Carrot casserole with cottage cheese in a slow cooker. Curd carrot casserole in a Polaris multicooker

Let's look at several variations of how to cook carrot cake in a slow cooker, which is increasingly appearing in the kitchens of housewives, for cooking in which you need to know certain nuances.

To make a delicious carrot cake you will only need a slow cooker, a bowl, a mixer, a blender and simple ingredients.

Carrot cake in a slow cooker is a dish, the basis of which even the most spoiled gourmet runs the risk of not deciphering. It turns out aromatic and spicy, moderately sweet, fluffy, and attractive in appearance. A pleasant addition to other advantages is its benefits and the ability to afford a larger portion of dessert than usual. Carrots and eggs, which form the basis of any of the recipe variations, are rich in vitamins and not excessively high in calories.

Features of cooking in a multicooker

Multicookers are different for everyone - both in the heating tool, temperature, and other details. Recipes for carrot cake in a slow cooker will be as universal as possible, however, each housewife will have to adapt to her own slow cooker. You can experiment with cooking time - bake a little longer, then the biscuit will turn out drier, or faster, then it will be more juicy. Set the “Baking” or even “Casserole” mode.

Classic carrot cake in a slow cooker

So, to treat yourself and your loved ones to American baked goods rich in vitamin A and carotenoids, such as classic carrot cake prepared in a slow cooker, you need to follow the recipe step by step below.

Ingredients:

a pair of eggs;
4 carrots;
8g baking powder;
a glass of sugar (about 180g);
1 tbsp. sunflower oil;
a glass of premium flour (about 220g).

Cooking method:

Peel, rinse the carrots, grate (preferably fine).
Beat eggs and sugar with a whisk or mixer until light.
Gently fold the carrots into the egg mixture.
Mix flour with baking powder, sift into our mixture.
Grease the multicooker bowl with oil and pour in the dough.
Close the machine and run the “Baking” program for at least 65 minutes.
Check readiness with a toothpick - it should come out dry from the center of the biscuit.

Carrot cake with kefir in a slow cooker

Kefir is famous for its beneficial effects on intestinal microflora, so it will make carrot cake cooked in a slow cooker even more healthy.

Ingredients:

a glass of kefir;
3 eggs;
a glass of oatmeal;
2 bananas;
3 carrots;
3 tbsp. honey;
soda on the tip of a knife.

Cooking method:

Grind the oat flakes into oatmeal (you can immediately take the flour).
Make mashed bananas.
Start the bubble formation reaction: mix room temperature kefir with soda and leave in a warm place.
Peel and wash the carrots, grate on a fine grater.
Beat eggs with honey.
Carefully combine all ingredients.
Grease the bowl with oil.
Place the dough in a bowl and set it to "Bake" for 60 minutes.
When ready, quickly turn over and let cool.

Apple-carrot pie in a slow cooker

During the period of abundance of apples, housewives are often tormented by an excess of ideas - what to do with the fruits of autumn, so that it is not as familiar as banal and not as complicated as homemade marshmallow. Apple-carrot pie in a slow cooker comes to the rescue.

Ingredients:

350g carrots;
a glass of sugar;
powdered sugar for decoration;
a glass of flour;
5g baking powder;
1 tsp salt;
2 eggs;
50g sunflower oil;
vanillin on the tip of a knife;
700g apples.

Cooking method:

Peel the apples and carrots and grate them.
Beat the eggs and sugar until stiff, and gently fold in the butter.
Pour the sifted flour with baking powder into our peaks.
Trying not to knock the cap off, gradually stir in the fruit and vegetable mixture.
Pour the dough, decorate with apple slices on top, sprinkle with powdered sugar for the crust, cinnamon and vanilla.
Grease the bowl with oil and set to “Casserole” mode for 65 minutes.
You can taste the apple-carrot pie in a slow cooker while it has cooled, with a scoop of vanilla ice cream sprinkled with zest.

Diet carrot cake in a slow cooker

Often, for various reasons, products with gluten, animals, lactose, and sugar are prohibited for consumption. Therefore, we present to you a recipe for a diet carrot cake for a slow cooker, also suitable for those who are trying to eat healthy. Secret ingredients such as spices will add an incredible aroma; each cook chooses his favorites. The following ensemble is most suitable for carrot cake: cinnamon, coriander, ginger, nutmeg. The proportions can be varied according to taste.

