Carrot curd casserole. Curd and carrot casserole

Today we will talk about cottage cheese casserole with carrots.

Having two children of primary school age, I very often prepare various sweet pastries for them, they love them and eat them with pleasure. And I have to think not only about the taste of the dish (in this case, baked goods), but also about its balance and benefits for small children’s bodies. That's why I often cook with cottage cheese. In this sense, I am lucky because I have the opportunity to buy high-quality homemade cottage cheese. But my kids don’t want to eat it raw, and this opens up a whole range of possibilities for me to make something delicious out of it.

Step-by-step video recipe

Cottage cheese casserole with carrots is a new recipe for me, and this time I tried it for the first time. I really liked the casserole, and the children devoured it in two bites, which once again confirms the fact that the recipe is suitable. In general, I noticed that semolina-based casseroles turn out somehow magical, they have a very interesting consistency - dense, but not at all dry. You cannot achieve this effect using flour. What is the role of carrots in today's recipe? And her role is actually small: to add sweetness to the casserole and make it brighter and more interesting. If you give an ignorant person a piece of this cottage cheese and carrot casserole, he will never guess that it contains carrots. More likely to think of a pumpkin (because of the color). There is no taste or smell of carrots. Well, maybe just a little bit :)

Cottage cheese casseroles are a frequent dish on my table, but sometimes you need to try something unknown. This is how recipes for more and more new dishes appear. It’s delicious and interesting for me and my children, and my site is full of delicious recipes, which I share with you with great pleasure. Everyone is happy, everyone is satisfied. Is not it?

Cooking time: 60 minutes

Number of servings - 6-8

Curd and carrot casserole, recipe with photos step by step

In a saucepan or bowl, measure 250 g of cottage cheese, 100 ml of sour cream, 1 glass of sugar and two yolks. For now, set the whites aside (in the refrigerator). We’ll also immediately add a teaspoon of vanilla sugar (or replace it with vanilla on the tip of a knife).

Using an immersion blender, turn the above ingredients into a smooth, homogeneous mass.

Add a glass of semolina to the resulting liquid mass. Mix everything well and leave for 15 minutes for the semolina to swell.

At the same time, turn on the oven to warm up to 180 degrees.

The carrots were boiled in advance. We clean it and grate it on a fine grater. As for the amount of carrots in this cottage cheese-carrot casserole, it would be optimal to take two large carrots or three medium ones.

Add grated carrots to the mixture with semolina (it doesn’t matter that the semolina is still infused for swelling).

Beat the whites that we did not use into a thick foam with the addition of 0.5 teaspoon of salt. And add them to the dough for cottage cheese casserole with carrots. The whites should be folded into the mixture very carefully using a spatula. At the same stage, add baking powder to the dough.

I prepared the cottage cheese and carrot casserole in a springform pan with a diameter of 19 cm, the bottom of which I covered with parchment, and the sides I greased with vegetable oil and sprinkled with semolina.

Pour the dough into the mold and put it in the oven.

Curd and carrot casserole is a dish for those who want to enjoy a tasty dessert for a healthy diet. Preparation will not cause much trouble, and the result will definitely please you. Carrots and cottage cheese perfectly complement each other’s taste; in this duet, all the beneficial substances of these products are absorbed to the maximum.

One of the simplest recipes. The dish can be prepared without nuts, but with them the casserole takes on a special flavor.

carrots -0.5 kg;
cottage cheese - 150 g;
eggs - 2 pcs.;
nuts - a quarter cup;
butter for greasing the baking sheet;
salt and sugar to your taste.

Preparation.

Lightly fry the nuts first, then grind them in a meat grinder.
Grate the carrots (use a very fine grater).
Combine cottage cheese with egg yolks and sugar and grind in a blender.
Combine the cheese and carrot mixtures, add a little salt, add nuts and stir.
Beat the whites into a thick foam and add them to the resulting mixture.
Prepare a homogeneous mass and place it on a greased baking sheet.
Cook in the oven at 170-190 degrees for 40-50 minutes.

