Lean carrot cake

This is a lean, vegetarian carrot cake with semolina. Flour with juicy carrots gives you a lot of stickiness, or carrot cakes, often make or 50/50 with flour. My cake is pure manna. Very tasty and original. Do not be embarrassed that he is lean - he is awesome, tasty and harmonious, baking him all year round. Fragrant, juicy, looks like an oriental sweet soaked in syrup. If you use a crock, you must additionally add water to the dough. Pie without eggs and without flour, so I recommend to cool it before cutting into portions. Cardamom is very important for flavor, it can not be replaced with anything, cardamom goes well with carrots and does not interrupt it. In the dough, I add more lemon zest and vanilla sugar. Other spices (cloves, cinnamon) I do not recommend adding.

Ingredients: For molds with a diameter of 26cm: 450g raw peeled carrots (or 550 unpeeled) 150 ml of refined vegetable oil 200g of sugar 300g dry semolina 1 lemon 100g raisins 150g of water 1 bag of vanilla sugar 3 grains of cardamom (or 3 pinches ground) 0.5 tsp soda

Turn the oven on 180C. Carrots should be clean and cleaned. Grind carrots in the processor (can be grated on a fine grater). Raise the raisins, rinse with cold water. Soak the raisins is not necessary. Lemon well washed, remove the zest using a fine grater.

Squeeze the juice out of half a lemon. The second half of the lemon is also needed, it will later extinguish the soda. Grind cardamom grains in a coffee grinder. To make the grinder grind cardamom better, and not just scroll it in the bowl, add a couple of tablespoons of sugar to the grinder. Knead the dough: Combine carrots, zest and lemon juice, sugar and vanilla sugar, crushed cardamom in a bowl. Add 150 ml of water.

Mix well and leave the mixture for 5 minutes to let the carrot juice out. Infuse 150 ml of refined oil. Add raisins. Mix. Add all semolina. Mix well and leave for 10 minutes to semure a little.

0.5 tsp soda pour in a tablespoon and extinguish the juice from the second half of the lemon. Gently mix the foam into the semolina dough, mix it again with a spatula. Prepare a baking dish: dry form (I have a diameter of 26 cm, but it is possible less) to smear the inside with vegetable oil (1st plate) and sprinkle with decoy - so we create a non-stick cake coating. Spread the dough in the form, with the back of a spoon or spatula level the surface.

Bake for 1 hour at 180 ° C in a well heated oven. The surface of the carrot cake may crack a little - this is normal, but as soon as the first cracks appear, get the cake out of the oven. Allow to cool slightly and tilt the cake with the pie. Pie easily gets out of shape. Chop chilled. Enjoy your meal!