Carrot pie with cottage cheese layer
6 servings
60 minutes
Carrot cake with a cottage cheese layer is a delicate, airy treat that comes from American cuisine. Its roots trace back to traditional carrot cakes popular since the 19th century. Carrots provide natural sweetness and pleasant moisture to the bake, while the cottage cheese layer adds a creamy texture and a slight tanginess. The perfect combination of components makes this dessert unforgettable. The cake can be topped with chocolate glaze for a rich flavor and elegant appearance. It pairs wonderfully with morning tea or festive tables. The chilled cake has a velvety texture that allows you to enjoy every bite. Try making it, and it will become your favorite treat!
1
Grate the carrot on a fine (grated) grater to get a cup of grated carrot in volume.
- Carrot: 160 g
2
Add eggs, sugar (0.5 cup), sunflower oil, slaked soda, and flour to the grated carrots. Mix thoroughly.
- Carrot: 160 g
- Chicken egg: 2 pieces
- Sugar: 0.6 glass
- Vegetable oil: 1 teaspoon
- Baking soda reacted with acid: 1 teaspoon
- Wheat flour: 1 glass
3
Place in a baking dish and put in a preheated oven. Baking time is about 40 minutes at a temperature of around 180 degrees.
4
While the pie is baking, prepare the filling. For this, mix cottage cheese (any kind you like: dry, grainy, or cottage cheese mass), sour cream (150 g), softened butter, and sugar (to taste).
- Curd cheese (tvorog): 200 g
- Sour cream: 190 g
- Butter: 50 g
- Sugar: 0.6 glass
5
Divide the finished cake into two parts. Spread the cottage cheese layer on the bottom cake and cover it with the second one on top.
6
You can make chocolate glaze. Mix 1 tablespoon of cocoa, 2 tablespoons of sugar, 2 tablespoons of sour cream, bring to a boil, and add a little butter. Cover the pie with the resulting glaze.
- Cocoa powder: 1 tablespoon
- Sugar: 0.6 glass
- Sour cream: 190 g
- Butter: 50 g
7
Serve chilled.
