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
- Prepare all the ingredients you need. Peel, wash and dry the pumpkin and carrots.
- Grind the vegetables with a blender, but not puree.
- Beat butter at room temperature with sugar, beat in eggs one by one. Then add sour cream.
- Sift flour with baking powder and add to the dough.
- 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.
- Leave the cake in the more often until it cools completely, then carefully remove it on a platter.
- Sprinkle with powdered sugar and serve.
Have a nice tea!
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