Lenten carrot cake with nuts

Pies are among the most popular types of baked goods among our compatriots. Most often they are prepared with meat, apples, jam, rice and eggs, cottage cheese, potatoes, cabbage. Carrots are not often used as a base for filler for this kind of product, and completely in vain. Baking with this vegetable turns out tasty, juicy and healthy. The filling for carrot pies can be sweet or savory. The main ingredient in it is supplemented with other vegetables or fruits, meat and other products. There are so many recipes for carrot filling for pies and smaller dough products that even the most fastidious gourmet can find an option among them to suit his taste.

Cooking features

Even a novice housewife can make the filling for carrot pies. For this culinary experiment to be successful, you need to know a few points and take them into account when preparing carrot filling.

So that the carrots in the filling have time to bake and become soft, they are grated. The filling will turn out even more tender if the carrots are not only grated, but also stewed. It is not necessary to boil the carrots to prepare the pie filling.
If the filling includes rice or other grains, it is boiled until almost completely cooked and only then combined with other ingredients. Meat, fish and eggs are also pre-cooked. Eggs are sometimes placed raw. This is done if there is a need to knit a filling that is too loose or crumbly.
The filling must be cooled before adding to the pies. Otherwise, it will steam the dough, making the pies unappetizing and tasteless, resembling rubber.

Carrots can serve as the basis for sweet or savory pie filling. Products with carrot filling can be fried or baked in the oven - they will turn out equally tasty and appetizing.

A simple recipe for sweet filling for carrot pies

carrots - 0.5 kg;
sugar - 100 g;
ground cinnamon - to taste;
butter - 40–50 g.

Wash the carrots, peel them, and chop them on a grater with small holes. Press lightly to extract the juice. Drain the juice, but do not throw it away - it will be useful later.
Melt the butter in a frying pan and place the chopped carrots on it. Simmer over low heat for 5 minutes.
Add sugar, cinnamon and previously drained juice. Simmer a little more until the excess liquid evaporates.

Let the filling cool and use it to make sweet baked or fried pies.

Carrot cake with dried fruits

Carrot cake goes perfectly with raisins, dried apricots, prunes and even candied fruits.

You will need:
2 carrots, 3 eggs, 0.5 cups of sugar, 1 cup of flour, 1.5 tsp.
baking powder, 1 lemon, 250 g sour cream, dried fruits. Preparation:

Soak the dried fruits in warm water, grate the carrots and squeeze out the juice. Beat eggs with sugar until foamy, add carrots, flour, baking powder and chopped dried fruits. Bake the cake for half an hour at 180 degrees, cool and cut in half. Whisk sour cream with grated lemon and coat the cake layers.

Unsweetened carrot and egg filling

carrots - 0.5 kg;
chicken eggs - 2 pcs.;
water - 50 ml;
vegetable oil - 10 ml;
sugar - 5–10 g;
salt, spices - to taste.

After washing and drying the carrots, peel and chop on a grater with large holes.
Boil the eggs hard. Cool by placing under running cold water. Remove the shell from them.
Place the carrots in a saucepan with heated vegetable oil and lightly fry over low heat.
Dissolve salt and sugar in water, pour it into the carrots.
Reduce heat and simmer the carrots until they are completely soft. By this time the water should have evaporated completely or almost completely. If there is any left, drain it.
Place the carrots in a bowl and wait for them to cool.
Grate the eggs and add to the carrots. Season foods to taste and stir.

Delicious recipe!
Rice with pork goulash recipe The filling prepared according to this recipe is suitable for snack pies. If you add fried onions or fresh greens to it, it will become even tastier. To make it filling, sometimes boiled rice is added to this filling, but there should not be more of it than the main ingredient - carrots.

Filling for pies with carrots and onions

carrots - 0.4 kg;
onions - 100 g;
refined vegetable oil - how much will be needed;
chicken eggs - 3 pcs.;
salt, spices - to taste.

Peel the carrots and grate them coarsely.
Remove the peel from the onion and cut into small cubes.
Hard-boil the eggs, cool under running cold water, peel and finely chop with a knife.
Heat the oil in a frying pan, fry the carrots until soft, transfer to a bowl.
Add oil, place onion in a frying pan, fry it until golden brown, add to carrots.
Add chopped eggs to the vegetables.
Pepper and salt the filling, stir.

The filling according to this recipe is tender and juicy, and has a balanced taste. Almost everyone likes pies with it.