The aromatic dish turns out juicy and tender when we cook it in a slow cooker. This orange flavored dessert can be served with sour cream or yogurt.

Required:

cottage cheese -200g;
carrots -2 or 3 pcs.;
eggs -2 or 3 pcs.;
semolina -70 g;
milk -75 ml;
orange zest - 1 large spoon;
sugar -110 g;
raisins -40 g;
a little salt;
butter - 2 large spoons.

Preparation.

Wash the peeled carrots and grate them on the finest grater (the chopped vegetables should completely fill a 250 ml glass).
In a multicooker bowl, combine carrots with 2 tablespoons of butter, washed raisins and 20 g of sugar.
Cook the mixture in the “Baking” mode for about 8 minutes. Stir several times during the process and cool after cooking.
Pour milk over the semolina and let it swell for about 20 minutes.
Combine cottage cheese with egg yolks and orange zest.
In a blender, grind the curd mass with semolina and milk. Add carrot preparation, mix.
Beat egg whites with sugar (100 g). Add the resulting foam little by little to the rest of the mixture.
Grease the multicooker bowl with oil or place parchment paper on the bottom.
Lay out the dough and cook the casserole in the “Baking” mode for about an hour (or a little more). Remove the finished product from the multicooker after about half an hour.

Such pastries are perfect for the menu of children over one year old. The taste of the dietary casserole is reminiscent of this dish prepared in kindergarten.

Required:

sugar -2 large spoons;
milk -190 ml;
cottage cheese -190 g;
eggs - 2 pcs.;
butter - 70 g;
medium carrot - 2 pcs.;
semolina - 70 g;
sour cream - 1 large spoon;
a little salt;
vegetable oil - a teaspoon.

Preparation.

Peel the carrots and grate on a fine grater. Lightly fry the vegetable in a small amount of water with vegetable oil.
Add salt, milk and sugar to the carrots. Simmer the mixture over low heat for about 10 minutes.
Add semolina to the mixture. When everything thickens, remove from heat.
Grind the mixture into puree and add butter.
Separate the yolks from the whites of the eggs.
Combine the cottage cheese rubbed through a sieve with sour cream.
Pour the yolks into the curd mass and mix.
Add whipped egg whites to carrots. Combine carrot and curd mixture, stir until smooth.
Bake in the oven at 200 degrees.

Recipes

Cottage cheese and carrot casserole from childhood

One of the simplest and most popular recipes for this dish. Yes, yes, this is exactly the casserole that many ate in kindergarten. It can be given to children from 1 year old.

To prepare this delicious, delicate dessert, we will need:

300 g fresh carrots;
300 g cottage cheese 5%;
1 chicken egg;
30 g semolina;
50 g butter;
50 g thick sour cream;
150 ml. milk;
50-70 g sugar.

Preparation:

We wash the carrots under running water. Peel and cut into thin rings.
Take a small saucepan, pour milk into it, add carrots, a tablespoon of sugar, butter, salt and close the lid tightly. Simmer for 20-25 minutes.
Then pour the carrot mixture into the bowl of a blender and grind it into a puree.
Gradually pour the semolina into the carrot puree and place on low heat for 5 minutes.
Remove the mixture from the stove and add the beaten yolk. Mix thoroughly and let cool completely.
Mix cottage cheese with sour cream and rub through a sieve. We do this in order to obtain a homogeneous mass without lumps.
Beat the egg white until foamy.
Add the curd mass to the carrot pulp, then add the protein and the rest of the sugar. Mix thoroughly again.
Take a springform baking pan, grease it with butter and lay out the dough.
Bake at 190 degrees until the casserole is lightly browned.

