The recipe is suitable for vegetarians who have completely given up eating eggs. Unlike many well-known recipes for carrot casseroles, this recipe does not contain eggs, cottage cheese or semolina.

Ingredients:

Carrots - 6-8 pcs.
Flour (by eye)
Sour cream - 150-200 g

Preparation:

Take fresh carrots - the more the better; for a good casserole pan you need at least a whole basin of carrots. We clean it and grate it on a coarse grater. Next, put it in a deep frying pan with vegetable oil and simmer until half cooked - at this time the carrots “shrink” very much in volume and decrease right before our eyes. Salt - if desired, remove from heat, sprinkle lightly with flour on top (to absorb excess fat), mix thoroughly, pour in sour cream and mix again. You should get a homogeneous mass, like a medium-thick dough.

Place in a mold sprinkled with breadcrumbs.

Bake until done at 200 - 220 degrees.

Everyone likes the resulting casserole, some like it hot, piping hot; and some - already cooled down.

Diet recipe for carrot casserole

Let's cook something bright and very fragrant. A dietary carrot casserole, the recipe for which I’ll tell you now, is perfect for tea. No semolina or sugar in the composition, only healthy ingredients.

Ingredients:

200 grams of carrots

200 grams of pumpkin

20 grams of honey (why honey is good for you)

50 grams whole grain flour

One egg

teaspoon cinnamon

Preparation:

Prepare carrots and pumpkin. They can be boiled, but it is best to steam them or bake them to preserve the nutrients as much as possible. In a blender, puree the carrots and pumpkin until smooth. If you don’t have a blender, you can grate the vegetables, like our mothers did. Add egg, flour, honey and cinnamon to vegetables. Mix everything well. Place the resulting aromatic mass in a silicone mold, or in a regular baking dish lined with parchment.

Bake the carrot casserole for 20 minutes at 200 degrees. After cooking, let the dessert sit for a little while. The most delicious casserole is when it is a little warm. If you do not like to heat-treat honey, you can not put the sweetness in the casserole at all, but pour a little honey over it before eating.

Carrot casserole

Carrot-curd casserole is a delicious dietary dish. It is made quickly and simply from available healthy products, and therefore can well be considered a healthy food product.

Ingredients:

1 glass of kefir,

0.5 cups semolina,

200 g cottage cheese,

2 large carrots,

0.5 cups sugar (less possible),

a bag of vanilla sugar and a little soda.

Preparation:

Mix semolina with kefir and leave for 20 minutes. Pass the carrots through a chopper or grate them on a fine grater. Next, add all the remaining ingredients to the soaked semolina and mix everything well. Add grated carrots and mix everything again.

Pour the dough into the mold and bake at 180C for about 30-35 minutes.

This carrot casserole has a pleasant and delicate carrot-curd taste; it can be served as a casserole with sour cream or berry sauce, and as a light tea pie.

It does not contain butter, sour cream, or flour, which significantly reduces its calorie content - approximately 137 kcal.

In short, a pleasant, simple and healthy dietary recipe.

Carrot casserole with rice and raisins

This is a very tasty and unusual carrot casserole. Ideal for children's afternoon snacks and breakfasts. My two-year-old daughter ate it with pleasure and asked for more.

To prepare the casserole you will need:

5 tbsp. l. rice cereal flakes
approximately 300 ml. milk
sugar and salt to taste
2-3 large carrots
2 eggs
breadcrumbs
butter or vegetable oil

Preparation:

1. Grate the carrots on a coarse grater, lightly fry in oil and simmer in a small amount of water until soft. The carrots should be almost completely cooked, because in the casserole they may not be cooked properly.

