Carrot pie with ricotta
12 servings
60 minutes
Carrot pie is more than just carrot: it has pineapples, walnuts, and ricotta cream. The pie is juicy and spicy, with a very delicate carrot flavor: it is needed here to unite all the components of the pie.
1
In a clean dry bowl, mix flour, baking powder, soda, cinnamon, and salt.
- Wheat flour: 320 g
- Baking powder (raising agent): 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Baking soda: 2 teaspoons
- Coarse salt: 1 teaspoon
2
Mix vegetable oil, sugar, buttermilk, vanilla extract, and eggs separately. Then add the flour mixture, stir in grated carrot and crushed canned pineapple (without juice). Next, add chopped nuts, coconut flakes, and raisins to the batter. Knead thoroughly.
- Vegetable oil: 180 ml
- Brown sugar: 300 g
- Buttermilk: 120 ml
- Vanilla extract: 3 teaspoons
- Chicken egg: 4 pieces
- Carrot: 350 g
- Canned pineapple: 400 g
- Walnuts: 150 g
- Desiccated coconut: 180 g
- Raisins: 50 g
3
Preheat the oven to 160 degrees. Grease the baking pan with a little vegetable oil. Pour the prepared batter into the pan and bake for about an hour. Let the finished pie cool on a rack.
- Vegetable oil: 180 ml
4
Whip the ricotta with softened butter, add powdered sugar, and whip into a soft airy cream.
- Ricotta cheese: 230 g
- Butter: 160 g
- Icing sugar: 150 g
5
Cover the cooled pie with this cream and then place it in the refrigerator for half an hour to an hour.
