Young carrot and yogurt pie
8 servings
70 minutes
Carrot and yogurt pie is a delicate treat infused with the spirit of traditional British cuisine. Its history dates back to times when carrots were used as a natural sweetener in baking due to sugar shortages. In this recipe, carrots add juiciness to the pie while yogurt provides softness and a slight tanginess. Raisins and seeds enhance the flavor with a light nutty note and pleasant texture. This pie is perfect for cozy tea time, adorning the table with its golden hues and rich aroma. It can be served with a cup of fragrant tea or coffee and complemented with soft cream or honey. Light, airy, and healthy, it will appeal to lovers of natural and balanced desserts.
1
Preheat the oven to 180 degrees. Grease 2 loaf pans with butter.
- Butter: 100 g
2
Mix softened butter and sugar, add eggs one by one, and mix well.
- Butter: 100 g
- Sugar: 200 g
- Chicken egg: 3 pieces
3
Whisk the yogurt. Sift the flour and grate the carrot. Mix everything and add raisins and seeds.
- Yoghurt: 250 ml
- Coarse-ground flour: 120 g
- Self-raising flour: 200 g
- Baby carrots: 400 g
- Sunflower seeds: 125 g
- Golden raisins: 250 ml
4
Divide the dough into 2 molds and bake for 40-50 minutes or until a inserted wooden stick comes out clean.
5
Transfer the pies to a plate, cool them down, and cut.