2. Cook rice porridge from rice flakes and milk. You can cook it immediately with raisins.

3. Cool the ingredients and combine them. Add sugar and salt. Optional: candied fruits, raisins (pre-soak if very dry).

4. Add yolks. Mix.

5. Beat the whites into foam and add to the mixture.

6. Grease the mold with butter or margarine, sprinkle with breadcrumbs.

7. Pour in the casserole mixture and smooth it out.

8. Bake in a well-heated oven at medium temperature until golden brown.

9. Place on a dish from the mold.

10. Serve in portions with sour cream, condensed milk or jam.

1 Classic carrot casserole in the oven
2 Recipe, like in kindergarten
3 Curd and carrot casserole
4 Delicious treat with apples
5 Casserole with semolina and carrots
6 Carrot-pumpkin casserole
7 In a slow cooker

Tasty and healthy carrot casserole should be in the diet of everyone who wants to eat right and have excellent health. In addition to the main component of the dish - carrots, it may include other vegetables, spices, and cereals that will make the dish even more satisfying and healthier. Carrot cake is prepared quickly, with simple ingredients, suitable for children and adults.

Classic carrot casserole in the oven

Oven casserole is a classic cooking option. It is baked for 30 minutes from budget products, and it turns out light, rich in vitamins and other useful substances. Everyone can eat it, including people who are watching their weight or want to lose a couple of extra pounds.

The dish is prepared from:

carrots – 4 pcs.;
eggs – 2 pcs.;
slaked soda – 0.5 tsp;
semolina – 3 tbsp;
sugar – 2 tbsp. without slide;
vegetable fat (for greasing the mold).

Boiled carrots are grated on a coarse grater. Separately, yolks with whites, granulated sugar and semolina are mixed in a container. Afterwards, the carrots and the mixture of other products are combined, kneaded and laid out in a mold previously greased. The food should be baked in the oven at 200 degrees for about half an hour.

Recipe like in kindergarten

Carrot casserole like in kindergarten is easy to prepare at home. This dish is low-calorie, healthy and dietary. The finished dish is served warm or frozen, along with various sauces, berries and dried fruits.

To prepare the dish you should stock up on:

carrots – 600 g;
sugar – 100 g;
flour – 1.5 tbsp;
baking powder - a pinch;
butter – 120 g;
eggs - a couple of pieces;
cinnamon - to taste.

The carrots are peeled, boiled until tender and chopped using an immersion blender. The output should be about 400 ml of puree.

Next, the carrot mixture is placed in a deep container, mixed with sugar, flour, baking powder, butter, cinnamon and beaten eggs. After kneading, the workpiece is moved into a baking dish and sent to the oven for 45 minutes at 180 degrees. The readiness of the product is checked using a toothpick - if it comes out dry, then the cake is ready.

Curd and carrot casserole

The combination of tender cottage cheese and juicy bright carrots is ideal in terms of taste, structure and beneficial properties. This dish is perfect for breakfast with tea or coffee. For children, the pie can be served with a milkshake or cocoa.

The dish is prepared from:

homemade cottage cheese – 0.4 kg;
carrots – 2 pcs.;
chicken eggs – 2-3 pcs.;
sugar – 0.5 cups;
sour cream – 3.5 tbsp;
baking soda – 0.5 tsp;
semolina - 4.5 tbsp;
poppy seed – 1 tsp;
raisins or prunes - to taste.

In a deep container, mix thoroughly and then beat homemade cottage cheese, whites and yolks, and sugar. Soda slaked with sour cream is also introduced there.

The carrots are peeled and grated on a fine grater. Together with poppy seeds, semolina and raisins, carrots are added to the dough. Everything is thoroughly kneaded and placed in a baking dish (you can use a silicone one in the shape of a heart or animals). Bake at 190 degrees for 40-50 minutes. The finished pie can be decorated with cheese cream, powdered sugar, and berries.

Cottage cheese and carrot casserole can be prepared according to a different recipe, with the addition of seasonal berries. They will make baked goods more juicy, tender and pleasant to the taste. In this case, the berries are introduced into the dough at the very end, after beating the eggs into a foam and combining them with other products. In winter, it’s good to add cranberries to carrot casserole, which will help strengthen the immune system and speed up the recovery of ARVI. When adding sour berries, the amount of sugar must be increased.

