Lenten carrot pie with nuts

To prepare this delicious lean cake, we will need the following ingredients: wheat flour, fresh carrots, granulated sugar, drinking water, orange, natural honey, vegetable oil, peeled walnuts, baking soda, ground cinnamon, dried ground ginger and grated nutmeg.

Pour 200 milliliters of drinking water into a small saucepan. Add 150 grams of sugar and 100 grams of natural honey. Liquid or sugared — completely no difference.

We put on the plate on medium fire. Stiring, slightly heating the liquid so that sweet foods are completely dissolved. Remove the pan from the stove and pour 100 milliliters of any vegetable oil without smell (I use sunflower).

Mix and leave to cool to room temperature or a slightly warm state. It is clear that the oil will still swim on the surface.

We sift 300 grams of wheat flour into a large bowl. We put there one teaspoon without a slide of baking soda and ground cinnamon, as well as a quarter of a teaspoon of dried ground ginger and a pinch of grated nutmeg.

Mix that all the bulk ingredients for the future carrot pie are evenly distributed by the mixture.

We dry 50 grams of purified walnuts in a dry pan. So they will become more crispy and fragrant. Cool and remove the film (the one that easily leaves). We chop with a knife, but not into the baby, but to feel pieces.

We rub 250 grams of peeled carrots on a fine grater. Just not the same for the pancakes, but such as in the photo.

Carrots should be juicy to get juice. Sprightly squeeze the grated mass with our hands. The juice will go for the preparation of glaze, and wet cake in the dough.

One large (250 grams) orange thoroughly with me and pour boiling water for literally for 20-30 seconds. After that, we wipe the dry, removing the wax with which the fruits are treated. We remove the zest (on a grater that was crushed by carrots, or using a special device). From the fetus we squeeze the juice, removing the seeds.

We proceed to the preparation of the dough. In a bowl to dry ingredients, add chopped nuts, grated carrots and orange zest.

Just mix everything with a fork, spoon or right with your hand.

Add the liquid part (water, honey, sugar), which managed to cool to a slightly warm state.

Mix again so that there are no dry flour lumps. The dough for the carrot cake is not very thick. It is fluid, viscous and does not hold shape.

You can bake the pie in any form with high walls. I have square (20×20 cm) from refractory glass. Lubricate the bottom and walls with a very small amount of vegetable oil (enough teaspoon). If you have oil in a special spray gun, even better. We shift and level the dough. We bake a lean carrot pie in a preheated oven at 180 degrees for about 40-45 minutes. Time depends on the features of the oven (I have electric, lower and upper heating without convection) and the size of the shape (the larger it is, the lower the pie and the faster it will be ready).

While baking in the oven, we will prepare a fragrant glaze. I would even say it will be a patch for a pie. To do this, we need two juice (carrot and orange), as well as 50 grams of sugar. The amount of juice depends on the juiciness of the fruits (I have two hundred -hundred glasses in the photo).

Pour the juices and pour sugar into a saucepan. We put on a small fire and, stirring, cook to the desired density. I do not cook for long — literally 2-3 minutes from the moment of boiling.

The readiness of the lean carrot cake is checked by a wooden toothpick or skewer, which should exit the dough with dry.

We cover the hot cake with hot icing. It is partially absorbed into the dough, and on the surface of the baking appetizes appetizes. Cool the carrot pie and serve to tea.

If desired, the finished lean cake can be decorated with chopped nuts and rivet carrots. How to do them, I told in detail this in this step -by -step recipe. Prepare for health and pleasant to you appetite, friends!