Cottage cheese casserole with carrots in the oven. Delicious options for preparing cottage cheese and carrot casserole

A tasty and light dessert is cottage cheese casserole with carrots. This dish combines two healthy products at once: cottage cheese supplies the body with valuable, easily digestible proteins, carrots provide vitamins. The dish is very simple to prepare and does not require much time to prepare.

The main ingredient of the casserole is cottage cheese. For this dish you can use a product of any fat content. With fatty cottage cheese, the casserole will be more tender, but also higher in calories. The cottage cheese should be homogeneous. If it is lumpy, then it is better to beat it with a blender or at least grind it well with a fork.

Carrots for casseroles are used raw or pre-boiled. The choice depends on the recipe. As a rule, carrots are grated. Well, if you use a boiled root vegetable, you can cut it into cubes or thin slices.

In addition to the main ingredients, the casserole includes eggs, as well as semolina or flour. You can add additional ingredients, such as apples, raisins or other dried fruits. The casserole is prepared not only in the oven, but also in the microwave, slow cooker, or even on the stove.

You can serve the casserole with sour cream, condensed milk or any sweet sauce, such as berry.

Interesting facts: In ancient India, cottage cheese was used not only for cooking, but also for rituals. So, during holidays dedicated to the god Krishna, believers always broke a pot full of cottage cheese on the floor. It was believed that this action would ensure good luck for the whole year.

Cottage cheese casserole with carrots in the oven

A delicious cottage cheese casserole in the oven is quite easy to prepare. If desired, you can add prunes or other dried fruits to the ingredients listed.

400 gr. cottage cheese;
3 eggs;
100 gr. Sahara;
4 tablespoons of sour cream;
1 teaspoon baking powder;
1 medium sized carrot;
5 tablespoons of semolina;
1 teaspoon vanilla sugar.

Grind the cottage cheese until it becomes completely homogeneous. Add raw eggs, regular and vanilla sugar to it, beat well with a fork or mixer. Add sour cream and baking powder.

Mix the prepared mixture with semolina and let it stand for about 15 minutes. Grate the raw carrots on a fine grater, mix it with the curd dough.

It is convenient to use a silicone mold for baking, but you can also use a regular metal one. Silicone can simply be lightly greased with oil. If the mold is metal, then it must not only be well greased, but also sprinkled with semolina. You can put parchment paper on the bottom of the pan and sprinkle the sides with semolina. Pour the prepared curd dough into the prepared pan. Bake at 180 degrees for about 30 minutes.

Quick microwave recipe

You can very quickly prepare cottage cheese and carrot casserole in the microwave.

350 gr. carrots;
2 eggs;
2 tablespoons sugar;
4 tablespoons semolina;
50 ml milk;
200 gr. cottage cheese;
1 packet of vanillin (1g);
oil for greasing the mold.

We peel the carrots and grate them on the finest grater, you can grind the vegetable in a blender, we need to get a carrot pulp that is more like a puree than a carrot salad.

600 gr. cottage cheese;
4 eggs;
4 tablespoons semolina;
1 apple;
1 carrot;
1 teaspoon baking powder;
4 tablespoons sugar;
milk;
oil for lubricating the mold;
4 tablespoons of thick sour cream;
2 tablespoons of powdered sugar.

Pour the semolina into a glass, pour the cereal with milk so that the level of the milk is higher than the level of the semolina. Leave for 15 minutes to swell.

Grate the carrots on the finest grater. Place in a saucepan, add a little water and add sugar. Simmer for a few minutes until the carrots are soft. Let's cool.

Read also: Tiramisu without eggs classic recipe and 5 options

Grind the cottage cheese, add two whole eggs and two yolks, put the remaining two whites in the refrigerator for now. Grind the cottage cheese with eggs until a homogeneous mass is obtained. Peel the apple and cut into small cubes. Mix cottage cheese with apples and stewed carrots, add baking powder. From the glass with semolina, drain the milk that has not been absorbed into the cereal and add the semolina to the curd mass. Stir everything.

