What to prepare carrot cake. What to do with juicer pulp

I love starting my morning with freshly squeezed juice! It is also said to have health benefits. The only thing that has always bothered me about this diet is the cakes. It's a shame to throw it away. After all, pure fiber! The most useful product! So I started experimenting.

The first thing the cakes were good for was vegetable puree soups. Pour the vegetable cakes with water and leave for 15 minutes. During this time, they absorb moisture from the water that was lost when squeezing the juice. This must be done in order to understand whether more water needs to be added. Next, bring the resulting slurry to a boil and, stirring, cook for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to this soup. Serve with sour cream! For this soup, cakes of any roots are suitable: carrots, beets, potatoes, celery.

The next dish that I mastered when I started drinking freshly squeezed juices daily was vegetable casseroles. For this purpose, again, cakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of cake (remains after squeezing the juice from about 4-5 medium-sized root vegetables), add 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. This whole mass is laid out on a baking sheet, previously greased (I most often use vegetable oil). Baked in the oven for about 20 minutes at 200 degrees. Any sour cream sauce, as well as tkemali sauce made from green plums, is suitable for the casserole.

Prepare in a similar way vegetable cake pancakes. To do this, for 250 grams of cake, take 2 eggs, about 150 grams of flour, baking powder or soda slaked with kefir, salt and spices to taste. Knead the dough to the consistency of thick sour cream. And the pancakes are fried in a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce.

My next discovery was the use of sweet cakes (from fruits) for mousses. The cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably a juicier one, for example, kiwi, strawberries or grapes; currants or gooseberries are also good). To this crushed mass add the fruit cakes from which the juice was squeezed. Everything is whipped again. Let it sit for a while so that the pulp is filled with new juice. And Bon Appetit!

Well, today I baked a wonderful one cake made from cakes(carrots, beets and apples). To do this, I took 175 grams of butter. I ground 200 grams of sugar in it until a white homogeneous mass was formed. I added 2 large (selected) eggs to it. If the eggs are small, then 3 pieces will be needed. All this needs to be beaten. I quenched the soda in apple cider vinegar - it went there. I poured flour (300 grams) with vanilla sugar into the resulting mass and then added all the cake remaining from squeezing the juice (about 250 grams). Placed in a pan greased with vegetable oil and baked in the oven for 30 minutes at 180 degrees. It turned out so delicious! Especially with cold milk!

Very easy to prepare fresh vitamin porridge made from cakes. I love making mashed porridge from different vegetables and fruits! One day I didn’t have any fruits available, so I decided to make just a vegetable mixture.

Take several leaves of Chinese cabbage and grind in a blender until a porridge forms. Cabbage gives a lot of juice. Therefore, I add carrot and beet pulp to the resulting mixture in such an amount that the cake absorbs the juice released from the cabbage. Sometimes I add another spoonful of sour cream or a little kefir (thick) and beat it again in the same blender. The resulting porridge can be seasoned with salt (then it will become a side dish) or honey (and then it will be a wonderful dessert).

You can also add cabbage or cabbage pulp if you are making juices from them. In this case, the porridge turns out to be quite spicy. It can be used as caviar, spread on black bread, or as a sauce for some dish.

Looks smart vegetable pulp roll. The roll is traditionally made with minced meat. I’ve been eating meat very rarely lately, so I decided to try cooking it with minced pulp! It turned out great. That's why I'm sharing the recipe!

For minced meat we use cakes and (you can also use other vegetables: cabbage, zucchini, cucumbers, potatoes - I just make juices from these vegetables less often). Add 1 egg and 1-2 tablespoons of sour cream to them so that the cakes soften slightly. Salt and pepper the minced meat, you can add cumin or other seasoning that you like.

For the base (dough) of the roll, you need to cook a thick porridge of rice flakes (you can use regular rice, but then there will be more fuss) in water and cool. Add salt and egg to the porridge, beat the mixture. If you use rice, then you need to cook the porridge soggy, and then pass it through a sieve or mash it so that the grains of rice disintegrate and become one continuous mass. This is our dough. We flatten it. Place minced meat in the middle. And roll it up so that all the minced meat is inside.

Place the roll on a baking sheet greased with oil. It is better to coat the resulting “sausage” with beaten egg on top. Then the roll will brown and retain its shape better.

