Carrot Casserole Recipes: Prepare in less than an hour. In the oven, carrot casserole Carrot casserole with walnuts and cheese

Find the best reliable recipes for carrot casserole on the boring cooking website. Enjoy sweet dessert and savory variations of the dish. Make a treat with the addition of cottage cheese, berries, fruits and candied fruits. Or create a hearty dish with mushrooms, vegetables and cheese. The versatility of carrot casseroles is amazing.

Choosing carrots when buying is not at all difficult. It should be a strong, juicy, smooth, medium-sized root vegetable of a bright orange color. Vegetables with external damage, spots and growths are not allowed. In order not to lose a large amount of useful substances, before cooking, carrots should be peeled with a vegetable brush, rather than cutting off the peel with a knife.

The five most commonly used ingredients in carrot casserole recipes are:

Interesting recipe:
1. Separate cauliflower into inflorescences.
2. Wash, peel, and cut bell peppers into half rings.
3. Finely chop the onion.
4. Coarsely grate the carrots.
5. Fry the onion until soft. Add carrots, peppers and cauliflower florets to it. Add salt and sprinkle with aromatic seasonings.
6. Simmer for about ten to fifteen minutes.
7. Place the fried vegetables in an even layer in a greased baking dish.
8. Beat the egg with sour cream and milk with a mixer. Salt, pepper, add spices and aromatic herbs.
9. Pour the prepared sauce over the vegetables.
10. Place chopped tomatoes on top.
11. Sprinkle generously with cheese shavings.
12. Bake at 180° for fifteen to twenty minutes.

Five of the fastest carrot casserole recipes:

Helpful Tips:
. To make carrot casserole as tasty and healthy as possible, it is better to use raw root vegetables.
. Carrots are one of the most versatile vegetables, pairing well with a variety of ingredients. Therefore, you can safely experiment with casserole recipes.

Which organ of modern man suffers the most? Eyes. We have to look through a lot of information every day, and in the evening we also want to watch a movie or read a book. To maintain our vision, we need a lot of vitamin A. Where can we find it? In carrots. Today we have carrot casserole in the oven on our menu - simple recipes for all occasions.

Simple recipes for carrot casseroles with semolina and cottage cheese

If you have never made carrot casseroles before, then I will be happy to fill this culinary gap of yours. From this bright vegetable you can prepare a delicious dietary dessert for tea, a full dinner, and a healthy lunch for children.

The simplest recipe

This dish is pure minimalism. Minimum effort, products and time. But the most delicious result.

What is needed:

carrots – 400 g;
low fat milk – 500 ml;
large eggs – 3 pcs.;
sugar 75-80 g;
butter and flour – 30 g each;
salt.

How to cook:

Grate the carrots and fry them a little in butter. Add water and simmer until soft.
Combine the eggs with milk and stir well with a fork.
Mix the cooled carrots with the milk mixture, add flour, granulated sugar, and salt.
Pour the mixture into the mold. It will take 40 minutes to prepare.

Calorie content per 100 g: 104 kcal.

Greek yogurt, grated berries and sugar can be used as a sauce.

The video also includes a recipe for carrot-semolina casserole:

Carrot casserole with cottage cheese

I add dried fruits, poppy seeds, dried berries to the dish - it turns out to be a dessert casserole, more like a pie. It really helps when you want something sweet, and the scales show that you don’t have to dream about sweets. 🙂

What we need:

fine-grained cottage cheese – 370-450 g;
eggs – 3 pcs.;
sour cream 15% – 55-65 ml;
granulated sugar – 75-90 g;
carrots – 250 g;
poppy – 5 g;
dried fruits – 50 g;
vanillin, a little soda.

How to cook:

Add eggs and vanilla to the cottage cheese and mix well.
Combine 15 ml of sour cream with soda and add to the cottage cheese.
Beat everything well with a mixer, leave the mixture for 5-7 minutes.
Grate the peeled carrots. Mix all the ingredients.
Grease the pan with oil and sprinkle the sides and bottom with oatmeal.
Spread the carrot-curd mixture, grease with the remaining sour cream, and put it in the oven.
We will cook at a temperature of 180-190 degrees for about 35 minutes.

Per 100 grams: 122 kcal.

This dessert casserole is delicious both hot and cold. Before serving, you can pour natural yoghurt over it and sprinkle nut crumbs on top.

