wine or apple) or lemon juice.

Ingredients:

• carrots - 2 pcs.;
• flour - 160 g;
• vegetable oil - 7-8 tbsp. l.;
• sugar - 250 ml;
• peach juice - 250 ml.;
• walnuts - 150 g;
• baking powder - 1 tsp.

Preparation

1. Mix sugar with butter and juice. Stir.
2. Roast and grind the nuts. Add to content.
3. Add grated carrots there.
4. Mix flour with baking powder and add to other ingredients. Stir.
5. Place in the oven for 40 minutes. Decorate the finished Lenten carrot cake with walnuts.

Carrot cake is often baked with a sponge cake base and is without butter, eggs or even milk. Lenten cream for carrot cake is also made without sour cream or kefir, but on the basis of semolina and fruit juice, best with orange or other citrus fruit. It will be delicious if you add 2 tbsp to the cream. l. almond flour.

Ingredients:

• lean biscuit dough for carrot cake - 500 g.
• semolina - 2 tbsp. l.;
• orange juice - 2 glasses.

Preparation

1. Prepare standard sponge dough for carrot cake.
2. Place on a baking sheet and bake for 30-40 minutes.
3. Pour semolina and sugar into the bottom of the pan, add juice, cook like porridge, stirring, for 20 minutes. After thickening, cool the cream and beat with a whisk.
4. Spread the cream over the lean carrot cake on top and between the layers.

An original Lenten cake with carrots and bananas can be made using oatmeal (or oatmeal). Bananas taste like flour and replace it, and starch replaces eggs. Coconut flakes and dates add originality to the dish. You can add nutmeg, cinnamon, cardamom - 1/2 tsp each.

Ingredients:

• carrots - 2 pcs.;
• banana - 1 pc.;
• starch - 1 tbsp. l.;
• dates - 1/3 cup;
• coconut flakes - ½ cup
• oatmeal - 130-140 g;
• vegetable oil 3 tbsp. l.
• spices - to taste.

Preparation

1. Beat bananas with a mixer, add dates, add starch.
2. Add spices to taste, oatmeal, stir.
3. Add grated carrots, coconut flakes, vegetable oil and stir again.
4. Bake the crust in the oven for about 30 minutes. Decorate the Lenten Carrot Banana Cake with frosting, fruits, and nuts as desired.

Carrot cake with a pear layer can decorate any holiday table. The dough for its preparation is prepared using standard biscuit dough, as for other Lenten dishes, but the pear juicy layer gives the dessert an unusual taste. You can add gelatin to it and turn the filling into fruit jelly, but then the cake will no longer be lean.

Ingredients:

• sponge dough for carrot cake - 2 layers.
• pear - 2 pcs.;
• sugar - 20-30 g;
• vanilla sugar - 1 sachet.

Preparation

1. Knead the lean biscuit dough as for carrot cake without eggs. Bake for 35 minutes.
2. While the baking is in the oven, make the pear mousse: chop the pears, sprinkle with sugar, pour in 20-30 g of water, cook until the mass is completely softened.
3. Place a layer of pears in the middle of the carrot cake.

For those on a diet or fasting, we can recommend a delicious Lenten carrot cake - the recipe is made on the basis of oatmeal, so the dough will have an interesting flavor. To improve the taste, you can add cinnamon, dry ginger, and cloves to the dough. The taste of the baked goods is slightly reminiscent of muesli.

Ingredients:

• carrots - 1 pc.;
• apple - 1 pc.;
• oatmeal - 150 g;
• honey - 50-60 g;
• powdered sugar - 70-80 g;
• lemon juice - 50 g.

Preparation

1. In a bowl, mix crushed flakes, honey, spices to taste, oil.
2. Add grated apple and carrots. Mix.
3. Pour in lemon juice and stir again.
4. Bake for about 30 minutes.
5. Pour powdered sugar into a glass of water. Stir until fudge forms. Grease the finished cake with this glaze.

Lenten carrot cake in a slow cooker

Carrot cake in a slow cooker without adding eggs or dairy products is a godsend for those expecting guests during Lent. Baking ingredients are prepared in a few minutes - you just need to peel and cut vegetables and fruits and knead the dough. All that remains is to turn on the desired mode in the multicooker. In addition, this dessert is also very budget-friendly.

Ingredients:

• carrots - 2 pcs.;
• apple - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• sugar - to taste;
• flour - 190 g;
• zest of one lemon;
• baking powder - 1 tsp;
• vanillin - 1 sachet.

Preparation

1. Grate apples and carrots, sugar, add butter, stir.
2. Combine flour, baking powder, vanillin, and salt in a separate container. Carefully add the flour mixture to the vegetable mixture while stirring.
3. Place the dough in a container, set the “Oven” or “Baking” program for 65 minutes.
   