Place the curd dough into a greased pan. Grind sour cream with powdered sugar. Beat the remaining two whites until fluffy and mix with sour cream. Cover the surface of the casserole with the resulting cream. If desired, you can put the sour cream and protein cream in a pastry bag and use it to draw any patterns on the surface of the curd mass. Bake in the oven at 180 degrees for 30-40 minutes.

Cottage cheese casserole with carrots for children

Curd and carrot casserole is very useful for children of all ages, starting from 1 year. To make it more interesting for your child, you can use shaped silicone molds for baking, for example, in the shape of a bunny or butterfly. Adult family members will also enjoy eating this casserole.

200 gr. cottage cheese;
1 medium carrot;
2 eggs;
3 tablespoons semolina;
1 tablespoon sugar.

Grate the carrots. Place in a small saucepan, add a little water and simmer over low heat for 5-7 minutes from the moment it boils. Let's cool.

Break the eggs and separate the whites. Mix the yolks with sugar and cottage cheese, grind everything thoroughly. You can beat the mixture with a submersible blender to ensure complete homogeneity. Add carrots and semolina to the mixture. Let the resulting dough sit for 15 minutes so that the semolina swells well.

Beat the whites well until a stable foam is obtained. Mix the whites with the curd dough using a spatula. Place in a greased form. Bake for about half an hour at 180 degrees.

Diet casserole

If you want to lose weight, then you will like dietary cottage cheese casserole with carrots. It is prepared without semolina and without flour.

200 gr. cottage cheese;
100 gr. carrots;
1 egg;
2 tablespoons of kefir;
sugar or sweetener to taste;
vanillin or cinnamon - to taste and desire.

Peel the carrots and grate them very finely. You can grind the root vegetable in a blender. Grind the cottage cheese with the addition of raw eggs and kefir. Add sugar or sweetener as desired, as well as vanillin or cinnamon. Mix the curd mass with carrots.

Lightly spray the silicone mold with water and place the prepared mixture into it. Bake for about half an hour in the oven at 180 degrees.

With carrots and pumpkin

This version of cottage cheese casserole is prepared. Thanks to the pumpkin, the casserole takes on a beautiful orange color.

400 gr. cottage cheese;
200 gr. peeled pumpkin;
2 medium sized carrots;
2 eggs;
3 tablespoons sugar;
3 tablespoons flour;
1 packet of vanillin;
milk;
mold lubrication oil

To ensure that the pumpkin acquires the necessary softness, we bake it in the oven first. To do this, cut the pumpkin pulp into small pieces, wrap them in foil and bake in the oven until soft. You can also steam the pumpkin.

Advice! Instead of vanillin, you can add finely grated orange or lemon zest to this casserole and it will be very fragrant. Candied orange peel would also be a good addition.

Pour the semolina into a glass or cup, pour in the milk so that its level is higher than the level of the cereal, and leave the semolina to swell for 15 minutes.

It is worth noting the presence of semolina. It is thanks to this cereal that the dish turns out airy and very satisfying.

Ingredients:

300 g cottage cheese;
200 g carrots;
3 eggs;
1/3 tbsp. Sahara;
1/3 tbsp. semolina;
2 tbsp. l. sour cream.

How to cook cottage cheese casserole with carrots in the oven

Wash the carrots, peel them, rinse them again and grate them on a fine grater. It is advisable to select sweet, juicy varieties.

Place the cottage cheese in a cup or any other container convenient for mixing. Fat content does not matter, but I would like to remind those who care about their figure that not a single fermented milk or dairy product can have zero fat content. If this indicator is indicated on the package, then the contents are very far from the real thing. Beat in the eggs here.

Add sugar.

Mix everything thoroughly. It is necessary that the mass becomes as homogeneous as possible. It is very convenient to use a blender.

Add grated carrots into the curd mass. If it is too juicy, it is advisable to drain the released liquid.

Mix everything well again.

Add semolina.

Let sit for a while so that the cereal swells slightly.

Knead the resulting carrot-curd dough again.

Now you should take care of the baking container. It needs to be greased with butter and then sprinkled with semolina. It will help to give the groats and golden brown color to the barrel, and will better retain the shape of the casserole and protect it from burning. Lay out the dough and smooth it out.