For a dietary biscuit you need:

a glass of oatmeal;
a couple of carrots;
spices;
more than half a glass of orange juice;
a handful of walnuts;
a handful of coconut flakes;
half a cup of whole grain flour;
2g baking powder;
5g apple cider vinegar;
soda on the tip of a knife;
a little more than half a glass of cane sugar;
tsp coconut oil;
50ml rapeseed oil.

For cream (1 option):

a glass of cream cheese (vegan or regular);
100g Jerusalem artichoke syrup or honey, or agave syrup;
50ml lemon juice.

Don’t be intimidated by the variety of ingredients; this pie may even be easier to prepare than its counterparts with eggs and wheat flour.

Cooking method:

Grind oatmeal, nuts, shavings.
Mix with flour, sugar, soda and spices.
Peel, rinse and grate the carrots, stir into the dry mixture.
Mix the liquid and dry mass together.
Grease the pan with oil, select the “Baking” mode for 50-70 minutes (check readiness with a toothpick).
When the biscuit is ready, let cool and cut in half.
To prepare the cream, just mix the ingredients, but it is important not to apply it to hot cakes.

You can also make another cream, even more healthy and no less tasty.

For cream (2 option):

a cup of cashews;
50ml coconut oil;
60ml agave syrup, honey or Jerusalem artichoke syrup;
50ml lime juice;
100 ml plant milk (coconut milk tastes best).

Cooking method:

Soak the cashews for at least 24 hours and drain the water before cooking.
Make a homogeneous mixture of butter, milk, nuts and sweetener using a blender.

Carrot-curd pie in a slow cooker

In conclusion, one of the most delicious and low-calorie recipes will be described - carrot-curd pie in a slow cooker. You can take both low-fat and homemade, but in this recipe the optimal 5% cottage cheese will be used so as not to overdo it with fats and not eat a useless product.

The following ingredients are required for preparation:

5 eggs;
600g carrots;
a pack of cottage cheese about 200g;
2 cups of flour;
a glass of sour cream;
tbsp Sahara;
1 tsp starch;
zest and chocolate drops for decoration (you can also use powdered sugar or nuts, optional);
10g baking powder;
a glass of kefir.

Step by step recipe:

For the curd cream, use a blender to mix sour cream, cottage cheese, egg, lemon zest and starch.
Mix the egg and sugar until white.
Sift flour with baking powder, add spices.
Finely grate the washed and peeled carrots.
Grease the multicooker bowl with oil.
Lay out one by one: first a layer of carrot dough, then curd dough, a couple of times, you can spoon a few “pancakes” of curd dough on top for a beautiful spotted pattern.
Set the multicooker mode to “Baking” for 65 minutes.
Remove from the mold only after complete cooling.
Drizzle with white chocolate or decorate with black chocolate chips, sprinkle with zest and powdered sugar or pour over yogurt, or maybe leave as is - it’s up to the hostess to decide.

Thus, any variations of preparing a delicious carrot cake in a slow cooker are attractive not only for their budget and simplicity, but also for their usefulness. The multicooker helps preserve the beneficial qualities of foods and makes baked goods airy. a simple carrot cake in a slow cooker always turns out with a pleasant aroma and bright color, which cannot but please the eye, especially when there are gray clouds outside the window. It also pairs beautifully in color and mood with fall foliage, making it a great option for baking at this time of year. The pie is delicious served with tea or cocoa with marshmallows; spicy coffee is also suitable.

Can't feed your little picky baby carrots? Does cottage cheese make your child turn up his nose? Then this casserole is definitely for you. Let’s combine carrots with cottage cheese, which is so rich in calcium, add orange zest and juice for flavor, flavor it with sweet dried fruits and end up with an incredibly tasty casserole that can be offered either for breakfast with tea or cocoa, or for an afternoon snack with a glass of milk or kefir.

Total cooking time – 2 hours 00 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g. – 178 kcal
Number of servings – 6 servings

How to cook carrot-curd casserole with dried fruits in a slow cooker

Ingredients:

Carrots – 3 pcs. (average)
Dried apricots – 50 g.
Butter – 50 g.
Cottage cheese – 350 g.
Semolina – 3 tbsp.
Egg – 2 pcs.
Orange – 1 pc.
Raisins – 50 g.
Prunes – 50 g.
Cane sugar– 50 g.
Spices - optional

Preparation:

1. I think that, of course, it’s no secret to anyone that carrots are extremely healthy because they contain a large amount of carotene. In the body, carotene is converted into vitamin A. After all, it is what is “responsible” for visual vigilance, helps our immune system, maintains complexion and promotes the development and growth of our little fidgets.