Delicious treat with apples

Many children love grated apples with carrots and sugar from an early age. What if you add cottage cheese to them and bake them too? This is probably what the person who came up with this wonderful recipe thought, in which simple products were combined into one whole, and the result was a wonderful pastry.

To prepare the dish you should stock up on:

cottage cheese – 200 g;
granulated sugar - 3 tsp;
sour cream - 1 tbsp;
eggs - a couple of pieces;
carrots - 2-3 root vegetables;
apple – 1-2 pcs. (depending on the size of the vegetable);
vanilla, cinnamon.

First, the peeled orange root vegetable is boiled in water until tender. Separately, in a bowl, grind the cottage cheese, mix it with grated apple and carrots (both vegetables are chopped on a fine grater). Eggs, sour cream, and granulated sugar are added to the resulting mixture. All products are kneaded and placed in a mold, greased with oil and crushed with semolina.

Carrot-apple casserole is baked in the oven for 35 minutes at 190 degrees. The finished product should be cooled slightly and only then removed from the mold. Before serving, you can top with condensed milk or sour cream sauce. Children may enjoy the pie served with chocolate or fruit syrup.

Casserole with semolina and carrots

Semolina casserole is often prepared in families with small children or elderly people. This dish is especially useful for them, as it is easily absorbed by the body and has a large amount of useful substances.

To prepare the dish take:

boiled carrots – 550 g;
eggs - a couple of pieces;
semolina – 3.5 tbsp;
sugar – 90 g;
soda - half a teaspoon;
cinnamon – 0.5 tsp;
butter – 20 g;
flour - 1 tbsp.

Boil carrots until soft in clean water. In order for it to retain its juiciness and taste, it is better to cook the root vegetable in its “uniform”. It is important to note that the recipe requires a little more than half a kilogram of boiled vegetable, so initially you need to take about 900 g of raw product.

After the root vegetable has boiled and cooled a little, you need to grate it on a fine grater. Separately, beat the yolks with whites and sugar until the mass becomes white and twice the original volume. Soda, cinnamon, carrots and semolina are added to this mixture. Everything is mixed until smooth.

The baking dish is greased with oil and sprinkled with flour. If you have small molds, you can bake a vegetable pie in them - this will be more interesting for little gourmets. The laid out mass is leveled in a baking tray and sent to the oven, preheated to 180 degrees. The product should be baked until a beautiful crust forms on the surface. Semolina casserole can be served with cream or ice cream.

Carrot-pumpkin casserole

Carrot-pumpkin casserole will be more useful if you cook it by steaming rather than in the oven. In this case, it is not necessary to have a double boiler - just boil water in a large saucepan and place a smaller container in it, after placing the mixed products. This cooking option is suitable for young children and those who have problems with the gastrointestinal tract.

Vegetable pie is prepared from:

grated pumpkin – 100 g;
grated carrots – 100 g;
milk – 120 ml;
sugar – 30 g;
semolina – 60 g;
eggs.

Carrots and pumpkin are peeled, washed and grated. Boil milk in a saucepan, put vegetables in it and simmer them over low heat until the liquid evaporates. When the mixture has cooled, you need to add all the remaining ingredients according to the recipe and stir until smooth.

Steam the casserole for no more than 30 minutes. Then place on a suitable dish, garnish with powdered sugar and berries.

In a slow cooker

Carrot casserole in a slow cooker turns out just like in childhood - tender, aromatic and very tasty.

To prepare it you need to stock up on:

carrots – 400 g;
semolina – 4 tbsp;
sugar – 120 g;
eggs – 4 pcs. category C0;
raisins – 150 g;
butter – 65 g;
vanilla, cinnamon;
baking powder - a level teaspoon;
orange zest;
vegetable oil;
breadcrumbs;
salt (pinch).

First, pour warm water over the raisins and leave it like that until the berries soften. Peeled carrots are crushed in a blender, along with sugar, eggs and butter. Then semolina, salt, baking powder and spices are added to the mixture. Everything is mixed and set aside for 25 minutes until the white grains swell. At the end, raisins are added to the total mass, and the products are kneaded until smooth.

