Carrot cake with mint and lemon zest

4 servings

50 minutes

Carrot pie with mint and lemon zest is a true embodiment of freshness and lightness. Its history begins in European cuisine, where carrots are often used in baking due to their natural sweetness and tender texture. In this recipe, carrots combine with aromatic dried mint and refreshing lemon zest, creating an amazing balance of flavors. The pie is soft, airy, with a light citrus note and herbal hint of mint. Perfect for morning tea or a cozy family dinner. The simplicity of preparation makes it accessible even for beginner cooks, while its original taste pleasantly surprises. It can be complemented with a delicate cream or served with a cup of fragrant tea to enhance its exquisite flavor.

Energy value per serving

• Calories: 287.5
• Proteins: 6.5g
• Fats: 5g
• Carbohydrates: 53.6g

Ingredients

• Chicken egg: 3 pc
• Sugar: 1 glass
• Carrot: 150 g
• Wheat flour: 1 g
• Baking powder: 1.5 tsp
• Dried mint: 1 tsp
• Lemon zest: pinch

Cooking steps

1. Grate the carrot on a fine grater and squeeze out the juice.

   Required ingredients:

   • Carrot: 150 g

2. Beat the eggs with sugar into a foam using a mixer. Mix in the carrot, flour, baking powder, mint, and zest. Stir.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass
   • Wheat flour: 1 g
   • Baking powder: 1.5 teaspoon
   • Dried mint: 1 teaspoon
   • Lemon zest:  pinch

3. Grease the bottom of the mold with oil, pour in the batter.

4. Bake for 35 minutes at 180 degrees.