Carrot pie with lemon glaze and walnuts
30΄
Preparation Time
40΄
Waiting Time
18
Portions
2
Difficulty Level
Directions
In the mixer bin, we whip the eggs up with sugar and we add the olive oil, orange zest, milk, grated walnuts and carrot. Finally, we add the soda, cinnamon, baking powder and flour and we continue to whip up until the become homogenized. We put them in a buttered form and we bake at 170 ° C for 40 minutes. For the glaze, we mix the powdered sugar, lemon juice and vanilla. Once it has cooled down, we smear and we pour the glaze on the top.
Chef: Ioannis Koufos
Ingredients
CALCULATE PORTIONS:
FOR THE PIE
- 6 eggs
- 240 ml Olive Oil Rafined ABEA
- 600 gr sugar
- 240 ml Milk (Goat or Cow) VERO CRETAN
- 200 gr grated carrot
- 150 gr grated walnuts
- 1 teaspoon soda
- orange zest (1 orange)
- 0.5 teaspoon cinnamon
- 60 gr baking powder
- 550 gr Cake and Muffin Mix MILLS OF CRETE
FOR THE GLAZE
- 100 gr caster sugar
- Juice from 2 lemons
- vanilla
Equipment
- Mixer
- Form