The multicooker bowl is greased and sprinkled with breadcrumbs (or semolina). Then the casserole preparation is laid out in it, everything is leveled and baked in the “baking” mode for 45 minutes. When the pie has cooled a little, you can remove it from the mold, pour some jam on it and serve.

The dish is prepared from:

carrots – 4 pcs.;
eggs – 2 pcs.;
slaked soda – 0.5 tsp;
semolina – 3 tbsp;
sugar – 2 tbsp. without slide;
vegetable fat (for greasing the mold).

Recipe like in kindergarten

To prepare the dish you should stock up on:

carrots – 600 g;
sugar – 100 g;
flour – 1.5 tbsp;
baking powder - a pinch;
butter – 120 g;
eggs - a couple of pieces;
cinnamon - to taste.

The carrots are peeled, boiled until tender and chopped using an immersion blender. The output should be about 400 ml of puree.

Curd and carrot casserole

The dish is prepared from:

homemade cottage cheese – 0.4 kg;
carrots – 2 pcs.;
chicken eggs – 2-3 pcs.;
sugar – 0.5 cups;
sour cream – 3.5 tbsp;
baking soda – 0.5 tsp;
semolina - 4.5 tbsp;
poppy seed – 1 tsp;
raisins or prunes - to taste.

In a deep container, mix thoroughly and then beat homemade cottage cheese, whites and yolks, and sugar. Soda slaked with sour cream is also introduced there.

Delicious treat with apples

To prepare the dish you should stock up on:

cottage cheese – 200 g;
granulated sugar - 3 tsp;
sour cream - 1 tbsp;
eggs - a couple of pieces;
carrots - 2-3 root vegetables;
apple – 1-2 pcs. (depending on the size of the vegetable);
vanilla, cinnamon.

Casserole with semolina and carrots

To prepare the dish take:

boiled carrots – 550 g;
eggs - a couple of pieces;
semolina – 3.5 tbsp;
sugar – 90 g;
soda - half a teaspoon;
cinnamon – 0.5 tsp;
butter – 20 g;
flour - 1 tbsp.

Carrot-pumpkin casserole

To prepare it you need to stock up on:

carrots – 400 g;
semolina – 4 tbsp;
sugar – 120 g;
eggs – 4 pcs. category C0;
raisins – 150 g;
butter – 65 g;
vanilla, cinnamon;
baking powder - a level teaspoon;
orange zest;
vegetable oil;
breadcrumbs;
salt (pinch).

Did you have carrot casserole in your kindergarten when you were a child? Did you like her? To be honest, I liked them much more.

And only after many years and gaining some knowledge about proper nutrition, it became clear to me that carrot casserole is one of the healthiest dishes prepared for children in kindergarten.

And as a father of three small children, I consider it my task to select such recipes and menus so that food for children is both tasty and healthy.

Children don’t want healthy things, give them something tastier and sweeter.

Therefore, I am looking for recipes that will appeal to the smaller part of my family.

Classic carrot casserole like in kindergarten

Let's start with the classic recipe. It is in this form that children in kindergarten most often eat it.

Ingredients:

Boiled carrots - 600 g
Egg - 4 pcs
Milk – 250 ml
Sugar - 4 tbsp
Salt - 1 tsp
Flour - 2 tbsp
Butter - 50 g

Preparation:

1. Carrots must first be peeled and boiled. After that, grate it on a fine grater.

Whole carrots take about 30 minutes to cook, while grated carrots take twice as long.

2. Break 4 eggs into a bowl and pour in milk.

3. And melted butter. Mix everything well.

4. Pour the resulting mixture over the carrots.

5. Add sugar, salt and flour there. And thoroughly mix the ingredients until a thick, homogeneous mixture is formed.

6. Pour the finished dough into a baking dish or frying pan, previously greased with butter or vegetable oil.

7. And put the pan in the oven, preheated to 180 degrees for 40-50 minutes.

Ready. Bon appetit!