Wash and peel the carrots.
To chop carrots, you can use a blender: just cut the carrots into small pieces and chop with a blender. My old man can no longer cope with this function, so I rubbed it the old fashioned way on a fine grater.

Wash dried fruits thoroughly to remove dirt and dust, dry and cut into small pieces.
If you use small raisins, you do not need to cut them. You can use any dried fruits you have on hand. I really like the combination of carrots and dates, but I didn’t have them at home.

Place grated carrots, dried fruits and butter in a multicooker bowl. Turn on the “Baking” or “Manual” mode (temperature 160°C) and cook for 20 minutes.

2. While the carrot mixture is cooling, separate the whites from the yolks.
This can be done using an egg separator or the old proven way: carefully break the egg with a knife and, dividing it into halves, pour it back and forth over bowls. It’s okay if a little yolk gets into the white; after all, we’re not preparing a sponge cake.

3. Rub the cottage cheese through a sieve, mash with a fork or use a blender.
Take whatever fat content of cottage cheese your conscience allows - it doesn’t matter. I most often use 5% fat cottage cheese. You just have to remember that the cottage cheese that you use to make casseroles should not be very wet. If this is still the case, then it is better to squeeze out the cottage cheese so that excess moisture does not weigh down the finished dish.

Add semolina and yolks to the cottage cheese. Add spices if using (I used a couple of pinches of nutmeg and ½ teaspoon of cinnamon). Mix everything thoroughly.
Instead of semolina, you can use flour.

4. Pour boiling water over the orange and remove the zest from it, and then squeeze out the juice.

5. Beat the whites into a fluffy foam. Add sugar and beat well again.
Instead of sugar, you can use honey in this recipe. But in this case, add honey not to the whipped whites, but to the curd mass along with carrots.

6. Add carrots stewed with dried fruits, orange juice and zest and whipped egg whites to the curd mass. Stir gently.

Line the bottom of the multicooker with baking paper and lay out the carrot-curd mixture. Smooth the top with a spatula. Close the multicooker lid, select the “Baking” (“Cupcake”) or “Manual” mode (temperature 140°C) and set the time to 1 hour.

Let the casserole cool slightly.
You can serve carrot-curd casserole with honey, condensed milk, sour cream or whipped cream.

We all know about the beneficial properties of carrots, but most often we use them for preparing main dishes. But carrots are both a fruit and a vegetable. It holds the record for the content of vitamin A and carotenoids. Carrots are recommended for pregnant and nursing mothers; this vegetable also helps women maintain youth and beauty. By eating just two small carrots, you will get your daily requirement of beta-carotene, which is very beneficial for our body. I will share with you simple recipes for carrot cake in a slow cooker that will please both adults and children.

Recipe for classic carrot cake in a slow cooker

Kitchen utensils and appliances: bowl, grater, spoon, glass, sieve, blender, multicooker.

Ingredients

How to choose ingredients

Choose carrots that are bright orange; the brighter the skin, the more vitamin A it contains.
Take the highest grade flour.

Step-by-step preparation

The longest carrot was grown in Great Britain in 1996. Its length was 5.8 meters. And in America this dessert is so popular that February 3 is celebrated as National Carrot Cake Day.

Video recipe

This video recipe will help you prepare carrot dessert.

Carrot cake with kefir in a slow cooker

Cooking time: 1 hour 15 minutes.
Number of servings: one pie.
Kitchen utensils and appliances: bowls, spoon, fork, blender, multicooker.

Ingredients

How to choose ingredients

The sweetness of the pie comes from the carrots and bananas. Therefore, bananas must be ripe, and carrots must be sweet and juicy.
Oatmeal can be replaced with wheat flour.
If you don't like honey, then replace it with sugar.

Step-by-step preparation

Pour a glass of kefir into a bowl, add 1/2 tsp. soda and stir. Leave the kefir for 10 minutes for the reaction to occur.

Peel 2 bananas and mash them. This can be done with a blender, or you can mash it with a fork.

Now let's combine our ingredients. Place carrots, bananas, egg-honey mixture, kefir and flour into the bowl. Mix with a silicone spatula or multicooker spoon.