Carrot and semolina casserole recipe

Semolina has recently been criticized from all sides. There really are few useful substances in it. But it is ideal for casseroles: it helps make the dish denser, it will not fall apart, and can be cut into beautiful pieces. If you don't like semolina at all, replace it with chopped oatmeal.

What is needed:

peeled carrots – 230-250 g;
semolina – 75 g;
purified water – 150 ml;
sugar – 130-140 g;
eggs – 2 pcs.;
a little salt, lemon zest.

Step by step recipe:

Separate the whites from the yolks. Turn on the oven at 200 degrees.
Grate the carrots on a coarse grater, add water, and cook over low heat for a quarter of an hour.
Beat the finished vegetable using a blender.
Add egg yolks, sugar, vanilla and zest to the puree, mix with semolina.
Add a pinch of salt to the whites and beat them with a mixer into a stable foam.
Gently mix both mixtures and place in a greased form.
Place the dessert in the oven for 25 minutes.
The casserole must cool completely. After this, use a sharp knife to cut it into 2 parts, grease the bottom layer with yogurt, and cover with the second part.

Per 100 grams: 146 kcal.

Instead of cutting the casserole, you can pour yogurt on top.

Delicious casseroles for little gourmets

Feeding children vegetables and cereals is not always an easy task. For me, one of the few ways to do this is to make a casserole.

With pumpkin

Pumpkin casserole with carrots will provide the child almost immediately with all the necessary vitamins and will help the stomach work normally. You can prepare this dish quickly, the recipe is very simple. Both vegetables are quite sweet, so you can skip adding sugar.

What is needed:

pumpkin pulp – 450 g;
carrots – 450-550 g;
large eggs – 2 pcs.
crushed oatmeal – 230-250 g;
vanillin.

How to cook:

Cut the vegetables into small pieces, add water, and cook over low heat until tender. You can boil them in milk, it will be even tastier.
Mix soft vegetables in a blender and add all other ingredients to the puree.
Preheat the oven to 180 degrees, cover the pan with baking paper.
Pour the mixture into the mold and put it in the oven.

Calorie content per 100 grams: 102 kcal.

You can serve this baked dish with berry sauce, sour cream, and yogurt.

Rice and carrot casserole recipe

Rice and carrot casserole is a great way to start the day. A bright dish with a bunch of useful substances fills you with energy and joy.

What we need:

rice -170-180 g;
peeled carrots – 250-270 g;
dried apricots or prunes – 75 g;
sugar – 75 g;
medium eggs – 3 pcs.;
butter – 70 g;
milk – 450 ml;
vanilla sugar.

How to cook:

Let's prepare thick rice porridge with milk: pour the cereal into boiling milk and cook over low heat for about a quarter of an hour.
Grate the carrots, divide the eggs into whites and yolks.
Add carrots, regular and vanilla sugar, soft butter, dried fruits, and yolks to the rice.
Beat the whites into a stable foam.
We combine both masses and place them in the mold.
Bake for about 25 minutes at 180 degrees.

Calorie content per 100 grams: 174 kcal.

To make the dish more juicy, you can add apples, peaches, and fresh berries.

Now the time has come to say goodbye, goodbye, my dear readers. I look forward to our meetings, I always think of something interesting and useful to tell you.

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It’s not for nothing that a casserole made from carrots is given to children in kindergarten, because it is very healthy! The main ingredient that this dish is rich in contains a lot of fiber, vitamin C, magnesium, calcium, iron and protein. Even with thermal treatment, the bright orange root vegetable retains all the important properties and elements that are so necessary for a growing organism. Unfortunately, not all little family members like to eat carrots, so housewives often resort to various recipes that help prepare a tasty and interesting dish that no child will refuse. Our recipes suggest trying to make carrot casserole, which is familiar to everyone since childhood. No kid can refuse!

Cooking time – 15-20 minutes.

Servings – 5-6 pcs.

Besides the fact that carrot casserole is very healthy, it is also very tasty! This colorful dish is prepared very quickly and easily, and all the ingredients are always on hand in the kitchen. The sweet result of carrots will appeal not only to the youngest members of the family, but also to adults who, like children, will not be able to tear themselves away from this incredible delicacy!

20 min. Seal

A delicious and sweet carrot casserole is ready! Serve it hot along with sour cream. Eat to your health and bon appetit!

Delicate carrot casserole like in kindergarten

Carrot casserole, the ingredients of which include semolina, is prepared very easily and quickly, and the result is a sweet, tender and very tasty delicacy. It can be served at the table for breakfast along with sour cream, or can be used as a dessert, washed down with tea or coffee. Treat yourself and your loved ones to this amazing carrot dish, which is filled with vitamins and various useful elements!

