We bring to your attention a recipe for an amazing pie with a healthy and inexpensive filling. Carrot pie has European roots. It became especially popular and widespread in England during the Second World War. To make the carrot filling more flavorful, you can add some apples to it.
We suggest baking a sweet pie with carrots from sponge yeast dough in milk and vegetable oil.
For the test:
- flour – 4-4.5 cups
- milk – 500 ml
- eggs – 4 pcs.
- vegetable oil – 4 tbsp. spoons
- dry yeast – 1 dessert spoon
- sugar – 2 tbsp. spoons
- salt – 1 teaspoon
For filling:
- carrots – 6-7 pcs.
- apples – 2-3 pcs.
- vegetable oil – 3-4 tbsp. spoons
- sugar – 2-3 tbsp. spoons
- butter – 50 g
For the streusel:
- flour – 1 tbsp. heaped spoon
- butter – 30 g
- sugar – 1 tbsp. spoon
Additionally:
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons
- egg for brushing the cake
Cooking sweet pie with carrots
1. Dissolve the yeast in warm milk with added sugar and add flour to the consistency of thick sour cream. Cover the dough with a towel and leave in a warm place for 1 hour to ferment. During this time, the dough will increase 2-3 times.
2. Pour the suitable dough into a deep bowl or spacious pan, break the eggs into it, add salt, vegetable oil and mix thoroughly.
3. Add the remaining sifted flour in small portions and knead into a soft, pliable dough. Cover the dough with a towel and leave in a warm place for 40-50 minutes. During this time you can knead it once.
4. Meanwhile, prepare the filling. Peel the carrots, grate them on a coarse grater or pass them through a meat grinder. Simmer in a frying pan with vegetable oil until soft. Remove from heat, add grated apples and sugar, mix the filling.
5. Knead the risen dough and roll it out to a thickness of 1 cm.
6. Grease a baking sheet with vegetable oil, spread the dough on it, place the filling in the middle, and cold butter cut into pieces on it.
7. Fold the edges of the dough over the filling and seal the pie. Leave in a warm place for 20-25 minutes to proof.
8. Prepare the streusel by rubbing pieces of cold butter with flour and sugar to form a rich crumble. Brush the pie with a lightly beaten egg, sprinkle with streusel and place in the oven preheated to 200 degrees for 40-45 minutes.
9. Remove the finished rosy carrot pie from the oven, place on a dish, cover with a towel for 20-25 minutes, after which it can be served.
Bon appetit and delicious pie!
Looked 4455 once
Quickly and easily prepare something for tea? Carrot cake is an option! Tender, juicy and airy, a simple recipe will come to your rescue.
The carrot cake recipe is very simple.
- Flour - 150 g
- Unscented vegetable oil - 8 tbsp. l.
- Granulated sugar - 1 cup
- Fruit juice (I used peach) - 1 glass
- Walnuts – 150 g
- Carrots - 150 g (peeled)
- Baking powder - 1 teaspoon
- (can be replaced with ½ teaspoon of baking soda, slaked with lemon juice or apple cider vinegar)
- Vanilla - 1 sachet
- Salt - 1 small pinch
Roast the nuts in the oven.
Mix sugar with butter.
Pour juice over the mixture.
Grate the carrots on a fine grater. I use a Korean carrot grater.
Grind the nuts in a blender, not very finely, so that large pieces are included in the baked goods. Don't forget to set aside a few nuts for decoration. Add ground nuts to the mixture and stir.
Mix flour with baking powder and vanilla. Add to mixture and mix well.
Pour the dough into the mold and bake the carrot cake in a preheated oven. I baked at 200 degrees for 40 minutes, but every oven is different.
Cool the finished carrot cake - first in the pan.
And then on the grill.
Decorate the finished carrot cake according to your wishes and taste. You can cut the cake in half. Anyone who is not fasting can coat the cakes with cream cheese whipped with powdered sugar. You can simply sprinkle the cake with powdered sugar and not bother. I made it with a little pectin.