The finished pie should cool slightly. Cover the bowl with a special wire rack or dish and turn it over sharply. Our pie is ready.

Video recipe

Watch the video recipe and be sure to prepare this bright pie.

Carrot-curd pie in a slow cooker

Cooking time: 60 minutes.
Number of servings: one medium pie.
Kitchen utensils and appliances: fork, bowls, glass, grater, slow cooker.

Ingredients

Step-by-step preparation

Video recipe

The video recipe clearly shows all the stages of making the pie.

The cooking time for the pie depends on your multicooker.. Therefore, before cooking, read the instructions and adjust the baking time.
You can add nuts, dried fruits, candied fruits, and coconut flakes to the dough. To make your pie flavorful, add orange or lemon zest. And vanilla, cinnamon, nutmeg, ginger will make the taste of the pie piquant and unforgettable.
The easiest way to decorate a pie is to sprinkle it with powdered sugar, nuts, and coconut. Try it decorate the pie with marmalade slices orange You can cut the pie into two layers and add a layer of whipped cream, and you will have a real cake.
This pie can be served with any drinks.

If you don't have a slow cooker, don't worry, just cook it in the oven. And if you adhere to proper nutrition or fast, then this recipe will suit you. Have I interested you in the carrot cake recipe? Leave your feedback and share ideas on how to make the pie even tastier.

Curd and carrot casserole, cooked in a slow cooker - A simple, very tasty and healthy dish that both children and adults will enjoy. The casserole turns out unusually tender and aromatic. You can serve it for breakfast or afternoon snack, always with sour cream. Try it, very tasty!

Ingredients

To prepare cottage cheese and carrot casserole in a slow cooker you will need:

chicken egg - 2 pcs.;

salt - a pinch;
sugar - 4 tbsp. l.;

vanillin - 1/4 sachet;

semolina - 4 tbsp. l. (in dough) + 0.5 tbsp. l. (for sprinkling the mold);

cottage cheese of any fat content - 500 g;

carrots (large) - 1 pc.;

butter - 5 g (for greasing the bowl).

Cooking steps

Add salt and sugar to raw eggs.

Beat the eggs thoroughly with a whisk, add vanilla and 4 tablespoons of semolina.

Mix the egg-semolina mass, add cottage cheese.

Beat the curd mass with an immersion blender until smooth.

Grate the peeled carrots on a fine grater and add to the curd mass.

Cook the cottage cheese and carrot casserole on the “Baking” mode for 60 minutes. Leave the finished casserole in the slow cooker with the lid open until it cools to a warm state.

Bon appetit!

Almost all children, and many adults, if you offer them to try carrot casserole, will refuse. But, if you cook it skillfully, and perhaps keep a little silent about the composition of the dessert, it will be devoured by both cheeks, because the taste of the orange vegetable is not felt at all. To ensure that everyone without exception likes the carrot-cottage cheese casserole, there are little tricks.

The carrots must first be boiled in milk with the addition of spices, then chopped until smooth. Well, a detailed step-by-step recipe with photos will tell you about everything else. If you strictly follow the recipe instructions, carrot casserole with cottage cheese in a slow cooker will turn out tender, aromatic and very tasty. The same recipe can be prepared in the oven and it will turn out just as good.

Carrot-curd casserole in a slow cooker: step-by-step recipe

Ingredients:

Cottage cheese - 200 g;
Chicken egg - 2 pcs.;
Carrots - 300 g;
Milk - 200 ml;
Sugar - 2 tbsp. l.;
Butter - 50 g;
Semolina - 3 tbsp. l.;
Cinnamon, nutmeg 0.25 tsp each.

How to cook carrot casserole with cottage cheese in a slow cooker

Prepare the ingredients. Peel and wash the carrots.

Cut into arbitrary pieces. Their size doesn't really matter, but smaller ones will cook faster. Place in a multicooker bowl along with butter, milk, cinnamon and nutmeg. You can use any spices to suit your taste. Cloves, anise, cardamom are perfect.

Turn on the “Fry” mode, close the lid and cook until the carrots are soft. You should periodically check the presence of liquid and, if necessary, add a little milk.

Place the contents of the multicooker in a bowl, add cottage cheese, sugar, semolina and eggs. Adjust the amount of sugar yourself depending on the sweetness of the carrots.

Puree with an immersion blender until smooth.

