Apple and Carrot Pie

Ingredients

1 carrot

1 cup flour

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

140 g sugar

1 apple

80 g raisins

50 g pumpkin seeds

1 orange

5 tbsp vegetable oil

For the top:

150 g cottage cheese

100 g powdered sugar

Soak the raisins in hot water for 10 minutes, then drain in a colander and pat dry. Peel the apple and carrot, cut the apple into quarters, and remove the core. Grate the apple and carrot on a coarse grater. Wash the orange, zest it, and squeeze the juice from the pulp.

 Sift the flour into a bowl along with the baking powder, salt, and cinnamon. In a separate bowl, thoroughly mix the vegetable oil, 4 tablespoons of orange juice, and sugar. Stir until the sugar is completely dissolved. Pour the liquid mixture into the flour and mix until smooth.

Add the grated apple and carrot, raisins, pumpkin seeds, and orange zest to the batter. Mix thoroughly.

Grease a round baking pan (approximately 20 cm in diameter) with vegetable oil. Pour the batter into it. Bake in a preheated oven at 160°C (325°F) for 1 hour. If the top begins to burn, cover the pan with parchment paper. Transfer the finished cake to a wire rack and let it cool. Then remove the cake and place it on a serving plate.

Whisk the cottage cheese with the powdered sugar. Spread the mixture over the top of the cooled pie and refrigerate for 1 hour. Let it come to room temperature before serving. Garnish with candied fruit or chopped marmalade.

Enjoy!