A simple recipe for carrot casserole with semolina

There is an almost identical recipe that uses semolina rather than wheat flour. Thanks to it, the taste of carrots in the casserole is almost not felt, which will be useful if children categorically do not like them.

Ingredients:

500 g boiled carrots
2 eggs
A pinch of salt
1.5 tbsp sugar
3 tbsp semolina

Preparation:

1. Grate the boiled carrots on a fine grater.

2. In one bowl, combine and whisk eggs, salt, sugar and semolina.

3. Leave the resulting dough for 15 minutes so that the semolina “blooms” and swells.

4. Then add grated boiled carrots to the dough and stir.

5. Place the mixture in a baking dish, greased with vegetable oil or lined with parchment paper.

6. And send the casserole to the oven, preheated to 180 degrees for 30-35 minutes.

Done, bon appetit!

Video on how to cook carrots in a slow cooker

And here is a similar recipe for casserole with semolina for cooking in a slow cooker. Be sure to watch this short but very informative video.

Step-by-step preparation of cottage cheese casserole with carrots

And now we have come to one of the most popular recipes for carrot casserole with cottage cheese. Here, instead of flour or semolina, the base is used, which makes the casserole airy and literally melting in your mouth.

Ingredients:

1 kg carrots
4 eggs
200 g cottage cheese
A pinch of salt
Sesame or nuts - 20 g

Preparation:

1. Wash the raw carrots, peel and grate them on a fine grater.

2. Break the eggs and separate the whites from the yolks.

Beat the egg whites with a mixer until white peaks form.

To make the protein easily whip into an airy mass, you need to add a pinch of salt to it.

Beat the yolks with a mixer in a separate bowl until light.

3. Add cottage cheese to the yolks and beat until smooth.

4. Then add carrots and mix everything well.

5. Add the proteins as the last ingredient and carefully mix them into the total mass.

6. Grease the baking dish with vegetable oil and evenly distribute the carrot-curd mass over it.

Sprinkle sesame seeds or ground nuts on top

7. Then we send the form to the oven, preheated to 180 degrees for 40-45 minutes.

Ready. Bon appetit!

Sweet casserole with apple in the oven

This is my kids' favorite recipe. Truth be told, they still don't know there are carrots in this casserole.

Ingredients:

0.5 kg carrots
0.5 cups sour cream
1/3 cup semolina
1 egg
1 apple
50 g butter
4 tbsp sugar
0.5 tsp cinnamon

Preparation:

1. Grate the apple and carrots on a fine grater.

2. Then add sour cream and semolina to them and mix everything thoroughly. Then set the mass aside for 10-15 minutes so that the semolina swells.

3. Grind the egg with sugar and cinnamon.

4. And mix it with the settled carrot-apple mixture. Mix everything thoroughly again.

5. Place and distribute the casserole evenly in a baking dish.

To prevent the casserole from sticking, you need to not only grease the pan with oil, but also sprinkle the bottom with semolina

6. Prepare the casserole in the oven, preheated to 180 degrees for 40-45 minutes.

Bon appetit!

Curd and carrot casserole in the microwave in 5 minutes

And finally, I’ll show you the fastest way to prepare a casserole.

Ingredients:

Cottage cheese – 150 g
Raisins – 20 g
Egg - 1 pc.
Carrots - 1 pc.
Oatmeal, ground into flour - 1 tbsp (can be replaced with semolina)

Preparation:

1. Peel the carrots and grate them on a fine grater.

2. Break the egg into the cottage cheese and mix.

3. Then add carrots, raisins and oatmeal there and mix everything well again.

4. Level the surface of the casserole and place it in the microwave for 5 minutes at 800 W.

5. Then we wait for the casserole to cool, pry up its edges with a knife and turn it over onto a flat dish.

Ready. Bon appetit!

Thank you for your attention.

Carrot casserole is a delicious delicacy, a healthy dessert that is incredibly tasty with jam or honey or cream.

Recipe number 1.