Spread sour cream on top and place in an oven preheated to 180 degrees.

You can check how well it is baked after about an hour.

The cottage cheese and carrot casserole is ready. Let it sit for a while; do not serve it hot.

Curd and carrot casserole in the oven is a true classic of home cooking. This tender, light, but quite nutritious dish is liked by children, but adults will not refuse a portion of the airy orange delicacy generously flavored with sour cream. The casserole is worth preparing for breakfast; it will provide a feeling of fullness for several hours.

The benefits of homemade casserole

Dishes cooked in the oven are not only tasty, but also healthy. They are low in calories, have a pleasant soft texture, and do not contain excess fat. In the oven you can prepare both a small portion, sufficient for 1 person, and a large dish that can satisfy a whole family.

Curd and carrot casseroles combine the best properties of a main dish and dessert. They are nutritious, rich in calcium, magnesium, phosphorus, vitamins A and C. The dish is tender and airy, it is easily digestible and is recommended for children's and dietary nutrition. The basic duo of products can be supplemented with healthy and tasty ingredients: chopped dried fruits, nuts, honey.

The big advantage of carrot casserole is its cost-effectiveness. To prepare the dish, you can use the pulp left after squeezing carrot juice. As an addition, cottage cheese is suitable, which has been a little stale in the refrigerator and is unlikely to be tasty fresh. Before using it to prepare a casserole, you need to try the product. It is better to throw away cottage cheese that is bitter, smells unpleasant, or has changed consistency. But a slightly dried out, overcooked or sour product is quite suitable.

For the dish, you can use both raw and pre-boiled carrots. In the second case, the casserole becomes more tender and homogeneous, the taste of the root vegetable is practically not felt. This dessert is suitable for children who do not like vegetables. It is possible that they will like the fluffy orange casserole.

The best recipes for children and adults

The dream of many sweet tooths is a cottage cheese and carrot casserole, like in kindergarten. This dish is easy to prepare at home and will replace breakfast or a light diet dinner. For the casserole to be a success, you need to take your time and thoroughly mix all the ingredients, achieving maximum airiness. This recipe uses boiled carrots, which ensures a particularly delicate consistency and a very subtle sweetish taste.

5-6 peeled medium-sized root vegetables are boiled in a small amount of water. To preserve vitamins, you can use a double boiler or bake carrots in the microwave, tying them in a plastic bag. After the vegetable has cooled, it is passed through a meat grinder or crushed in a blender. Add egg yolk to the mixture, 3 tsp. granulated sugar and 0.25 tsp. ground cinnamon.

In a separate container, beat the egg white. The mixture is poured into a refractory mold greased with butter. The surface of the casserole is sprinkled with crushed breadcrumbs. The product is baked in a preheated oven until golden brown.

The little ones can be offered a delicate dish without sugar. A juicy sweet and sour apple will give it a pleasant taste. The fruit is peeled and grated on a coarse grater. Thoroughly washed and peeled raw carrots are crushed in a blender. In a separate bowl, beat eggs (1-2 pieces), then add them to the carrot-apple puree and mix well. Add 200 g of soft homemade cottage cheese and 1 tbsp to the mass. l. semolina. The mass is mixed again and poured into a mold lined with oiled baking paper. The workpiece is placed in a preheated oven for 20 minutes. The dish should be served warm, along with a couple of spoons of homemade yogurt or liquid honey.

You can try another version of a popular dish. 800 g of juicy peeled carrots are boiled in a small amount of water. When the root vegetable becomes soft, chop it finely and mix with the remaining liquid. Pour 60 g of semolina into the mixture in a thin stream and mix thoroughly.

400 g of cottage cheese are rubbed through a sieve, add 2 beaten eggs, 80 g of sugar, a pinch of vanillin and the same amount of salt. The curd mass is combined with the semolina-carrot mixture, mixed well and transferred to a heat-resistant form covered with oiled baking paper. The surface of the casserole is greased with sour cream or yogurt. The dessert is baked for 30 minutes in a moderately preheated oven. Before serving, the dish is poured with milk sauce or sprinkled with powdered sugar.

