Carrot casseroles are delicious and simple. The main ingredient is naturally carrots. It gives an unusual taste and a beautiful, appetizing color. This vegetable is very useful for the diet.

In this article, there are several dietary recipes for carrot casseroles.
The content of the article:

Carrot casserole for prune lovers

Products:

• carrots - 500 g;
• cottage cheese is not fatty - 200 g;
• sugar - a tablespoon;
• semolina - a tablespoon;
• egg - 1 piece;
• prunes - 100 g;
• vegetable oil - a tablespoon;
• butter - a tablespoon.

This casserole will take you an hour. Servings - 6

Cooking description:

1. We start the casserole with our favorite carrot. Mine, clean, three on a grater. Put the carrots in a saucepan or deep frying pan, fill with water and simmer for 15 minutes over medium heat. Then we set it aside.
2. Then we take the egg and sugar. Beat until smooth so that sugar is not heard.
3. Add semolina. We mix.
4. It is advisable to knock the cottage cheese down with a blender so that it turns out more magnificent. Add to bowl.
5. We prepare prunes. Better to take not very dry. Cut in small pieces.
6. After cooling, add oil to the carrots. We put carrots into the curd mass with an egg. We mix.
7. Cooking a casserole dish, it may not be a very high pan. Lubricate it with vegetable oil so that the casserole does not burn.
8. We place our casserole for 15-20 minutes in an oven with a medium temperature.
9. We take it out, turn it over onto a dish. You can decorate with sour cream.
10. Bon Appetit!

Unusual carrot casserole with raisins and rice

Products:

• carrots - 3 pieces;
• rice or rice flakes - 5 tablespoons;
• raisins - here to taste, you can 50 g or 100 g;
• milk - 300 ml;
• eggs - 2 pcs.;
• sugar - 1 tablespoon;
• salt - a pinch;
• lean and butter - a tablespoon each.

Cooking time - 1 hour

Let's start cooking:

1. Preparing the carrots. Three of it on a fine grater. Simmer in water and vegetable oil until tender.
2. Take preferably rice flakes. They boil softer and faster. Cook them in milk along with raisins until fully cooked.
3. Beat the yolks with sugar, add salt at the end.
4. Mix everything until smooth.
5. Grease a baking dish with oil. And you can sprinkle with breadcrumbs to make it easier to reach and not stick.
6. Pour the resulting mass and send it to the oven until tender.
7. Serve to guests with jam or condensed milk. A small fasting day for you.

Hearty vegetable - carrot casserole

Products:

• carrots - 300 g;
• zucchini - 300 g;
• onion - 1 piece;
• eggs 4-5 pieces;
• flour - half a glass;
• vegetable oil - 2 tablespoons;
• hard or processed cheese - 100 grams;
• baking powder sachet;
• salt and spices to taste.

Cooking process:

1. We take eggs and beat them with butter. Add flour and stir until smooth. Add baking powder. We mix.
2. Now let's move on to preparing vegetables. Mine, clean and three on a grater. It is better to chop the onion finely. We mix together.
3. We are engaged in cheese. Three of it on a grater and mix together with spices.
4. We mix all our ingredients together and pour into a baking dish.
5. We send to the oven for 20-25 minutes at medium temperature.
6. Serve the casserole with your favorite sauce.

Carrot and pumpkin casserole

Products:

• sweet carrots - 200 g;
• pumpkin - 200 g;
• egg - 1 piece;
• whole grain flour - 100 g;
• honey - 100 g;
• cinnamon to taste.

Now cooking:

1. We clean carrots and pumpkin. Carrots are grated, and it is better to chop the pumpkin finely. Cook until not fully cooked.
2. After boiling, beat in a blender until puree is obtained. Add honey, cinnamon, flour and egg. Mix everything again in a blender and get a homogeneous mass.
3. We prepare our baking dish, grease it with vegetable oil.
4. Pour out the mass and send it to the oven for 20 minutes at a temperature of 200 degrees.
5. If you wish, you can pour honey on top as a decoration.

Lean carrot casserole

Products:

• half a kilogram of carrots;
• pumpkin and sunflower seeds - 100 g each;
• parsley;
• a few cloves of garlic;
• spices of your choice.

