The easiest carrot casserole ever.

The recipe is suitable for vegetarians who have completely abandoned the use of eggs. Unlike many well-known recipes for carrot casseroles, this recipe does not contain eggs, cottage cheese and semolina.

Ingredients:

• Carrots - 6-8 pcs
• Flour (by eye)
• Sour cream - 150-200 g

Cooking:

We take fresh carrots - the more the better, for a good casserole pan you need at least a whole bowl of carrots. We clean it and rub it on a coarse grater. Next - put in a deep frying pan with vegetable oil and simmer until half cooked - at this time, the carrot "sits" very much in volume and decreases right before our eyes. Salt - if desired, remove from heat, sprinkle lightly with flour on top (so that excess fat is absorbed), mix thoroughly, pour sour cream and mix again. You should get a homogeneous mass, like a dough of medium density.

put in a mold sprinkled with breadcrumbs.

Bake until cooked at 200 - 220 degrees.

Everyone likes the resulting casserole, but some like it hot, piping hot; and some are cold.

Diet recipe for carrot casserole

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Let's cook something bright and very fragrant. Dietary carrot casserole is perfect for tea, the recipe of which I will now tell you. No semolina and sugar in the composition, only healthy ingredients.

Ingredients:

200 grams of carrots

200 grams of pumpkin

20 grams of honey (why honey is good for you)

50 grams whole grain flour

One egg

teaspoon of cinnamon

Cooking:

Prepare carrots and pumpkin. They can be boiled, but it is best to cook in a double boiler or bake in order to preserve the nutrients as much as possible. In a blender, grind carrots and pumpkin to a smooth puree. If there is no blender, you can grate the vegetables, as our mothers did. Add egg, flour, honey and cinnamon to vegetables. Mix well. Put the resulting fragrant mass in a silicone mold, or in a regular baking dish lined with parchment.

Bake carrot casserole for 20 minutes at 200 degrees. After cooking, let the dessert brew a little. The most delicious casserole is when it is slightly warm. If you do not like to thermally process honey, you can not put sweetness in the casserole at all, but pour a little honey before use.

Carrot and cottage cheese casserole is a delicious diet dish. It is made quickly and simply from available healthy products, and therefore it may well be considered a healthy food product.

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Ingredients:

1 glass of kefir,

0.5 cup semolina,

200 g of cottage cheese,

2 large carrots

0.5 cup sugar (or less)

a bag of vanilla sugar and a little soda.

Cooking:

Mix semolina with kefir and leave for 20 minutes. Pass the carrots through a chopper or grate on a fine grater. Next, add all the remaining ingredients to the soaked semolina and mix everything well. Add grated carrots and mix again.

Pour the dough into a mold and bake at 180C for about 30-35 minutes.

Such a carrot casserole has a pleasant and delicate carrot-curd taste, it can be served as a casserole with sour cream or berry sauce, and as a light pie for tea.

It does not contain butter, sour cream, flour, which significantly reduces its calorie content - about 137 kcal.

In a word, a pleasant, simple and healthy diet recipe.

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Carrot casserole with rice and raisins.

This is a very tasty and unusual carrot casserole. Ideal for children's afternoon snacks and breakfasts. My two year old daughter ate it with pleasure and asked for more.

To prepare the casserole you will need:

• 5 st. l. rice groats in flakes
• about 300 ml. milk
• sugar and salt to taste
• 2-3 large carrots
• 2 eggs
• breadcrumbs
• butter or vegetable oil

Cooking:

1. Grate carrots on a coarse grater, lightly fry in oil and stew in a small amount of water until soft. Carrots should be almost completely cooked, because in a casserole they may not be cooked properly.

2. Cook rice porridge from rice flakes and milk. Can be cooked immediately with raisins.

3. Cool the ingredients and combine them. Add sugar and salt. Optionally - candied fruits, raisins (pre-soak, if very dry).

