Bakery products

Carrot Curd Casserole

Ingredients for Cooking Carrot Curd Casseroles

  1. Carrot 1 kg
  2. 5 eggs
  3. Sea salt 1/2 teaspoon
  4. Wheat flour 50 grams
  5. Butter 125 grams
  6. Cottage cheese 5-9% fat (grated) 500 grams
  7. 1/4 teaspoon rock salt
  8. Granulated Sugar 2 grams
  9. Purified water as needed
  • Main Ingredients Carrot, Eggs, Cottage Cheese, Flour
  • Serving 8 servings
  • World Cuisine


Kitchen knife - 2 pieces, Kitchen scale, Teaspoon, Fine mesh sieve, Paper kitchen towels, Stove, Saucepan (capacity 2 liters), Wooden kitchen spatula, Deep bowl - 2 pieces, Mixer, Tablespoon, Oven, Heat-resistant shape for baking, baking paper, kitchen potholders, cutting board, kitchen spatula, plate

Cooking carrot curd casseroles:

Step 1: prepare and stew the carrots.

Peel the carrots, rinse under cold running water and dry with paper towels. Then we rub it on a large or medium grater, transfer it to a deep pan and fill it with purified water so that it barely covers the chopped vegetable.

We put the pan on a small fire and bring the liquid to a boil. After boiling, add sea salt, sugar, butter to the carrots and cook it until cooked 30 minutesstirring occasionally with a wooden kitchen spatula. Then remove the pan from the stove and cool the carrots to room temperature.

Step 2: prepare the egg-curd mass.

While the carrots are cooling, we take the chicken eggs and separate the proteins from the yolks in separate deep bowls. Then, using a mixer, beat the yolks to a homogeneous, viscous and snow-white consistency.
After we add the grated cottage cheese to them, re-mix the products until smooth, put the bowl aside and proceed to the next step.

Step 3: prepare the egg whites.

We put a bowl of proteins under the clean mixer blades, add ordinary rock salt to them, turn on the kitchen appliance at medium speed and begin to whisk the products until a stable, airy foam.
While the mixer is working, turn on and preheat the oven to 180 degrees celsius. We also cover the heat-resistant baking dish with a sheet of baking paper. When the proteins beat to the desired density, we stop the mixer.

Step 4: connect all the products.

In a bowl with egg-curd mass, add cooled carrots, sifted wheat flour and thoroughly mix the products with a tablespoon to a homogeneous consistency.

Then very carefully inject the whipped protein there. Again, mix all the components of the casserole until smooth and transfer the resulting mixture to a baking dish.

Step 5: bring the dish to full readiness.

Now we check the temperature of the plate, if it has warmed up, put the form in it on 40 - 45 minutes. During this time, the carrot curd casserole is completely baked, and its surface is covered with a golden brown.
When this happens, we put on kitchen gloves in our hands, we take out the form from the oven and put it on a cutting board. Cool the dish slightly, cut, put on plates and serve.

Step 6: serve the carrot curd casserole.

Carrot curd casserole is served warm as a second course. Very often it is served with cream or sour cream based sauces. This light and at the same time nourishing meal is ideal for breakfast, afternoon snack or dinner. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- If you are preparing a sweet casserole, you can increase the sugar mass by 50-60 grams, and add a little vanilla sugar and cinnamon to the carrot-curd dough.

- Carrots can be chopped in a blender.

- Instead of flour, you can use semolina.

- If desired, the surface of the raw casserole can be sprinkled with breadcrumbs, from them the crust of the finished dish will be more crispy.

- Cottage cheese can be wiped through a sieve or using a blender.