Cottage cheese casserole with carrots, apples and cranberries

Another version of this healthy dessert that both adults and children will enjoy eating. To prepare it you need to take:

200 g. cottage cheese;
50 g sugar;
1 egg;
50 g dried cranberries;
salt;
1 green apple;
1 carrot;
20 g thick sour cream.

Preparation:

Peel the carrots and cook until soft.
Grind the cottage cheese well through a sieve. You can beat it in a blender, this will significantly speed up the process.
Peel the apple and grate it on a coarse grater.
We do the same with boiled carrots.
Pour boiling water over dried cranberries for 10 minutes, then pour out the water and add the berries to the cottage cheese.
Add sugar and sour cream.
Stir and beat in the egg, mix thoroughly again.
Take a baking dish, grease it with vegetable oil (you can sprinkle semolina on top) and put the resulting mass into it.
Preheat the oven to a temperature of 180-190 degrees and bake our dessert for 25-30 minutes.
Then remove the pan from the cabinet and let the casserole cool completely, cut into portions and serve as a main course or with tea.

Casserole of cottage cheese, carrots and dried fruits

An equally delicious casserole that will delight everyone, young and old, without exception. To prepare this delicious dessert, we will need:

0.5 kg of cottage cheese;
3 small carrots;
a pinch of salt;
50 g semolina;
1 chicken egg;
50 g prunes;
50 g dried apricots;
50 g raisins;
15 g butter.

Preparation:

We start with carrots - rinse them with clean water, peel them and cook until fully cooked. Then grate the vegetable with a fine grater and pour it into a deep plate.
Pour boiling water over dried apricots, prunes and raisins for 10 minutes. Then drain the water, cut the prunes and dried apricots into strips, and add the dried fruits to the carrots.
We rub the cottage cheese through a sieve and add it to the plate with the rest of the ingredients.
Beat in the egg, add semolina, then sugar and a small pinch of salt. Mix the mixture thoroughly until it has a homogeneous consistency.
We run a piece of butter over the mold and lay out the dough.
Place in the oven, preheated to 190 degrees, for 35-40 minutes.
We take out the dessert, cut it into small triangles, pour condensed milk on each of them on a plate and decorate with a mint leaf. We make our loved ones happy.

Two-layer carrot-curd casserole

A bright dish with a rich taste that attracts with its original appearance.

Required:

carrots -280 g;
cottage cheese -370 g;
sour cream -370 ml;
butter -110 g;
eggs -4 large or 5 smaller;
flour -180 g;
raisins or nuts - about 90 g;
sugar -210 g;
a packet of vanilla sugar;
bread crumbs - 1.5 large spoons;
cinnamon powder -1 teaspoon;
soda - half a teaspoon;
starch -40 g.

Preparation.

Grind the washed and peeled carrots on a fine grater and simmer for 15 minutes in a small amount of water and oil.
Beat softened butter with 1 or 2 eggs (depending on their size).
Combine the beaten egg with the carrot mixture.
Steam the raisins in hot water for 10-15 minutes (chop the lightly fried nuts).
Add flour and nuts (raisins) to the carrots and mix.
Prepare the carrot layer in an oven preheated to 190 degrees for 15 minutes.
Beat the remaining eggs with sour cream, cinnamon, vanilla and starch.
Add cottage cheese and mix. Distribute the resulting mixture evenly over the prepared curd mass.
Bake in the oven at about 175 degrees for 35 minutes.

Option 3: Cottage cheese casserole with carrots and apples in the oven

The first fruit that we will introduce along with carrots will be ideal apples. Moreover, it is better to take sweet and sour fruits to achieve the ideal taste.

Ingredients

medium (110 grams) apple;
medium (80 grams) carrots;
215 grams of fresh cottage cheese;
28 grams of wheat flour;
a packet of baking powder;
110 grams of eggs (2 pieces);
95 grams of fat sour cream;
80-90 grams of sugar.

How to cook

Disassemble the cottage cheese into a bowl. Add fatty sour cream there. Stir until the structure is homogeneous.