4. Add yolks. Mix.

5. Whisk the whites into foam and add to the mass.

6. Lubricate the form with butter or margarine, sprinkle with breadcrumbs.

7. Put the mass for the casserole, smooth it out.

8. Bake in a well-heated oven at medium temperature until golden brown.

9. Put on a dish from the mold.

10. Serve in portions with sour cream, condensed milk or jam.

Carrot and cottage cheese casserole- a delicious version of a dietary cottage cheese casserole, prepared with the addition of grated carrots. The dish can be prepared using various kitchen appliances; steam or bake. Steamed carrot-curd casserole turns out to be more healthy, dietary, but baked looks more appetizing and turns out tastier. The steamed dish is cooked in a double boiler or multicooker with the steaming program. Baked in a slow cooker, oven or air grill. The dietary version of the dish is made from low-fat cottage cheese or low-fat cottage cheese without semolina, flour, soda, baking powder. The addition of carrots gives an interesting taste, medicinal properties, reduces calories and increases the digestibility of the dish. Optionally, raisins, walnuts, spices are added to piquancy and enhance the taste: cinnamon, cardamom, vanillin. Carrot and cottage cheese casserole is suitable for a diet, children's menu and a healthy diet for the whole family. Served for breakfast or as a curd dessert hot or cold.

The photo shows a dietary carrot-curd casserole cooked with raisins, walnuts and spices in an air grill. Similarly, a casserole is obtained in a slow cooker and oven. When steamed, the dish turns out to be different from the baked taste and appearance.

Ingredients

• Fat-free or low-fat cottage cheese - 200 g
• Carrots - 1 pc.
• Egg - 1 pc.
• Sugar - 2-3 tbsp
• Raisins and walnuts - to taste
• Salt, cinnamon, cardamom, vanillin - to taste

Carrot and cottage cheese casserole - recipe

1. Wash raw carrots thoroughly, peel, grate on a fine grater by hand or with a combine.
2. Mix the egg thoroughly with sugar, salt and spices.
3. Add the grated carrots to the egg-sugar mixture. Mix.
4. Add cottage cheese, raisins and chopped walnuts. Mix until smooth.
5. Put the resulting curd mass in a heat-resistant form or a multicooker pan.
6. Carrot and cottage cheese casserole
   • in a multicooker, the baking program is prepared in a saucepan for 30-40 minutes.
   • baked in the oven at 180C for half an hour.
   • in an air grill it is baked at a temperature of 205C, the average fan speed is 35 minutes.
   • in a steamer cooks for 30 minutes.
   • Steamed in a multicooker with the steaming program in a mold placed in a steam container for 40-50 minutes.
7. Cooking time is selected individually. Depends on the power of the kitchen appliance and the electrical network of the house, the heat-resistant form used.
8. Carrot and cottage cheese casserole is served for breakfast or dessert chilled or cold.

The carrot casserole recipe is recommended to anyone who wants to eat tasty and healthy. Carrot casserole is a dish of children's cuisine, ideal for children's, dietary and medical nutrition. Cooking in the oven and in the slow cooker - two recipes.

carrot casserole

To prepare two servings of carrot casserole, 200 grams each, you will need the following ingredients:

Ingredients:

• carrots - 380 g;
• milk 3.2% - 60 g;
• sour cream 20% - 80 g;
• butter - 20 g;
• semolina - 20 g;
• egg - 40 g (1 pc);
• sugar - 20g;
• wheat crackers - 10 g;
• salt - 4 g.

How to cook carrot casserole in the oven

1. Carrots should be thoroughly washed and grated on a coarse grater or chopped with a vegetable cutter. Simmer in milk, diluted with water until half cooked.
2. Pour semolina in a thin stream with constant stirring into the stewed carrots to avoid the formation of lumps. Continue to simmer until cooked. Before the end of the stew, pour in a thin stream of semolina, stir well and cook until tender.
3. Sugar, salt and eggs should be added to the chilled carrot-semolina mixture. Mix the mass and put on a baking sheet, greased with oil and sprinkled with breadcrumbs.
4. Lubricate the carrot mass with sour cream.
5. Bake in a preheated oven until done - 180 degrees for 30 minutes.
6. Carrot casserole with melted, sour cream or milk sauce is served at the table. Bon appetit!

How to cook carrot casserole in a slow cooker

1. Carrots should be thoroughly washed and grated on a fine grater.
2. Beat eggs with sugar.
3. Combine the carrot mass and eggs, add milk and semolina, mix until smooth.
4. Grease the inside of the multicooker pan with a piece of butter.
5. Put the carrot mixture into a bowl.
6. Set the multicooker mode: Baking, time 65 minutes.
7. When ready, open the lid and use the steamer to remove the casserole.
8. A casserole with sour cream, melted butter is served to the table. Happy tea!

