Pumpkin Carrot Pie

by Editorial Staff

Sweet pie with juicy vegetables. How do you like this idea? Wonderful homemade tea cakes if you have a slice of pumpkin and carrots. The kids will love the cake. Help yourself!

Cook: 1 hour 30 mins

Servings: 6-8

Ingredients

  • Wheat flour – 250 grams
  • Sugar – 120 Grams
  • Butter – 100 grams
  • Sour cream – 100 grams
  • Chicken Egg – 2 Pieces
  • Vanilla Sugar – 10 Grams
  • Pumpkin – 200 Grams (peeled)
  • Carrots – 1 Piece (medium)
  • Baking powder – 10 Grams
  • Vegetable oil – To taste (for greasing the mold)
  • Powdered Sugar – To taste (for serving)

Directions

  1. Prepare all the ingredients you need. Peel, wash and dry the pumpkin and carrots.
  2. Grind the vegetables with a blender, but not puree.
  3. Beat butter at room temperature with sugar, beat in eggs one by one. Then add sour cream.
  4. Sift flour with baking powder and add to the dough.
  5. Add vegetables last. Place the dough in the multicooker bowl and bake on the “Bake” mode for 1 hour to 1 hour 20 minutes. Depends on the power of the multicooker. The cake is a little wet, that’s okay.
  6. Leave the cake in the more often until it cools completely, then carefully remove it on a platter.
  7. Sprinkle with powdered sugar and serve.

Have a nice tea!

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