Ingredients:

Carrots – 500 g.
Semolina – 3 tbsp. l.
Eggs – 3 pcs.
Medium fat sour cream - to taste.
Butter - for greasing the pan.
Sugar - to taste.
Soda – 1 pinch.

Cooking method:

Before you start preparing the casserole, you need to peel the carrots in advance, rinse them and place them in a saucepan, filling them with water. Place the dishes on the stove and cook the carrots until fully cooked and soft. After cooking the vegetable, drain the water and let it cool slightly.
While the vegetable is being prepared, you can make the dough. Break the eggs into a separate deep bowl, add sugar to taste, the required amount of soda and semolina. Mix all ingredients thoroughly with a whisk until you get a homogeneous mass.
We pass the finished carrots through a fine grater so that the output is a kind of gruel, which then needs to be added to the main dough. Mix the mass well again.
We take a baking dish where the carrot casserole will be prepared, and grease it well with butter, and then pour the dough into it, distributing it evenly over the entire area.

Tip: if butter is not available, you can replace it with margarine.

Preheat the oven to 180 C in advance, then place the casserole dish in it and cook the dish for about 35 minutes. When a beautiful golden crust appears on the surface of the dessert, you can take it out.

Tip: To check if the casserole is done, insert a toothpick into the casserole. If the dough does not stick to the stick, then the dish is ready.

This tender carrot casserole was prepared quickly and very simply! You can serve it to the table and delight the whole family with a delicious dessert! Eat with pleasure and pleasure!

Carrot casserole like in kindergarten

Even classic recipes have several variations in the preparation of a particular dish. Carrot casserole is no exception. The proposed recipe is based on a technological map that was used by all the cooks working in the kindergarten. By following all the steps described below, you will get a very tasty carrot casserole just like in childhood.

Ingredients:

Carrots – 300 g.
Semolina – 8 g.
Milk – 50 g.
Sour cream – 10 g.
Butter – 10 g.
Eggs – 1 pc.
Sugar – 10 g.
Breadcrumbs – 10 g.

Cooking method:

We prepare the necessary ingredients. Using a measuring cup, add the required amount of semolina, sugar, breadcrumbs, as well as milk and sour cream. Using a knife, cut off the required piece of butter, set the eggs aside and weigh the carrots.
Peel the carrots and rinse them well in water. Then cut the vegetable into thin strips or pass it through a grater to make the casserole a more uniform structure.
Heat a frying pan and melt a piece of butter on it, then place the chopped carrots on it.
Add milk to the pan and cook the carrots over low heat until the orange vegetable becomes soft.
When the carrots are almost ready, add semolina and stir the ingredients vigorously. Cook for about 10 minutes until the semolina is cooked.
Next, add sugar and mix the ingredients again.
Transfer the finished carrot mixture into a separate clean bowl and let it cool slightly.
Break the egg into the now cooled mixture and mix until the mixture has a homogeneous consistency.
We prepare a fireproof container in which we will bake the dish. Generously grease the bottom and walls with butter and sprinkle with breadcrumbs so that the casserole does not burn.
Pour the prepared dough into the mold and distribute it evenly, leveling the surface.
Lastly, add sour cream, which we also spread evenly over the top of the casserole.
Preheat the oven to 180 C in advance and place the casserole in it, which we cook for about 20-25 minutes, until a golden brown crust appears and the dish increases slightly in size.

Kindergarten carrot casserole is ready! Let it cool a little, and then cut it into portions and serve, pouring melted butter over the dessert. Have a delicious breakfast!

Carrot-apple casserole

If you want to make a delicious and sweet casserole at the same time, like they gave you in kindergarten, and a little variety, then this simple recipe is just right. This dessert is based on the classic method of preparing a carrot dish, and dried fruits, flakes and light fruity sourness give it special interest. Carrot-apple casserole turns out to be so healthy and tasty that even small children eat it with great pleasure!

Ingredients:

Carrots – 1 pc.
Apple – 2-3 pcs.
Raisins – 1-2 tbsp. l.
Eggs – 1 pc.
Semolina – 1-2 tbsp. l.
Sugar – 2 tbsp. l.
Cereals – 2-3 tbsp. l.
Sour cream – 3 tbsp. l.
Butter or vegetable oil - for greasing the mold.
Salt - to taste.

