Lean carrot pie with cardamom, raisins, zest, and lemon juice is an easy-to-make and delicious pastry. The pie is prepared on the basis of semolina, without the addition of flour, which makes it very juicy and delicate in taste. Try it!

Summary

Ingredients

• Carrots (peeled) – 450 g
• Vegetable oil – 150 ml + for lubricating the mold
• Semolina – 300 g + for sprinkling the mold
• Raisins – 100 g
• Sugar – 200 g
• Lemon – 1 pcs. (80 g)
• Ground cardamom – 0.5 teaspoon
• Vanilla sugar – 10 g
• Soda – 0.5 teaspoon
• Water – 150 ml
• Powdered sugar (for decoration) – 0.5-1 tbsp

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Instructions

1. Prepare the food you need. Cut the carrots into small pieces, place them in a blender bowl, and chop until finely crumbled.
2. Grate the lemon zest on a fine grater, if desired, set aside 2-3 pinches to decorate the dish. Rinse the raisins with cold water and pat dry. Squeeze the juice from half a lemon.
3. Place the chopped carrots in a bowl. Add the juice of half a lemon, sugar, lemon zest, vanilla sugar, and ground cardamom. Mix thoroughly.

   

4. Pour in water. Stir well again and let the mixture sit for 5 minutes for the carrots to juice.
5. Add vegetable oil and raisins to the mixture, stir. Add semolina. Mix thoroughly and let the mixture sit for 10 minutes to swell the semolina.
6. Quench the baking soda with the juice from the second half of the lemon and add to the carrot mixture. Stir.

   

7. Lubricate a baking dish with a thin layer of vegetable oil and sprinkle with a thin layer of semolina (to prevent the cake from sticking to the dish). Place the dough in a mold and flatten.
8. Place the pie in an oven preheated to 180 degrees and bake for 50-60 minutes until golden brown and the first cracks appear on the surface.
9. Cool the pie in the pan, then turn onto a plate. Lean carrot pie with lemon, raisins, and cardamom is ready. Sprinkle icing sugar and lemon zest on the cake as a decoration, if desired. Cut the pie into portions and serve.