What you will need for carrot casserole:
4 chicken eggs.
1 tablespoon butter.
Half a teaspoon of cinnamon.
Salt to taste.
You will also need to make carrot casserole:
- Approximately 50 ml of cream to decorate the casserole with 36% fat content (can be replaced with very thick sour cream).

Butter for greasing the baking dish.
You need to wash and peel the required amount of carrots, grate them on a coarse grater. After this, put the carrots in a small saucepan, add about 100 ml of water and boil a little so that the carrots become soft. 15 minutes will be enough for you. After this, you need to puree the carrots using a sieve or blender.
Then you need to put 1 tablespoon of butter and sugar in the puree, warm it up a little and remove the pan from the heat.
Then you need to separate the whites from the egg yolks. The yolks need to be added to the cooling puree and mixed thoroughly, then cool the mixture completely. You need to add a little salt to the chilled egg whites so that they beat better, and stir with a whisk or mixer until foamy. After this, you need to mix the carrot puree and cinnamon, and then add the whites into the future casserole in small portions. The puree must be carefully mixed with the whites using smooth movements from bottom to top.
The oven needs to be preheated to 180 degrees. The casserole can be baked either in portioned tins or in a large pie pan. The main thing is to grease the baking dish well with butter.
Then the carrot mass needs to be put into a mold and placed in the oven. In separate molds, such a casserole will be ready in 20 minutes, in a large mold it will be baked for half an hour.
As soon as the casserole has cooled, you need to decorate it with sour cream or whipped cream.

Recipe number 2.

Vegetarian carrot casserole without semolina.
This recipe will definitely appeal to strict vegetarians who do not eat eggs. Unlike other popular recipes, this casserole does not contain cottage cheese, eggs, or semolina.
Ingredients you will need for vegetarian carrot casserole:
- A little pain on the eyes.
- Approximately 6-8 medium sized carrots.
- Thick sour cream - 150-200 ml.
You need to take fresh carrots and peel them. When preparing this casserole, the following rule applies - the more fresh carrots you take, the better. After all, to make a casserole the size of a large frying pan, you will have to peel a whole bowl of carrots. Then the carrots need to be peeled and grated on the coarse side of a grater. After this, the carrots need to be placed in a fairly deep frying pan, greased with vegetable oil and simmered until half cooked - during this time the carrots will decrease quite significantly in volume. If desired, the casserole can be salted.
Then you need to remove the frying pan from the heat, sprinkle a little flour on top (this is necessary so that the excess fat is absorbed. Then we carefully mix.
After this, you need to season the casserole with sour cream and mix again. You should get a fairly homogeneous dough-like mass. This dough needs to be transferred to a form greased with vegetable oil, sprinkled with breadcrumbs. Then the casserole is placed in the oven and baked at a temperature of approximately 200 degrees.
Everyone always likes the resulting casserole. The only difference, please note, is that some people like this casserole cold, while others like it hot.

Recipe number 3.

Carrot casserole with cinnamon recipe.
You will need the following products for carrot casserole:
- 3 teaspoons of sugar.
- 5 or 6 carrots.
- 1 egg.
- 2 tablespoons of crackers.
- 1 glass of milk sauce.
- To taste cinnamon.
You need to peel the carrots and boil the carrots. After this, it must be passed through a meat grinder or ground. Then you need to add cinnamon and sugar to the carrots and mix everything.
Then you need to beat the whites separately and put them in the casserole at the very end of mixing - before baking. Then this mass is baked, first sprinkled with breadcrumbs.
This dish should be served with milk sauce.

Recipe number 4.

Approximate cooking time: 60 minutes.
Ingredients used in the recipe:
1 tbsp. Monkey.
1 tbsp. Sahara.
1 tbsp. Grated carrots (on a fine grater).
2 pcs. eggs 100 gr. Butter (melted).
Vanilla.
Cooking Instructions:
Grate the milk on a fine grater, mix with sugar and semolina, cover with cling film and leave in the refrigerator for at least 4 hours, or preferably overnight.
In the morning, melt the butter. Beat the eggs lightly with a whisk.
Add butter, eggs and vanilla to the carrot-semolina mass, mix everything and place in a greased form.
Bake at 180 degrees for about 1 hour.
Note:
An excellent option for a Sunday family breakfast, since the ingredients are prepared the day before - in the morning it will take you 5 minutes to put the casserole in the oven.
The portion is small - for 1 time.