Cooking method:

At the beginning of the culinary process, we prepare the most important ingredient - carrots. We wash it well under running water, peel it, rinse it and put it in a saucepan. Cook until fully cooked, then let cool slightly. Then pass the vegetable through a coarse grater.
While the carrots are being prepared, you can move on to the apples. We also wash them, then cut out the stalk with the seeds, and then cut them into small cubes.
When the first two ingredients are prepared, pour the slices into a deep bowl and add raisins to them along with the flakes. Gently mix the ingredients of the casserole.
Next, break the egg into a separate bowl, add sugar and sour cream, and then stir the mixture with a whisk.

Tip: if desired, sugar can be replaced with honey.

We take the baking dish in which we will prepare the dessert, and grease it well with oil, then lightly sprinkle it with semolina so that the casserole does not stick to the bottom and edges.
Pour the carrot-apple dough into the prepared pan, distribute it evenly over the bottom, and then fill it with sour cream.
Place the casserole in an oven preheated to 170 C and cook for 30 minutes until a beautiful golden brown crust forms on it.

Incredibly tasty and unusual carrot casserole with apples, cereal and raisins is ready! Serve it hot, topped with cold sour cream. Bon appetit and delicious meal!

Carrot casserole in a slow cooker: a recipe like in kindergarten

Carrot casserole recipes have never been particularly complicated, and preparing it in a slow cooker is easier than steamed turnips! The taste of a dish prepared in modern kitchen appliances is no different from the one with which each morning began in kindergarten. The carrot dessert made according to this recipe cannot be called dietary due to the considerable amount of sugar in it, but this ingredient can be adjusted to your taste.

Ingredients:

Carrots – 500 g.
Semolina – 5 tbsp. l.
Eggs – 3 pcs.
Sugar – 5 tbsp. l.
Butter – 70 g.
Vegetable oil - for lubrication.
Breadcrumbs – 10 g.
Baking powder – 1 tsp.
Raisins – 200 g.
Cinnamon – 1 tsp.
Vanillin - to taste.
Salt – 1 pinch.

Cooking method:

You should start preparing the carrot casserole by soaking the raisins, as this will take a little time. To do this, pour hot water over the dried fruits and leave for at least 15 minutes.
While the raisins are being prepared, rinse the carrots under running water, peel and cut into large pieces, which we immediately transfer to the blender bowl, where we chop the vegetable. Shake the equipment periodically to chop all the carrots evenly.

Tip: the fresher the carrots, the tastier the casserole.

Place the chopped vegetable in a deep bowl and add the required amount of sugar to it.

Tip: if you use sweet carrots, then you need to use less granulated sugar.

Next, add the eggs and softened butter, and then mix all the ingredients again using a blender.
Pour semolina into the prepared carrot mixture, add salt, cinnamon, vanillin and baking powder. Mix all the ingredients thoroughly again and let the dough stand for 15-20 minutes so that the semolina swells and absorbs all the moisture.
After the time has passed, drain the water from the raisins and pour them into the prepared casserole base.
Grease the multicooker bowl with a small amount of vegetable oil and sprinkle it with breadcrumbs to prevent the casserole from burning.
Place the finished dough into the bowl of the equipment, distributing it evenly and leveling the surface using a special silicone spatula.
Select the “Baking” mode, close the lid and set the time to “40 minutes”. When the dessert is ready, let it cool without removing it from the multicooker. So, the casserole can be easily removed from the bowl.

Delicious casserole is ready! If desired, decorate the dish with powdered sugar or your favorite jam. Eat to your health and with a huge appetite!

Carrot casseroles are very tasty and simple. The main ingredient, of course, is carrots. It gives an unusual taste and a beautiful, appetizing color. This vegetable is very useful for the diet.

This article contains several dietary recipes for carrot casseroles.
Contents of the article:

Carrot casserole for prune lovers

Products:

carrots – 500 g;
low-fat cottage cheese – 200 g;
sugar - tablespoon;
semolina - a tablespoon;
egg - 1 piece;
prunes – 100 g;
vegetable oil - a tablespoon;
butter - a tablespoon.

