Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Get all products in advance — eggs and cottage cheese should be at room temperature. This is important so that the ingredients combine easily and the dough becomes homogeneous. Wash the carrots thoroughly, peel and dry with a paper towel. Sweet, juicy carrots of a rich color are best suited for the pie — they will give the pie a bright shade and a slight natural sweetness. Prepare a mold, preferably a springform one with a diameter of 22–24 cm.
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Step 2
Grate the carrots. Grate the peeled carrots on a fine grater. If the carrots are very juicy, squeeze out the excess juice slightly, but not completely — just a small amount of juice will add moisture to the cake and make the texture tender. Transfer carrots to a bowl.
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Step 3
In a deep bowl, combine eggs and sugar. Beat with a mixer at high speed for 4-5 minutes until the mixture becomes light, fluffy and increases in volume. This is what will give the cake lightness and airiness.
If desired, you can add a little vanillin — it will add a subtle aroma.
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Step 4
Pour vegetable oil into the egg mixture and mix gently with a whisk or spatula. The butter will make the dough elastic and give the cake a tender, slightly buttery texture.
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Step 5
Sift the flour and baking powder directly into the bowl with the carrot mixture. Mix gently with a spatula or whisk, trying not to disturb the airiness. The dough should be of medium thickness: it flows slowly from the spoon, but does not spread.
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Step 6
Add grated carrots and stir until evenly distributed — the mass will become bright orange and fragrant. Add poppy seeds and mix thoroughly — it will give a pleasant texture and a light nutty taste.
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Step 7
Prepare the curd filling. In a separate bowl, combine cottage cheese and egg. Mash with a fork until the mixture becomes soft.
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Step 8
Add sugar, sour cream and starch (or semolina). Beat with a blender until creamy and homogeneous texture. The filling should be smooth, without lumps and not too liquid — like thick sour cream.
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Step 9
Prepare a baking dish. Grease the pan with butter or line it with parchment paper. If you are using a springform pan, you can wrap the bottom in foil to prevent drips. Pour in half of the carrot batter and gently smooth the surface with a spatula.
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Step 10
Pour the curd mixture over the carrot layer. To ensure that it is evenly distributed, you can slightly rock the pan from side to side.
If you want to make a beautiful marble pattern, run a wooden skewer across the surface, lightly mixing the dough and filling.
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Step 11
Add the remaining dough. Gently spoon the remaining carrot batter on top, being careful not to mix the layers. Level the surface.
Place the mold in an oven preheated to 180°C.
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Step 12
Bake the carrot cake with cottage cheese for 40–50 minutes in the oven until golden brown.
Check doneness with a wooden skewer — it should come out dry. If the pie browns too quickly, you can cover it with foil. Leave the finished cake in the pan for 10–15 minutes, then carefully remove and transfer to a cooling rack.
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Step 13
The cooled pie can be sprinkled with powdered sugar, poured with honey or decorated with a spoon of sour cream. It is good both warm and cold — especially with a cup of tea, cocoa or coffee.
Carrot cake with cottage cheese turns out surprisingly tender, moist and flavorful. Bon appetit!
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