Filling for carrot and apple pies

carrots - 0.25 kg;
peeled apples - 0.25 kg;
sugar - 60–80 g;
lemon juice - 5 ml;
cinnamon - to taste;
butter - 30 g.

After peeling, washing and drying the carrots, finely grate them.
Wash the apples and pat dry with a napkin. Cut out the seed boxes and remove the peel with a knife.
Grind the fruit on a coarse grater and mix with lemon juice.
Combine applesauce and carrot puree.
Melt the butter in a water bath or in the microwave, pour over the apples and carrots. Stir.
Add sugar and cinnamon, stir again.

The filling made according to this recipe has a balanced sweet and sour taste; many people will like it.

Carrot cake in a slow cooker

To make carrot cake delicious and tender, you don’t have to waste time in the oven!

You will need:
500 g carrots, 1.5 tbsp.
butter, 1 cup sugar, 4 eggs, 1 cup flour, 1 tsp. baking powder, a pinch of salt. Preparation:

Chop the carrots, let the butter melt and separate the yolks from the whites. Mix the yolks with sugar until fluffy, and the whites with salt until stiff. Add softened butter and carrots to the yolk, mix and add dry ingredients.

Slowly pour in the egg whites and use a spatula to make the carrot cake light and airy. Cook for an hour in the baking mode, and then leave the cake to stand in the slow cooker for another 20 minutes, covered.

Filling for pies with carrots and dried fruits

carrots - 1 kg;
dried apricots - 50 g;
pitted prunes - 50 g;
raisins - 50 g;
refined vegetable oil - how much will be needed;
sugar - to taste.

Place the dried fruits in a bowl, pour boiling water over them, and leave for 15 minutes.
Drain the water and squeeze out the dried fruits. Cut the dried apricots and prunes into small strips, leave the raisins whole.
Grind the washed and peeled carrots on a grater with medium holes.
Heat the oil in a deep frying pan, put the carrots in it, simmer over low heat until the carrots begin to fry.
Add sugar and stir. Keep the carrots on the stove for another 2-3 minutes. Transfer to a bowl and cool.
Combine carrots with prepared dried fruits and mix.

Delicious recipe! Lenten coconut cookies recipe

The filling for pies prepared according to this recipe is a real vitamin bomb. Even if your children or household members are lukewarm about carrots or dried fruits, they will still eat pies with such filling with great pleasure. The filling will become even healthier if the sugar in it is completely or partially replaced with honey.

How to make Lenten Carrot Pie with Nuts

Prepare your ingredients.

Immediately prepare a baking dish with a diameter of 20 cm. Cover the bottom of the dish with baking paper.

And now about flax eggs. It is a mixture of flaxseeds and warm water that produces a viscous texture similar to egg. To prepare them, grind flaxseed in a blender.

Pour the crushed flaxseed with warm water for 2 minutes, you will get a viscous structure.

In a mixing bowl, combine coconut oil, brown sugar, honey, and flax eggs.

Beat the mixture with a mixer.

Add flour, starch, salt, baking powder, cinnamon, nutmeg, and finely grated carrots to the prepared mixture.

Add chopped walnuts, do not chop them too finely so that you can feel the structure.

Add the zest of one lemon and 20 ml. lemon juice. Mix everything well.

Mix the dough well.

Pour the batter into the prepared pan, smooth with a silicone spatula, and shake to distribute evenly. Bake the pie in the oven for 25-30 minutes at 180 degrees, then 10 minutes at 160 degrees.

While the crust is baking, start preparing the coconut custard. To do this, take a can of chilled coconut milk, separate 200 grams of the thickest part to prepare whipped coconut cream. Place whatever remains in the jar in a saucepan, add 15 grams of corn starch, vanilla sugar and 15 ml. lemon juice. Mix with a whisk, cook over low heat while stirring until thickened.

Transfer the custard to a bowl, cover end to end with cling film and refrigerate.

Cool the finished cake completely before removing from the pan.

Cut off the side edges of the cake and smooth it out. Cut the cake into two parts.

Make sure the cake is completely cool before applying the coconut custard. Apply more than half of the cream to the bottom of the cake.

Cover with the second part of the cake, lay out the remaining cream. Place in the refrigerator to stabilize for 15 minutes.

While the cake is cooling, prepare the coconut whipped cream. To do this, beat 200 grams of the thick part of coconut milk with 10 grams of powdered sugar.