Separately, beat raw eggs with white sugar until fluffy and strong. Transfer to a container with sweet cottage cheese. Knead.

Grate carrots and apple without peel into a separate bowl. Place the resulting fruit shavings into the viscous dough.

At the last stage of mixing, add all the baking powder. Also sift the flour.

Transfer the finished dough for cottage cheese casserole with carrots into a prepared (wiped and greased) refractory pan.

Bake the lush dessert for forty minutes at the temperature required for such baking of 185 degrees. All that remains is to cool the pie and cut it.

Apple goes perfectly with carrots. Therefore they are often used together. As for flour, determine its final volume depending on the amount of juice that will be released from the fruit. It is important to get a viscous but not clogged dough.

With the addition of apples

The dish can be used for dietary nutrition if you use low-fat cottage cheese for cooking.

Cottage cheese and carrot casserole in the oven attracts not only its low calorie content, but also its unique aroma, appetizing appearance and health benefits.

Required:

cottage cheese -550g;
eggs -4 pcs.;
semolina - 90 g;
apple - 1 pc.;
carrots - 1 pc.;
soda - half a teaspoon;
milk - 100 ml.

Preparation.

Pour milk over the semolina and let it brew.
Simmer the finely grated carrots in a small amount of water and sugar.
Combine cottage cheese with eggs.
Grate the apple on a medium grater.
Combine all ingredients and stir.
Quench the soda with vinegar, add to the resulting mixture, stir.
Grease the mold with oil and place the cheese mixture into it.
Bake the dish in an oven preheated to 200 degrees for about 45 minutes.

Carrot casserole with cottage cheese and semolina

Semolina is often added to cottage cheese and carrot dessert to give it special tenderness.

Required:

carrots - 750 g;
cottage cheese - 390 g;
semolina -1 large spoon;
eggs -2 pcs.;
sour cream - about 4 large spoons;
butter -60 g;
sugar - 1-3 large spoons (to your taste);
a pinch of salt.

Preparation.

Peel the carrots, wash them, cut them into small pieces and cook (lightly add water) for 10-15 minutes. Then grind it in a meat grinder.
Heat the resulting carrot mass well and combine with semolina (add the cereal little by little, in a thin stream, constantly stirring the resulting mixture).
Add eggs, sugar, salt, sour cream and mix until smooth.
Grind the cottage cheese using a sieve. Combine it with the rest of the products and mix.
Grease a high baking sheet with butter. Distribute the curd and carrot mixture evenly in the container. Place the remaining pieces of butter on top of it.
Bake for about 40 minutes at a temperature of about 190 degrees until browned.

Extraordinary carrot casserole with raisins and rice

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

Let's start cooking:

Preparing the carrots. Three it on a fine grater. Simmer in water and vegetable oil until cooked.
It is advisable to take rice flakes. They are softer and boil faster. Boil them in milk along with raisins until completely cooked.
Beat the yolks with sugar, add salt at the end.
Mix everything until smooth.
Grease the baking pan with butter. And you can sprinkle it with breadcrumbs to make it easier to remove and not stick.
Pour the resulting mixture and place in the oven until done.
Serve to guests with jam or condensed milk. A little fasting day for you.

Recipe with raisins

You can add various dried fruits, berries, and fruits to the cottage cheese casserole. This way you can find your ideal version of a delicious dessert with a special taste. The dish is often prepared with raisins.

Required:

carrots -240 g;
cottage cheese -240 g;
eggs - 2 pcs.;
raisins -90 g;
sugar and flour - 4 large spoons each;
butter -20 g.

Preparation.

First steam the raisins in hot water for about ten minutes.
Beat cottage cheese with sugar and egg yolks in a blender.
Saute the grated carrots in a frying pan in butter with a little water.
When the vegetables have cooled slightly, add them to the curd mass.
Separately, beat the whites into a strong foam.
Add raisins and flour to the curd-carrot mixture, stir, then gradually pour in the protein foam.
Cook in the oven for 35-50 minutes (temperature 180 degrees).

