Cottage cheese carrot casserole, just like in kindergarten. Delicate carrot casserole, just like in kindergarten. Recipe with photo

Carrots are used for cooking quite often. There are many dishes in which this vegetable serves as the main ingredient. This article presents several recipes for delicious, healthy and satisfying carrot casserole, which is easy and quick to prepare.

You can prepare a delicious casserole from this elegant and healthy root vegetable in different ways. Most of the recipes are very easy to follow and do not require any special skills or a lot of time from the cook.

One of the simple recipes is the classic carrot casserole. To prepare it you will need the following products:

500-600 g boiled carrots;
250 ml milk;
4 chicken eggs;
2-3 tbsp. l. flour;
50 g butter;
3-4 tbsp. l. sugar sand;
1 tsp. salt.

Attention! Chicken eggs can be replaced with quail eggs if desired. But in this case their number should be twice as large.

Preparation:

Cool the boiled carrots in their skins. Then peel it and rub it.
Beat eggs and milk in a separate bowl, then add butter (melted).
Mix with grated carrots. Add flour and sugar, salt and knead the dough thoroughly.
Grease the pan in which the dish will be prepared with oil. Place the prepared dough into it and place in a hot oven.

Bake for about 45 minutes at 180 degrees. When ready, transfer to a flat dish and cut into portions. If desired, the casserole can be decorated with mint sprigs, powdered sugar or something else.

Casserole with semolina: satisfying and tasty

When preparing a casserole, flour can be replaced with semolina. The dish will turn out airy and satisfying. It also cooks quite quickly, as in the previous recipe.

Required ingredients:

boiled carrots – 500 g;
eggs – 2 pieces;
semolina – 3 tbsp. l.;
granulated sugar - 2 tbsp. l.;
salt to taste.

Boil the carrots, peel and grate. Separately, beat the eggs with sugar, add salt, add semolina and leave for about 15 or 20 minutes until the cereal swells. Then combine this mixture with the grated carrot mixture. Grease the mold with oil, then place the dough on it. Heat the oven and bake the dish for about half an hour. The temperature should not exceed 200 degrees.

When the casserole is ready, remove from the oven and transfer to a plate. Serve hot with sour cream, jam, sweet gravy.

Carrot-apple casserole - the most delicate taste and aroma

Carrot-apple casserole is one of the dishes of truly Russian cuisine. Carrot and apple casserole has the most delicate taste and aroma. The food is very useful in its properties and the presence of a large amount of vitamins and microelements, is perfectly absorbed by the child’s body and is highly revered in many families. A casserole can change its taste due to the different composition of ingredients: having a set of ingredients on hand, you can prepare such a dish that before it has time to be put on the table, the food will disappear from the plates at lightning speed. The composition of the ingredients is presented, which is extracted from a Russian cookbook published in 1904 and repeatedly reprinted later by many publications about tasty and healthy food.

Pre-peeled carrots are boiled until the ingredient can be pureed. You need to combine the root vegetable with apple pulp and grind it with a blender, or first pass the apples through a meat grinder, and then, adding carrots, knead well until smooth. While beating the egg, add salt, spices and semolina. Now you can reunite both masses, put them in greased molds and place them in a normally heated oven (do not overheat them too much: the baked goods may burn). Bake the casserole for 35 minutes at a temperature no higher than 160 degrees, serve the dish cooled normally, you can sprinkle chopped raisins or dried apricots on top.

Kindergarten-style carrot casserole is a dish that is simultaneously delicious, healthy, easy to prepare, and familiar. This delicacy can be considered an all-season dish, since carrots are available to us at any time of the year.

Carrots are a storehouse of vitamins and minerals. If you do not add sugar to the casserole, it will turn out very healthy, which is why it is very popular among supporters of proper nutrition. Carrot casserole will not go unnoticed on your table, not only due to its bright color, but also to its amazing taste. Carrot casserole is perfect for a hearty breakfast, snack, or even replaces a full dinner. Having prepared such a delicious delicacy, be sure that your loved ones will be delighted.

Ingredients:

carrots – 0.5 kg;
eggs – 2 pcs.;
sugar – 2 tbsp. l.;
semolina – 3 tbsp. l.;
slaked soda - on the tip of a tsp.

Carrot-curd casserole

It turns out very tasty if you make carrot casserole with raisins. This curd dish is not only nutritious, but also very healthy. And it will appeal to both adults and children.

To prepare such a casserole, you need to take 400 g of cottage cheese, 100 g of carrots, 3 eggs, 5-6 tbsp. l. semolina, 3 tbsp. l. sour cream, 4 tbsp. l. sugar, about 120 g raisins and 0.5 tsp. cinnamon, but you can do without it.

