Carrot cake with seeds, zest and cinnamon
10 servings
60 minutes
Carrot pie with seeds, zest, and cinnamon is a delightful combination of simple ingredients that brings comfort and warmth. The recipe's origins trace back to America, where carrot pies became popular for their softness and natural sweetness. In this version, the subtle aroma of orange zest, crunchy seeds, and spicy cinnamon create a harmonious flavor ensemble. The fluffy dough soaked in a delicate cream cheese with a hint of vanilla makes each bite unforgettable. This pie is perfect for cozy evenings with a cup of fragrant tea, friendly gatherings, or festive treats. Light, rich in healthy components and incredibly appetizing — it will win the hearts of baking lovers.
1
Separate the yolks from the whites
- Chicken egg: 4 pieces
2
Whip the egg whites separately until stiff peaks form
- Chicken egg: 4 pieces
3
Grate the carrot and squeeze out the juice or chop it in a blender and also squeeze out the juice.
- Carrot: 5 piece
4
Mix carrot pulp, orange zest, seeds, oil, yolks, cinnamon, and flour
- Carrot: 5 piece
- Orange zest: 1 piece
- Sunflower seeds: 3 tablespoons
- Sunflower oil: 4 tablespoons
- Chicken egg: 4 pieces
- Cinnamon: 1 teaspoon
- Wheat flour: 4 tablespoons
5
Gently fold in the whipped egg whites and mix thoroughly
- Chicken egg: 4 pieces
6
Place the dough in a mold (preferably silicone) and bake in the oven at 170 degrees for 40-50 minutes.
7
For the cream, beat the cream cheese (I used Hochland) and vanilla sugar with a mixer.
- Cream cheese (curd cheese spread): 200 g
- Vanilla sugar: 1 tablespoon
8
When the cake is baked, remove it from the mold and let it cool.
9
Cut it in half into 2 layers and spread cream (in the middle and on top)
- Cream cheese (curd cheese spread): 200 g
