Fantastic Carrot and Caramel Pie
Description
It pairs perfectly with tea and coffee. Slightly caramelized carrots give this cake an interesting, deep flavor. Juiciness, tenderness, and spiciness—all combine in this pastry! Choose your favorite spices and create your own cake aroma! You can make any kind of cream; I especially love a delicate, airy cream cheese‑based one. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
In a saucepan, place half of the sugar, add a spoonful of water and cook until caramelization begins. Pour in half of the butter, stir and add carrot grated on a fine grater. Mix well and simmer for a couple of minutes. Cool.
- 2
Step 2
Beat the eggs with the remaining sugar into a fluffy foam. Gradually add the remaining butter, continuing to beat.
- 3
Step 3
Sift the flour with baking powder and soda into the eggs, add salt and spices. Gently mix with a mixer on low speed.
- 4
Step 4
Add the carrots and stir with a spatula. If desired, you can add chopped walnuts – about half a cup, stir. Pour in the lemon juice and gently stir the batter again with the spatula.
- 5
Step 5
Place the dough in a parchment‑lined baking dish and bake in a preheated 180 °C oven until dry and with a golden crust.
- 6
Step 6
Cool the pie on a rack and cut it into two pieces. The pie is very tender and juicy, it doesn’t need any soaking.
- 7
Step 7
For the cream, beat the room‑temperature cream cheese with thick sour cream and powdered sugar until fluffy.
- 8
Step 8
Spread the bottom layer with half of the cream and cover it with the top layer.
- 9
Step 9
Cover the cake with the remaining cream on all sides.
- 10
Step 10
Let it sit to absorb the flavors and serve.