Cooking method:

Peel and grate root vegetables. Mix carrot mixture with cottage cheese and eggs. Then add sugar, semolina, sour cream, raisins and cinnamon. Mix all the added ingredients well.
Lightly sprinkle the greased pan with semolina. Transfer the carrot-curd mass to the prepared surface and place in a preheated oven for baking.
After 40-50 minutes, remove the finished dish from the oven, move it to a plate of a suitable size, and cut into portions before serving.

Multicooker casserole recipe

A juicy and tender carrot casserole can be made not only in the oven, but also in a slow cooker. The cooking process is greatly simplified using this technique. But this does not in any way affect the taste of the prepared dishes. And casseroles also turn out just as tasty as those cooked in the oven.

To make a casserole in a slow cooker, you will need the following products:

150 g carrots;
130 g flour;
2 eggs;
130-150 g sugar;
50 ml vegetable oil;
0.5 tsp. baking powder;
half a lemon.

Advice. The lemon in this casserole recipe can easily be replaced with another citrus fruit. An orange or lime is also quite suitable for these purposes.

Remove the skin from the carrots and chop the root vegetables on a grater.
Cut the lemon with the skin, but you can peel it off to get rid of excess bitterness.
Beat eggs and sugar until fluffy.
Add vegetable oil to the whipped mass, add flour, knead the dough so that there are no lumps.
Carefully combine the resulting mass with lemon and grated root vegetables and mix well again.
Grease the surface of the multicooker bowl with oil and place the dough there. Cook the casserole in the “Bake” mode for about 40 minutes.
When it is ready, remove it from the bowl, transfer it to a plate, and cut it into pieces.

The carrot casserole options offered here are simple and quick to prepare. But there are many other recipes for this delicious dish. The housewife can easily experiment with the ingredients, creating something new each time.

Classic version

If this is your first time deciding to cook such a dish, first check out the recipe for a simple, but very tasty and attractive carrot cake without eggs and kefir. By the way, such baked goods, as you may have guessed, are perfect not only for those who watch their figure, but also for vegetarians, because they contain no ingredients of animal origin. In addition, it will be useful to remember this Lenten pie recipe on the eve of Easter.

So, to prepare a delicious healthy treat you will need:

300 g carrots;
200 g flour;
50 ml vegetable oil;
100 g sugar;
5 g baking powder;
100 g almonds or walnuts;
a teaspoon of ground cinnamon;
a pinch of salt.

Carrot casserole with cottage cheese: video

Carrot casserole with semolina cooked in the oven turns out very soft, juicy, with a slight aftertaste of semolina porridge. The combination of carrot juice, sugar and cinnamon makes the casserole seem like it was made with honey, and the addition of sesame seeds gives it a nice nutty flavor.

Even the ancient Romans and Greeks knew about the beneficial properties of carrots, adding them to dishes and using them for medicinal purposes. It appeared in Europe relatively recently (in the 22nd-14th centuries), but, thanks to its valuable qualities, it quickly gained popularity throughout the world.

Useful properties of carrots

Carrots are rich in calcium, potassium, magnesium, iron, phosphorus, sodium and other microelements necessary for the body.
Root vegetables contain vitamins: E, C, B1, D, B2, B5 (PP), B6.
The most valuable is carotene (provitamin A); it maintains normal vision and is also involved in regulating metabolic processes in the body.
The specific aroma of carrots is due to the presence of essential oils in it.

There are many varieties of carrots. Each of them differs not only in the shape of the root crops, color and size, but also in taste. While any carrot can be used for soup or stew, only aromatic and sweet root vegetables are suitable for stuffing, salad, sweet dessert, pudding or casserole.

Recipe for carrot casserole with semolina

Ingredients:

Carrots – 400 g;
Sugar – 20 g;
Water: 380-400 ml;
Salt – 3 g;
Margarine – 50 g;
Semolina – 100 g;
Wheat flour – 60 g;
Cinnamon;
Chicken egg – 2 pcs.;
Baking soda – 4 g;
Lemon acid.

Ground crackers for sprinkling - a third of a glass;
Sesame seeds for sprinkling – 2-2.5 tbsp. l.;
Margarine for greasing the baking sheet – 5 g.

How to cook carrot casserole with semolina in the oven

Wash the peeled carrots.

Grate on a medium grater.

Place in a saucepan, pour in hot water, add margarine.

Simmer until soft, covering the dish with a lid. To do this, you can use a stove, slow cooker or microwave.

Cooking time and mode (3 options):

On the stove: at moderate heat - 20 minutes.
In a slow cooker: on the “Stew” program – 30 minutes.
In the microwave: at maximum power – 15 minutes.

During this time, the carrots will become soft and shrink by almost half.

Add semolina.

