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 Carrot Cake Recipe
Simple, delicious, absolutely not harmful, I would say, the right dessert. Without any problems - a wonderful result. I really like carrot pies.
Course Dinner Dishes, Hot Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Wash, peel, and grate the carrots on a fine grater. Add the bulk ingredients (flour, coconut chips, nutmeg, sweetener). I recommend mixing immediately. Otherwise, the carrot will release the juice, and the flour will absorb it and get a lump.
    Wash, peel, and grate the carrots on a fine grater. Add the bulk ingredients (flour, coconut chips, nutmeg, sweetener). I recommend mixing immediately. Otherwise, the carrot will release the juice, and the flour will absorb it and get a lump.
  2. Separate the whites from the yolks. Whisk the whites to strong peaks with a pinch of salt. Gently mix with the carrot mixture.
    Separate the whites from the yolks. Whisk the whites to strong peaks with a pinch of salt. Gently mix with the carrot mixture.
  3. Place on a baking sheet with a layer no thicker than 1 cm, bake for 30 minutes in a preheated 200 gr. oven. It is better to do this on a silicone mat. If you use parchment, brush it with oil a little, and when the cake is ready, turn the parchment upside down, moisten with a small amount of water and wait a minute. So baking paper (or parchment) will be better off. Cut the finished cake into rectangles of the desired shape.
    Place on a baking sheet with a layer no thicker than 1 cm, bake for 30 minutes in a preheated 200 gr. oven. It is better to do this on a silicone mat. If you use parchment, brush it with oil a little, and when the cake is ready, turn the parchment upside down, moisten with a small amount of water and wait a minute. So baking paper (or parchment) will be better off. Cut the finished cake into rectangles of the desired shape.
  4. At this time, mix the milk and yolks in a bowl suitable for heating on the stove. To reduce fat content, milk can be diluted with water in a ratio of 3 to 1. And add vanilla to taste, sugar can be added. On low heat, stirring all the time, bring to a boil, turn off the heat and cool.
    At this time, mix the milk and yolks in a bowl suitable for heating on the stove. To reduce fat content, milk can be diluted with water in a ratio of 3 to 1. And add vanilla to taste, sugar can be added. On low heat, stirring all the time, bring to a boil, turn off the heat and cool.
  5. After the milk has cooled, add the soft cottage cheese and beat with a mixer. Soak the gelatin, let it swell. Then I dissolved it in the microwave for 1 minute. You do this by following the instructions on the gelatin package. Add to the curd-milk mass and whisk again. Add chopped prunes (optional). And collect our cakes. I did it in molds. Don't worry that our cream is liquid, everything will thicken!
    After the milk has cooled, add the soft cottage cheese and beat with a mixer. Soak the gelatin, let it swell. Then I dissolved it in the microwave for 1 minute. You do this by following the instructions on the gelatin package. Add to the curd-milk mass and whisk again. Add chopped prunes (optional). And collect our cakes. I did it in molds. Don't worry that our cream is liquid, everything will thicken!
  6. I recommend leaving it in the refrigerator overnight. After taking the dessert out of the mold, decorate with nuts, cocoa, grated chocolate (not for dietary, of course).
    I recommend leaving it in the refrigerator overnight. After taking the dessert out of the mold, decorate with nuts, cocoa, grated chocolate (not for dietary, of course).
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