Recipe number 5.

Carrot casserole with semolina and cottage cheese will not only be a dish for your table, but also another plus on the children's menu.
Ingredients for carrot casserole with semolina and cottage cheese:
Carrots - 500 g.
Milk - 1 glass.
Butter - 2 tablespoons.
Semolina - 4 tablespoons.
Cottage cheese - 300 g.
Eggs - 2 pcs.
Ground crackers - 1 tablespoon.
Salt.
Sour cream.
Method for preparing carrot casserole with semolina and cottage cheese:
Grate the peeled and washed carrots on a coarse grater, place in a saucepan, add butter, milk, lightly salt and simmer until the carrots are fully cooked.
Add semolina, lightly dried in a frying pan, to the stewed carrots, stir and simmer until the semolina is ready. Cool the finished mixture slightly.
Beat eggs with sugar, add grated cottage cheese, lightly salt and mix thoroughly.
Grease a baking dish with butter, sprinkle with breadcrumbs and lay out half of the carrot-semolina mass, and lay the egg-curd mass on top. Then put the carrots with semolina again, brush with sour cream, sprinkle with breadcrumbs, and place in the oven to bake at 180 degrees for about 40 minutes. Serve the casserole with sour cream.

Carrot casserole recipe in the oven: recipe with apple added

You can also make: Carrot Casserole Ingredients:

half a kilogram of carrots
1 egg
sugar to taste (I used 1 tbsp, because my carrots were very sweet)
3 tbsp. semolina
2 pinches of salt
20 gr. butter
1 apple (peeled; an apple is not a necessary ingredient in this recipe, but adding it makes the carrot casserole taste more interesting)
nutmeg and cinnamon one pinch each

How to make carrot casserole in the oven:

Boil washed whole carrots over medium heat, then peel, puree with a fork or in a blender together with an apple (you can grate the apple separately on a fine grater).
Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix.
Grease a heat-resistant pan with butter. Place the prepared carrot casserole mixture there. Level the surface and place thin pieces of butter on the surface.
Bake the carrot mixture in the oven at 180 degrees for 30 -40 minutes.

When serving, carrot casserole can be sprinkled with powdered sugar and decorated with nuts. Another carrot casserole recipe

Carrot casserole in the oven is another healthy breakfast. which can be prepared immediately for the whole family. The recipe for this carrot casserole can be described as follows: One of my friends, having tried this carrot casserole, exclaimed: I usually don’t eat carrots, but this is delicious. We sell carrots all year round, so this delicious carrot delicacy can be classified as an all-season dish. But. Now we have the opportunity to prepare carrot casserole from super fresh carrots just pulled from our garden bed. Don't miss the moment! And one more interesting fact! Scientists from the Linus Pauling Institute of Medicine have conducted numerous studies trying to find out which form of carrots has the greatest luteal and antioxidant activity. carrot casserole from the oven - a tasty and healthy dish They subjected carrots and some other vegetables to heat treatment (baked, boiled, steamed). And so it turned out that the amount of carotenoids in heat-treated carrots decreased, but its overall antioxidant and luteal activity increased, especially beneficial activity increased in boiled carrots! Lyrical digression: Two friends meet: - You've lost so much weight! Is this a new diet? - Yes: potatoes, carrots, beets... - Boil or fry? - Dig. And here is our recipe for carrot casserole, cooked in the oven. Carrot casserole in the oven: recipe with the addition of an apple You can also prepare: Carrot casserole ingredients: for half a kilogram of carrots 1 egg sugar to taste (I took 1 tbsp because my carrots were very sweet) 3 tbsp. semolina 2 pinches of salt 20 gr. butter 1 apple (peeled, an apple is not a necessary ingredient in this recipe, but adding it makes the taste of carrot casserole more interesting) nutmeg and cinnamon, one pinch each

How to make carrot casserole in the oven: Boil washed whole carrots over medium heat, then peel, puree with a fork or in a blender together with an apple (you can grate the apple separately on a fine grater). Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix. Grease a heat-resistant pan with butter. Place the prepared carrot casserole mixture there. Level the surface and place thin pieces of butter on the surface. Bake the carrot mixture in the oven at 180 degrees for 30 -40 minutes.