Stir quickly so that the cereal does not have time to form lumps. If the mixture is too thick, add a little more hot water.

Warm the carrots for another 7-8 minutes; During this time, the semolina will swell well.

Consider the degree of heating based on the chosen cooking method:

If you cook on the stove, then turn the heat to minimum so that the cereal does not burn;
If you used a microwave, reduce the power by half;
In the multicooker, leave the program unchanged.

Then cool the carrots to 40° (they should feel a little warmer than your body). Add eggs, add salt, sugar and cinnamon (to taste).

Stir the mixture vigorously with a spatula, thereby lightly beating the eggs.

Add flour, combining it with a pinch of citric acid and soda.

Mix everything well.

Grease a baking sheet with margarine and sprinkle with breadcrumbs. Place carrot mixture in it.

Level it out.

Sprinkle the surface with sesame seeds.

Place in the oven. Bake at 200° for 40 minutes.

Cool the casserole a little in the pan, then cut into portions.

Serve it on separate plates.

To enhance the taste, the casserole can be topped with yogurt or sweetened kefir.

Bon appetit!

Carrot casserole in the oven is another healthy breakfast. which can be prepared immediately for the whole family. The recipe for this carrot casserole can be described as follows: One of my friends, having tried this carrot casserole, exclaimed: I usually don’t eat carrots, but this is delicious.

We sell carrots all year round, so this delicious carrot delicacy can be classified as an all-season dish. But. Now we have the opportunity to prepare carrot casserole from super fresh carrots just pulled from our garden bed. Don't miss the moment!

And one more interesting fact! Scientists from the Linus Pauling Institute of Medicine have conducted numerous studies trying to find out which form of carrots has the greatest luteal and antioxidant activity.

carrot casserole from the oven - a tasty and healthy dish

They subjected carrots and some other vegetables to heat treatment (baked, boiled, steamed). And so it turned out that the amount of carotenoids in heat-treated carrots decreased, but its overall antioxidant and luteal activity increased, especially beneficial activity increased in boiled carrots!

Lyrical digression: Two friends meet:

You've lost so much weight! Is this a new diet? - Yes: potatoes, carrots, beets... - Boil or fry? - Dig.

And here is our recipe for carrot casserole, cooked in the oven.

Carrot casserole in the oven: recipe with apples

You can also cook:

Carrot casserole ingredients:

half a kilogram of carrots
1 egg
sugar to taste (I used 1 tbsp because my carrots were very sweet)
3 tbsp. semolina
2 pinches of salt
20 gr. butter
1 apple (peeled; an apple is not a necessary ingredient in this recipe, but adding it makes the carrot casserole taste more interesting)
nutmeg and cinnamon one pinch each

How to make carrot casserole in the oven:

Boil washed whole carrots over medium heat, then peel, puree with a fork or in a blender together with an apple (you can grate the apple separately on a fine grater).
Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix.
Grease a heat-resistant pan with butter. Place the prepared carrot casserole mixture there. Level the surface and place thin pieces of butter on the surface.
Bake the carrot mixture in the oven at 180 degrees for 30 -40 minutes.

When serving, carrot casserole can be sprinkled with powdered sugar and decorated with nuts.

Another carrot casserole recipe

Carrot casserole recipe in the oven

For the recipe we need:

Carrots 6 pieces, milk 500g. sugar to taste, 4 chicken eggs, 3 pinches of salt, 2 tbsp flour and butter,

How to cook carrot casserole in the oven:

Grate the peeled and washed carrots on a coarse grater.
Lightly saute the grated carrots in a frying pan in butter, add a little boiled water. so that the carrots are covered with water and simmer until soft.
Lightly beat the eggs and mix with milk.
We wait for the stewed carrots to cool down and combine it with the egg-milk mixture.
At the end add salt, sugar and flour.
Grease a heat-resistant dish with butter and place the prepared carrot mixture there.
Cook the carrot casserole in the oven for 35-45 minutes at 180 degrees. We focus on the golden brown crust on top. Carrot casserole is ready!

What to serve with? As an option with jam, with sour cream, with Greek yogurt, with milk, or alternatively, you can use fresh berries mashed with sugar.

Carrot casserole is a delicious dish that has been familiar to many since childhood, as it is often served as an afternoon snack or dinner in kindergarten. There are many options for preparing this casserole, but most are interested in the proven, quick and most delicious ones.

Diet baking

For those who adhere to the basic principles of PP, trying not to gain extra pounds, there are many recipes for making healthy pies, both sweet and savory. You can add the following products to carrot casserole:

apples;
bananas;
cranberries;
cinnamon;
mushrooms;
broccoli;
fish;
meat.

By calculating the total calorie content of the resulting dish, you can avoid gaining extra pounds.

