Carrot casserole with prunes

You can cook a delicate dessert in the oven or in a slow cooker. Casserole can be eaten both hot and cold. With sour cream and jam. For breakfast and dinner.

Marina

The author of the recipe

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Composition / ingredients

Servings:

Carrots

500

Apples

Chicken eggs

Prunes

100

Sour cream

Semolina

Sugar

Butter

Baking powder

Salt

to taste

Vanilla sugar

Ground cinnamon

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 19 % 5 g

Carbohydrates 73 % 19 g

121 kcal

GI: 53 / 21 / 26

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the necessary products for cooking carrot casserole.
Step 2:
Prepare the necessary products for cooking carrot casserole.
Step 3:
Wash the apple, peel and cut into strips
Step 4:
Wash the prunes, dry them and cut them into pieces.
Step 5:
Beat chicken eggs with sugar and vanilla sugar.
Step 6:
Pour semolina into sour cream and mix.
Step 7:
Add apples, prunes and cinnamon to the grated carrots, mix everything together. Add semolina with sour cream, baking powder, salt and eggs beaten with sugar. Mix everything until smooth.
Step 8:
Let the mixture stand for 10 minutes to swell the semolina.
Step 9:
Grease the mold with butter and sprinkle with semolina. Lay out the prepared mixture.
Step 10:
And distribute it evenly, smear with sour cream.
Step 11:
Put the mold in a preheated 180 degree oven for 45-50 minutes, depending on the oven.
Step 12:
Carrot casserole with apples and prunes is ready, let it cool.
Step 13:
Then cut into pieces and serve. Bon appetit!