Spicy Carrot Cake
12 servings
40 minutes
Spicy carrot pie is a cozy dessert with a northern character. Its roots lie in Norwegian culinary traditions, where carrots are used not only in savory dishes but also in sweet pastries. The tender dough infused with cinnamon and ginger aromas harmonizes with the sweet-sour notes of dried fruits. This pie is soaked in grapefruit glaze, adding a light citrus freshness. It is perfect for warm family tea gatherings or festive evenings. Spicy carrot pie is not just a pastry but a small culinary journey revealing the richness of northern cuisine.
1
Grate the carrot on a fine grater.
- Carrot: 3 pieces
2
Cut the washed apricots and prunes into pieces the size of raisins. Mix all the dried fruits with the carrots (if the dried fruits are soft, they do not need to be soaked).
- Dried apricots: 160 g
- Prunes: 160 g
3
Beat the eggs with sugar into a white thick mass.
- Chicken egg: 3 pieces
- Sugar: 150 g
4
Then, while continuing to beat on low speed, add the oil.
- Sunflower oil: 0.5 glass
5
Pour the eggs into the bowl with carrots and dried fruits and mix well.
- Chicken egg: 3 pieces
- Carrot: 3 pieces
- Dried apricots: 160 g
- Prunes: 160 g
6
Add grated ginger.
- Grated ginger: 0.5 teaspoon
7
Mix flour, baking soda, and cinnamon. Then sift into the egg and carrot mixture.
- Wheat flour: 200 g
- Soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
8
The mixture needs to be kneaded very thoroughly.
9
Grease a rectangular mold with butter and place the dough in it. It needs to be evenly leveled.
- Sunflower oil: 0.5 glass
10
Bake the pie at 180 degrees for about 40-45 minutes.
11
Cool the finished pie for 20 minutes.
12
Then cut it into squares and, without removing from the mold, pour the glaze over it.
13
For the glaze, mix powdered sugar and grapefruit juice.
- Powdered sugar: 100 g
- Freshly squeezed grapefruit juice: 20 ml
14
Let the glaze set. It will take no more than 15 minutes.