Place in a preheated oven. After 30-40 minutes, the roll is ready. Remove from the oven and cut into portions. Pour sauce on top. The best for this roll would be herb sauce.

Grind a small bunch of cilantro in a blender. Add salt, squeeze 1-2 heads of garlic there and pour thick kefir in a 1:1 ratio. Let this sauce sit for 1-2 hours in the refrigerator!

You can prepare it in the same way sweet roll. Then it is better to cook rice porridge in milk. And when preparing the base, instead of salt, add sugar to it. We also flavor the cakes not with seasonings, salt and pepper, but with honey or jam and raisins (it goes well with carrots and beets). In this case, it’s also good to add nuts to the minced meat!

Another recipe - semolina porridge with cakes. Ordinary semolina porridge is cooked in milk (5-6 teaspoons of semolina per glass of milk) with sugar. The porridge is medium thick. Fresh carrot, apple or beet pulp is added to the hot porridge. Cover the porridge with a lid and let the cakes brew (10 minutes). The porridge will thicken during this time. Then add sugar and a little butter. And beat with a mixer into foam. The result is a very tasty, fortified and beautiful (vegetable cakes color the white milk porridge) mousse. Children will like it more than usual!

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In the last issue we talked about.

Do you like freshly squeezed juice? If yes, then most likely you often use carrots to prepare it. So you have repeatedly thought about how you can use the carrot pulp left after squeezing the juice. She is so attractive to look at and there is so much of her left that I can’t bring myself to throw away this beauty. And it is not necessary! We invite you to adopt several recipes in which you can use carrot cake.

Carrot pancakes

Ingredients:

1 cup carrot pulp
2 eggs
1 glass of kefir
1.5 cups flour
0.5 tsp soda
sugar, vanilla sugar, salt - to taste

Mix all ingredients in a deep bowl. The result should be a dough with a consistency similar to thick sour cream. If the dough turns out liquid, add flour. Place the frying pan on gas and lightly grease it with vegetable oil. We carry out this procedure only before frying the first batch of pancakes. We fry the next batches of pancakes without oil, since it is already in the dough.

Cottage cheese casserole with carrots

Ingredients:

0.5 kg carrot cake
1 kg cottage cheese
4 eggs
4 tbsp semolina
1 cup of sugar
1 cup raisins
zest of one lemon

Set aside 1 egg. Mix the remaining ingredients thoroughly. Take a baking dish, grease it with butter and lay out the dough. Now take the previously laid egg and beat it thoroughly with a whisk. Brush the casserole with beaten egg and sprinkle with semolina or breadcrumbs. Place the pan in an oven preheated to 200 degrees for 40 minutes.

Carrot soup

Ingredients:

1 liter of meat broth
400 g carrot cake
1 onion
100 grams of processed cheese
1 tbsp vegetable oil
greenery
ground black pepper

Finely chop the onion and lightly fry it in vegetable oil along with the carrot pulp. Next, pour 1 cup of broth into the pan, cover with a lid and simmer over low heat for 5 minutes. Pour the remaining broth into the pan and bring to a boil. Then add onions and carrots to the pan, grated processed cheese, salt and pepper to taste and, stirring continuously, bring the soup to a boil again. Now season it with chopped herbs and remove the pan from the heat. All that remains is to let the soup cool for 15-20 minutes and beat it with a blender.

Lenten carrot cookies

Ingredients:

2 cups carrot pulp
0.5 glasses of water
1 cup of sugar
1.5-2 cups flour
a pinch of salt

Pour carrot pulp, sugar, salt into a bowl, add water and mix thoroughly. Add flour little by little until we have a soft, elastic dough. Divide the dough into portions and roll them into layers 1.5-2 cm thick. Cut out the cookies using baking molds or a regular glass. We take a baking sheet, cover it with parchment and lay out our cookies, then place the baking sheet in an oven preheated to 200 degrees for 10 minutes.

And finally, a little advice. If you have much more carrot cake on hand than you need to prepare a dish, do not rush to throw it away. Divide it into portions and freeze. And you will definitely need it!

Today, every second family has a juicer, and for every owner of this wonderful device, the question of what can be prepared from the cake remaining after squeezing the juice from vegetables, berries and fruits is relevant. Today we will talk about how to use cake.