Another option involves adding milk to the basic recipe. It will provide a more delicate and delicate taste and make the dish nutritious. 800 g of peeled carrots are cut into large pieces, poured with 1 glass of low-fat milk and boiled until soft. In a separate container, 2 yolks are ground with 2 tbsp. l. sugar and the same amount of semolina. 2 whites are whipped into a strong foam. Boiled carrots are passed through a blender along with 400 g of soft homemade cottage cheese and 1 tbsp. l. butter. The curd mixture is combined with the yolk mixture, and the whipped whites are added last.

The mass is poured into a refractory mold, lightly greased with oil. The dessert is baked until golden brown; before serving, it is poured with hot milk syrup.

Those who like a richer taste should add dried fruits to the curd-carrot mixture: light or dark raisins, chopped prunes, dried apricots, dates or dried cherries. Instead of fruit, you can mix nuts into the dough: walnuts, almonds, hazelnuts. First, they are lightly fried in a dry frying pan, peeled from films and chopped into small pieces with a knife.

Ceremonial option: casserole for guests

There are many options for how to prepare carrot casserole. Using basic ingredients, it’s easy to create an original and very tasty dish that can be offered not only to your family, but also to your guests.

Beat 250 butter with the same amount of fine brown sugar until white. Add 4 egg yolks, 0.25 orange zest, 3 tsp. freshly squeezed lemon juice. 185 g of pancake flour mixed with 1 tsp is gradually introduced into the mixture. baking powder and 100 g of chopped walnut kernels.

...and something for guests

In a separate container, 4 egg whites are whipped into a strong foam along with a pinch of salt. 400 g of juicy young carrots are grated on a fine grater, combined with 250 g of soft low-fat cottage cheese and whipped egg whites. The yolk-nut mass is combined with the protein-curd mixture and mixed carefully, trying to prevent the dough from falling off. When it becomes homogeneous, the mixture is poured into a heat-resistant form, greased with oil, and placed in a preheated oven. The casserole cooks for about an hour. If the top starts to burn, cover it with foil. Turn the finished baked goods onto a plate and cool. You can decorate the dessert with whipped cream, chopped walnuts or homemade sour cream. Canned fruits would be a good addition: peaches, mangoes, pears.

Supplements are healthy and tasty

Carrot casserole with cottage cheese is delicious on its own, but you can make it even more appetizing. To make the finished dish more juicy, after removing it from the oven, you can pour it with syrup made from 0.5 cups of milk with 1 tbsp. l. granulated sugar. Heat the mixture over low heat, stirring constantly, and finally add a pinch of vanillin. Hot syrup is poured over the casserole. After the liquid has been absorbed, you can begin cutting the delicious pastries and placing them on plates.

It is recommended to decorate the finished dish. If the cottage cheese casserole with carrots in the oven was prepared in a special form, carefully remove it, place it on a dish and allow to cool slightly. A paper stencil in the shape of a carrot is placed in the center, and the rest of the surface is generously sprinkled with powdered sugar. After this, the stencil can be removed, leaving a clear, beautiful design on the baked goods. This dish can be served at a children's party or prepared for Sunday breakfast.

The casserole should be served with low-fat milk cream. To prepare it, grind 1 egg with 2 tbsp. l. sifted flour and the same amount of sugar. The mixture is thoroughly ground, gradually pouring in 1 glass of warm milk. Place the sauce on the stove and heat over low heat, stirring continuously. For flavoring, you can add vanillin on the tip of a knife or orange zest. When the cream thickens, remove it from the heat and cool. To avoid lumps in the mixture, you can rub it through a fine sieve. The cream is served in a separate bowl or placed directly on the casserole.

How to cook carrot casserole with cottage cheese? This simple recipe with carrots is easy for a teenager or an inexperienced housewife to master. Thanks to the presence of the vegetable, cottage cheese casserole with carrots in the oven is very useful for the body for both children and adults: carotene in carrots turns into vitamin A, which prevents diseases of the thyroid gland, reproductive system, laryngeal cancer, and hypertension. Root vegetable puree is indicated for stomach diseases and the treatment of malignant tumors, and its high mineral value allows you to saturate the body with useful substances in case of weakened immunity and vitamin deficiency.