To remember the sweet taste of childhood, make a delicate pie at home, just like in kindergarten. For it you will need the following ingredients

carrots - 500 g;
sugar - 100 g;
flour - 1 tbsp. l.;
baking powder for the dough;
butter - 100 g;
eggs - 2 pcs.;
cinnamon.

Preparation:

1. Grind the carrots until pureed in a blender or food processor.

2. Add all other ingredients and mix thoroughly until smooth.

3. Pour the liquid mixture into a baking dish.

4. Preheat the oven to 200 degrees and set the dish to cook for about 40-45 minutes. The finished casserole will be covered with a golden brown crust.

This option for preparing carrot dessert is well suited for children, since all the ingredients in it are crushed as much as possible.

Cottage cheese casserole with carrots in the oven can be prepared in a laconic composition. To follow the recipe proposed below, you should choose dryish granular cottage cheese, and before adding any nuts to the base, dry them in a frying pan until lightly browned and fragrant, and then chop them.

Ingredients:

carrots - 1 kg;
cottage cheese - 300 g;
eggs - 4 pcs.;
nuts - 0.5 cups;
salt, sugar - to taste;
oil - 1 tbsp. spoon.

Preparation

Peeled carrots are ground on a fine grater.
The cottage cheese is mixed with yolks, sugar, and punched with a blender.
Combine the curd and carrot mass.
Stir in the whites whipped to stiff peaks, transfer the base into a mold and place in an oven preheated to 180 degrees.
In 40 minutes, the cottage cheese and carrot casserole will be ready.

Cottage cheese casserole with carrots and apples

Carrot casserole with cottage cheese is a recipe that can be varied by adding apples. Fruit pulp will refresh the taste of the delicacy, making it juicier and more aromatic. If desired, flavor the casserole base with cinnamon, seasoning it with sliced apples or vanilla, mixing the additive into the curd mixture.

Ingredients:

carrots - 200 g;
apples - 3 pcs.;
cottage cheese - 0.5 kg;
eggs - 2 pcs.;
sugar - 2 tbsp. spoons;
sour cream - 2 tbsp. spoons;
oil - 1 tbsp. spoon.

Preparation

Beat the cottage cheese with sour cream and yolks in a blender, adding sugar.
Grind the carrots on a fine grater, cut the apple pulp into cubes, and mix into the total mass.
Add the whites whipped to a thick foam.
Transfer the mixture into a mold and place it in an oven preheated to 180 degrees.
In 40-50 minutes, the carrot-apple casserole with cottage cheese will be ready.

Curd and carrot casserole like in kindergarten

Cottage cheese and carrot casserole for children is prepared from carrots that have been pre-boiled or simmered in a saucepan until soft. The original cottage cheese is soft and of medium fat content, but any other cottage cheese will do, so the finished delicacy will not lose its taste. Milk can be replaced with cream or sour cream.

Ingredients:

carrots - 1 kg;
cottage cheese - 0.5 kg;
eggs - 2 pcs.;
sugar - 4 tbsp. spoons;
milk - 120 ml;
semolina - 1 glass;
oil - 1 tbsp. spoon.

Preparation

Grind the cottage cheese with sugar, adding the yolks in the process.
Boil the carrots, puree them in a blender, and add them to the cottage cheese along with milk, soft butter and semolina.
Stir in the whites whipped to stiff peaks and transfer the mixture into a container.
After 40 minutes of baking at 180 degrees, the curd and carrot baby casserole will be ready.

Carrot casserole with cottage cheese and semolina

Cottage cheese casserole with carrots and semolina, prepared according to the following recipe, is even softer and more tender, thanks to the preliminary heat treatment of the cereal. Adding sour cream to the composition will give an additional rich and at the same time delicate taste, and vanillin will make the dessert more aromatic.

Ingredients:

carrots - 0.5 kg;
cottage cheese - 300 g;
eggs - 2 pcs.;
sour cream - 3 tbsp. spoons;
sugar - 4 tbsp. spoons;
milk - 1 glass;
semolina - 3 tbsp. spoons;
butter - 80 g;
vanillin - 2 pinches.

Preparation

Grind the carrots, pour in milk, add a spoonful of sugar and butter, and simmer under the lid for 30 minutes.
Beat the mixture with a blender, add semolina, leave to simmer, stirring for 5 minutes.
Mix cottage cheese with sour cream, yolks, vanillin and sugar in a blender and transfer to carrots.
Stir in the whipped whites and bake the dessert in an oiled pan for 40 minutes.

Cottage cheese casserole with carrots and raisins

Carrot-curd casserole, the recipe for which will be presented below, is prepared with the addition of raisins, which must first be washed and steamed in hot water for 10 minutes. The grated vegetable can be mixed into the curd base raw, but a more tender dish will be obtained if you first sauté the shavings in butter.

