• large carrots - 1 pc.
• egg - 3 pcs.
• sour cream - 3 tablespoons
• boiled noodles

Grated large carrots on a coarse grater and fried in butter, in a slow cooker, deep-fried for 10 minutes. Beat 3 eggs with 1 teaspoon of sugar, 3 tablespoons of sour cream. Added a little boiled noodles... I mixed everything with the cooled carrots and put them in a slow cooker on the baking mode.

Biscuit carrot casserole from IRRA

• carrots - 120g
• egg - 3 pcs.
• sugar - 3/4 - 1 cup
• flour - 1 glass
• baking powder - 2 tsp
• lemon or orange zest
• vanilla sugar

I rub the carrots on a fine grater. Beat the eggs with sugar for 5 minutes, the mixture should turn white and increase in volume. Gently add grated carrots into the egg mixture. I mix the flour with baking powder, sift and mix in the carrot mass. This amount of mixture is enough for a 5 liter multicooker bowl. Or I bake in the oven at 180-200 degrees for 20-30 minutes. You can season the casserole with condensed milk!

Sweet carrot casserole with semolina from aambugsi

• carrots - 500g
• egg - 4 pcs.
• sugar - 4 tablespoons
• semolina 4 tbsp
• slaked soda
• vanillin
• butter

Stew carrots in butter, cool. Mix eggs, semolina, sugar, vanillin and soda and beat. Add to carrots, add raisins and in a slow cooker on baking mode.

Carrot casserole with apple from Bagryan

• carrot
• Apple
• corn flour

We mix the carrot, apple, egg and cornmeal. We bake.

Carrot casserole with dried apricots and nuts from Gerbera_Z

• carrots - 4 pcs. large (500-600g)
• dried apricots - 100g
• egg - 2 pcs.
• cream with a fat content of 10-20% - 150 ml
• ground crackers - 3 tablespoons
• butter - 1 tablespoon
• sugar - 1 tsp
• walnuts- handful
• cornstarch 1 tbsp

Fill the dried apricots with water. Let it soften. Cut the swollen dried apricots into pieces.
Peel the carrots, cut into small cubes or grate on a large grater. Place in a saucepan with dried apricots, add 100 ml of cream and butter. Simmer over low heat until soft, about 20 minutes. Add rusks to the carrots and beat with a blender.
Divide the eggs into whites and yolks. Beat the whites until fluffy. Continuing to beat, add the starch, beat into a firm foam.
First add the yolks and the remaining cream, sugar, nuts, salt to the carrot mass and stir until smooth. Then add the whipped egg whites very gently and gently stir from bottom to top. Spread out the mass in portioned forms(or in one large one) and bake in an oven preheated to 180 C until golden brown, from 30-40 minutes.

Carrot casserole with raisins and apples from Anna25

• carrots - 5-7 pcs. large
• egg - 5 pcs.
• semolina - 1 glass
• sugar - 1 glass
• apples
• butter - 100-200g
• cinnamon
• sesame
• sour cream

Grind raw carrots in a blender.
Five eggs, a glass of semolina, a glass of sugar, raisins or apples (which is), half a pack of butter, a teaspoon without top salt, cinnamon. Mix everything, put on a baking sheet, sprinkle with sesame seeds. Bake for a long time, about an hour, but at a temperature not higher than 150 degrees. Serve with sour cream.

Carrot Casserole with Cabbage by Gerbera_Z

• carrots - 5 pcs. large
• cream 10-20% - 200 ml.
• garlic - 2 cloves
• ground crackers - 5-6 tablespoons
• fresh cabbage - 1/4 of a small head of cabbage
• cheese - 150g

Peel the carrots, grate. Put in a frying pan, pour in the cream. Add garlic (pass through a press). Simmer carrots until soft. Put the carrots in a bowl, add the crackers and beat with a blender. Salt.
Cut the cabbage, simmer in sunflower oil until soft over low heat. Combine carrots, cabbage and grated cheese (leave a little to sprinkle on top).
Cover the form with baking paper, sprinkle with breadcrumbs. Put the mass, sprinkle with cheese and put in an oven preheated to 180 degrees to melt the cheese.