Nutrient content and calories

Proteins - 3.9 g
Fats - 9.02 g
Carbohydrates - 11.6 g
B1 - 0 mg
B2 - 1.22 mg
C - 0 mg
Ca - 135.44 mg
Fe - 8.177 mg

The casserole is very tender and tasty. Portion pieces retain their shape and do not crumble. It has a sweet smell of baked carrots. Use with tea, dairy products, jelly.
Therapeutic nutrition for pancreatitis is an extremely important aspect! Therefore, it is worth paying special attention to it both in the acute period and in the period of remission.
The above recipe contains products that have a beneficial effect on the functioning of the pancreas. Daily intake of foods rich in calcium, B vitamins, carotene, protein and iron are necessary for the body to function normally. Dishes cooked in the oven and steamed are especially useful. do not contain excess fat.
The pancreas produces a large number of enzymes for the breakdown and digestion of food, the hormone insulin, which is necessary for the normal composition of glucose in the body. But during the period of inflammation (pancreatitis) - enzymatic functions are significantly inhibited and problems with digestion begin (bloating, heaviness in the epigastric region, diarrhea). Therefore, it is very important to start taking treatment and keep a diet on time. In the acute period, hunger, cold and rest are recommended. Because it is necessary to remove the load from the pancreas. After the acute period fades away, then gradually you need to introduce dietary foods and dishes into the diet.
Daily walks in the fresh air, gymnastics, and activities that bring emotional harmony to the soul are also necessary.
Dietary nutrition should be followed constantly. Check out the variety of different diet options on this site.
Be healthy!

How to cook carrot casserole video recipe

Carrot casserole

To prepare the dish, the recipe of which I want to describe now, you will need the following: carrots (half a kilogram), butter (a tablespoon plus a little for greasing the mold), 4 eggs, granulated sugar (3 tablespoons), a little cinnamon (about half a teaspoon ), whipped cream. Making a casserole shouldn't be difficult. Everything is simple and does not take much time.

First you need to cook. To do this, grate all the prepared carrots, place it in a pan, pour 100 g of water and simmer, stirring, until the carrots are soft. It will turn into puree on its own. Next, add butter and sugar to the finished puree, warm everything together a little in a pan, turn off the heat and let the future casserole cool slightly. In the prepared eggs, separate the whites from the yolks. Add the yolks to the cooled puree, mix everything thoroughly and leave to cool completely, while whisking the whites with salt in a separate container until a thick foam forms. When our puree has completely cooled down, you can add cinnamon to it and mix everything thoroughly. The casserole mix is ​​ready! Now it can be laid out in a baking dish. It can be any large form, or several small ones, for preparing small portioned dishes. Baking time - about half an hour for a large form, which included all the mass prepared by us, and less, about 20 minutes, for small molds. When the dish is ready, decorate it and serve. Here is the carrot casserole!

The recipe can be varied. But it will turn out to be a completely different dish both in preparation and in taste. Carrot casserole with cottage cheese is very tasty and therefore loved by children. I also want to give the recipe in this article. I hope you enjoy it.

Carrot and cottage cheese casserole

The recipe is significantly different from the previous one. To prepare the dish, we need: carrots (1 kg), cottage cheese (0.3 kg), milk (0.4 l), semolina (4 tablespoons), 2 eggs, butter, granulated sugar (0.1 kg ), breadcrumbs (2 tablespoons), 150 grams of sour cream. Grated carrots must be put in a saucepan, pour milk, add a little (30 grams) butter and put to boil. When the carrots are half cooked, slowly, stirring constantly, add semolina to the puree, cover the pan and continue cooking until tender. Next, turn off the heat and leave the puree to cool. When the prepared mass has cooled, add eggs, sugar and mashed cottage cheese. The resulting mixture should be thoroughly mixed. Ready mass for baking dishes! Place it in a mold, which must first be oiled and sprinkled with breadcrumbs. Top the casserole with sour cream and the remaining breadcrumbs. Baking time - 30 minutes. Serve topped with melted butter and sour cream. So the carrot casserole is ready, recipe number 2!