Ingredients:

carrots - 0.5 kg;
cottage cheese - 0.5 kg;
eggs - 4 pcs.;
raisins - 200 g;
sugar and flour - 8 tbsp each. spoon;
butter - 50 g.

Preparation

Add yolks and sugar to the cottage cheese and beat it with a blender.
Grind the carrots, simmer with butter until soft, adding a little water or milk if necessary.
Transfer the cooled vegetable mass to the cottage cheese, add raisins, flour, and at the end of the kneading, whipped egg whites.
After 40 minutes of baking at 180 degrees, the carrot casserole with cottage cheese will be ready.

Curd and carrot casserole without flour and semolina

Cooked carrot-curd casserole in the oven without semolina and flour will amuse you with its especially delicate structure and amazing taste. Kefir added to the base will balance the taste, and vanilla will fill the dessert with a pleasant fragrance. Carrots can simply be boiled in water or simmered in a saucepan with butter.

Ingredients:

carrots - 300 g;
cottage cheese - 0.5 kg;
eggs - 2 pcs.;
kefir - 50 ml;
sugar, vanillin - to taste;
butter.

Preparation

Boil or sauté carrots with butter and puree them with a blender.
Add cottage cheese, yolks, sugar, vanilla, kefir, and beat again until smooth.
Stir in the protein foam, transfer the resulting base into an oiled pan and bake at 180 degrees for 40-50 minutes.

Curd-carrot-rice casserole

A casserole of cottage cheese and carrots acquires additional taste and nutritional characteristics if the composition is supplemented with rice boiled until fully cooked. If desired, add some raisins or nuts to the base. When serving, the finished dessert is seasoned with sour cream and topped with honey or jam.

Ingredients:

carrots - 0.5 kg;
cottage cheese - 300 g;
boiled rice - 3 cups;
eggs - 3 pcs.;
butter - 50 g;
sugar - 4 tbsp. spoons;
salt, vanillin.

Preparation

Boil the rice until done.
Boil the carrots until almost done, grind or puree them in a blender.
Add grated or whipped cottage cheese, yolks, rice, sugar, vanillin and salt.
Stir in the butter and whipped egg whites, bake the dessert in an oiled pan for 40 minutes at 180 degrees.

Dietary cottage cheese and carrot casserole in the oven

Dietary carrot-curd casserole, prepared taking into account the following recommendations, will be of interest to supporters of a healthy diet, those who adhere to a diet and watch their figure. In this case, low-fat cottage cheese is used, and ground oatmeal is used as a thickener.

Ingredients:

carrots - 400 g;
cottage cheese - 400 g;
oat flakes - 300 g;
eggs - 4 pcs.;
low-fat kefir or yogurt - 200 g;
sugar - 4 tbsp. spoons;
vanillin.

Preparation

Grind oatmeal in a blender, mix with kefir and grated pre-boiled carrots.
Add cottage cheese, yolks, sugar, vanillin.
Beat the whites until stiff and mix into the carrot-curd base.
After 40 minutes of baking at 180 degrees, the cottage cheese and carrot dietary casserole will be ready.

Carrot-pumpkin casserole with cottage cheese

Carrot-pumpkin-curd casserole is another healthy and nutritious version of a dessert made from valuable ingredients. Peeled vegetables can be baked until soft in foil in the oven or cooked in a bag in the microwave. In this case, cinnamon will not be superfluous in the composition, which should be used to season the mass before baking.

Ingredients:

carrots and pumpkin - 250 g each;
cottage cheese - 0.5 kg;
semolina and starch - 2 tbsp. spoons;
eggs - 3 pcs.;
sugar - 2/3 cup;
cinnamon - 0.5 teaspoon.

Preparation

Prepare the vegetables and chop them.
The cottage cheese is broken into a blender with the addition of sugar and yolks.
Add vegetable puree, semolina, starch, cinnamon and whipped egg whites.
Transfer the resulting base into an oiled pan and bake for 40 minutes at 180 degrees.

Curd and carrot casserole in the microwave

The following carrot and cottage cheese casserole recipe will allow you to quickly and easily prepare a delicacy using the microwave. The amount of sugar is determined according to taste, depending on how you plan to serve the dessert. When serving with jam, the portion of sweetness should be minimal.

Ingredients:

carrots - 100 g;
cottage cheese - 150 g;
egg - 1 pc.;
sugar - 10 g;
water - 1 tbsp. spoon;
raisins - 1 tbsp. spoon;
oil.

Preparation

Place carrots and cottage cheese in a blender, break an egg, add sugar and water, grind until maximum homogeneity and airiness.
Stir in the raisins and pour the mixture into the mold.
Place the container to cook for 5-7 minutes at a power of 500 W.