The calorie content of the dish is 190 kcal/100 g. The recipe for carrot casserole with cottage cheese can be considered dietary if you replace dairy products with low-fat ones and add fructose to the dish instead of sugar.

How to choose the right carrots

Give preference to the Russian manufacturer. Local carrots are usually smaller, dirtier, but harmless, while imported ones are usually clean, beautiful, but laden with chemicals.
Buy carrots weighing up to 150 g. It is believed that the larger the vegetable, the more nitrates it absorbs.
Do not choose carrots with thick tops. In this case, there is a high probability that the core of the root crop will be large and empty. This is also indicated by the presence of many cracks on the surface.
The best color of the vegetable is dark orange. A light or bright orange shade of carrots indicates less juiciness of the root vegetable. Shouldn't you buy a root vegetable with a green zone at the base? this speaks of his old age.
Choose by feel. Carrots that are too soft may indicate that the process of rotting has begun. It is good to buy a root vegetable that is smooth, strong, without a long tail or growths.

Classic recipes for cottage cheese and carrot casserole

Like in kindergarten

A carrot casserole recipe just like in kindergarten: the dish turns out very tender and is suitable for feeding babies from one year old. To feed older children, carrots can not be boiled, but added raw and finely grated to the curd mass. Curd and carrot casserole in the oven is also suitable for people suffering from diseases of the digestive system.

You will need:

carrots - half a kilogram;
cottage cheese - 250 g;
semolina - 3 tbsp. l.;
eggs - 2 pcs.;
sour cream - 3 tbsp. l.;
salt - to taste;
butter - 80 g;
sour cream - 3 tbsp. l.;
milk - a glass;
sugar - 4 tbsp. l.

Preparation

Thinly slice or grate the carrots.
Place carrots in a saucepan with milk. Add 1 tbsp. l. sugar, butter, salt and simmer under a closed lid for a quarter of an hour.
Grind the vegetable with a blender.
Add semolina to the carrot puree and leave the pan on low heat for 5-9 minutes.
After removing the pan from the heat, add the whipped yolks to the puree and, stirring, leave until cool.
Bring cottage cheese and sour cream until smooth.
Beat the whites into foam.
Mix cottage cheese with carrot puree. Add the egg whites and remaining sugar into the mixture. Mix everything.
Cook in a butter-greased container in an oven preheated to 190-200°C.

Is it recommended to keep the finished dish in the oven for about half an hour until it cools? so it won't fall off. The result is a carrot casserole like in kindergarten with semolina - fluffy, with a delicate creamy taste as in the photo. When serving, the dish can be flavored with condensed milk or sour cream. If desired, carrots can be replaced with pumpkin pulp.

Be careful: excess carrots cause increased fatigue, headache, nausea, and vomiting.

With apple

Cottage cheese casserole with carrots and apples is a healthy, satisfying and tasty dessert. To make a dietary casserole, take 0% fat cottage cheese, replace sour cream with low-fat kefir, and exclude butter from the list of ingredients.

You will need:

cottage cheese - 200 g;
sour cream - 10 tsp;
butter - 50 g;
semolina - glass;
apple - 1 pc.;
eggs - 2 pcs.;
sugar - 20 tsp;
carrots - 2 pcs.

Preparation

Carrot-apple casserole can be prepared with raisins, ground cinnamon, and vanilla. It is not prohibited to use powdered sugar or grated chocolate as a decoration for dessert. Instead of butter in the dish, you can use coconut oil. To prepare carrot casserole in a multicooker, bake the dish for one hour on the “Baking” program, then leave for 15 minutes on the “Keep Warm” mode until it cools.

The casserole is well seasoned with delicious honey carrots: simmer thin carrot slices in butter and honey for about 60 seconds. Next, add lemon juice and a little olive oil to the saucepan and remove from heat. The decoration and sweet sauce for the casserole are ready!