I offer a recipe for carrot curd casserole, cooked in the oven.

Cottage cheese carrot casserole is included in the menu of various therapeutic diets and does not contradict the requirements of diet No. 5p for pancreatitis.

Curd carrot casserole Recipe

Ingredients:

How to cook carrot curd casserole in the oven:

Peel the carrots and cut them into small strips or grate them. You can use the carrot pulp left over after making carrot juice. Poach carrots in milk and butter: put grated carrots in a saucepan or deep frying pan, add milk, butter, simmer for 15 minutes. There are recipes in which poaching carrots is replaced by boiling them, followed by chopping them on a grater. However, this is a different recipe, from my point of view it will turn out less tasty. Add the semolina in a thin stream, stirring the carrot mixture to avoid the formation of lumps. Continue simmering until done. After finishing stewing, the carrot-semolina mixture should be cooled. We rub the cottage cheese through a sieve or grind it with a blender. Add eggs, sugar and salt to cottage cheese. Mix thoroughly.

Combine carrot and curd masses. Mix. Grease a baking sheet with oil and sprinkle evenly with breadcrumbs. Place the semi-finished curd and carrot casserole on a baking sheet or in a baking dish. Align. Grease with sour cream. Bake in the oven at 180 degrees. Time -30 minutes. Serve carrot curd casserole with sour cream. Sour cream can be replaced with butter, milk or sour cream sauce

Bon appetit!

Proteins - 42.59 g
Fats –55.44 g
Carbohydrates – 57.08 g
IN 1 -
0
AT 2 -
0
C – 0
Ca- 1335.90 mg
Fe – 15.56 mg

Calorie content of cottage cheese and carrot casserole is 1105.209 Kcal.

Wash the carrots, peel them, rinse them again and grate them on a fine grater. It is advisable to select sweet, juicy varieties.

Place the cottage cheese in a cup or any other container convenient for mixing. Fat content does not matter, but I would like to remind those who care about their figure that not a single fermented milk or dairy product can have zero fat content. If this indicator is indicated on the packaging, then the contents are very far from the real thing. Beat in the eggs here.

Add sugar.

Mix everything thoroughly. It is necessary that the mass becomes as homogeneous as possible. It is very convenient to use a blender.

Add grated carrots into the curd mass. If it is too juicy, it is advisable to drain the released liquid.

Mix everything well again.

Add semolina.

Let sit for a while so that the cereal swells slightly.

Knead the resulting carrot-curd dough again.

Option 6: Casserole of cottage cheese and carrots with kefir without eggs in a slow cooker

We will make the last pie without eggs using kefir, and transfer the baking itself to a modern multicooker.

Ingredients

a glass of medium-fat kefir;
baking powder (sachet);
395 grams of cottage cheese;
butter into a bowl;
105 grams of grated carrots;
105-115 grams of sugar;
45 grams of wheat flour;
vanilla to taste.

Step by step recipe

Place cottage cheese, sugar and kefir into a food processor. Start active kneading. After one and a half to two minutes, add grated or chopped carrots.

Now add a little for the vanilla aroma and for the fluffiness of the baking powder. Also sift the flour through a sieve.

Pour the dough mixed for the cottage cheese and carrot casserole into a bowl greased on the inside with oil.

Place the container in the multicooker. Turn on the “Baking” or “Pie” mode by snapping the lid. Total cooking time is 40 minutes.

After turning off the pie and cooling it directly in the bowl, take it out and cut it. Serve with milk or berry juice.

Omitting eggs can cause a poor “bundle” of dough, which can cause the casserole to break when sliced. That's why we transferred the baking process to a slow cooker. In this machine the cake will definitely turn out tender and soft. Try it yourself!

