Carrot casserole without flour

6 servings

30 minutes

Carrot casserole without flour is a light and airy dessert with the rich flavor of sweet carrots, the tenderness of whipped egg whites, and a hint of cinnamon. This recipe hails from traditional Austrian cuisine, where carrots are often used in baking due to their natural sweetness and moisture. The casserole is perfect for those who want to enjoy a healthy dessert without excess flour. It can be served as a standalone dish with a cup of tea or garnished with honey, nuts, or berries for added texture. Its softness and airiness resemble soufflé, and its simplicity makes it accessible even for beginner cooks.

Energy value per serving

• Calories: 173.4
• Proteins: 6.9g
• Fats: 11.2g
• Carbohydrates: 11.6g

Ingredients

• Carrot: 500 g
• Chicken egg: 4 pc
• Semolina: 2 tbsp
• Salt: pinch
• Cinnamon: 0.5 tsp
• Olive oil: 2 tbsp

Cooking steps

1. Dust the walls and bottom of the removable mold with flour or line with parchment. No such manipulations are needed with a silicone mold. Preheat the oven to 180-200 degrees.

2. Separate the egg whites from the yolks, blend the peeled carrots and add semolina to them. Whisk the yolks with butter and salt, then mix them with the carrots.

   Required ingredients:

   • Carrot: 500 g
   • Semolina: 2 tablespoons
   • Olive oil: 2 tablespoons
   • Salt:  pinch

3. Whip the egg whites with salt until peaks form and fold them into the carrot mixture. Gently mix until homogeneous and pour into a mold. Send it to the preheated oven.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Salt:  pinch

4. Bake for 30-40 minutes. If you're not sure the casserole is fully cooked, you can leave it to 'finish' for 15-20 minutes after turning off the oven at 25-30 minutes.