To make children eat vegetables!

carrot cake with cumin

Thanks to Fabienne (who cooks marvellously well) for this recipe as pretty as it is delicious. Perfect for dinner, hot with a salad or cold for a summer lunch.

Basic Ingredients : carrot + egg + comté + liquid cream
With cooking (baking)
Cooking time 45 minutes

The ingredients (for 6 to 8 people)

  • 2 puff pastes
  • 4 orange carrots, 4 black carrots, 4 yellow carrots
  • 1 tablespoon cumin
  • 20cl of liquid cream
  • 5 eggs
  • 100 g butter
  • 150 g grated county
  • salt, pepper

THE RECEIPT

  • Preheat the oven to 180°. (th. 6)
  • Keep an egg yolk for gilding.
  • Peel the carrots and the stick from 5mm to 1cm.
  • Cook the carrots about 20mn steaming (cooking the black carrots separately, they do not colour the others)
  • Beat the eggs (including the egg white) with the liquid cream. Add one tablespoon cumin. Salt and pepper.
  • In a buttered (about 20cm) buttered pan, place 1 pastry by making it slightly overflow
  • Put a layer of carrot (half) then a county layer (half) and start again the operation
  • Pour the preparation (egg + cream) on carrots
  • Brush the edge of the dough with the egg yolk. Close with the 2nd dough and weld them together. Grid the top of the dough with the tip of a knife.
  • Go to for about 45 minutes

TIPS

1 - You can add chopped onions
2 - If you can't find yellow or black carrots, orange carrots will do very well.
3 - You can replace the Comté with another grated cheese.

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