Carrot cake is simple, without frills, but healthy, tender, delicious. In addition, this pie is extremely easy to prepare and requires a minimum amount of ingredients that can be found in any kitchen. Everyone in our family loves carrot cakes. I suggest you try carrot cake with cottage cheese filling.
| Cook Time | 50 minutes |
| Servings |
Ingredients
Filling
- 250 gram Curd
- 1 piece Egg
- 1 tablespoon Lemon juice
- 3 tablespoons Vanilla pudding
Ingredients
Filling
|
|
Instructions
- In a bowl, mix flour, cinnamon, baking soda and butter.
- Add the carrots, grated on a medium grater. Add the pudding, sugar and eggs.
- Knead the dough. The dough will be sticky. Divide the dough into two equal parts and wrap them in plastic wrap. One part of the dough is left to cool in the refrigerator for 30 minutes, and the second portion is left to cool in the freezer.
- Grease the baking dish with oil. Spread the dough out of the refrigerator, helping yourself with wet hands.
- In a separate bowl, mix cottage cheese, eggs, pudding and lemon juice.
- Spread the curd filling on the dough.
- Rub the frozen dough on the curd filling.
- Bake in a preheated oven at 160 g for 50 minutes.
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