Carrot cake is ready. Enjoy your tea!
Recipe 2: Simple Carrot Cream Pie
- Carrots - 2 pcs. medium size
- Sugar - 200 g
- Sunflower oil – 175 ml
- Eggs - 3 pcs.
- Nuts (walnuts and almonds) - 150 g
- Flour - 200 g
- Baking powder for dough - 1.5 tsp.
- Soda - 2/3 tsp.
- Salt - 0.5 tsp.
- Ground cinnamon - 3 tsp.
- Dried ginger - 3 tsp.
Cream ingredients
- Powdered sugar - 150 g
- Philadelphia cream cheese - 125 g
- Lemon juice - 1 tbsp.
- Vanilla oil or essence - a few drops
- Chopped nuts and lemon zest for garnish
First of all, let's prepare the ingredients.
Grate the carrots on a coarse grater.
Pour vegetable oil into a bowl.
Add granulated sugar to the vegetable oil.
Grind sugar with vegetable oil.
Add eggs.
Beat all mixed ingredients with a mixer until the sugar dissolves.
Add ½ teaspoon of salt.
Now let's add soda.
For flavor, add 3 teaspoons of natural ground cinnamon to the cake.
Well, for some piquancy, you definitely need to add dried ginger.
Beat everything well again.
Place the peeled nuts in a towel.
Now we will detail the contents with a rolling pin or hammer.
Nuts should be chopped into pieces.
Add nuts to the dough.
Now pour the chopped carrots into the bowl with the dough.
Sift 200 g of flour there.
At the end, all ingredients should be mixed again with a spoon.
Grease the mold with butter and sprinkle with flour.
Pour the dough into the prepared pan.
Preheat the oven to 180 degrees and bake the cake for 30 to 45 minutes, depending on the thickness.
After the allotted time has passed, we check the readiness using a match or a wooden stick.
Leave the finished dessert in the pan for another 20 minutes, and then transfer to a wire rack to cool completely.
For the cream, sift the powdered sugar.
Now add cream cheese to the sugar.
Mix the cream with a fork.
Add a tablespoon of lemon juice.
Grind some nuts in a mortar.
Mix some of the nuts into the cream.
Add natural vanilla oil or a little essence into the cream, and then mix thoroughly.
Grease the surface of a completely cold pie with cream.
Decorate the pie with fresh grated lemon zest.
And as a finishing touch we use chopped nuts.
The carrot cake is ready - all that's left to do is taste it!
Recipe 3: the simplest carrot cake (with photo)
- Carrots - 500 g
- Eggs - 4 pcs.
- Sugar - 200 g
- Flour - 160 g
- Olive oil - 50 g
- Baking powder - 20 g
- Sea salt - 2 pinches
Peel the carrots.
And mix all the ingredients (dry first) and grind in a blender.
Place in an oven preheated to 180 degrees and check readiness with a toothpick - it should not be wet. Here the time depends on the size of the mold and your oven. It took me about 50 minutes. The mold can be greased with butter or made on baking paper if you don’t have detachable paper.
The sauce here is simply boiled cream with a little honey.
Recipe 4: simple and delicious carrot pie
Carrot baking is very original and unusual. The very fact that a dessert can contain a large amount of carrots already arouses serious interest. In fact, sweet pastries with carrots have a long history; such pies were baked in Europe back in the century before last. The taste of carrot baking is very delicate and does not at all resemble the taste of carrots. When baked, this root vegetable acquires completely different taste properties than raw carrots. Let's make a simple pie together today.
- 2 large carrots;
- ½ cup odorless sunflower oil;
- ½ cup sugar;
- 2 eggs;
- 1 cup flour;
- 1 teaspoon baking powder;
- powdered sugar - 1 tablespoon.
First of all, we should take a large bowl or salad bowl. Beat two eggs into a bowl. Add half a glass of sugar to the eggs. In some carrot cake recipes you may find a different amount of sugar (a glass or more). But we won’t make it too sweet, because carrots are also sweet and will be contained in large quantities in the pie.