Cooking:

1. We start with carrots. It needs to be cooked and cut into slices.
2. The seeds need to be crushed until cereals.
3. Add garlic and parsley and send it to a blender.
4. Add our carrots to the blender and turn it into one mass.
5. We take a baking dish. We grease and send our future casserole to bake for 40 minutes in a preheated oven.
6. Serve with mayonnaise or sour cream.

Diet vegetable carrot casserole

Products:

• carrots - 2 jokes;
• cauliflower - 300 g;
• bulgarian pepper - 2 pieces;
• onion - one;
• tomato - one;
• the egg is one;
• milk - 100 g;
• processed cheese - 2 pieces;
• sour cream or cream - 200 g;
• butter or lean butter;
• spices and herbs to your taste.

Preparation:

1. Let's start with vegetables: divide the cabbage into parts and boil it. Pepper and cut into slices.
2. Finely chop the onion, grate carrots.
3. Lightly fry the onion and add our vegetables to stew.
4. Prepare the sauce: mix the egg, milk and sour cream, add spices and herbs.
5. Cheese grated.
6. We spread our vegetables in a pre-prepared form, fill in the resulting sauce.
7. Cut the tomato into rings and spread it on top, crushing it with cheese.
8. We send it to the oven for half an hour at a high temperature.
9. Enjoy your meal!

The recipes were sent by Alexandra Bondarenko

Carrot pie casserole

Carrot casserole is a simple and delicious dish that suits both the daily menu and the diet. You can cook a delicate dessert in the oven or in a slow cooker, combining at will with various vegetables and fruits, cereals and dairy products.

Carrot casserole: recipe with photo

The composition includes a minimum of components, and it takes very little time to prepare. If cinnamon is not available, you can replace it with vanilla, and use powdered sugar instead of coconut.

Slice of carrot casserole with prunes

Required ingredients for a carrot casserole:

• carrots - 5 pieces
• granulated sugar - 3 tsp
• egg - 1 pc
• bread crumbs - 2 tsp
• margarine - 30 g
• cinnamon
• prunes
• coconut flakes

Step-by-step instructions for carrot casserole

Carrot casserole with cottage cheese: recipe with photo

The cottage cheese and carrot casserole is more like a delicate sweet cake in consistency. This dessert can be served hot or cold with coffee, cocoa, juices or milkshakes.

Required ingredients for a cottage cheese casserole:

• cottage cheese 9% - 450 g
• carrots - 1 pc
• egg - 1 pc
• granulated sugar - 4 tablespoons
• semolina - 2 tbsp

Step-by-step instructions for casserole with cottage cheese

1. Grate carrots and combine with egg, sugar and semolina.
2. Add cottage cheese pre-mashed with a fork in small portions and mix very well until completely homogeneous.
3. Line a high-sided oven tray with baking paper, place the casserole in it and carefully level the top with a wooden spatula.
4. Put the sweet dish in the oven, preheated to 180 ° C, and bake for half an hour.
5. After the time has elapsed, turn off the heat and leave the dish in the oven for another 10 minutes. Then remove from the oven, cut into portions and serve with sour cream, cream, jam or berry syrup.

Carrot casserole like in kindergarten: a recipe with a photo

Casseroles prepared in this way are very light and airy. The composition includes heavy cream, which gives the dish additional tenderness and a pleasant milky taste. The pieces literally melt in their mouths and kids are always happy to eat this wonderful, hearty dessert.

Required Kindergarten Casserole Ingredients:

• carrots - 1 kg
• cream 20% - 200 ml
• sweet ground crackers - 4 tablespoons
• eggs - 4 pcs
• butter - 2 tablespoons
• granulated sugar - 1 tbsp
• corn starch - 1 tablespoon

Step-by-step instructions for casseroles from kindergarten

1. Cut the carrots into small cubes and place in a shallow saucepan with half of the cream and a piece of butter. Stirring continuously, simmer until soft over low heat for 20 minutes.
2. Add crackers and beat together with a blender.
3. Grind egg yolks with sugar, combine with the remaining cream and pour into a container with carrots.
4. Whisk the whites and a pinch of salt into a fluffy foam and very gently add to the casserole. Stir all components slowly.
5. Put the semi-finished product in a greased form and send to the oven.
6. Bake at 180 ° C for about 40 minutes. Do not open the door during cooking so that the casserole does not settle.
7. Serve hot.

Carrot casserole with semolina: recipe with photo

This dish turns out to be crumbly and melting due to the fact that semolina is pre-soaked, but not in water or milk, but in fatty kefir.