In a slow cooker

Curd and carrot casserole in a slow cooker is recommended for children and people who follow the laws of proper nutrition. The calorie content of the dish is only 160 kcal, which allows you to enjoy its sweet taste without harming your figure.

You will need:

butter - 25 g;
cottage cheese -200 g;
salt - to taste;
milk - 3 tbsp. l.;
carrots - half a kilogram;
wheat crackers - to taste;
sugar - 25 g;
egg - 1 pc.;
semolina - 1.5 tbsp. l.

Preparation

Simmer the grated carrots on the “Baking” mode for a quarter of an hour with milk and butter.
In the same mode, add semolina into the milk in a thin stream. Then turn off the unit and leave it under the closed lid until the cereal swells.
Add salt and yolk to the cottage cheese, pureed until smooth.
Beat the chilled egg whites with sugar.
Combine the curd mass with the carrot mixture. Carefully fold in the whites.
Place the resulting mixture in a washed and sprinkled with breadcrumbs multicooker bowl and cook on the “Baking” mode for about an hour.

After turning off the unit, do not rush to open the lid - wait a quarter of an hour until it cools down. The eggs in the dish do not need to be separated - in this case, the egg is introduced into the cottage cheese completely without beating. The recipe for cottage cheese casserole with carrots in a slow cooker meets the nutritional requirements of people suffering from pancreatitis.

Carrot-curd pie

Carrot-curd pie is a beautiful and light-on-the-stomach dessert, resembling a cake in cut and taste. To make the dish healthier, you can replace regular flour in the recipe with oatmeal.

You will need:

carrots - 200 g;
butter - 80 g;
flour - three quarters of a glass;
breadcrumbs - 2 tbsp. l.;
sugar - three quarters of a glass;
nuts - 60 g;
vanilla sugar - a bag;
egg - 3 pcs.;
cinnamon - half a teaspoon;
cottage cheese - 250 g;
sour cream - 250 ml;
soda - half a teaspoon;
starch - 1 tbsp. l.

Preparation

With 5 tsp. beat one egg with sugar.
While whisking, add chopped nuts, soft butter, grated carrots and flour to the mixture.
Place the carrot dough in a mold coated with butter and sprinkled with breadcrumbs and bake in an oven preheated to 190° C for a quarter of an hour.
Beat sour cream with vanilla and remaining sugar. Add cottage cheese, starch, 2 eggs to the mixture and bring until smooth.
Place the curd mixture on the carrot base. Bake the pie at 175°C for 45 minutes.

During the baking process, the curd mass will rise high and then settle to normal. If the cake begins to brown too much, it is recommended to cover it with foil. The prepared dish can be decorated with chocolate, jam or sour cream.

Casserole with cottage cheese and carrots is a simple and healthy dish that will serve as a child’s breakfast, dessert for tea, or decoration for a holiday table. Bon appetit!

Pour semolina into a bowl and add warm milk. Stir immediately so that no lumps appear, leave to swell for 10-15 minutes. During this time, beat the eggs, preheat the oven and prepare the rest of the ingredients.

Grind the thick cottage cheese through a sieve or mash it with a masher. Mix the soft paste with a fork. Add the swollen semolina and beaten egg.

If we add boiled carrots, boil and cool in advance. Instead of boiling whole carrots, you can cut them into pieces, steam them and mash them with a fork. If the carrots are added raw, peel and grate on a fine grater.

Transfer the chopped carrots to the curd mass. Add regular sugar and vanilla or vanillin (if needed). Mix everything thoroughly, distributing the grated carrots evenly.

Grease the mold with oil, you can sprinkle with semolina. We spread the cottage cheese with carrots, level the top or use a spoon to make a relief pattern (waves or zigzags).

Place the cottage cheese casserole in the oven at 180 degrees. Bake on medium level for 45-55 minutes, cooking time depends on the height of the pan. In a low and wide setting, the casserole will cook faster; in a deep setting, it will cook for about an hour.

Cool and serve the casserole with sour cream or other additives. Bon appetit!