Carrots in baking are a very interesting and unordinary ingredient. It can give a piquant taste to the test, and the taste of the brightest vegetable can not be felt at all. Pie with carrots came, according to different versions, from Switzerland or America. Finally, it is difficult to find out, but it is true that in every country, and in every confectionery, they have now invented their own recipe. Many do not know that vegetables can be used in sweet pastries, because in our country they traditionally baked only cookies from carrots to fasting. It is worth refuting this error.
World confectionery classics
Despite the fact that carrot pie is incredibly popular, many do not dare to try its oven because of the seeming exotic nature of the recipe. Or because they do not know how the carrots behave in baking. This cake has been tested many times, and all the reviews converge in one: the taste of the vegetable in the finished product is not felt, and the dough becomes unusually sweet and
Pie carrot. We start baking
The recipe is designed for two cakes, which will be prepared in standard-size forms. After baking, each of them must be cut in half. Mix flour( 300 grams) with baking powder, spices and lemon zest. Then separately connect the wet ingredients: eggs, grated carrots( 4-6 medium carrots), a glass of vegetable oil and half a glass of orange juice. Dry and liquid parts to mix, enter in the dough nuts and bake in a preheated oven. Cool the cakes with cream. It can be prepared by mixing cream cheese( "Mascarpone", "Philadelphia") with an equal amount of powdered sugar and half a standard pack of butter. Also, do not interfere with the additional flavoring with a spoon of liquor. For impregnation, leave the carrot pie in the fridge for the night.