Wash the multicooker container and wipe dry. Grease with vegetable oil and sprinkle with semolina. Turn on the “Baking” mode, 40 minutes. Let the bowl warm up for a couple of minutes and add the carrot-curd mixture. Flatten.

Bake in a closed slow cooker until the end of time.

Let cool slightly and then carefully and quickly invert onto a wire rack to steam. It will be problematic to remove the hot casserole from the bowl; it may fall apart, so be sure to wait at least half an hour. Carrot casserole with cottage cheese prepared in a slow cooker is ready to serve.

Very tasty topped with sour cream or jam.

Grate the carrots on a fine grater, squeeze out the juice, add the cereal. Separate the whites from the yolks. Add sugar to the whites, beat with a mixer until a fluffy thick foam forms. Add the yolks to the carrots, stir until smooth. Combine the whipped whites with the carrot mixture and knead thoroughly. Grease the multicooker bowl with butter, place the carrot mixture in it, and smooth it out. Close the lid. Use the Menu button to select the BAKING program. Press the Set/Timer button, then press the Hour and Min buttons to set 50 minutes. Press the Start/Heat button. Cook until the end of the program. After cooking is complete, remove the bowl from the multicooker and leave the casserole to cool for 10-15 minutes.

RMC-02

Grate the carrots on a fine grater, squeeze out the juice, add semolina. Separate egg whites from yolks. Add sugar to the whites and beat with a mixer until a thick, fluffy foam forms. Mix the yolks with carrots until smooth. Mix the whipped whites thoroughly with the carrot mixture. Grease the multicooker bowl with butter, pour the mixture into it, and smooth it out. Close the lid. Button "Menu" select a program "BAKERY", then pressing the button "Cooking time" set the time to 50 minutes. Press the button "Start", cook until the end of the program. Then remove the bowl from the multicooker and cool the casserole for 10-15 minutes.
Tip: Serve the casserole with sour cream.

A lot has been said about the benefits of cottage cheese. And every mother knows that this is a necessary product for children. But sometimes not everyone manages to feed their child healthy foods. I offer you a win-win option for an afternoon snack for children -. Cottage cheese in combination with carrots is simply a storehouse of vitamins and microelements. Your child may not even understand that you are treating him to an ordinary casserole. Its delicate taste and beautiful shade make it look like a cake. And if you pour whipped sour cream on top, then you can safely serve this casserole on the table at a children's party.

Ingredients:

large carrots – (250-300 g)
cottage cheese – 500 g
eggs – 2 pcs
semolina – 3 tbsp. l.
sugar – 3 tbsp. l.
butter – 50 g (+ 20 g for greasing the bowl)
raisins to taste
dried apricots to taste
orange, tangerine - optional
sour cream for decoration

How to prepare cottage cheese and carrot casserole:

Carrot casserole is prepared very quickly in a slow cooker.

First you need to peel and grate the carrots on a fine grater. And pour boiling water over the raisins and dried apricots.

Place grated carrots in a multicooker bowl, add 50 grams of butter, pour half a glass of boiling water.

Turn on the multicooker and simmer the carrots in any fast mode for about 5 minutes. I simmered in the “steam” mode.

While the carrots are stewing, let's make cottage cheese.

Place the cottage cheese in a blender bowl and beat until smooth. You should get a soft curd mass. Add steamed raisins, dried apricots and sugar. Mix.

Then add stewed carrots, semolina and eggs. Mix well.

Grease the multicooker bowl with butter and add the carrot-curd mixture.

Set the “baking” mode. Bake carrot casserole with cottage cheese for 50 minutes.

At the end of the signal, open the lid and let the carrot casserole in the multicooker cool. Then, using the steamer container, remove the casserole from the bowl and decorate to your liking. I decorated with strawberries and thick sour cream.

Bon appetit!!!

We thank Angelina Koroleva for the multicooker recipe!
Polaris 0516 Power 860 W

If you want to cook some very tasty and unusual dish, carrot casserole is an excellent option. In addition, this dish is also very healthy. To simplify your task and speed up the cooking process, it is recommended to use a multicooker.

A lot has been said about the benefits of cottage cheese, so every mother tries to add this valuable product to her child’s diet. But children do not always agree to eat something healthy. However, there is a win-win option - a delicious cottage cheese and carrot casserole, which can be prepared very quickly in a slow cooker. The combination of carrots and cottage cheese is a unique source of microelements and vitamins. The beautiful color and delicate taste of the casserole will make it a tasty and very healthy delicacy.