• 1 Oven Classic Carrot Casserole
• 2 Recipe, like in kindergarten
• 3 Cottage cheese and carrot casserole
• 4 Delicious treat with apples
• 5 Casserole with semolina and carrots
• 6 Carrot pumpkin casserole
• 7 In a slow cooker

Delicious and healthy carrot casserole should be in the diet of everyone who wants to eat right and have excellent health. In addition to the main component of the dish - carrots, it may include other vegetables, spices, cereals, which will make the dish even more satisfying and healthier. Carrot cake is prepared quickly, with simple ingredients, suitable for feeding children and adults.

Classic carrot casserole in the oven

Oven casserole is a classic cooking option. It is baked for 30 minutes from budget products, while it turns out to be light, rich in vitamins and other useful substances. Everyone can eat it, including people who monitor their weight or want to lose a couple of extra pounds.

The dish is prepared from:

• carrots - 4 pcs.;
• eggs - 2 pcs.;
• slaked soda - 0.5 tsp;
• semolina - 3 tablespoons;
• sugar - 2 tbsp. without a slide;
• vegetable fat (for greasing the mold).

Boiled carrots are rubbed on a coarse grater. Separately, yolks are mixed with proteins, granulated sugar and semolina in a container. After the carrots and a mixture of other products are combined, kneaded and laid out in a pre-greased form. You need to bake products in the oven at a temperature of 200 degrees for about half an hour.

Recipe like in kindergarten

Carrot casserole like in kindergarten is easy to prepare at home. This dish is low-calorie, healthy and dietary. Ready-made food is served warm or frozen, along with various sauces, berries and dried fruits.

To prepare food, you should stock up:

• carrots - 600 g;
• sugar - 100 g;
• flour - 1.5 tbsp;
• baking powder - a pinch;
• butter - 120 g;
• eggs - a couple of pieces;
• cinnamon - to taste.

Carrots are peeled, boiled until cooked and chopped with an immersion blender. The output should be about 400 ml of puree.

Next, the carrot mass is laid out in a deep container, mixed with sugar, flour, baking powder, butter, cinnamon and beaten eggs. After kneading, the workpiece is moved into a baking dish and sent to the oven for 45 minutes at 180 degrees. The readiness of the product is checked with a toothpick - if it is dry at the exit, then the cake is ready.

Cottage cheese and carrot casserole

The combination of tender cottage cheese and juicy bright carrots is ideal in terms of taste, structure and useful properties. This dish is perfect for breakfast with tea or coffee. For children, the pie can be served with a milkshake or cocoa.

The dish is prepared from:

• homemade cottage cheese - 0.4 kg;
• carrots - 2 pcs.;
• chicken eggs - 2-3 pcs.;
• sugar - 0.5 cups;
• sour cream - 3.5 tablespoons;
• baking soda - 0.5 tsp;
• semolina cereals - 4.5 tablespoons;
• poppy - 1 tsp;
• raisins or prunes - to taste.

In a deep container, mix thoroughly and then beat homemade cottage cheese, whites with yolks, sugar. Soda, slaked with sour cream, is also introduced there.

Carrots are peeled and rubbed on a fine grater. Together with poppy seeds, semolina and raisins, carrots are introduced into the dough. Everything is thoroughly mixed and laid out in a baking dish (you can use silicone in the form of a heart or animals). Bake should be at a temperature of 190 degrees for 40-50 minutes. The finished cake can be decorated with cheese cream, powdered sugar, berries.

Cottage cheese and carrot casserole can be prepared according to a different recipe, with the addition of seasonal berries. They will make pastries more juicy, tender and tasty. In this case, the berries are introduced into the dough at the very end, after beating the eggs into foam and combining them with other products. In winter, it is good to add cranberries to the carrot casserole, which will help strengthen the immune system and speed up the recovery of SARS. When adding sour berries, the amount of sugar must be increased.

Delicious treat with apples

Many children love grated apple with carrots and sugar from an early age. And if you add cottage cheese to them, and even bake? Probably something like this was thought by the person who came up with this wonderful recipe, in which simple products were combined into one whole, and as a result, wonderful pastries turned out.