Throwing away the pulp remaining after squeezing juice from vegetables, fruits and berries is not advisable for a number of reasons. Firstly, what we sometimes unknowingly consider waste is actually a lot of useful substances - vitamins, minerals, fiber, pectin, etc., secondly, from such “waste” you can prepare a lot of tasty and delicious dishes. It becomes obvious that you shouldn’t throw away the cake; it’s better to take an interest and find out what can be prepared from it?

There are actually quite a few dishes for which cake can be used as a basis: soups, cookies, candies, pies, pancakes, porridges, sweet and savory rolls, mousses, muffins, casseroles!

Recipes for cooking dishes from cake

First of all, the type of dish that can be prepared is determined by the type of cake you have available: for example, from vegetable cakes you can prepare excellent soups, casseroles, rolls with minced meat, and the optimal solution for fruit and berry cakes is to prepare sweet cupcakes, pies, rolls, etc. Let’s not beat around the bush for too long and get straight to the recipes.

Recipes for dishes made from vegetable pulp

If you have cake from celery, carrots, potatoes, cabbage, beets, etc., first of all, you can prepare a delicious casserole.

Vegetable pulp casserole recipe

You will need: 250g vegetable cake, 1 egg, 2 tbsp. sour cream, 1 tbsp. semolina, salt.

How to cook vegetable casserole from pulp. Lightly beat the egg, mix with the cake, adding salt, semolina and sour cream, knead until smooth, put the mixture in a greased form, level, bake in an oven preheated to 200 degrees for about 20 minutes until ready, you can sprinkle this casserole with cheese.

If the cheese that you sprinkle on the casserole is mixed with breadcrumbs, it will turn out with a crispy crust.

Another type of dish that can be prepared using pulp from the same vegetables is pureed soups.

Recipe for vegetable pulp soups

You will need: cake, water, salt, herbs, garlic, sour cream for serving.

How to make puree soup from pulp. Pour the cake with a small amount of water and leave for 15 minutes so that it absorbs the liquid, based on the resulting consistency, add or not add more water, put the pan on the stove. Bring the mixture to a boil, simmer for 5-10 minutes, add salt to taste. Before serving, the cake soup can be seasoned with garlic, herbs and sour cream.

These soups are a great option for a light dinner.

In addition, the cake is perfect for making pancakes.

Recipe for making cake pancakes

You will need: 250g of cake, 150g of flour, 2 eggs, slaked soda or baking powder with kefir, spices to taste, salt.

How to make pancakes from cake. Knead the dough, the consistency of which is similar to thick sour cream, spoon the pancakes into a frying pan with hot oil and fry the golden brown pancakes on both sides.

In the same way, you can prepare sweet pancakes from fruit cake - pear, apple, citrus, etc.

And the next dish may well become part of the festive table.

Recipe for meatloaf with vegetable pulp

You will need: pulp from beets/cabbage, cucumbers, potatoes, cabbage, zucchini, etc., 1 egg, 1-2 tbsp. sour cream, minced meat, pepper, salt, spices to taste, “dough” - rice flakes, 1 egg, salt.

How to make vegetable meatloaf. Lightly beat the egg, mix it with the cake and sour cream, leave for 10 minutes, then pepper and salt, add spices to taste (basil, cumin, etc.), mix. Cook a thick porridge from rice flakes in water, let cool, beat in an egg, add salt, beat the mixture, flatten it on cling film or foil so that you get a small rectangle, put a mixture of minced meat and vegetables on it, roll the roll with the minced meat inward. Place the roll on a greased baking sheet, brush the egg on top, bake in an oven preheated to medium temperature for 30-40 minutes, and before serving, cut the roll into portions.

Another dish that can be prepared with both sweet and vegetable cakes is semolina porridge: just cook regular porridge in milk, then add the cakes and let the porridge brew for a few minutes: during this time the porridge will thicken and acquire a beautiful color (for this it is better use carrot, beet or apple pulp).

Recipes for cooking dishes from sweet cake

Cupcakes, pies and pies, sweet rolls, casseroles - you can also make a lot of dishes from berry and fruit pulp.

In exactly the same way as unsweetened meatloaf with vegetable cake, you can make a sweet roll, just boil the rice in milk instead of water and add sugar to it, not salt; instead of seasonings, you can use honey, raisins, jam, and nuts.