So, beat the eggs with sugar using a whisk until smooth. It is advisable that the sugar has time to dissolve.
Peel the carrots, wash them and grate them on a fine grater. Add it to the dough.
Following the carrots, add flour and a teaspoon of baking powder. Mix all the ingredients and get a fairly liquid dough.
We will need a springform pan for baking biscuits. Place the dough in a mold and place it in a preheated oven. Bake the pie at 190 degrees for 35-40 minutes.
Remove the finished pie from the mold and decorate with powdered sugar.
If you cut such a pie lengthwise into two layers and grease the layer and top of the pie with any cream, you will get a carrot cake. Therefore, the baking recipe is quite universal and can serve as a basis for preparing other desserts.
Recipe 5: carrot cake in the oven (step-by-step photos)
- 2 eggs;
- 1.5 cups sugar;
- 1.5 cups flour;
- 1 cup grated carrots (on a fine grater);
- 250 g margarine or butter;
- 0.5 tsp slaked soda with vinegar.
Beat the eggs with sugar in a blender until foam appears (1-2 minutes), add carrots and flour, melted margarine and soda.
Beat the dough until it reaches the consistency of sour cream. Lightly sprinkle a baking dish with flour and pour in our dough.
Bake in a hot oven until done. The cake rises well. You can make a carrot cake out of this pie, using it as a cake layer, cutting it in half. Any cream to suit your taste, be it yogurt with condensed milk, or protein, or even butter with mascarpone cheese.
A carrot pie coated with butter or protein cream and topped with miniature orange marzipan carrots looks very original.
For carrot cake, you can prepare lemon cream, and also soak it additionally to make the cakes more “moist.” For impregnation, you can use tea with sugar, any syrup diluted with water or fruit juice to your taste. After soaking, the cakes are generously coated with cream and the cake is soaked for several more hours. After such manipulations, the carrot cake is guaranteed to be tender and melt in your mouth!
The carrot cake does not need to be soaked in cream in advance. Just cut a piece of the pie, then cut it in half and coat it with chocolate paste, boiled condensed milk or jam.
Recipe 6: delicious airy carrot pie
- 500 g carrots,
- 4 eggs,
- 100 grams of sugar,
- 50 grams of vegetable oil,
- 160 grams of flour,
- 20 grams of baking powder (2 sachets),
- 2 pinches of salt
- 0.5 tsp cinnamon,
- for glaze:
- 100 grams of powdered sugar,
- 30-40 ml lemon juice.
Heat the oven to 180 degrees. We clean and grate the carrots on a fine grater.
Sift all the dry ingredients: flour, baking powder, sugar, salt and cinnamon.
In a separate bowl, lightly beat the eggs.
Mix eggs and carrots. Add vegetable oil. Mix. It is best to use some kind of neutral, odorless oil, then the aroma of carrots will not be interrupted by other aromas, for example sunflower oil; I used canola oil.
Combine dry and liquid ingredients: flour mixture with egg and carrot mixture. Mix well.
Grease the baking dish with vegetable oil or line with baking paper. Pour the dough into the mold. Bake for 40-50 minutes.
The pie is ready. Let him stand for a while.
In the meantime, let's get on with the glaze. Of course, you don’t have to pour it over it, but in my opinion, it’s incredibly tasty with glaze. So, we need 100 grams of powdered sugar and a couple of lemons or limes.
Pour the juice into the powdered sugar and stir vigorously. We pour the juice gradually so as not to overfill, we need the consistency of thick sour cream.
Pour glaze over warm cake.
You can also decorate the pie with carrots, cut out flowers or whatever your heart desires.
All! Luxurious, light, aromatic, slightly moist inside, moderately sweet, with subtle sourness and a charming carrot flavor, the pie is ready! I will keep this recipe in my treasure chest forever! I have never tried anything like carrots before. I will bake it a thousand more times, and I advise you to do the same. Your children will definitely love this not only tasty, but also terribly healthy pastry.