Required Semolina Casserole Ingredients:

• semolina - 10 tablespoons
• creamy margarine - 130 g
• kefir - 300 ml
• egg - 4 pieces
• carrots - 4 pieces
• soda - 1/3 tsp
• sugar - 120 g

Step-by-step instructions for casseroles with semolina

1. Soak semolina in room temperature kefir for an hour and a half.
2. Put the margarine in a small saucepan and melt in a water bath.
3. Grate carrots and combine with swollen semolina, salt, soda and sugar. Mix all components well.
4. Gently add eggs and liquid margarine into the dough. Stir again so that the casserole acquires the necessary thickness and fluidity.
5. Lubricate a refractory mold with margarine, pour the carrot mass into the oven, preheated to 180 ° C.
6. After 40 minutes, remove the casserole from the oven, cut into portions and serve with sour cream, jam or fruit syrup.

Carrot casserole in a slow cooker

A delicacy made in a multicooker resembles an airy and soft pudding rather than a traditional casserole. Steamed carrots acquire a creamy consistency and mix well with the curd mass. Raisins and dried apricots complement this harmonious ensemble and enrich the flavor of the casserole with bright, spicy-sweet notes.

Required ingredients for multicooker baking:

• medium fat cottage cheese - 400 g
• carrots - 400 g
• semolina - 3 tablespoons
• dried apricots - 70 g
• raisins yellow - 125 g
• water - 250 ml
• eggs - 2 pcs.
• sugar - 4 tablespoons
• butter - 1 tablespoon

Step-by-step instructions for baking for a multicooker

1. Grate the carrots, place in a multicooker bowl, cover with warm water and add oil. Set the "Steam cooking" mode, cover with a lid and simmer for a quarter of an hour.
2. Mash the curd with a fork and beat with a blender into a plastic mass without lumps. Soak raisins and dried apricots for 1 hour in boiling water, then dry a little, chop into pieces and pour into the curd mass.
3. Add stewed carrots, sugar, semolina and eggs. Mix all products very well.
4. Wash the inner container of the multicooker, coat with oil and fill with carrot dough. Smooth the top with a spoon. Set the "Baking" mode, close the lid tightly and process for 40 minutes.
5. After the time has elapsed, disconnect the appliance from the mains, leaving the prepared casserole inside.
6. After half an hour, open the lid and let the dessert cool completely.
7. Place casserole on a large plate just before serving and garnish according to your taste.

Carrot casserole: a simple recipe

Carrot casserole, prepared in such an affordable way, has a delicate taste and a very bright aroma, which is bestowed on the dish by the cinnamon.

Required Ingredients:

• carrots - ½ kg
• butter - 30 g
• eggs - 4 pcs
• ground cinnamon - ½ tsp
• sugar - 3 tablespoons
• water - 100 ml
• sour cream 20%

Step-by-step instruction

1. Grate the carrots on a coarse grater, put in a small enamel container, add water at room temperature and put on low heat. Simmer until soft for 10-15 minutes.
2. Rub the finished carrots through a kitchen sieve or turn into a homogeneous puree using a mixer.
3. Add butter and sugar to the vegetable mass, slightly heat the puree over low heat, stirring continuously so that it does not burn to the bottom. Remove from stove and cool slightly.
4. Separate the yolks from the proteins and combine with warm puree. Stir well and cool very well.
5. Add a little salt to the egg whites and beat them with a whisk until they become dense, strong foam.
6. Add cinnamon to the carrot mass, and then slowly and carefully add proteins in small portions. Mix everything very well, moving the spoon progressively from bottom to top.
7. Grease a heat-resistant form with oil, put a casserole in it, gently smooth the top with a spatula and send it to the oven preheated to 180 ° C for half an hour.
8. Decorate the finished dish with fat sour cream, fresh fruit and mint leaves, cut into portions and serve.

Carrot and apple casserole: video recipe

Carrot casserole with apples turns out to be very juicy and light. Not flour, semolina or cottage cheese are added to it, but oatmeal and sour cream of medium fat content. These ingredients soften the fruit and vegetable notes and give the food a special fluffy consistency.

Many women once face the question of what to cook for their household for breakfast. When the usual omelets, pancakes and cheesecakes are already tired of the order, carrot-curd casserole cooked in the oven will help to diversify the morning diet. The best recipes for such a healthy dish are presented in our article.