Curd and carrot casserole in a slow cooker

It’s easy to prepare cottage cheese casserole with carrots in a slow cooker. When stewing, you can add washed raisins or other dried fruits to the ground vegetable mass, softening the taste of the filling with butter or rich sour cream. To make the finished delicacy easy to remove from the bowl, cover it with foil, oiled inside.

Ingredients:

carrots - 300 g;
cottage cheese - 600 g;
egg - 2 pcs.;
sugar - 2 tbsp. spoons;
sour cream and semolina - 3 tbsp each. spoons;
powdered sugar - 100 g;
butter - 50 g;
dried fruits (optional) - 100 g.

Preparation

Grated carrots, sugar, dried fruits, butter are placed in a bowl and cooked on the “Baking” for 20 minutes.
Break the cottage cheese in a blender with the addition of sour cream, yolks and powder.
Transfer the carrot mixture to the curd base, add semolina and protein foam.
Rinse and wipe the bowl, line it with foil, and fill it with a curd-carrot base.
Prepare the dessert on the “Baking” for 80 minutes.

It is difficult to overestimate the benefits of carrots for a child who is 1 year old. However, children are not always happy to eat this root vegetable raw or boiled. The peculiar taste can repel a picky baby. Therefore, we have to prepare different dishes so that the child can appreciate the sweet and fragrant root vegetable. For example, carrot casserole for children can be baked very quickly. All you have to do is choose the appropriate recipe. And there are many of them: cottage cheese-carrot, carrot-apple, options with pumpkin, potatoes, rice.

Casserole with carrots allows you to preserve the maximum amount of nutrients that are included in the main products of the recipe. When cooked in an oven, slow cooker or steamer, the structure of the dish becomes softer. Such food is easier to digest and, as a rule, is dietary.

With semolina

This recipe is considered the simplest. This casserole requires a minimum of time and available ingredients to prepare.

What you will need:

large carrots - about 1 kg;
Selected chicken eggs - 2 pcs;
semolina - 4 tbsp. l;
granulated sugar - 100 g;
baking soda - 0.5 tsp;
soda - 0.5 tsp;
vinegar to quench soda;
butter - 20 g;
premium wheat flour - 1 tbsp. l.

Cooking method:

Wash the carrots thoroughly with a hard sponge and cook them uncleaned. This way the vegetables will remain juicy.
Peel the cooled root vegetables and grate them on a fine grater.
Break the eggs into a deep container, add sugar and beat thoroughly. The mixture should eventually turn white.
Quench the baking soda with vinegar, add to the egg mixture, and mix thoroughly.
Add semolina, add grated carrots. Mix the resulting mass until smooth.
Grease a non-stick baking dish with oil, place the future casserole in it, and place in the oven, preheated to 180 degrees.
Bake for 40-45 minutes until golden brown on top.
You can serve carrot casserole either in its pure form or with sour cream, ice cream or other additions to taste.

Here, flour is used as a binding component that unites all the ingredients.

What do you need:

carrots - 800 g;
sunflower oil - 175 ml;
Selected chicken eggs - 3 pcs;
premium wheat flour - 200 g;
granulated sugar - 100 g;
zest of one large orange;
baking powder - 1 tsp;
soda - 0.5 tsp;
cinnamon - 1 tsp;
ginger powder - 1 pinch;
nutmeg - 1 pinch.

How to cook:

Peel the carrots, grate and place in a deep bowl.
Break the eggs into a separate container, beat, add to the carrots along with vegetable oil, mix thoroughly.
Mix the bulk ingredients and add to the carrots. This should be done in portions, stirring constantly.
Add orange zest.
Mix everything thoroughly.
Line a baking dish with parchment and add carrot mixture.
Bake for 40 minutes in an oven preheated to 180 degrees.
Serve the dish in portions with sour cream.

Carrot-apple pie without eggs

This recipe is sure to please all sweet tooths and baking lovers. To prepare you will need:

200 g flour;
100 g sugar;
0.5 kg carrots;
300 g apples;
a teaspoon of soda;
a pinch of salt;
100 ml vegetable oil;
20 g powdered sugar.

If you wish, you can supplement the recipe with raisins, nuts, citrus zest or dried fruits. And if the apples turn out to be too sour, then you can not quench the soda with vinegar, but add it to the dough in dry form.

With cottage cheese

An excellent option for fans of dietary and proper nutrition. Instead of sugar, you can use a substitute.

Ingredients:

carrots - 300 g;
low-fat or low-fat cottage cheese - 1 pack (250 g);
sugar to taste;
water (preferably passed through a filter) – 50 ml;
oat flour - 100 g.