You should not expect special tenderness or incredible lightness from this cake. This is a Lenten recipe - with certain features arising from the fact that it contains no eggs, no milk, no butter. With all this, the cake is still pleasant - with a light citrus note, with an original nut cream and with sweet cake layers, which, despite some density, are still quite appetizing and aromatic.

Don't be afraid of detailed descriptions - making a cake is not as difficult as it might seem. After the first time everything will be much faster, I promise!

Ingredients for the crust:

400 g carrots;

200 g sugar;

150 g vegetable oil;

150 g water;

450 g flour;

1 tsp. baking powder;

1/3 tsp. salt.

Ingredients for cream:

150 g peeled almonds;

3 glasses of water;

2 tbsp. l. starch;

1 cup of sugar;

Grate the carrots on a fine grater.

Grind lemon and sugar in a blender bowl.

Mix carrots, water, vegetable oil, lemon-sugar mixture. Add salt and baking powder.

Add flour, knead well and leave to rest for half an hour.

Divide the dough into 2-3 parts and bake each cake in an oven preheated to 180 degrees for about 40-50 minutes.

Carefully take out the cake - it is quite fragile.

Leave the cakes until completely cool.

And we make cream.

Grind the peeled nuts in a blender into fine, very fine crumbs.

Pour in 2 glasses of water and boil for 5 minutes.

Mix sugar and starch.

Add a glass of water, stir until smooth.

Pour into the nut mixture, stirring constantly. Bring to a boil over low heat.

Turn off the gas and leave until it cools completely.

Using a blender, we achieve a smoother cream structure.

And grease the cakes.

There will be a lot of cream - leave a couple of spoons for the next day: after being absorbed, the top part of the cream will crack a little, and then the remaining mass will come in handy to mask the ugliness.

The cake should be soaked for at least 8 hours.

Bon appetit!

First you should prepare the cream; while it cools, you can bake the cakes.
Process the almonds into fine crumbs using a blender.

Remove the zest from the lemon, cut the lemon itself into slices, and grind in a blender.

Place chopped almonds in a saucepan. Boil water, pour it over the nut mixture, cook for 7 minutes. Remove from heat. Cut the vanilla pod, scrape out the seeds and add to hot milk, add the cut pod there, cover with a lid and let it brew for 15 minutes.

Strain almond milk through a sieve. You shouldn't throw away the cake, it will go into the dough. Discard the vanilla pod.

Gradually pour warm almond milk into the flour, stirring vigorously so that the flour does not have time to turn into a lump.

Add sugar, put on medium heat. After 5 minutes the cream will begin to thicken. All this time you need to constantly stir so that the cream is homogeneous.

As soon as the cream reaches the desired consistency, remove from heat, pour the cream into another container, cover with cling film so that it completely touches the surface of the cream.
Set the cream aside until it cools completely.

Add chopped lemon to the cooled cream and mix thoroughly. You shouldn’t add all the lemon at once; it’s better to focus on your taste so that the cream doesn’t turn out to be too sour.

Preheat the oven to 170 degrees. Prepare a baking dish. You can bake one cake layer and then cut it into three parts. It is convenient to bake each cake separately; in this case, the cakes will be smooth and equal in width. Place parchment paper on the bottom of the pan.
First you need to prepare the carrots - wash them, peel them with a vegetable peeler, and grate them on a fine grater. You can use a blender, then this process will take a few minutes.

In a deep bowl, mix orange juice, odorless vegetable oil, sugar, lemon zest. Mix everything thoroughly, you should get a homogeneous mass. Stir almond cake and finely grated carrots into this mixture.

In a separate container, mix all the dry ingredients: flour, semolina, spices, salt.
Combine both mixtures, mix thoroughly, quench the soda with lemon juice, mix everything again.
The consistency of the dough should be like thick sour cream; if necessary, add a little flour, and if the dough is too thick, add a little orange juice.

Carefully place the finished dough into the mold, leveling the surface. If you bake each cake separately, then first weigh the dough, divide the weight into three parts, and pour each part into the mold. Bake until done (time depends on what baking dish you choose and the characteristics of the oven). Check readiness with a toothpick.
Allow the cakes to cool completely. If you baked it in the form of one cake, then cut it into three parts.

It is convenient to fold the cake in a springform pan. Place some of the cream on the cake, distribute it evenly, then cover with the next cake, put the cream again, cover with the last cake. Lubricate it with cream too. Do not use all the cream; after removing the cake from the mold, you need to grease the sides with the remaining cream.
Sprinkle the cake with ground almonds and puffed rice.
Enjoy your tea!