Carrot casserole with cottage cheese from Veronichka2210

• carrots - 2 pcs. medium (finely grated)
• cottage cheese - 200g
• egg - 2 pcs.
• sour cream - 2 tablespoons
• sugar - 3 tablespoons
• semolina - 3 tbsp.
• butter - 50g
• slaked soda - 1/4 tablespoon

We mix and bake everything.

Carrot casserole with cottage cheese and candied fruits from Inna-Dienai

• carrot
• egg - 2 pcs.
• sugar - 2 tsp
• cream 10%
• cinnamon
• Filling:
• cottage cheese
• sugar - 1 tablespoon
• sour cream - 2 tablespoons
• egg - 1 pc.
• candied pineapple

I made the top and bottom layers in layers: carrots, 2 eggs, 2 teaspoons of sugar, 10% cream and a little cinnamon. Chopped and whipped in a blender. I added 3 tablespoons of semolina, pre-fried in a dry pan.
Middle layer - filling: cottage cheese, 1 tablespoon of sugar, 2 tablespoons of sour cream, 1 egg. Beat, added candied pineapple.
Baked for 35 minutes at 180 C.

Carrot casserole from TAUR1973

• carrots - 400 ml
• egg - 3 pcs.
• sugar - 1 glass
• sunflower oil- 3 tbsp.
• vanillin
• soda - 1/3 tsp
• flour - 1 glass

Carrots on a blender, the volume turned out to be 400 ml, 3 eggs and 1 glass of sugar, beat. Add 3 tablespoons of sunflower oil (you can also use butter or margarine). Add vanillin, soda 1/3 teaspoon (gash apple cider vinegar, or baking powder). Then 1 cup flour, mix everything and add carrots. Form smeared vegetable oil... Bake in the oven for 12 minutes, add boiled condensed milk if desired.

IRRA Chicken Carrot Casserole

• carrots - 200g
• milk 2.5% - 100 ml
• egg - 1 pc.
• crackers
• chicken - 1 thigh
• onion - 1/2 small onion
• butter - 1 tsp
• spices

I peel the carrots, cut them into washers, put them in a saucepan and fill them with milk. Do not be alarmed that the milk will not cover all the carrots - during the cooking process, the carrots will give juice, and there will be enough liquid. Salt. Cook carrots until cooked.
WITH chicken thigh I remove the skin and fat, boil until tender in salted water, cut into small pieces. I put 1/2 tsp into a frying pan with a diameter of 14 cm. butter, chopped onion into small cubes, and simmer it on slow heating. I don’t fry the onion! I drain the liquid from the finished carrots (you can drink it - it is delicious!). Grind the carrots with a blender. I mix the onion and chicken.
Mix the egg with a fork in a separate bowl. I add 1/2 egg to carrots, the other half to chicken. At this stage, to whom it is possible for health reasons, you can add various spices, garlic, etc.
I grease the form with the remaining oil and sprinkle with breadcrumbs. Crackers are my own "lazy" preparation. Those. I dry a slice of bread, then grate it. They are not very cute, but they are fresh.
I put half of the carrots in the mold, then the chicken and on top - the second half of the carrots. I mix crackers with grated cheese and sprinkle carrots with this mixture. I close the form with a lid and put it in an oven heated to 180 degrees for half an hour.

Carrot casserole with dried fruits - wonderful, tasty tender casserole is actually a dessert. Plus, it's good for digestion. It is also well known that anti-tamin A from carrots is absorbed after heat treatment and in the presence of fats (cream). This casserole is also suitable for vegetarians.

Ingredients:

• 1 kg of carrots
• 150 g dried fruits (raisins, prunes, dried apricots)
• 1 tbsp. sour cream,
• 1/4 tbsp. sugar (those with a sweet tooth can increase the rate, but note that raisins add a lot of sweetness)
• 1 tbsp. l. flour

Preparation:

To begin with, rinse dried fruits and soak in boiling water. Drain the water. Cut large dried fruits (prunes, dried apricots, raisins, if large) into pieces.