Wash the carrots, peel them, rinse them again and grate them on a fine grater. It is advisable to select sweet, juicy varieties.

Add sugar.

Mix everything thoroughly. It is necessary that the mass becomes as homogeneous as possible. It is very convenient to use a blender.

Add grated carrots into the curd mass. If it is too juicy, it is advisable to drain the released liquid.

Mix everything well again.

Add semolina.

Let sit for a while so that the cereal swells slightly.

Knead the resulting carrot-curd dough again.

Spread sour cream on top and place in an oven preheated to 180 degrees.

You can check how well it is baked after about an hour.

The cottage cheese and carrot casserole is ready. Let it sit for a while; do not serve it hot.

Pour semolina into a bowl and add warm milk. Stir immediately so that no lumps appear, leave to swell for 10-15 minutes. During this time, beat the eggs, preheat the oven and prepare the rest of the ingredients.

Grind the thick cottage cheese through a sieve or mash it with a masher. Mix the soft paste with a fork. Add swollen semolina and beaten egg.

If we add boiled carrots, boil and cool in advance. Instead of boiling whole carrots, you can cut them into pieces, steam them and mash them with a fork. If the carrots are added raw, peel and grate on a fine grater.

Transfer the chopped carrots to the curd mass. Add regular sugar and vanilla or vanillin (if needed). Mix everything thoroughly, distributing the grated carrots evenly.

Grease the mold with oil, you can sprinkle with semolina. Spread the cottage cheese with carrots, level the top or use a spoon to make a relief pattern (waves or zigzags).

Place the cottage cheese casserole in the oven at 180 degrees. Bake on medium level for 45-55 minutes, cooking time depends on the height of the pan. In a low and wide setting, the casserole will cook faster; in a deep setting, it will cook for about an hour.

Cool and serve the casserole with sour cream or other additives. Bon appetit!

I offer a recipe for carrot curd casserole, cooked in the oven.

Cottage cheese carrot casserole is included in the menu of various therapeutic diets and does not contradict the requirements of diet No. 5p for pancreatitis.

Curd and carrot casserole in the oven

One of the simplest recipes. The dish can be prepared without nuts, but with them the casserole takes on a special flavor.

Required:

carrots -0.5 kg;
cottage cheese - 150 g;
eggs - 2 pcs.;
nuts - a quarter cup;
butter for greasing the baking sheet;
salt and sugar to your taste.

Preparation.

Lightly fry the nuts first, then grind them in a meat grinder.
Grate the carrots (use a very fine grater).
Combine cottage cheese with egg yolks and sugar and grind in a blender.
Combine the cheese and carrot mixtures, add a little salt, add nuts and stir.
Beat the whites into a thick foam and add them to the resulting mixture.
Prepare a homogeneous mass and place it on a greased baking sheet.
Cook in the oven at 170-190 degrees for 40-50 minutes.

Micro- and macroelements in Carrot casserole with and without cottage cheese

Carrot casserole with and without cottage cheese contains the following elements: Mono- and disaccharides, Cholesterol, Ash, Starch, Water, Organic acids, Dietary fiber, Unsaturated fatty acids, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Strontium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Selenium, Lithium, Tin, Zirconium, Zinc, Iron, Chlorine.

Micro and macro element	Meaning
Mono- and disaccharides, g.	4,4
Cholesterol, mg	61
Zola, Mr.	1
Starch, Mr.	3,3
Water, city	76,4
Organic acids, g.	0,5
Dietary fiber, g.	1,2
Unsaturated fatty acids, g	3
Sodium, mg	42,7
Potassium, mg	178,1
Phosphorus, mg	125,4
Magnesium, mg	30,2
Calcium, mg	87,1
Sulfur, mg	24,2
Copper, µg	80,5
Boron, µg	104,4
Silicon, mg	1,1
Aluminum, µg	209,6
Titanium, µg	1,1
Strontium, mcg	5,1
Iodine, mcg	6,2
Manganese, mg	0,1839
Chromium, µg	2
Fluorine, mcg	44,7
Molybdenum, mcg	14,4
Vanadium, mcg	55,3
Cobalt, µg	3,1
Nickel, µg	4
Selenium, mcg	8,3
Lithium, mcg	3
Tin, µg	2
Zirconium, mcg	0,4
Zinc, mg	0,5362
Iron, mg	0,9
Chlorine, mg	104,5