You can make your own oatmeal by blending the oats in a blender.

Wash the carrots with a hard sponge, peel and grate on a fine grater.
Place in a saucepan, add the specified amount of water, put on moderate heat and simmer for about 15 minutes. The carrots should become soft.
When ready, remove the carrots from the heat and place them in a cool place to chill.
Separate the yolks from the whites of the eggs.
Mix cottage cheese with flour and yolks, add sugar.
Combine the curd mixture with carrots.
Beat the whites, add them to the resulting mixture, mix thoroughly.
Divide the mixture into small silicone molds about 2/3 of the volume and place in the oven.
Bake for 30 minutes in an oven preheated to 180 degrees until golden brown.

Casserole “Like in kindergarten”: recipe for children with photos

By preparing a casserole according to this recipe, you will get an amazing and unusually tasty dessert. We can say about this casserole that it tastes “like in kindergarten.”

5 best recipes for Moscow buns

Required components:

7 juicy carrots;
half a glass of semolina;
three glasses of milk;
one glass of homemade cottage cheese;
a pair of eggs;
three tbsp. l. breadcrumbs;
sugar, salt, sour cream - to taste.

Preparation:

Preparing carrots. The carrots must be washed and peeled, chopped into small pieces and placed in a small saucepan, and simmered until fully cooked over low heat. After the carrots are ready, you need to drain the remaining water from them and crush them. Then set the pan aside for a while.
Preparing semolina. Take a separate saucepan and cook thick semolina in milk. As soon as the semolina is ready, add carrots, cottage cheese, and eggs to it. Add sugar and a pinch of salt to the resulting slurry to taste. Mix everything thoroughly.
The last step to the finished casserole. Take a mold with sides, grease with butter, sprinkle with breadcrumbs. Place all the carrot-curd mixture in a frying pan, and then transfer it to the oven, preheated at 180-190 degrees, for 50 minutes. After the casserole is ready, place a dish on top of it, slightly larger than the size of the pan, quickly turn it over so that the pan is on top, then remove the pan. You will have the finished casserole on your plate.

Let the finished casserole cool and then serve with sour cream. Bon appetit!

Like in kindergarten

This taste will give you nostalgia and make you indulge in pleasant memories from childhood.

carrots - 900 g;
Selected chicken eggs - 4 pcs;
milk with 2.5% fat content - 200 ml;
granulated sugar - 4 tbsp. l;
salt - 1 tsp;
premium wheat flour - 2 tbsp. l;
butter - 50 g.

Preparation:

Peel the carrots, cut into small pieces, cook for about 30 minutes.
Cool the prepared vegetables and grate them on a fine grater into a deep container.
Beat the eggs and combine them with milk. Pour this mixture into the carrots.
Melt the butter, pour into the mixture, add flour, add salt and sugar.
Mix everything thoroughly until a homogeneous mass is obtained.
Place parchment paper in a baking dish, lay out the mixture, and place in the oven at a temperature of at least 180 degrees.
Baking time: 40 minutes.

With apples

A fresh and unusual dish that will be a revelation for carrot casserole lovers.

What you will need:

large and ripe carrots - 3 pcs;
medium-sized apples (variety to taste) - 2 pcs;
Selected chicken eggs - 2 pcs;
semolina - 200 g;
granulated sugar - 4 tbsp. l;
sunflower oil - 2 tbsp. l;
baking powder - 1 tsp;
cinnamon - a pinch.
powdered sugar - for decoration.

Preparation:

Finely grate the peeled carrots and mix with granulated sugar.
Peel and core the apples and chop into small cubes.
Beat the eggs thoroughly in a separate container, pour them into the carrots with sugar.
Add chopped apples, vegetable oil, semolina, cinnamon and baking powder.
Grease the pan with butter or line with baking paper.
Transfer the resulting mass into it and set aside for 15–20 minutes so that the semolina can swell a little.
Meanwhile, preheat the oven to 180 degrees.
Place the casserole in the oven for half an hour.
Remove the dish, check for doneness, cool and sprinkle with powdered sugar.
Serve the casserole cut into portions. You can decorate with a sprig of mint.

Eggless Carrot Cake Recipe

This pastry cannot be called dietary, despite the absence of animal products, but it turns out to be extremely tasty and will definitely appeal to children. So, for cooking you will need:

200 ml kefir;
50 ml vegetable oil;
150 g carrots;
100 g sugar;
200 g flour;
2 tablespoons cocoa powder;
a teaspoon of baking powder;
the same amount of ground cinnamon;
a pinch of salt;
a little powdered sugar for decoration.