Recipe 7: Quick and Easy Cinnamon Carrot Cake
Baking from carrots is not only tasty, but also healthy. Great carrot cake recipe.
- premium flour - 1 cup;
- granulated sugar - 0.5 cups;
- egg - 2 pieces;
- grated carrots - 1 cup;
- odorless vegetable oil - 0.5 cups;
- baking powder for dough - 2 teaspoons;
- cinnamon - 1 teaspoon;
- a handful of raisins;
- powdered sugar for decoration.
Preheat the oven to 180 degrees. Grind the carrots in a blender or on a fine grater.
Break the eggs into a deep bowl and add sugar.
And beat with a mixer at low speed until smooth.
Add carrots to the beaten egg mixture and mix with a spatula.
In another large bowl, combine the carrot cake dry ingredients: sifted flour, baking powder, cinnamon.
Pour the egg-carrot mixture into the flour and knead well.
Pour in vegetable oil and stir.
Add raisins to the prepared carrot cake dough.
Grease the bottom and sides of the baking dish with oil and pour in the dough.
Place in a preheated oven and bake for 35-45 minutes depending on the thickness of the pie. Remove from the mold and let cool. Carrot cake looks very beautiful if you sprinkle powdered sugar on top.
I will say that carrot cake can easily be turned into a very tasty carrot cake by cutting it into cake layers and soaking it in sour cream, whipped with powdered sugar. I hope you will enjoy. Enjoy your tea!
Recipe 8: juicy carrot cake quickly (step by step)
Fast, tasty and juicy carrot cake! Personally, the image of boiled carrots evokes a not very appetizing association, so at first I doubted whether it was worth making carrot cake. But when I baked it and tasted it, I realized that my doubts were in vain! The taste of carrots is not felt at all, it turned out to be a very wonderful dessert. The only point I can note for myself is that next time you need to try replacing the vegetable oil with melted butter, since there was a slight taste of vegetable oil in the taste. Otherwise, great pie!
- Flour – 2 cups
- Sugar – 2 cups
- Eggs – 4 pcs.
- Finely grated carrots – 3 cups (about 4 medium carrots)
- Unscented vegetable oil – 1 cup
- Baking powder – 2 tsp.
- Salt – 1 tsp.
- Cinnamon - 1 tsp
If you have a company of 2-3 people, then you can divide the amount of ingredients in half, since the pie turns out to be quite large! In a cup, mix bulk products - flour, baking powder, sugar, salt and cinnamon.
Three carrots on a fine grater.
Beat the eggs with a mixer in a separate bowl.
Add carrots to bulk products.
Pour beaten eggs and vegetable oil there.
Mix everything with a mixer at medium speed for about two minutes.
Grease the baking dish with butter. Pour the dough into the mold and place in the oven preheated to 180 degrees.
Bake for about 50 minutes. We check the readiness with a toothpick - if it is dry, then the pie is ready.
Top the carrot cake with whipped cream or frosting. But, if you plan to glaze the carrot cake, then I advise you to put half as much sugar in the dough, as the cake turns out very sweet.
Calories: Not specified
Cooking time: Not indicated
Pies are not such a troublesome task if you have a proven recipe. Many people love oven pies, and today I suggest you make them. The dough recipe is very simple and inexpensive in terms of ingredients. After baking, the dough becomes golden, airy and soft. For the filling today I will use the most ordinary carrots, but in pies it will combine very harmoniously with the dough. There are different fillings for pies: potato, fruit, egg and herbs. But pies with carrots in the oven, see the step-by-step recipe with photos below, are not prepared very often. So today we will create and create a masterpiece. I also like these.
Required products for the test:
- 1 chicken egg,
- 700 grams of flour,
- 1 glass of warm water,
- 150 grams of margarine for baking,
- ½ tsp. salt,
- 150 grams of granulated sugar,
- 15 grams of raw yeast.
- 300 grams of carrots,
- 100 grams of granulated sugar,
- 30 grams of vegetable oil.
Recipe with photos step by step:
For the dough, heat the water until warm. Crumble raw yeast into it. 
