Easy Carrots Pie Recipe

Carrots pie

Carrot cake is a great classic, Perfect for breakfast and as a snack for young and old. Soft, healthy and lactose-free, with a delicate citrus note given by the addition of candied orange.

Ingredients(12 slices),

170g carrots

115g egg white

55g sugar

35g yolk

30g Piedmont hazelnut flour

30g hazelnuts

30g 00 flour

15g candied orange cubes

3g baking powder for desserts

cinnamon

powdered sugar

sea salt

Method,

Step 1

For the carrot Cake recipe, peel 50 g of carrots and steam them for about 15 minutes, then puree them with an immersion blender, obtaining about 35 g of puree. Cut the other carrots into thin strips.

Step 2

Mix the hazelnut flour, the hazelnuts, coarsely chopped, the 00 flour, a pinch of salt, the baking powder and the candied fruit.

Step 3

Whip the yolk with 25 g of sugar until the volume has tripled and you will obtain a smooth cream; mix in the carrot puree.

Step 4

Whip the egg white until stiff; when the volume is multiplied by 7-8 times, add 30 g of sugar, little by little, until you get a shiny and firm meringue.

Step 5

Incorporate the meringue thus obtained into the mixture of yolk, sugar and carrots, mixing gently from bottom to top; then mix the mixture of flour, hazelnuts, salt, yeast and candied fruit.

Step 6

Divide the dough thus obtained into 12 single-portion silicone molds (we chose those in the shape of a slice of cake); each mold must contain 30 g of compound. Bake at 180°C for about 20 minutes.

Step 7

Leave to cool at room temperature and unmold. Complete with hazelnut flour, icing sugar, cinnamon and, to taste, blanched orange peel and cooked for 15 minutes in 100 g of water with 100 g of sugar.

Enjoy the recipe and keep smiling.