At this time, boil the carrots until tender (after boiling, reduce the heat and cook for about 20 minutes until soft). Peel and chop finely. Or grate on a medium grater - so the casserole will turn out to be very tender.

Now mix the chopped or grated carrots and chopped dried fruits, put everything in a baking dish. Pour in cream and stir.

Put in an oven preheated to 180 degrees. And bake for 20-25 minutes.

So, the carrot casserole with dried fruits is ready. Bon Appetit!

carrot casserole with dried fruits

carrot casserole with dried apricots rich in vitamins and minerals such as: vitamin A - 110.2%, beta-carotene - 114.5%, potassium - 19.8%, magnesium - 16.7%, phosphorus - 22.3%, cobalt - 15, 6%, manganese - 35.9%, selenium - 19.4%

Why is carrot casserole with dried apricots useful?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.

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You can see a complete guide to the most useful products in the appendix.

A delicious and light dessert is a curd casserole with carrots. This dish combines two useful product, cottage cheese supplies the body with valuable, easily digestible proteins, carrots provide vitamins. Preparing the dish is very simple, it does not take much time to prepare.

The main ingredient in the casserole is cottage cheese. For this dish, you can use a product of any fat content. With fatty cottage cheese, the casserole will turn out to be more tender, but also more high-calorie. The curd should be homogeneous. If it is in lumps, then it is better to beat it with a blender, or at least grind it well with a fork.

Carrots for casseroles are used raw or pre-boiled. The choice depends on the recipe. As a rule, carrots are grated. Well, if a boiled root vegetable is used, it can be cut into cubes or thin slices.

In addition to the main ingredients, the casserole includes eggs, as well as semolina or flour. You can also add additional ingredients such as apples, raisins, or other dried fruits. The casserole is prepared not only in the oven, but also in the microwave, multicooker or even on the stove.

For the casserole, you can serve sour cream, condensed milk or any sweet sauce, for example, berry.

Interesting facts: In ancient India, cottage cheese was used not only for cooking, but also for rituals. So during the holidays dedicated to God Krishna, the believers always smashed a pot full of cottage cheese on the floor. This action was believed to provide good luck for the whole year.

Oven cottage cheese casserole with carrots

A delicious cottage cheese casserole with in the oven is prepared quite simply. If desired, you can add prunes or other dried fruits to the ingredients listed in the list.

• 400 gr. cottage cheese;
• 3 eggs;
• 100 g Sahara;
• 4 tablespoons sour cream;
• 1 teaspoon baking powder
• 1 medium carrot;
• 5 tablespoons of semolina;
• 1 teaspoon vanilla sugar

We grind the cottage cheese, it should become completely homogeneous. Add raw eggs, plain and vanilla sugar to it, beat well with a fork or mixer. Add sour cream and baking powder.

Mix the cooked mass with semolina and let it stand for 15 minutes. Rub the raw carrot on a fine grater, mix it with curd dough.

It is convenient to use for baking silicone mold, but you can take the usual metal. Silicone can simply be lightly greased with oil. If the form is metal, then it must not only be well lubricated, but also sprinkled with semolina. You can put parchment paper on the bottom of the mold, and sprinkle the sides with semolina. Pour the prepared curd dough... We bake at 180 degrees for about 30 minutes.

A quick microwave recipe

Very quickly you can cook curd-carrot casserole in the microwave.

• 350 gr. carrots;
• 2 eggs;
• 2 tablespoons of sugar;
• 4 tablespoons of semolina;
• 50 ml of milk;
• 200 gr. cottage cheese;
• 1 bag of vanillin (1gr.);
• oil for lubricating the mold.

We peel and grate the carrots on the finest grater, you can grind the vegetable in a blender, we need to get carrot gruel, which looks more like mashed potatoes than carrot salad.