Add half the norm of granulated sugar and mix the liquid. 
Pour 3 tablespoons of flour into the dough. Cover the bowl with the dough with a lid and leave to rise for 30 minutes. 
When the dough becomes fluffy, continue preparing the dough. Pour in the melted but cooled margarine. 
Add a chicken egg to the dough. Mix the dough to form a uniform mass. 
Pour the remaining sugar, salt, and all the flour into the dough and mix. 
Cover the resulting dough with a lid and let it rise. After 1 hour in a warm place, the dough will double in size and you can continue working with it. 
Divide the dough into balls and let them rest on a wooden board for 10-15 minutes. 
Peel the carrots for the filling, grate them on a fine grater and simmer in vegetable oil until soft. I usually simmer for about 15 minutes. Let the carrots cool. 
Flatten the dough ball and put the carrot filling in the middle and a little sugar in the middle. 
We pinch the pies and give them an elongated shape. These are no less tasty. 
Brush the pies with egg yolk and put them in the oven to bake. 
After 25 minutes the pies will be browned and baked. The oven was set to 180 degrees. Let the carrot pies cool slightly, and then serve them. 
Bon Appetite!
Carrot cake always looks sunny and bright, so it’s simply impossible not to try it!
- 500 gr. fresh carrots.
- 200 gr. granulated sugar, maybe a little more. It all depends on the sugar content of your carrots.
- 50 ml. olive or vegetable oil.
- 4 medium chicken eggs.
- 20 gr. (bag) baking powder for dough.
- 2 pinches of salt.
- Flour is about 200 grams, again it all depends on the carrots. We focus on how much the dough will take.
Step by step recipe
To make your pie look like an exquisite and extraordinary dessert, we offer you the following decorating ideas:
- To add more flavor to your baked goods, add half a cinnamon stick to the dough after grinding it in a coffee grinder and a glass of pecans. The nuts must be fried until they have a pronounced nutty aroma, then cool and chop with a knife.
- The pie covered with protein cream looks very beautiful.
- Prepare lemon cream and soak your baked goods with it, so the cakes will turn out more tender and moist. In addition, you can coat only individual pieces of the pie, for example with chocolate paste, jam or boiled condensed milk. Bon appetit!
We bring to your attention a recipe for an easy-to-prepare, tasty and bright carrot cake that will delight you with its color and taste on cold, winter evenings.
Every housewife can prepare a delicious carrot pie, even those who are trying to please their family with a delicious and extraordinary culinary masterpiece for the first time. You may be alarmed by the name itself, because it sounds somehow unusual - “carrot pie”, the main ingredient of which we are accustomed to perceive as a vegetable ingredient filled with a huge amount of vitamins. Don't be afraid to experiment and surprise your household! With this recipe you can make an unusual delicacy that will disappear from the plate in a matter of minutes.
13Culinary Study 01/06/2018
Dear readers, I recently discovered carrot baking. It turned out to be tender, juicy and tasty. I wanted to know how to make a simple, delicious carrot cake at home. The recipes will be different: for those who fast, dietary and higher in calories. In any case, the taste of the pie is so rich, multifaceted and original that you will not feel carrot “dominance” in it.
Irina Rybchanskaya, the host of our column, will share her recipes. I give her the floor.
A little history
This recipe can be found in several French cookbooks from the early 19th century. And in Switzerland, carrot cake is considered a national culinary heritage and is often baked for children's birthdays.
The Swiss claim that the birthplace of carrot cake is the German canton of Aargau. Here our “hero” bears the sonorous name Rübelitorte. The dispute between the French and the Germans is very difficult to resolve in anyone’s favor, not only in the confectionery field.
Carrot cake received its rebirth and truly popular popularity during the Second World War in Great Britain. Savvy and thrifty English housewives managed, in conditions of a total shortage of products and their rationed distribution, to invent pies that did not contain eggs, and the main component was Her Majesty carrots.
And it is not at all necessary to inform your household and guests that the juicy and soft pie of bright orange color is made from ordinary carrots, a couple of spoons of semolina and saccharin.
