Carrot pie with cinnamon

4 servings

40 minutes

Carrot cake with cinnamon is a fragrant treat inspired by European baking traditions. The combination of sweet, juicy carrots with the warm spicy aroma of cinnamon makes this cake true gastronomic poetry. Its tender dough, infused with a subtle spice aroma, is perfectly complemented by airy sour cream frosting and light chocolate sprinkles. Historically, carrot baking became popular due to the availability of ingredients and the ability of carrots to add natural sweetness without extra sugar. This cake is a cozy treat for family evenings, friendly gatherings, and festive feasts. It is equally good as a standalone dish or accompanied by a cup of fragrant tea or coffee. Easy to make but rich in flavor – it quickly becomes a favorite in every kitchen.

Energy value per serving

• Calories: 722.5
• Proteins: 12.3g
• Fats: 32.7g
• Carbohydrates: 97.1g

Ingredients

• Carrot: 2 pc
• Wheat flour: 1 glass
• Sugar: 1 glass
• Cinnamon: 1 tbsp
• Chicken egg: 3 pc
• Sour cream: 200 g
• Chocolate: 1 pc
• Sunflower oil: 3 tbsp

Cooking steps

1. Mix eggs and sugar in a bowl. Thoroughly mash with a fork or blender.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1 glass

2. Grate the carrot on a fine grater, add it, flour, and cinnamon to the sugar and eggs. Mix until smooth.

   Required ingredients:

   • Carrot: 2 pieces
   • Wheat flour: 1 glass
   • Cinnamon: 1 tablespoon

3. Grease the baking pan with sunflower oil. Pour the mixture into the pan. Bake for 30 minutes at 180 degrees.

   Required ingredients:

   • Sunflower oil: 3 tablespoons

4. While the pie is baking, grate the chocolate on a fine grater.

   Required ingredients:

   • Chocolate: 1 piece

5. Spread sour cream on top of the pie and sprinkle with chocolate.

   Required ingredients:

   • Sour cream: 200 g
   • Chocolate: 1 piece