Carrot cake with citrus sorbet

10 servings

45 minutes

Recipe by Vadim Kurnavkin, pastry chef of the restaurant "Dr. Zhivago".

Energy value per serving

• Calories: 367
• Proteins: 5.1g
• Fats: 16.7g
• Carbohydrates: 49.8g

Ingredients

• Carrot: 200 g
• Pineapple: 180 g
• Dried apricots: 130 g
• Vegetable oil: 120 ml
• Sugar: 250 g
• Soda: 4 g
• Baking powder: 4 g
• Salt: 3 g
• Vanilla essence: 4 ml
• Premium wheat flour: 200 g
• Almond flour: 80 g

Cooking steps

1. Grate the carrot on a fine grater.

   Required ingredients:

   • Carrot: 200 g

2. Cut the pineapple and dried apricots into small cubes.

   Required ingredients:

   • Pineapple: 180 g
   • Dried apricots: 130 g

3. Combine all ingredients in one bowl. Also add the remaining ingredients (butter, sugar, baking soda, salt, baking powder, vanilla essence, two types of flour). Mix until a homogeneous mass is obtained.

   Required ingredients:

   • Vegetable oil: 120 ml
   • Sugar: 250 g
   • Soda: 4 g
   • Baking powder: 4 g
   • Salt: 3 g
   • Vanilla essence: 4 ml
   • Premium wheat flour: 200 g
   • Almond flour: 80 g

4. Place the mixture in a pre-greased baking mold.

   Required ingredients:

   • Vegetable oil: 120 ml

5. Place in a preheated oven at 170 degrees for 30 minutes.

6. Decorate the finished pie with a scoop of sorbet, fresh raspberries, or chocolate.