Moreover, even if the delicate inhabitants of Foggy Albion had any idea what the delicacy consisted of, they still didn’t show it. They ate a carrot cake, a completely non-aristocratic, but tasty and aromatic pie, on both cheeks and washed it down with carrot tea.
These days, carrot cake is especially popular in the United States, but old Europe hasn't forgotten about it either. Let's look at some recipe options too. Since it’s the Nativity Fast, we’ll start with my signature - Lenten. In case one of the readers needs it urgently!
Carrot cake. Recipe with photo
My signature Lenten carrot cake with step-by-step photos
A wonderful, simplest and most delicious recipe without eggs or dairy products. Lenten carrot cake is suitable not only for fasting people, but also for those who suffer from allergies to eggs and lactose.
Ingredients for Lenten Carrot Dough
- 160 g flour;
- 160 g sugar (brown is best, but plain white can also be used);
- two medium carrots (total weight approximately 250 g gross);
- two coffee spoons of soda (measure evenly, without a slide);
- one coffee spoon of citric acid;
- one coffee spoon of spice composition (ground cinnamon, cloves, ginger, allspice, star anise);
- a teaspoon of vanilla sugar;
- one dessert spoon of cognac (optional);
- 80 g raisins;
- 90 ml of vegetable oil that does not have a characteristic aroma;
- a handful of peeled walnuts;
- half a tablespoon of orange zest.
Ingredients for Coconut Glaze
- 120 g powdered sugar;
- four tablespoons of boiling water;
- one tablespoon of lemon juice;
- 60 g coconut flakes.
How to cook
The flour must be sifted, then mixed with sugar and salt.
Then we add soda and citric acid, previously ground with a rolling pin, to the flour (nowadays it is often produced in the form of grains).
Add vanilla sugar or vanillin, a composition of ground spices.
Finely chop the washed, dried raisins with a sharp knife.
Pour cognac in a small bowl (if you are cooking with cognac).
Then pour vegetable oil there.
Dry the peeled nuts in the oven or in a frying pan. We dry it, not fry it. Using a sharp knife, cut into small pieces (not too small).
Add the dried and chopped nuts to the flour mixture.
Grate the orange zest there.
Wash the carrots thoroughly under running water and peel them. We grate half on a coarse grater, the other half on a finer grater. Grate directly into a bowl with raisins and vegetable oil.
To the “wet” ones (raisins, butter, cognac, grated carrots) add the “dry” ones (flour, nuts, sugar, soda, salt, vanillin). Mix and form the dough. It turns out soft, sticky and turns your hands carrot-colored.
Place the carrot dough in a mold with a diameter of 20-22 cm, the bottom of which is lined with a circle of baking paper. I had a paper form with a diameter of 20 cm.
Bake in a preheated oven at 180°C for about forty-five minutes.
Using a knife, cover the hot product evenly with coconut glaze.
To make coconut glaze, mix coconut flakes with powdered sugar, lemon juice and boiling water.
Let the product cool completely, place it in a plastic bag and “send” it into the refrigerator for eight to ten hours. Here is a photo of a cross-section of Lenten pie.
My comments
- I sometimes replace a third of the sugar with honey.
- You can put prunes, dried apricots, dates, figs in the dough, reducing the amount of raisins accordingly - the total mass of dried fruits should remain unchanged.
- Instead of walnuts or together with them, hazelnuts, cashews, and almonds are good. The total mass of nuts also remains unchanged.
- I sometimes replace cognac with orange juice.
- A third of the carrots can be replaced with pumpkin or apples. Let's get carrot-pumpkin or carrot-apple pie.
Classic American Carrot Cake Recipe
I give you a recipe that I have tested many times and adapted to the tastes of my family. I have experimented more than once with the composition and ratio of products. The option presented below is the undoubted leader.
