miss e’s carrot ‘pie’

NutriSue - carrot pie

I served this after lunch the other day and my little friend called it carrot pie, so why not, carrot piet it is! Ok, so this is quite a simple cake, I mean pie! Nothing fancy here. But sometimes it’s nice to have a little something with your cup of tea. I like this little ‘pie’, because there’s a lot of carrots in it. And actually, if you want to fancy it up, you could add your favourite frosting on top. I served it with a little plain yogurt on the side. As my little friend says, ‘It’s yummy!’ The only problem is, miss e wants it for breakfast!

NutriSue - carrot pie

carrot pie
1 cup packed grated carrots (about 2 carrots)
1/4 cups brown rice flour, plus more for pan
1/2 cup unsalted, cooled, brown butter (see brown butter instructions below), plus a little more butter to grease the pan
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

  • preheat your oven to 350 degrees
  • prepare a 5 x 9-inch (6-cup) pan by buttering and flouring it
  • in a bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt
  • with an electric mixer, beat the brown butter and brown sugar until it’s light and fluffy
  • separate the two eggs and add the yolks to the butter and brown sugar mixture, with the vanilla and beat until well incorporated
  • beat in carrots and with mixer on low, gradually add the flour mixture; beating just until combined
  • in a separate bowl, whisk the egg whites until soft peaks form
  • gently fold the egg whites into the batter
  • transfer the batter to the buttered and floured pan
  • bake about 40 to 45 minutes, until a toothpick inserted in the center comes out clean
  • let cool in the pan for 10 minute and then turn the pie out onto a wire rack, and let cool completely

Serve with plain yogurt and a sprinkle of coconut sugar or cinnamon.

brown butter

  • in a heavy bottomed skillet, on medium heat, add slices of butter. (slicing the butter helps it melt evenly)
  • whisk it frequently until it melts. Once it melts it will foam up quite a bit and then stop foaming
  • brown speckly bits will start to form on the bottom of the pan
  • when you smell the butter, it should have a nice nutty aroma and the melted butter will a nice golden brown colour
  • you need to watch it carefully because it can cook very quickly and burn
  • once it’s smells nutty and is a nice golden colour, remove it from the heat and place it on a cool, damp tea towel to prevent it from continuing to cook

NutriSue - carrot pie

NutriSue - carrot pie

Note: the top two photos were taken by Ellen D. and used with her permission.

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