From carrot pulp you can make delicious candies with coconut flakes and dates, the same thing from apple pulp, however, you can make cookies, not candies.

Recipe for sweet cookies or cake candies

You will need: 1 kg of apples, 100 g of dates, 50 g of almonds and walnuts.

How to make sweet candies or cookies from cake. Pour water over the dates and leave for 2 hours, squeeze the juice out of the apples using a juicer, rinse the nuts and, if you have time, soak them in water for several hours, then dry and chop. Add dates to the nuts and grind everything with a blender or food processor until a homogeneous grainy mass; you can also use a meat grinder for this. Mix all ingredients until smooth, form cookies no more than 5 mm thick from the mixture, placing them on a baking sheet covered with parchment. Bake the cookies in the oven at the lowest temperature until they dry out.

If desired, you can form balls from the prepared dough and bread them in ground nuts or coconut flakes, also dry them (optional) and you will get candies.

Another delicious dessert for which we need cake is a pie.

Oilcake pie recipe

You will need: 200g cake, 150g sugar, 150g vegetable oil, 1 cup flour, 2 eggs, 1 tsp. baking powder, zest of 1 lemon, 1 tsp. grated ginger, if desired - nuts, coconut flakes, raisins.

How to make sweet cake from cake. Using a mixer, beat the eggs with sugar, pour in the vegetable oil in a thin stream, continuing to beat for another 4-5 minutes, then gradually, while kneading the dough, add flour and baking powder, add the cake, ginger, grated lemon zest, nuts, knead the dough. Line the mold with parchment, pour the prepared mass into it, bake in the oven for 40-45 minutes, preheating it to 190 degrees. When the pie has cooled, cut it into 2-3 layers, spread with jam or any cream to taste, and you can decorate it like a cake.

You can also use the cake to make sweet mini-cupcakes or one large cupcake.

Recipe for cakes from cakes

You will need: 300g flour, 250g cake, 200g sugar, 175g butter, 2 large eggs, slaked soda with vinegar (a little - up to 0.5 tsp), vanilla sugar to taste.

How to make cakes from pulp. Grind the sugar with softened butter until a homogeneous whitish mass, beat in the eggs, beat, add slaked soda, gradually adding flour mixed with vanilla sugar, knead the dough, add the cake and mix well. Grease the molds or one large cake pan with vegetable oil, lay out the dough, bake the muffins in an oven preheated to 180 degrees for half an hour.

As you can see, cake is not a waste product at all, but a completely complete product that can become the basis for preparing many delicious dishes, both main and dessert. And your family will also praise you for such yummy and practicality. Good luck in mastering new heights of culinary skill - waste-free cooking!

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the spinning procedure, a large amount of cake remains, which is a pity to throw away. Try making marshmallows from it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallow will be presented based on apple pulp, and below you can familiarize yourself with various options for preparing pulp marshmallow from other products.

apple pulp – 1 kilogram;
granulated sugar – 150 grams;
water – 50 grams.

If you plan to make marshmallows from the pulp, then the apples should be squeezed in their peeled form, without peels and seeds.

The spent pulp is transferred to a frying pan with a thick bottom or a bowl, kneading the apple mass with your hands. Any large parts of the apple found are chopped with a knife and sent back.

Add water to the apples and boil the contents of the pan for 5 minutes with the lid closed. If the squeezes are very dry, then you can add 2 times more water.

After the apples have softened, granulated sugar is added to them. Mix everything thoroughly and put on the fire to boil for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry puree:

In the oven. The puree is placed on a silicone mat or wax paper lightly greased with vegetable oil. The layer should not exceed 4 - 5 millimeters. Dry the marshmallow at a temperature of 180 degrees for 20 minutes, and then dry it until ready at a temperature of 60 degrees. Important feature: the oven door should be open approximately 3 fingers.
In an electric dryer. The puree is placed in a container for preparing marshmallows or on wire racks covered with baking paper. To prevent the pastille from sticking, the trays are lubricated with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically swapped.
On air. You can also dry pastille from cake in a natural way. To do this, the containers are placed on a glazed balcony or simply outside. Containers with marshmallows must be protected from insects. To do this, cover the trays with gauze so that it does not touch the fruit mass. Drying time – 4 – 5 days.