Cooking casserole in a slow cooker

The aromatic dish turns out juicy and tender when we cook it in a slow cooker. This orange flavored dessert can be served with sour cream or yogurt.

Required:

cottage cheese -200g;
carrots -2 or 3 pcs.;
eggs -2 or 3 pcs.;
semolina -70 g;
milk -75 ml;
orange zest - 1 large spoon;
sugar -110 g;
raisins -40 g;
a little salt;
butter - 2 large spoons.

Preparation.

Wash the peeled carrots and grate them on the finest grater (the chopped vegetables should completely fill a 250 ml glass).
In a multicooker bowl, combine carrots with 2 tablespoons of butter, washed raisins and 20 g of sugar.
Cook the mixture in the “Baking” mode for about 8 minutes. Stir several times during the process and cool after cooking.
Pour milk over the semolina and let it swell for about 20 minutes.
Combine cottage cheese with egg yolks and orange zest.
In a blender, grind the curd mass with semolina and milk. Add carrot preparation, mix.
Beat egg whites with sugar (100 g). Add the resulting foam little by little to the rest of the mixture.
Grease the multicooker bowl with oil or place parchment paper on the bottom.
Lay out the dough and cook the casserole in the “Baking” mode for about an hour (or a little more). Remove the finished product from the multicooker after about half an hour.

Diet casserole, like in kindergarten

Such pastries are perfect for the menu of children over one year old. The taste of the dietary casserole is reminiscent of this dish prepared in kindergarten.

Required:

sugar -2 large spoons;
milk -190 ml;
cottage cheese -190 g;
eggs - 2 pcs.;
butter - 70 g;
medium carrot - 2 pcs.;
semolina - 70 g;
sour cream - 1 large spoon;
a little salt;
vegetable oil - a teaspoon.

Preparation.

Peel the carrots and grate on a fine grater. Lightly fry the vegetable in a small amount of water with vegetable oil.
Add salt, milk and sugar to the carrots. Simmer the mixture over low heat for about 10 minutes.
Add semolina to the mixture. When everything thickens, remove from heat.
Grind the mixture into puree and add butter.
Separate the yolks from the whites of the eggs.
Combine the cottage cheese rubbed through a sieve with sour cream.
Pour the yolks into the curd mass and mix.
Add whipped egg whites to carrots. Combine carrot and curd mixture, stir until smooth.
Bake in the oven at 200 degrees.

Two-layer carrot-curd casserole

A bright dish with a rich taste that attracts with its original appearance.

Required:

carrots -280 g;
cottage cheese -370 g;
sour cream -370 ml;
butter -110 g;
eggs -4 large or 5 smaller;
flour -180 g;
raisins or nuts - about 90 g;
sugar -210 g;
a packet of vanilla sugar;
bread crumbs - 1.5 large spoons;
cinnamon powder -1 teaspoon;
soda - half a teaspoon;
starch -40 g.

Preparation.

Grind the washed and peeled carrots on a fine grater and simmer for 15 minutes in a small amount of water and oil.
Beat softened butter with 1 or 2 eggs (depending on their size).
Combine the beaten egg with the carrot mixture.
Steam the raisins in hot water for 10-15 minutes (chop the lightly fried nuts).
Add flour and nuts (raisins) to the carrots and mix.
Prepare the carrot layer in an oven preheated to 190 degrees for 15 minutes.
Beat the remaining eggs with sour cream, cinnamon, vanilla and starch. Add cottage cheese and mix. Distribute the resulting mixture evenly over the prepared curd mass.
Bake in the oven at about 175 degrees for 35 minutes.