When serving, carrot casserole can be sprinkled with powdered sugar and decorated with nuts. Another carrot casserole recipe Carrot casserole recipe in the oven For the recipe we will need: 6 carrots, 500g milk. sugar to taste, 4 chicken eggs, 3 pinches of salt, 2 tablespoons of flour and butter, How to prepare carrot casserole in the oven: Grate peeled and washed carrots on a coarse grater. Lightly saute the grated carrots in a frying pan in butter, add a little boiled water. so that the carrots are covered with water and simmer until soft. Lightly beat the eggs and mix with milk. We wait for the stewed carrots to cool down and combine it with the egg-milk mixture. At the end add salt, sugar and flour. Grease a heat-resistant dish with butter and place the prepared carrot mixture there. Cook the carrot casserole in the oven for 35-45 minutes at 180 degrees. We focus on the golden brown crust on top. Carrot casserole is ready!

Other delicious recipes

Video - Carrot casserole. Carrot casserole recipe

Let's start with the classic recipe. It is in this form that children in kindergarten most often eat it.

Ingredients:

Boiled carrots - 600 g
Egg - 4 pcs
Milk - 250 ml
Sugar - 4 tbsp
Salt - 1 tsp
Flour - 2 tbsp
Butter - 50 g

Preparation:

1. Carrots must first be peeled and boiled. After that, grate it on a fine grater.

Whole carrots take about 30 minutes to cook, while grated carrots take twice as long.

2. Break 4 eggs into a bowl and pour in milk.

3. And melted butter. Mix everything well.

4. Pour the resulting mixture over the carrots.

5. Add sugar, salt and flour there. And thoroughly mix the ingredients until a thick, homogeneous mixture is formed.

6. Pour the finished dough into a baking dish or frying pan, previously greased with butter or vegetable oil.

7. And put the pan in the oven, preheated to 180 degrees for 40-50 minutes.

Ready. Bon appetit!

Carrot Cake: Brief Description

The basis of carrot cake is a juicy, moist, doughy sponge cake. This is achieved by combining flour, sugar, butter, baking powder, carrots, nuts and eggs.

A prerequisite is the addition of spices:

cinnamon,
nutmeg,
dried ginger,
citrus zest.

To increase juiciness, Americans include canned pineapples, and we recommend poached pears. You can put dried fruits.

Suitable creams include sour cream with lemon zest, cottage cheese, cheese and butter, cream, custard.

The cakes are coated with cream, and the dessert is decorated with caramelized nuts, pieces of chocolate or melted chocolate, marzipan, mastic carrots, fruits and berries.

The subtleties of creating carrot cake

The first nuance. We take raw carrots. It’s better to squeeze out the young ones so that there is a little less juice and you don’t have to bake the biscuit for too long. If you forgot to do this, the baking time should be increased so that the cakes do not remain gummy. Some people take boiled carrots, grated.

The second nuance. If you don't want to use oil, you can do without it. But the biscuit will come out less moist.

The third nuance. You can't feel the carrots in the cake at all. The more different spices you get into the base, the more interesting it will be. Cinnamon is a must. This is a classic.

The fourth nuance. To make the cake look more luxurious, it is better to use not sour cream, but one based on mascarpone, cream or ricotta. Philadelphia will do as well.

Point five. We check the readiness of the cakes traditionally: insert a dry wooden skewer into the center and look. If it’s dry, it’s time to remove it from the oven; if it’s wet, let it bake some more.