Carrot and pumpkin pie
This recipe for an incredibly delicious and very healthy carrot and pumpkin pie is sure to please anyone who follows healthy eating principles and is careful about their figure. This tender and flavorful carrot and pumpkin pie makes a wonderful breakfast or snack.
- Proteins: 14.2 g
- Fats: 3.6 g
- Carbohydrates: 19.2 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
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Number of servings:
1 For a square shape 20x20 cm
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Flour180 G
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Sugar150 G
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Egg C13 pcs
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Pumpkin (grated)100 G
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Carrots (grated)100 G
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Raisin50 G
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Nuts50 G
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Vegetable oil160 ml
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Baking powder6 G
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Cinnamon1 tsp
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Lemon zest1 tsp
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Salt1 G
Place flour, salt, baking powder and cinnamon in a deep bowl.
Mix the ingredients carefully.
In a separate bowl, break the eggs, add sugar and beat lightly with a whisk or mixer.
Pour in vegetable oil and continue whisking the mixture until smooth.
Add coarsely grated carrots and pumpkin, along with raisins and nuts, to the egg mixture. Mix everything together with a spoon or spatula.
Pour the flour mixture into the carrot-pumpkin mixture.
Mix everything well until smooth.
Place the resulting dough into a parchment-lined pan.
Bake the pie for 35 minutes at 180 degrees.
Let the finished carrot-pumpkin pie cool thoroughly. Then decorate it with your favorite icing and serve with coffee, tea, or other beverages.
- 1 hour
- 232 kcal
- 5294
- 1 hour 5 minutes
- 168 kcal
- 1024
- 1 hour 20 minutes
- 0 kcal
- 394
- 1 hour 15 minutes
- 197 kcal
- 401
- 1 hour 5 minutes
- 177 kcal
- 671
- 1 hour
- 95.3 kcal
- 1240
- 1 hour 10 minutes
- 280.9 kcal
- 481
- 1 hour
- 296 kcal
- 648