To prepare the dish you will need to take:

cottage cheese – 480 g;
carrots – 280 g;
raw eggs – 2 pcs.;
semolina – 2.5 tbsp. l.;
white sugar – 2.5-3 tbsp. l.;
sour cream - to taste (for decoration);
tangerine and orange - to taste;
raisins – 1 pinch;
butter – 45 g.

The process of preparing a delicious and very healthy casserole is as follows:

This dish will be a great addition to any holiday table, and its preparation will not take much time. The most important thing is to choose fresh and sweet apples, which will make the dessert juicy and incredibly tender.

You will need to use the following products:

apples – 300 g;
raw eggs – 3 pcs.;
boiled carrots – 350 g;
hot water – 90 ml;
semolina – 60 g;
lemon juice – 20 ml;
salt - to taste;
vanilla - to taste;
refined vegetable oil – 60 ml;
white sugar – 70 g.

The cooking process is as follows:

First you need to wash and boil the carrots, peel them.
The apples are washed and grated together with carrots on a coarse grater.
Add semolina (about 30 g), a little lemon juice, vegetable oil to the mixture of carrots and apples - all components are mixed.
The fruit and vegetable mixture is covered with film and left for 15 minutes.
Using a blender, beat sugar with eggs, vanilla and salt until a homogeneous mass is obtained.
The remaining semolina is poured with hot water.
The egg mixture, semolina are added to the fruit mass and all components are mixed thoroughly.
The resulting mass is poured into the multicooker container, and thin slices of apples are laid out on top. There should be an empty circle inside.
Brush the top of the dough with a beaten egg and close the lid of the device.
The baking mode is set and the dish is cooked for exactly one hour.
After the beep, the multicooker turns off, but the lid does not open.
After about 15 minutes, open the lid and carefully remove the casserole.

This dish is one of the healthy and low-calorie desserts, the preparation process of which does not take much time. Among the advantages is the fact that simple ingredients are used, available in almost every refrigerator.

This type of dessert contains:

carrots – 2 pcs.;
cinnamon – 1.5-2 tsp;
flour – 90 g;
butter – 45 g;
white sugar – 90 g;
soda (slaked) – 1 tsp;
raw eggs – 2 pcs.

The casserole is prepared as follows:

First, the carrots are peeled, washed and grated (finely). It is best to choose firm and juicy vegetables, which makes the casserole much tastier and more tender.
Eggs are added to the carrots, and the ingredients are mixed thoroughly with a fork.
The flour is sifted using a fine sieve and added to the carrots.
Add cinnamon and sugar and mix the ingredients until the mixture is homogeneous.
The soda is quenched with vinegar and added to the remaining ingredients.
The multicooker bowl must be dry and clean. Lubricate with a small amount of vegetable oil (can be replaced with corn or butter).
The finished dough is transferred to the multicooker bowl, and the baking mode is set.
Cooking time for the casserole is 40 minutes.
After the sound signal, you need to open the lid of the device and allow the dessert to cool.
The bowl is then carefully removed and inverted onto a large plate.
The finished casserole is sprinkled with sugar; for decoration you can use sour cream, condensed milk or jam.

I have always liked various casseroles. Just a month ago, I made carrot-rice casserole in a slow cooker for the first time.

I liked it so much that I started making it regularly. Carrot rice casserole is an ideal dish for breakfast or afternoon snack. The casserole turns out healthy, tasty, satisfying and tender. I hope you enjoy it.

Ingredients:

Rice – 160 grams;
Water – 2 multi-glasses;
Carrots – 3-4 pieces;
Granulated sugar – 1 tablespoon;
Salt - to taste;
Egg – 1 piece;
Butter – 1 tablespoon.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To make carrot rice casserole, we will use rice, carrots, water, granulated sugar, salt, egg and butter.

Cut the carrots into small pieces. Pour water into a saucepan and put carrots in it. On the multicooker, set the “Steam” mode for 20 minutes. During this time, the carrots should be cooked.

Grate the boiled carrots on a fine grater.

Pour rice into the pan. Add water. Boil the rice using the “Steam” mode for 14-16 minutes.

Mix carrots with rice. Add salt and granulated sugar.

Add one chicken egg.

Mix everything well.

Grease the pan with oil. You can also sprinkle it with flour or breadcrumbs. Pour the dough into the pan. Bake the carrot-rice casserole on the “Baking” setting for 65 minutes.