The finished marshmallow is rolled into rolls or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the Free Buyer channel - How to make delicious marshmallows from apple pulp

Recipes for homemade pulp pastilles

The technology for preparing marshmallows from other fruits is the same as from apples, so only the ingredients will be presented in the recipes below.

Apple-peach marshmallow

apple pulp – 500 grams;
peach cake – 500 grams;
granulated sugar - 3 tablespoons.

Plum marshmallow with salt

plum cake – 1 kilogram;
salt – 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to remove the skin, and then salt is added.

Plum marshmallow with honey, sesame and vanilla

plum cake – 500 grams;
honey – 3 tablespoons;
sesame – 1 tablespoon;
vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from skins. Before putting the marshmallow out to dry, sprinkle it with roasted sesame seeds.

Apple and plum pulp pastille with honey, poppy seeds and sesame seeds

plum cake – 500 grams;
apple pulp – 500 grams;
honey – 5 tablespoons;
poppy seed – 1 tablespoon;
sesame – 1 tablespoon;
vanilla - on the tip of a knife.

Plum-apple marshmallow with cinnamon, honey and coconut flakes

plum cake – 500 grams;
apple pulp – 500 grams;
honey – 5 tablespoons;
cinnamon - to taste;
coconut flakes - 2 tablespoons.

Apple pulp pastille with cinnamon

apple pulp – 500 grams;
cinnamon - to taste.

Pastille of plums and apples with seeds, walnuts and vanilla

plum cake – 300 grams;
apple pulp – 300 grams;
sunflower seeds – 1 tablespoon;
crushed walnuts - 1 tablespoon;
vanilla - on the tip of a knife.

Cherry and peach pulp pastille

cherry cake – 500 grams;
peach pulp – 500 grams.

Oleg Kochetov in his video will talk about homemade marshmallows from cherry cake

I hope you have read my article and are already a “fan” of this drink, wonderful in its properties. If yes, then you naturally have a question - what to do with carrot cake, of which there is a lot left?

I was also puzzled when, after squeezing the juice, I saw how much pulp remained.

I understood that throwing it away was wasteful and therefore began to look for the answer to this question on the Internet.

I was interested in dishes that included carrot pulp.

There were quite a few such dishes, some of which I didn’t like, and some of which were very much included in the family menu, especially during periods of intensive consumption of carrot juice.

I tested many recipes in practice and identified for myself what, in my opinion, are the best according to three parameters:

ease of preparation
profitability (we are thrifty housewives 😉)
delicious (why cook if it’s not tasty?)

In this article I will write recipes for carrot cake dishes, which I selected as those that most correspond to the listed qualities, as well as tips for preparing them.

At first tips for preparing carrot cake dishes:

With proper spin the cake remains quite dry(of course, if, as my grandmother did, you do not grate carrots and squeeze the juice by hand, but use a modern juicer) and this should always be taken into account when combining carrot cake with juicier products in dishes. In general, from the “correct”, juicy carrots, the cake turns out to be more juicy and, accordingly, it is better to cook from it. If the cake is completely dry, it is only suitable for preparing first courses and stewing.
If you have a lot of pulp left after squeezing the juice, do not try to use it right away. Add the cake to the dish strictly according to the recipe, and unused - freeze in portions(if you freeze the whole thing at once, then it will be very problematic to “pick out” the required amount of cake from a large piece without defrosting it).
Sometimes they remain in the cake small pieces of ungrated carrots. Select them immediately and freeze them separately - these are full-fledged juicy carrots and should be used for their intended purpose in other dishes.
Carrot pulp basically You can replace carrots in almost all dishes, where grated carrots are usually used (if the carrots themselves juicy).
Don't forget about our little brothers. Fiber is also good for them. For example, when preparing food for a dog, it is very good add carrot pulp(carrots are included in all premium food)

And now recipes for carrot cake dishes:

1. Variation on the theme “Japanese carrot soup”

Why the variation? Because the original uses carrots, but the soup is also very tasty with carrot cake.

Ingredients:

Broth 1l. Any kind you have (I use the leftover chicken fillet after boiling, which I need for salads), vegetable oil - 1 tbsp, onion - 1 large head (chopped), carrot cake - (400 gr.), cheese processed (not a cheese product) - 100 gr., greens (which you like), Salt, pepper - to taste

Preparation:

Lightly fry the onion in hot oil, add carrot pulp (if frozen, defrost during frying). Add 1 glass of our broth and simmer for 5 minutes under the lid.