With macaroni and cheese

Great idea for a side dish. It will turn out unusual and very tasty.

boiled pasta - 200 g;
hard cheese - 300 g;
butter (peasant) – 40 g;
premium wheat flour - 3 tbsp. l;
milk - 600 ml;
salt, pepper - to taste;
greens - 1 bunch;
medium sized carrots - 2 pcs.

Cooking method:

Melt the butter in a frying pan over low heat, add flour, salt and pepper, heat, stirring constantly.
Grate the cheese and add a third of it to the sauce.
Grate the carrots on a coarse grater, mix with boiled pasta and the resulting sauce made from flour, butter and cheese.
Place half of the pasta-carrot mixture in a greased baking dish, sprinkle half of the remaining cheese on top, repeat the steps.

The result is a bright and juicy sunny casserole.

What you will need:

half a small pumpkin;
large carrots - 1 piece;
low-fat cottage cheese - 300 g;
chicken eggs - 4 pcs;
butter - 50 g;
premium wheat flour - 4 tbsp. l;
granulated sugar - 2 tbsp. l;
zest of 1 small orange;
raisins - to taste.

Cooking method:

Beat the eggs until smooth.
Grate the pumpkin pulp and carrots on a coarse grater.
Mix all ingredients.
Grease the mold with oil and place the resulting mixture there.
Place the pan with the future casserole in an oven preheated to 200 degrees. Baking time: 40 minutes. The crust should be golden.

All these recipes will surprise you with their simplicity and exquisite complex taste, which will make an indelible impression not only on children, but also on adults.

Carrots in baking are rare in our area. But in vain. Anyone who has tried carrot pancakes, pies, muffins, even cakes and pastries, claims that it is an incredibly interesting culinary experience. The fact is that carrots give baked goods density, fullness, juiciness and special softness. The sweet taste and orange color seem to be specially created for making bright desserts. Carrots go well with spices and nuts, other dried fruits, different types of dough, and cottage cheese. So, carrot and cottage cheese casserole is literally a hit with children and adults. Don't believe me? Check it out!

Carrot casserole in the oven is prepared like any other cottage cheese casserole with additives and fillings. It's very simple: boil the carrots in milk, add and mix all the ingredients, bake in the oven and cool for serving. All.

A few words about the dish

If cake is a truly festive treat, which is often baked only for a banquet, then eggless carrot cake is an extremely simple dessert, ideal for everyday tea drinking or even a quick snack. The process of making such baked goods is so simple that you only need to prepare a set of products and find about an hour of free time.

In addition, numerous recipes for pies without eggs, which can be only carrot or with the addition of apples, with dried fruits or chocolate chips, cottage cheese, milk, kefir, make it possible to constantly experiment and surprise your family every day with new desserts.

Among the proposed cooking methods, you can choose baked goods that are impeccable in their composition, complexity and preparation time. On average, the calorie content of 100 g of carrot cake without eggs is approximately 250-300 kcal. It’s no wonder that treats made from this vegetable are often included in various fitness diets.

During heat treatment, carrots do not lose their beneficial properties. For example, the content of beneficial beta-carotene, as well as vitamin B, does not decrease at all during baking. Heat treatment helps reduce lipids, proteins and dietary fiber, but the digestive system can more easily digest the baked vegetable.

Carrot cakes are the best way to end a meal, as they can increase appetite.

This type of baking is ideal for teaching children the taste of vegetables from an early age. And the many different recipes for eggless carrot cakes will help everyone find a special dish that will appeal to all family members.

How to cook carrot casserole in the oven

I am preparing everything necessary.
I'll tackle the carrots first. It needs to be cleaned and washed. Then I cut it into circles and pour it into the pan. I pour in the milk and put in the butter.
Over medium heat, cook the carrots until cooked; the pieces should become soft and can be easily pierced with a fork. Cooking time depends on the variety of carrots and the size of the cut. On average this will take 20-30 minutes. I puree everything along with the remaining liquid in the pan using an immersion blender. I add semolina.
Place cottage cheese, sugar, eggs and ground spices in a bowl.
Using a blender I achieve a homogeneous curd mass.
I add the carrot mixture.
I stir.
I grease the baking dish with vegetable oil and sprinkle with semolina. I heat it up in the oven. I put the dough in a well-heated bowl, this will prevent the casserole from sticking to the walls.
I put it in the oven and bake at 180 degrees for 30 minutes, then leave it inside until it cools completely.
Cold carrot casserole is easily removed from the mold. To enhance the taste when serving, you can additionally sprinkle with ground spices.

On a note:

milk can be replaced with cream, it will turn out even tastier;
to obtain a rich orange color, the carrots must be appropriate, in addition, you need to choose sweet and tasty ones;
You can choose a set of spices to suit your taste; for children it is better to put less;
If the carrots are sweet, do not add sugar.