Carrot cake with dried fruits
8 servings
45 minutes
Carrot pie with dried fruits is a delicate dessert that combines the sweetness of carrots, the richness of dried fruits, and the refreshing tartness of lemon cream. Its origin is linked to American culinary traditions where carrots are often used in baking to add moisture and natural sweetness. This pie has a pleasant texture: airy dough filled with pieces of dried fruits creates a complex flavor profile. The light tartness of lemon in the cream balances the sweetness, making it exquisite. Such a dessert is perfect for cozy home tea gatherings or special occasions. It is good as a standalone treat or accompanied by a cup of aromatic coffee or tea. It’s best to let it soak overnight for an even softer and more pronounced flavor.
1
The volume of the glass is 250 ml
2
Grate the carrot on a fine grater and squeeze out the juice.
- Carrot: 150 g
3
Whisk the eggs with sugar until frothy.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
4
Mix carrot, flour, and baking powder. Grind and add any dried fruits.
- Carrot: 150 g
- Wheat flour: 1 glass
- Baking powder (raising agent): 1.5 teaspoon
- Dried fruit: to taste
5
Grease the mold with oil (or line it with baking paper) and pour in the batter. Place it in a preheated oven at 180 °C for 30 minutes (check the cake's readiness with a toothpick). Remove the cake from the oven and let it cool.
6
Preparing the cream: take a lemon, boil it in a large amount of water (to remove bitterness), cut it open and remove the seeds. Grind it through a meat grinder or grate it, and mix with sour cream. Whip the mixture. If you don't want to do this or don't have time, you can simply squeeze the lemon juice.
- Lemon: 1 piece
- Sour cream: 250 g
7
Cut the cooled cake in half, spread with cream, and layer them. Leave it overnight to let the cake soak.