This casserole will take you an hour of time. Number of servings – 6

Description of preparation:

We start the casserole with our favorite carrots. Mine, clean, three on a grater. Place the carrots in a saucepan or deep frying pan, add water and simmer for 15 minutes over medium heat. Then we set it aside.
Next we take the egg and sugar. Beat until smooth, so no sugar is heard.
Add semolina. Mix.
It is advisable to beat the cottage cheese with a blender to make it fluffier. Add to the bowl.
Preparing prunes. It is better to take something that is not too dry. Finely chop.
After the carrots have cooled, you need to add oil. Add carrots to curd mixture with egg. Mix.
We prepare a casserole dish; it may not be a very high pan. Lubricate it with vegetable oil so that the casserole does not burn.
Place our casserole in the oven at medium temperature for 15-20 minutes.
Take it out and turn it over onto a plate. You can decorate with sour cream.
Bon appetit!

Extraordinary carrot casserole with raisins and rice

Products:

carrots – 3 pieces;
rice or rice cereal - 5 tablespoons;
raisins - here to taste, you can use 50 g or 100 g;
milk – 300 ml;
eggs – 2 pcs.;
sugar – 1 tablespoon;
salt - a pinch;
vegetable oil and butter - a tablespoon each.

Cooking time – 1 hour

Let's start cooking:

Preparing the carrots. Three it on a fine grater. Simmer in water and vegetable oil until cooked.
It is advisable to take rice flakes. They are softer and boil faster. Boil them in milk along with raisins until completely cooked.
Beat the yolks with sugar, add salt at the end.
Mix everything until smooth.
Grease the baking pan with butter. And you can sprinkle it with breadcrumbs to make it easier to remove and not stick.
Pour in the resulting mixture and place in the oven until done.
Serve to guests with jam or condensed milk. A little fasting day for you.

Hearty vegetable and carrot casserole

Products:

carrots – 300 g;
zucchini – 300 g;
onion - 1 piece;
eggs 4-5 pieces;
flour - half a glass;
vegetable oil - 2 tablespoons;
hard or processed cheese – 100 grams;
baking powder packet;
salt and spices to taste.

Cooking process:

Take eggs and beat them with butter. Add flour and stir until smooth. Add baking powder. Mix.
Now let's move on to preparing the vegetables. Mine, peel and grate. It is better to finely chop the onion. Mix together.
We're working on cheese. Grind it on a grater and mix it with the spices.
Mix all our ingredients together and pour into a baking dish.
Place in the oven for 20-25 minutes at medium temperature.
Serve the casserole with your favorite sauce.

Carrot-pumpkin casserole

Products:

sweet carrots – 200 g;
pumpkin – 200 g;
egg - 1 piece;
whole grain flour – 100 g;
honey – 100 g;
cinnamon - to taste.

Now the preparation:

Peel carrots and pumpkin. Grate the carrots, and it is better to finely chop the pumpkin. Cook until not fully cooked.
Once cooked, blend in a blender until pureed. Add honey, cinnamon, flour and egg. Mix everything again in a blender and get a homogeneous mass.
We prepare our baking dish, grease it with vegetable oil.
Pour the mixture and place it in the oven for 20 minutes at 200 degrees.
If desired, honey can be poured on top as a decoration.

Lenten carrot casserole

Products:

half a kilogram of carrots;
pumpkin and sunflower seeds – 100 g each;
parsley;
a few cloves of garlic;
spices of choice.

Cooking:

Let's start with carrots. It needs to be boiled and cut into slices.
The seeds need to be ground into coarse grains.
Add garlic and parsley and place it in a blender.
Add our carrots to the blender and turn it into one mass.
Take a baking dish. We grease and send our future casserole to bake for 40 minutes in a preheated oven.
Serve with mayonnaise or sour cream.

Dietary carrot vegetable casserole

Products:

carrots – 2 jokes;
cauliflower – 300 g;
bell pepper – 2 pieces;
onion - one;
tomato - one;
egg - one;
milk – 100 g;
processed cheese – 2 pieces;
sour cream or cream – 200 g;
butter or vegetable oil;
spices and herbs to your taste.

Preparation:

Let's start with vegetables: divide the cabbage into pieces and boil. We clean the pepper and cut it into slices.
Finely chop the onion and grate the carrots.
Lightly fry the onion and add our vegetables to simmer.
Prepare the sauce: mix egg, milk and sour cream, add spices and herbs.
Cheese grated.
Place our vegetables in a pre-prepared form and pour in the resulting sauce.
We cut the tomato into rings and place it on top, crushing it with cheese.
Place in the oven for half an hour at high temperature.
Bon appetit!

Recipes sent by Alexandra Bondarenko

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 healthy. Carrot cake is prepared quickly, with simple ingredients, suitable for children and adults.

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, the 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. For them, this dish is especially useful, 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.

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 jam on it and serve.