Speak, when to New Zealand there comes the English queen or members of her family, on sweet first of all they always order a carrot pie. It is possible, because New Zealanders – big supporters of healthy organic food, and still because a carrot pie – the local favourite and the king of all pies. 
Here such beautiful porous air Nar Reynbou’s pie, personal archive turns out
Exactly here true masterpieces of culinary carrot art are created. It the same as can be tried the real croissants only in France, pancakes – in Russia, vareniki – in Ukraine, pilaf – in Uzbekistan… and a carrot pie – in New Zealand.
This dessert is on the first place in a rating of the most popular batch among inhabitants of the country. New Zealanders fell in love with a pie for its soft structure, that not too luscious, and it is enough of it to satisfy bent for sweet and not to gather extra kilos.
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Nara Reynbou, personal archive -
Nara Reynbou, personal archive -
Nara Reynbou, personal archive -
Nara Reynbou, personal archive -
Nara Reynbou, personal archive
Carrot pie bake for holidays, for special cases, such as a birthday, wedding. Any celebration in New Zealand does not do without this pie. For example, in Christchurch celebrated the city 125 anniversary, in honor of a name-day confectioners baked a huge carrot pie and then it distributed on a slice to inhabitants and guests.
In New Zealand even competitions on the best recipe are held. And these recipes for long history collected … as in the sea of the ships.
I will not tire readers with the description of options of a carrot pie. It is better to try once, than hundred times to hear. As it is absolutely simple in preparation. So, to lift sails! We head for a carrot pie.
It is required to us:
– 2 glasses of brown cane sugar or usual granulated sugar;
– 2 glasses of a flour;
– 2 teaspoons of soda;
– 2 teaspoons of cinnamon;
– 1 tablespoon of vanilla essence;
– salt pinch;
– 4 eggs;
– 1 glass of sesame vegetable oil (it is possible to use any other);
– 3 glasses of polished red carrots;
– 1 small bank of tinned pineapple (to cut on slices, a syrup to merge);
– 50 grams of drobleny walnuts.
For cream:
– 200 grams of cheese Philadelphia;
– 50 grams of butter;
– 1 glass of powdered sugar;
– juice and a dried peel from 2 lemons.
For a pie ornament: handful of dried apricots and walnuts.
To shake up eggs with sugar, to add salt, cinnamon, oil, soda, vanillin and a flour. Everything is good for venting to homogeneous weight. To pour carrots, to mix and then to add pineapple slices, it is again good to stir and at the end to add nuts.
Dough to pour out in the oiled form and to put in the warmed-up oven with temperature 160 With for 45-55 minutes. Try not to open an oven without need that the cake layer did not fall. In an hour check an edge of a knife or a toothpick, пропекся a cake layer or not. If the knife or a toothpick leaves dry – the cake layer is ready!
Cake layer leave to cool down for 20 minutes in shape, then accurately take out and put on a lattice for complete cooling.
We prepare cream: to shake up oil and cheese, to add juice and a dried peel of a lemon and powdered sugar. It is possible to use any cream at your discretion. The main thing that it was not too sweet. When the cake layer will cool down, grease it with cream, strew with the crushed dried apricots and nuts.
To cut a pie it is necessary slowly, dipping a knife in hot water, then slices will not crumble. It is best of all to allow to stand to a pie in the refrigerator and then to submit to a table.
Appetite pleasant to you!