Secrets of making delicious casseroles

The following secrets will help to prepare such a healthy curd-carrot casserole:

1. The calorie content of the casserole largely depends not only on the fat content of the cottage cheese, but also on the amount of sugar. Therefore, if you are on a strict diet or just watch your weight, feel free to reduce the amount of this ingredient to a minimum or eliminate it altogether.
2. To make the crust of the casserole not only ruddy, but also crispy, it is recommended to sprinkle it with breadcrumbs before sending the dish to the oven.
3. Before adding carrots to the dough, squeeze them well from the juice. Otherwise, the curd-carrot casserole (recipe in the oven) will turn out to be too wet and not baked.
4. Whisk the whites for the casserole separately from the yolks and add them carefully to the dough so that the mass does not settle. Subject to this condition, the splendor of the baking will be guaranteed.

Recipe for curd-carrot casserole without semolina

Semolina or flour is used as a source of gluten in the casserole. The groats make the baked goods thicker in a pudding-like texture. Flour makes the casserole more like a pie, which goes well with tea or coffee. Although, for comparison, it is worth preparing both the one and the other option. In any case, you will get a very tasty curd-carrot casserole.

The recipe in the oven involves the following step-by-step cooking:

1. Melt the butter (50 g) in a saucepan.
2. Grate carrots (500 g).
3. Transfer carrots to a frying pan to butter, pour over milk (300 ml).
4. Add 1 yolk, a pinch of salt and sugar (70 g) to cottage cheese with a fat content of 9%. Mix well.
5. Sift flour into the curd-egg mass (1 tbsp.).
6. Remove the carrots from the stove and cool.
7. Preheat oven to 160 degrees.
8. Beat the whites of 2 eggs until stiff.
9. Add cooled carrots together with milk to the curd mass.
10. Gently add proteins to the dough.
11. Sprinkle breadcrumbs over a baking dish.
12. Gently transfer the dough into a mold.
13. Brush the top of the casserole with egg yolk.
14. Send the form with the dough to the oven for 20 minutes.

The casserole is served with sour cream.

Cottage cheese casserole with carrots

Such a delicious curd casserole with the addition of carrots is great for adherents of strict diets. It contains a lot of nutritious protein (10 g) and a minimum of fat (5.5 g) and carbohydrates (15 g). Absolutely everyone, both for breakfast and dinner, will benefit from such a carrot and curd casserole. The calorie content of baked goods is only 148 kcal, so you don't have to worry about a slim waist.

The sequence of cooking:

1. Beat the egg with honey (1 tablespoon).
2. Semolina (2 tablespoons) is poured with kefir (100 ml), after which it must be left on the table for half an hour so that the semolina swells.
3. The oven heats up to 200 degrees.
4. The egg mass is combined with semolina, 250 g of grated fat-free cottage cheese is added.
5. Carrots (75 g) are finely grated and added to the rest of the ingredients.
6. 20 g of raisins are added to the dough.
7. A baking dish is greased with butter (2 teaspoons) and prepared dough is placed in it.
8. The cooking time for the casserole is 30 minutes.

Delicious carrot and curd casserole

In this casserole, she tastes more of carrots than cottage cheese, but the benefits of baking from this in no way diminish. However, it is not recommended to change the amount of ingredients in order not to spoil the aromatic baked goods.

A carrot and curd casserole is prepared in the oven according to the following recipe:

1. First of all, grate the carrots (1 kg) on ​​a medium grater.
2. Transfer the carrots to a heavy-bottomed saucepan, pour enough water to cover the grated vegetable, put on fire and bring to a boil. After that, add salt (½ teaspoon), sugar (2 tablespoons) and butter (120 g) to the pan.
3. Cook the carrots, stirring occasionally with a wooden spatula, for 30 minutes. Remove the pan from the stove and cool.
4. Separate the whites of 5 eggs from the yolks.
5. Rub cottage cheese (0.5 kg) through a sieve and add egg yolks to it.
6. Beat the whites with salt (pinch) until high and dense peaks.
7. Preheat oven to 180 degrees.
8. Cover the casserole dish with baking paper.
9. Combine the curd part with the cooled carrots, sift 50 g of flour into it and knead thoroughly.
10. Carefully, using a spatula, add proteins to the dough
11. Transfer the resulting mass to a form with parchment and send to the oven for 45 minutes or until a golden brown crust forms on the surface of the casserole.