To prepare the dish, it is worth stocking up:

• cottage cheese - 200 g;
• granulated sugar - 3 tsp;
• sour cream - 1 tbsp;
• eggs - a couple of pieces;
• carrots - 2-3 root crops;
• apple - 1-2 pcs. (depending on the size of the vegetable);
• vanilla, cinnamon.

First, the peeled orange root crop is boiled in water until tender. Separately, in a bowl, grate the cottage cheese, mix it with grated apple and carrots (both vegetables are chopped on a fine grater). Eggs, sour cream, granulated sugar are introduced into the resulting mixture. All products are kneaded and laid out in a mold, oiled and crushed with semolina.

Carrot-apple casserole is baked in the oven for 35 minutes at a temperature of 190 degrees. The finished product should be slightly cooled and only then removed from the mold. Before serving, you can pour with condensed milk or sour cream sauce. Children may like the pie served with chocolate or fruit and berry syrup.

Casserole with semolina and carrots

Semolina casserole is often prepared in families with small children or the elderly. For them, this dish is especially useful, as it is easily absorbed by the body, has a large amount of nutrients.

To prepare food take:

• boiled carrots - 550 g;
• eggs - a couple of pieces;
• semolina - 3.5 tablespoons;
• sugar - 90 g;
• soda - half a teaspoon;
• cinnamon - 0.5 tsp;
• butter - 20 g;
• flour - 1 tbsp.

Carrots are boiled until soft in clean water. In order for it to retain its juiciness and taste, it is better to cook the root crop in its “uniform”. It is important to consider that the recipe requires a little more than half a kilogram of boiled vegetable, so initially you need to take about 900 g of raw product.

After the root crop boils and cools down a bit, you need to grate it on a fine grater. Separately, the yolks are beaten with proteins and sugar until the mass becomes white and twice the original volume. Soda, cinnamon, carrots and semolina are added to this mixture. Everything is mixed until smooth.

The baking dish is greased with oil and sprinkled with flour. If there are small molds, you can bake a vegetable pie in them - this will be more interesting for small gourmets. The laid out mass is leveled in a baking sheet and sent to the oven, heated to 180 degrees. Bake the product until a beautiful crust forms on the surface. Semolina casserole can be served with cream or ice cream.

Carrot pumpkin casserole

Carrot pumpkin casserole will be more useful if it is steamed rather than in the oven. In this case, it is not necessary to have a double boiler - it is enough to boil water in a large saucepan and install a smaller container in it, after placing mixed products. This cooking option is suitable for young children and those who have problems with the gastrointestinal tract.

Preparing a vegetable pie from:

• grated pumpkin - 100 g;
• grated carrots - 100 g;
• milk - 120 ml;
• sugar - 30 g;
• semolina - 60 g;
• eggs.

Carrots and pumpkins are peeled, washed and grated. Boil milk in a saucepan, put vegetables in it and simmer them over low heat until the liquid evaporates. When the mixture has cooled, you need to add all the remaining products according to the recipe into it and knead until smooth.

It takes no more than 30 minutes to steam the casserole. Then put on a suitable dish, decorating with powdered sugar and berries.

In a slow cooker

Carrot casserole in a slow cooker turns out like in childhood - tender, fragrant and very tasty.

To prepare it, you need to stock up:

• carrots - 400 g;
• semolina - 4 tablespoons;
• sugar - 120 g;
• eggs - 4 pcs. category C0;
• raisins - 150 g;
• butter - 65 g;
• vanilla, cinnamon;
• baking powder - a teaspoon without a slide;
• orange peel;
• vegetable oil;
• breadcrumbs;
• salt (a pinch).

First, you should pour the raisins with warm water and leave it like that until the berries soften. Peeled carrots are crushed in a blender, along with sugar, eggs and butter. After that, semolina, salt, baking powder and spices are introduced into the mixture. Everything is mixed and set aside for 25 minutes until white grains swell. At the end, raisins are introduced into the total mass, and the products are kneaded until smooth.

The multicooker bowl is greased and sprinkled with breadcrumbs (you can use semolina). Then a blank for a casserole is laid out in it, everything is leveled and baked in the “baking” mode for 45 minutes. When the cake has cooled down a bit, you can take it out of the mold, pour over the jam and serve.