Slightly caramelized carrots give this cake an interesting, deep taste. Juice, tenderness and spice - everything is combined in this pastry! Choose your favorite spices and create your own cake flavor! Any cream can be prepared, I really like the delicate and airy cream cheese based.
Purpose: For children / Afternoon snack / Afternoon snack / For dessert
Main Ingredient: Vegetables / Carrots / Dough / Caramel
Dish: Baking / Pies / Sweet
Geography of cuisine: Russian cuisine
- Carrots - 200 Grams (Pie: all products below)
- Sugar - 150 Grams
- Eggs - 3 Pieces
- Vegetable oil - 100 Milliliters
- Wheat flour in / grade - 1 Glass (volume 250 ml)
- Baking powder - 1 teaspoon
- Soda - 1/2 Teaspoon
- Lemon juice - 1 Tbsp. the spoon
- Salt - 1 Pinch
- Cardamom - 1/2 Teaspoon
- Dried Ginger - 1/2 Teaspoon
- Cinnamon - 1 Teaspoon
- Curd cheese - 250 grams (Cream: all products below)
- Sour cream - 100 grams (fat)
- Powdered sugar - 70 Grams
- Vanilla Extract - To taste
How to Make Fantastic Carrot and Caramel Pie
Put half the sugar in a saucepan, add a spoonful of water and boil until caramelization begins. Pour in half the oil, mix and add the carrots grated on a fine grater. Stir well and simmer for a couple of minutes. Cool it down.
Beat the eggs with the remaining sugar until fluffy. Add the remaining oil a little while whisking.
Sift flour with baking powder and baking soda to the eggs, add salt and spices. Mix gently with a mixer at low speed.
Add carrots and toss with a spatula. Optionally, you can add chopped walnuts - half a glass, stir. Pour in the lemon juice and gently stir the dough again with a spatula.
Put the dough in a baking dish lined with parchment and bake in an oven preheated to 180 degrees until a dry splinter and golden brown crust.
Cool the pie on a wire rack and cut in half. The pie is very tender and juicy, does not need impregnation.
For cream, beat room temperature cream cheese with thick sour cream and powdered sugar until fluffy.
Brush half of the cream on the bottom and cover with the top.
Cover the cake with the remaining cream on all sides.
Allow time to soak and serve.