The finished casserole must be well cooled, and only then can the baked goods be cut into portioned pieces.

Oven curd and carrot casserole for children

This casserole is often compared to the one most of us tried in kindergarten. It turns out to be tender and soft, so it is also suitable for feeding children from 1 year old.

Carrot-curd casserole with semolina is prepared in the following sequence:

1. Peeled carrots (250 g) are grated on a fine grater, transferred to a saucepan, poured into a glass of milk and sent to low heat for 20 minutes. Also, remember to add a tablespoon of sugar, butter (70 g) and a pinch of salt to the carrots.
2. The boiled carrots are chopped with a blender to a puree state, transferred to a saucepan, semolina is added and sent to low heat to cook for another 5-7 minutes, until the mass begins to thicken.
3. The pan is removed from the heat and 2 yolks are introduced into the carrot mass. Then everything needs to be mixed well and cooled at room temperature.
4. The oven heats up to 190 degrees.
5. Cottage cheese (0.5 kg) is mixed with sour cream (3 tablespoons) until a homogeneous mass is obtained.
6. The whites from two eggs are beaten into a dense foam.
7. The curd part is combined with the carrot part, a little more sugar is added (3 tablespoons). The mass is well mixed, then the whipped proteins are added.
8. The dough is laid out in a greased mold and sent to the oven for 60 minutes.

Diet casserole made from cottage cheese and carrots

For gluten-free diets, the following casserole option is ideal. No flour or semolina is added to it - products containing the very same gluten. The baked goods are not so lush, but at the same time the most useful for the body.

For this recipe, prepare carrot and curd casserole in the oven as follows:

1. Carrots (100 g) are peeled and chopped in a blender.
2. Alternately, other ingredients for the dough are added to the carrots: cottage cheese, previously grated through a sieve (200 g), an egg, kefir (2 tablespoons).
3. To taste, you can add sugar or honey, raisins, cinnamon to the dough.
4. The curd-carrot mass is laid out in small muffin tins.
5. Cupcakes are baked for only half an hour at a temperature of 180 degrees.

When using a large dish, the baking time should be increased.

How to cook a curd-carrot casserole in a slow cooker?

In the absence of an oven, an equally tasty casserole can be prepared in a slow cooker.

To do this, you must adhere to the following instructions:

1. Stir cottage cheese (350 g) with chopped walnuts (½ tbsp.).
2. Add sugar (½ tbsp.), Grated carrots (2 pcs.) And 2 yolks.
3. Beat 2 egg whites separately, then add the fluffy mass to the other ingredients.
4. Knead the dough well and put it in the multicooker bowl.
5. Select the "Baking" mode. Set the cooking time for 60 minutes.
6. After cooking, do not open the lid of the multicooker for another 10 minutes. Then the dietary carrot and curd casserole will not fall off.
7. After the indicated time, remove the casserole from the bowl, cool and serve.

The benefits of carrot and curd casserole

Everyone has known about the benefits of fresh natural cottage cheese for a very long time. But no less useful is the casserole prepared on its basis. This dish is deservedly included in the menu of kindergartens and schools and is included in the menu of most weight loss diets.

It is known that cottage cheese, like other fermented milk products, has a positive effect on the intestines. Accordingly, using casserole instead of pies, you can not only enjoy a delicious dessert, but also benefit your body. At the same time, fiber is no less important for bowel function. Therefore, the carrot and curd casserole in the oven turns out to be even more beneficial for the body. Plus, carrots are also rich in vitamins and minerals. This means that the benefits for the body from such baking will be twice as much.

Carrot casserole in the oven is another thing that can be prepared immediately for the whole family. The recipe for this carrot casserole can be described as follows: One friend of mine, having tried this carrot casserole, exclaimed: I usually don't eat carrots, but it's delicious !!!

We sell carrots all year round, so this delicious carrot delicacy can be classified as an all-season dish. But! Now we have the opportunity to cook fresh carrots, just pulled from our garden. Don't miss the moment!

And one more interesting fact! Scientists from the Linus Pauling Scientific Medical Institute have carried out numerous studies trying to find out in which form carrots have the greatest luteal and antioxidant activity.

carrot casserole from the oven - a tasty and healthy dish

They subjected carrots and some other vegetables to heat treatment (baked, boiled, steamed). And so it turned out that the amount of carotenoids in cooked carrots decreased, but its overall antioxidant and luteal activity increased, especially the beneficial activity increased in boiled carrots!