• 600 gr. cottage cheese;
• 4 eggs;
• 4 tablespoons of semolina;
• 1 apple;
• 1 carrot;
• 1 teaspoon baking powder
• 4 tablespoons of sugar;
• milk;
• oil for lubricating the mold;
• 4 tablespoons of thick sour cream;
• 2 tablespoons of powdered sugar.

Pour semolina into a glass, fill the cereal with milk so that the milk level is higher than the semolina level. Leave it on for 15 minutes to swell.

We rub the carrots on the finest grater. Put in a saucepan, add some water and add sugar. Simmer for a few minutes until the carrots are soft. Let's cool down.

Read also: Tiramisu without eggs classic recipe and 5 options

Grind the cottage cheese, add two whole eggs and two yolks, put the remaining two whites in the refrigerator for now. Grind the cottage cheese with eggs until a homogeneous mass is obtained. Peel and cut the apple into small cubes. We mix cottage cheese with apples and stewed carrots, add baking powder. From a glass with semolina, drain the milk, which has not been absorbed into the cereal, and add the semolina to curd mass... We stir everything.

We spread the curd dough in a greased form. Grind sour cream with icing sugar... Beat the two remaining proteins until fluffy and mix with sour cream. Cover the surface of the casserole with the resulting cream. If desired, the sour cream-protein cream can be put into a pastry bag and painted with any patterns on the surface of the curd mass. We bake in the oven at 180 degrees for 30-40 minutes.

Curd casserole with carrots for children

Carrot and curd casserole is very useful for children of different ages, starting from 1 year old. To make the child more interesting, you can use curly for baking silicone molds, for example, in the form of a bunny or a butterfly. This casserole will also be eaten with pleasure by adult family members.

• 200 gr. cottage cheese;
• 1 medium carrot;
• 2 eggs;
• 3 tablespoons of semolina;
• 1 tablespoon sugar

We grate the carrots. We transfer to a small saucepan, add a little water and simmer over low heat for 5-7 minutes from the moment of boiling. Let's cool down.

We break the eggs and separate the proteins. Mix the yolks with sugar and cottage cheese, grind everything thoroughly. You can beat the mass with an immersion blender for complete homogeneity. Add carrots and semolina to the mass. Let the resulting dough stand for 15 minutes so that the semolina swells well.

Beat the whites well until a stable foam is obtained. Mix the proteins with the curd dough using a spatula. Put it in a greased form. We bake for about half an hour at 180 degrees.

Diet casserole

If you want to lose weight, then you will love the dietary curd casserole with carrots. It is prepared without semolina and without flour.

• 200 gr. cottage cheese;
• 100 g carrots;
• 1 egg;
• 2 tablespoons of kefir;
• sugar or sweetener to taste;
• vanillin or cinnamon - to taste and desire.

Peel the carrots and rub very finely. You can grind the root vegetable in a blender. Pound cottage cheese with the addition raw egg and kefir. Add sugar or sweetener as desired, as well as vanillin or cinnamon. We mix curd mass with carrots.

Lightly sprinkle the silicone mold with water, put the prepared mass in it. We bake for about half an hour in the oven at 180 degrees.

With carrots and pumpkin

This option curd casserole preparing. Thanks to the pumpkin, the casserole takes on a beautiful orange color.

• 400 gr. cottage cheese;
• 200 gr. peeled pumpkin;
• 2 medium carrots;
• 2 eggs;
• 3 tablespoons of sugar;
• 3 tablespoons flour;
• 1 bag of vanillin;
• milk;
• mold oil

In order for the pumpkin to acquire the necessary softness, we first bake it in the oven. To do this, cut the pulp of the pumpkin into small pieces, wrap them in foil and bake in the oven until soft. You can also steam the pumpkin.

Advice! Instead of vanillin, you can add finely grated orange or lemon zest to this casserole, it will turn out very fragrant. Nice addition there will also be candied orange fruits.

Pour the semolina into a glass or a cup, pour the milk so that its level is above the level of the cereal, and leave the semolina to swell for 15 minutes.