Add grated processed cheese to a saucepan with slightly boiling broth and as soon as it “dissolves” in the broth, add our onions and carrots, which have already become friends 🙂. Stir, bring to a boil, add spices, remove from heat. Let it cool a little and brew (10-15 minutes) and beat with a blender.

Pour into plates and garnish with herbs.

2. Carrot casserole

Ingredients :

Carrot pulp 300g. 2 eggs, 2 tbsp. spoons of sour cream, 2 tablespoons of semolina, vegetable oil for greasing the mold, salt to taste.

Preparation:

Separate the white from one egg and reserve it for pouring into the casserole. Mix all the other ingredients and place them in a form greased with vegetable oil, brush with whipped egg white and lightly sprinkle with semolina. Bake in the oven at 180 degrees for 30 minutes (until browned). Serve with sour cream.

3. Carrot-curd casserole (my favorite cake dish)

Ingredients:

Cottage cheese 1 kg, carrot cake 0.5 kg, semolina 4 tbsp. spoons, eggs 4 pcs., sugar 1 cup, raisins 1 cup, zest of 1 lemon (you can “shape it very well” using a vegetable or potato peeler).

Preparation:

Mix all ingredients except one egg thoroughly and place in a frying pan or baking dish greased with vegetable oil. Brush the top with the egg we left, after beating it, sprinkle with breadcrumbs or semolina. Bake the casserole in the oven at 200 degrees for 40 minutes. Delicious! Serve as a dessert with anything: sour cream, cream, jam.

4. Carrot cakes(lenten dish)

Ingredients:

Cake 2 cups, vegetable oil 1.5 cups, water 0.5 cups, salt on the tip of a knife, sugar 1 cup, flour 1.5-2 cups (add while kneading the dough and make sure it is elastic, soft and not sticky to the hands)

Preparation:

Knead the dough, roll out a layer 1.5-2 cm thick, cut out gingerbread cookies of any shape, place them on a baking sheet covered with parchment paper. Bake for 10 minutes.

5. Carrot cakes

Ingredients:

Carrot pulp 1 cup, eggs 2 pcs., flour 1.5 cups, kefir 1 cup, soda 0.5 teaspoon, salt on the tip of a knife, sugar to taste (can be without sugar), vanilla sugar, vegetable oil 1 tablespoon (into the dough).

Preparation:

Knead the dough to the consistency of thick sour cream (if it’s liquid, add flour). Lightly grease the frying pan with vegetable oil (for the first portion, and then fry without oil, we have it in the dough) and bake the pancakes.

6. Carrot cake

Ingredients:

For the dough: 2/3 cup carrot cake (if you mix fresh with 1 tablespoon of sour cream, and if you don’t need to add defrosted sour cream, it will be wet), 3 eggs, 0.5-1 cup sugar, 1 cup flour, baking powder 1.5 teaspoons (or quench the same amount of soda with vinegar),

For cream: 500g. sour cream, 1 lemon, 1 glass of sugar.

Preparation:

Beat the sugar and eggs with a mixer until foamy, add carrot cake, flour, baking powder or soda dissolved in vinegar. Beat everything again with a mixer. Grease the baking dish with vegetable oil and pour our dough into it (the consistency of thick sour cream). Place our mold with dough in an oven preheated to 180 degrees for 30 minutes. Use a wooden stick to check readiness.

While the pie is baking, prepare the cream: Place the lemon in a small saucepan, pour boiling water (water should cover the lemon) and cook for 5 minutes (if the lemon is large or with thick skin, cook for 10-15 minutes). Remove from heat, cool and grind in a meat grinder. Using a mixer, beat the sour cream with sugar, add the twisted lemon and beat again.

Cut the finished pie into two layers and coat thoroughly with cream. Let's soak.

I have tried all these recipes, but I will still be looking for something new and interesting. So, subscribe to site updates and you will be one of the first to know about them.

Or maybe you already know the original recipe for carrot cake? I will be very grateful if you share it in the comments. I will definitely cook your dish.

Bon appetit! Cook deliciously and economically!