Lyrical digression:
Two girlfriends meet:

You've lost so much weight! Is this a new diet? - Yes: potatoes, carrots, beets ... - Boil or fry? - Dig !!!

And here is our recipe for a carrot casserole, cooked in the oven.

Carrot casserole in the oven: a recipe with the addition of an apple

You can also cook:

Carrot Casserole Ingredients:

• per pound of carrots
• 1 egg
• sugar to taste (I took 1 tablespoon, because my carrots were very sweet)
• 3 tbsp semolina
• 2 pinches of salt
• 20 gr. butter
• 1 apple (peeled, apple is optional in this recipe, but adding it makes the taste of the carrot casserole more interesting)
• 1 pinch of nutmeg and cinnamon

How to make a carrot casserole in the oven:

1. Boil the washed whole carrots over medium heat, then peel, mash with a fork or in a blender with an apple (you can rub the apple separately on a fine grater).
2. Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix.
3. Grease the heat-resistant form with butter. Put the prepared mixture for making carrot casserole there. Smooth the surface and put thin pieces of butter on the surface.
4. Bake the carrot mass in the oven at 180 degrees for 30 -40 minutes.

When serving, the carrot casserole can be sprinkled with icing sugar and garnished with nuts.

Another recipe for carrot casserole

Carrot casserole recipe in the oven

For the recipe we need:

Carrots 6 pieces, milk 500g. , sugar to taste, chicken egg 4 pieces, salt 3 pinches, flour and butter 2 tablespoons each,

How to cook a carrot casserole in the oven:

1. Rub the peeled and washed carrots on a coarse grater.
2. Slightly simmer the grated carrots in a pan in butter, add a little boiled water so that the carrots are covered with water and simmer until soft.
3. Beat eggs lightly and mix with milk.
4. We are waiting for the stewed carrots to cool down, and combine them with the egg-milk mixture.
5. Finally, add salt, sugar and flour.
6. Grease the heat-resistant form with butter, put the prepared carrot mass there.
7. Cooking carrot casserole in the oven for 35-45 minutes at a temperature of 180 degrees.
   We focus on the golden brown crust on top. The carrot casserole is ready!

With what to submit? Alternatively with jam, sour cream, Greek yogurt, milk or alternatively you can use it.

Calorie content: Not specified
Cooking time: Not indicated

Carrot casserole with semolina will become for you one of your favorite desserts, which will often appear on your table. It is very easy to prepare it. Pre-boiling makes the carrots soft and the casserole is tender and tasty. The semolina adds volume to the casserole, and you will immediately feel it when you start eating it. Usually my family eats such a casserole in one meal. It goes well with milk, and even with regular fruit juice. Take note of my recipe with a photo of carrot casserole with semolina, and you will use it more than once, I'm sure of that.




- carrots - 350 grams,
- granulated sugar - 100 grams,
- water - 1 liter,
- semolina - 150 grams,
- vanillin - 1 pinch,
- salt - 1 pinch,
- chicken eggs (large) - 2 pcs.,
- butter - 1 tsp. l.

Recipe with photo step by step:

Peel and rub the carrots with a coarse grater. It turns out carrot shavings that are suitable for our casserole.




I fill the carrots with water and cook until tender. This will take approximately 20-25 minutes. Grated carrots are quickly cooked.




I drain the water from the carrot, let it cool a little. Then I beat with a submersible blender until puree.




I drive chicken yolks into the carrots. Mix the resulting mass with a spoon.






To enhance the taste, add granulated sugar and immediately stir the dough.




I sprinkle the semolina, let the dough stand for about 20 minutes so that the semolina swells.




Beat the remaining proteins and a pinch of salt with a mixer. Beat until a firm foam forms.




I add fluffy proteins to the dough, start slowly introducing them and stirring them so that the splendor does not settle.






I coat the baking dish with a piece of butter. I spread the casserole with a spoon and immediately level the entire surface with a spoon.




I bake the carrot casserole for 35 minutes. Thanks to the semolina, a crispy crust forms on top. The view is already appetizing. I also want to point out that my oven baked the casserole at 180 °.




When the casserole has cooled down, it is easy to remove from the mold. I cut it into medium pieces and serve. Bon Appetite!
It will be no less tasty