With the addition of apples

The dish can be used for dietary nutrition if you use low-fat cottage cheese for cooking.

Cottage cheese and carrot casserole in the oven attracts not only its low calorie content, but also its unique aroma, appetizing appearance and health benefits.

Required:

cottage cheese -550g;
eggs -4 pcs.;
semolina - 90 g;
apple - 1 pc.;
carrots - 1 pc.;
soda - half a teaspoon;
milk - 100 ml.

Preparation.

Pour milk over the semolina and let it brew.
Simmer the finely grated carrots in a small amount of water and sugar.
Combine cottage cheese with eggs.
Grate the apple on a medium grater.
Combine all ingredients and stir.
Quench the soda with vinegar, add to the resulting mixture, stir.
Grease the mold with oil and place the cheese mixture into it.
Bake the dish in an oven preheated to 200 degrees for about 45 minutes.

Curd casserole with carrots

This delicious cottage cheese casserole with the addition of carrots is perfect 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 will benefit from this carrot and cottage cheese casserole for both breakfast and dinner. The calorie content of baked goods is only 148 kcal, so you don’t have to worry about slimming your waist.

Sequence of cooking:

Beat the egg with honey (1 tablespoon).
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.
The oven is heated to 200 degrees.
The egg mass is combined with semolina, 250 g of grated low-fat cottage cheese is added.
Carrots (75 g) are grated on a fine grater and added to the rest of the ingredients.
20 g of raisins are added to the dough.
The baking dish is greased with butter (2 teaspoons) and the prepared dough is laid out in it.
The cooking time for the casserole is 30 minutes.

Carrot casserole with cottage cheese and semolina

Semolina is often added to cottage cheese and carrot dessert to give it special tenderness.

Required:

carrots - 750 g;
cottage cheese - 390 g;
semolina -1 large spoon;
eggs -2 pcs.;
sour cream - about 4 large spoons;
butter -60 g;
sugar - 1-3 large spoons (to your taste);
a pinch of salt.

Preparation.

Peel the carrots, wash them, cut them into small pieces and cook (lightly add water) for 10-15 minutes. Then grind it in a meat grinder.
Heat the resulting carrot mass well and combine with semolina (add the cereal little by little, in a thin stream, constantly stirring the resulting mixture).
Add eggs, sugar, salt, sour cream and mix until smooth.
Grind the cottage cheese using a sieve. Combine it with the rest of the products and mix.
Grease a high baking sheet with butter. Distribute the curd and carrot mixture evenly in the container. Place the remaining pieces of butter on top of it.
Bake for about 40 minutes at a temperature of about 190 degrees until browned.

Lenten carrot casserole

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

Cooking:

Let's start with carrots. It needs to be boiled and cut into slices.
The seeds need to be ground into coarse grains.
Add garlic and parsley and place it in a blender.
Add our carrots to the blender and turn it into one mass.
Take a baking dish. We grease and send our future casserole to bake for 40 minutes in a preheated oven.
Serve with mayonnaise or sour cream.

Recipe with raisins

Required:

carrots -240 g;
cottage cheese -240 g;
eggs - 2 pcs.;
raisins -90 g;
sugar and flour - 4 large spoons each;
butter -20 g.

Preparation.

First steam the raisins in hot water for about ten minutes.
Beat cottage cheese with sugar and egg yolks in a blender.
Saute the grated carrots in a frying pan in butter with a little water.
When the vegetables have cooled slightly, add them to the curd mass.
Separately, beat the whites into a strong foam.
Add raisins and flour to the curd-carrot mixture, stir, then gradually pour in the protein foam.
Cook in the oven for 35-50 minutes (temperature 180 degrees).