Carrot And Lemon Pie - A Step By Step Recipe With A Photo

Carrot pastries can be called one of the most unpredictable: you can never say that carrots were added to the cakes. Here I want to tell you how to make a delicate and aromatic carrot-lemon pie.

Cooking description:

This cake will delight you not only with its delicate and airy texture, but also with a pleasant citrus aroma and a splash of dried fruits. And this is exactly what you need for a cup of tea! Add some cinnamon or vanilla to taste for an even more delicious pie. You can cut the resulting cake and grease it with cream (custard or sour cream), then you get a full-fledged cake. Thanks to the vegetable oil, the cake is moderately moist, so that it does not need to be soaked in syrup.

Purpose: For an afternoon snack / On a festive table

Main ingredient: Vegetables / Carrots / Dough

Dish: Baking / Pies / Sweet

Ingredients:

• Flour - 180 Grams
• Sugar - 170 Grams
• Vegetable oil - 90 grams
• Carrots - 200 Grams
• Raisins - 100 Grams
• Sour cream - 200 Grams
• Condensed milk - 100 grams
• Egg - 3 Pieces
• Lemon zest - 1 Piece
• Lemon juice - 1/2 Piece
• Baking powder - 2 Teaspoons

Servings: 5

How to make Carrot Lemon Pie

1.Use a mixer to beat eggs with sugar and vanilla sugar until fluffy white. Add unscented vegetable oil, flour, and baking powder. Stir until smooth. 2. Pour the raisins with boiling water and leave for 3-4 minutes. Place the finished raisins on a paper towel, then roll in a tablespoon of flour. Grate the carrots on a fine grater, remove the zest from the lemon. 3. Add raisins, lemon zest and carrots to the dough, stir with a spatula. Cover a mold with a diameter of 22 cm with parchment, put the dough in it. Bake in an oven preheated to 18 degrees for 40-45 minutes. 4. Cool the cake. Prepare the cream: beat the thick sour cream with a mixer with condensed milk. Add lemon juice, beat for 2-3 minutes. Cover the cake with cream. Sprinkle with lemon zest. Enjoy your meal!