Dough ingredients
- 180 g peeled walnuts;
- two tablespoons of butter;
- half a coffee spoon of salt;
- 300 g flour;
- 300 g brown sugar or 250 g white granulated sugar and 50 g honey;
- 400 g carrots (gross);
- four eggs or three eggs and two yolks;
- 250 ml (230 g) vegetable oil with neutral taste and aroma;
- 25-50 g of spice composition (cinnamon, cloves, cardamom, nutmeg, star anise, ginger);
- zest of one orange;
- two teaspoons of baking powder.
Ingredients for cream coating
- 250 g cream cheese (Almette, Mascarpone, Philadelphia);
- 200 g powdered sugar;
- half a tablespoon of orange liqueur or orange juice (optional).
How to cook
Roast the walnuts until a characteristic nutty aroma appears. While still hot, mix with butter and salt. Cool, chop coarsely with a knife.
Mix flour with baking powder, orange zest, spices in a separate bowl.
Mix vegetable oil with sugar and eggs in another bowl.
Wash the carrots, peel them, grate them on a coarse grater or chop them in a food processor.
Mix the contents of two bowls with nuts and carrots.
Place the resulting dough in a mold lined with a circle of baking paper. Bake at 180°C for approximately 50 minutes.
We check readiness with a splinter stuck in the middle. If it is dry, then our classic American carrot cake is ready.
Remove from the oven, after 10 minutes you can turn it out onto a wire rack and cool completely.
Spread the top of the product with cream cheese cream (mix cream cheese with powdered sugar, orange juice or liqueur). Roasted nuts as a garnish are a good idea!
My comments
- If you cut the carrot cake into two to four parts, layer them with cream (for this you will need double the amount specified in the recipe), then we will get a classic carrot cake.
- Be sure to use walnuts or any other nuts other than peanuts for cooking. Carrot pie with nuts is something! Without them, the taste of the product will not be the same.
- I sometimes replace a third of the flour with semolina. Carrot pie with semolina is also delicious.
- The amount of ingredients is calculated for a large round mold with a diameter of 28-30 cm or a square one with a side of 26 cm.
- If you decide to make a pie from half a portion, then you need to take a round mold with a diameter of 21-22 cm or a square one with a side of 21 cm.
Carrot pie - recipe from Yulia Vysotskaya
The famous actress, cooking show host, writer and publisher Yulia Vysotskaya has many excellent carrot cake recipes.
Today I invite you, dear readers, to familiarize yourself with a very unusual recipe. A pie with a delicate carrot filling - a filling based on eggs, cream and orange juice - will not leave anyone indifferent. Please watch the video with the recipe for carrot and orange cake.
Swiss carrot cake - an almost dietary recipe
Why “almost dietary”? There is relatively little sugar, minimal flour, no butter at all, but it does contain eggs and nuts. We know that completely dietary pies simply do not exist! Everywhere has its “almost” in the form of some not-quite-dietary ingredient.
Ingredients
- 350 g carrots (gross);
- 250 g of any nuts or mixtures thereof (except peanuts);
- 200 g sugar;
- 50 g flour;
- one teaspoon of baking powder;
- a small pinch of cinnamon;
- zest of one lemon;
- one tablespoon of kirsch or any other fruit alcohol.
How to cook
Roast the nuts until a characteristic nutty aroma appears, remove the skins. Grind.
Wash the carrots, peel them and grate them on a medium grater.
Separate the whites from the yolks.
Beat the yolks with half the sugar until fluffy.
Add flour with baking powder, zest, a spoonful of kirsch, cinnamon, ground nuts, grated carrots.
Beat the whites with the second half of the sugar until soft peaks form, mix with the carrot mixture.
Grease a round mold with a diameter of 25 cm and sprinkle with flour. Pour the dough, bake at 180°C for 45-50 minutes.
Remove the carrot cake from the oven and cool in the pan for at least ten minutes.
Invert onto a wire rack and cool completely.
Make the white glaze. Beat half the protein into a stiff foam, add 30 g of powdered sugar, beat, add another 30 g of powdered sugar, beat for three minutes at highest speed.
Cover the top of the product with glaze.
