Ingredients
Dough:
- 4 pieces Chicken eggs
- 1 glass Sugar
- 150 ml Vegetable oil
- 2 glasses Flour wheat / Flour
- 1,5 tablespoons Cinnamon
- 1 teaspoon Soda
- 300 gram Carrot
- 80 gram Pistachios purified
- 1/4 teaspoon Nutmeg
Glaze:
- 6 tablespoons Sugar powder
- 3 tablespoons Lemon juice
Instructions
- In a container, beat the eggs and add a glass (200 ml) of sugar.
- Beat with a mixer for 4-5 minutes until fluffy foam.
- Pour in the vegetable oil and beat a little.
- Sift flour with cinnamon, baking soda and nutmeg. Mix with a mixer at low speed.
- Wash the carrots, peel them, and grate them on a fine grater.
- Add carrots and chopped pistachios to the dough.
- Mix with a mixer at low speed until smooth.
- Form for baking (diameter 20 cm) cover with foil or parchment, grease with vegetable oil. Distribute the dough in it. Cook in the oven, preheated to 170 gr., 40-45 min. Check readiness with a dry skewer.
- After the time has elapsed, prepare the lemon glaze. Combine powdered sugar with lemon juice. Beat with a mixer until smooth.
- Pour the icing over the cake.
- Remove to the oven, preheated to 180 gr., for 2-3 minutes. Then remove the pie.
- Ready pie is served to the table.
- The pie turns out very tasty, flavorful with a pleasant porous structure.