Desserts

Carrot and Curd Pie

by Editorial Staff

Your kids don’t eat cottage cheese but love carrots? Then make an amazingly tasty and healthy carrot and curd pie. This beautiful and delicate dessert has a very simple recipe that everyone can do!

Summary

Cook Time1 hour
Total Time1 hour
CourseDessert
Servings (Default: 3)

Carrot and Curd Pie Ingredients

  • Cottage cheese – 350 Grams
  • Large carrots – 1 Piece
  • Egg – 2 Pieces
  • Flour – 2 Art. spoons (oat or wheat)
  • Sugar – 2-3 tbsp
  • Vanilla – 1 Pinch
  • Cinnamon – 1 Pinch
  • Salt – 1 Pinch
  • Olive Oil – 1 Teaspoon
  • Banana – 2 Pieces
  • Chocolate chips – 100 Grams
Carrot and Curd Pie

Carrot and Curd Pie Instructions

  1. First of all, heat the oven to 180 degrees. In the meantime, let’s get down to making the dough. Beat eggs with salt.
  2. Peel the carrots, rub them on a fine grater.
  3. In a deep bowl, mix the cottage cheese and beaten eggs well.
  4. We shift the grated carrots and sugar to the cottage cheese, mix well.
  5. Then add flour, vanilla and cinnamon. We mix. Grease the baking dish with oil, transfer the curd-carrot mass into it.
    Carrot and Curd Pie step 5
  6. Cut the bananas into slices, put them on top of the carrot-curd mass, pressing them a little, sprinkle with chocolate chips (or grated chocolate). And put in the oven for 30-40 minutes.

Bon appetit!

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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