The Pastry

  • 3 large eggs
  • 150 grams (3/4 cup) sugar
  • 1 teaspoon vanilla extract
  • 90 milliliters (6 tablespoons) vegetable oil
  • 180 grams (1 1/2 cups) all-purpose flour
  • 10 grams (2 teaspoons) baking powder
  • 300 grams (2 1/2 cups) finely grated carrot
  • 1 pinch salt

The Cream

  • 200 grams (3/4 cup plus 1 tablespoon) heavy sour cream
  • 300 grams (1 1/3 cups) cottage cheese (or cream cheese)
  • 1 teaspoon vanilla extract
  • Sugar to taste


  • Mixing Bowls

    You'll need a few different sizes for combining the pastry and cream ingredients. Try to use stainless steel or glass bowls for easy cleaning.

  • Electric Mixer

    An electric mixer will save you time and ensure your eggs are whipped to perfection. If you don’t have one, a hand whisk will work, but be prepared for a workout! 💪

  • Spatula

    A silicone spatula is ideal for mixing and scraping every last bit of batter. It also helps to fold in ingredients gently.

  • Grater

    A fine grater will help you achieve the perfect carrot texture, ensuring they blend seamlessly into the pastry. 🥕

  • Baking Mold

    Line it with parchment paper for easy removal and less mess. Choose a standard size to ensure even baking.

  • Oven

    Preheat your oven to 356°F (180°C) so it’s ready to go once your batter is mixed.

  • Skewer

    Use a skewer to check the pastry’s doneness. If it comes out clean, your pastry is ready!


Step 1

Step 1: Whip the eggs with a pinch of salt for about a minute until slightly frothy. Ensure the eggs are at room temperature for better whipping.

Step 2

Step 2: Add sugar to the eggs, and whip until the mixture turns white but not to peaks. This should take about 3-4 minutes on medium speed.

Step 3

Step 3: Add vanilla extract and vegetable oil, and gently mix with a spatula. Use a folding motion to retain the air in the mixture.

Step 4

Step 4: Sift flour and baking powder together. Add the sifted mixture and finely grated carrots to the egg mixture, and combine using a spatula. Be gentle to avoid deflating the batter.

Step 5

Step 5: Line a baking mold with parchment paper and pour in the batter. Smooth the top with a spatula. Use a 9-inch round or square baking mold.

Step 6

Step 6: Bake the pastry in an oven preheated to 356°F (180°C) for about 40 minutes. Check for readiness by inserting a skewer; it should come out clean. Ovens vary, so start checking at 35 minutes.

Step 7

Step 7: Allow the pastry to cool completely before spreading the cream on top. Cooling on a wire rack helps to prevent sogginess.

Step 8

Step 8: To make the cream, combine heavy sour cream, cottage cheese (or cream cheese), vanilla extract, and sugar to taste until homogeneous. For a smoother texture, you can use a hand blender.

Step 9

Step 9: Spread the cream evenly on the cooled carrot pastry. Decorate as desired (I use pistachios and sweets), cut into pieces, and enjoy. Consider using fruits or nuts for added texture and flavor.


Wondering how to present this delectable carrot pastry? Let's make it a feast for both the eyes and the taste buds! 🌟 First, ensure your pastry is completely cooled before spreading the cream. This makes it easier to achieve a smooth, elegant look. 🎨 **Garnish Options:** Try adding a touch of artistry with some finely chopped pistachios for a pop of color and crunch. Alternatively, you can sprinkle some cinnamon or nutmeg on top for a warming flavor experience. 🍹 **Serve with:** This carrot pastry pairs beautifully with a fragrant cup of chai tea, a frothy cappuccino, or even a simple glass of cold milk. The creamy topping and moist carrot layers make every bite an adventure. 🌺 **Occasions:** Whether it's a casual afternoon tea, a family gathering, or a special celebration, this pastry is sure to impress. You can even add a few edible flowers for a springtime picnic feel. 💐 🎉 **Get Creative:** Don't be afraid to use cookie cutters to create fun shapes, especially if serving to kids. It turns a simple treat into a whimsical delight! 💖


Looking to make your recipe friendly for all dietary requirements? 🌱 No problem! **Gluten-Free Option:** Swap the regular flour for a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper texture. 🍰 **Vegan Option:** Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg). Use dairy-free yogurt instead of heavy sour cream, and choose an almond or soy-based cream cheese for the frosting. ✅ **Allergen-Friendly:** Always double-check labels for hidden gluten or animal products, especially in baking powders and flavorings. Your friends with dietary restrictions will appreciate the effort! 😉


  • Why isn't my pastry rising properly?

    Ensure your baking powder is fresh and properly mixed into the flour. Also, make sure not to overmix the batter once the dry ingredients are added.

  • Can I use a different oil?

    Yes, you can use any neutral-flavored oil, such as canola or sunflower oil.

  • How can I make sure my carrots are well incorporated?

    Grate them finely and fold them gently into your batter to ensure they blend smoothly.

  • Why did my cream turn out too runny?

    Make sure your ingredients are chilled before combining, and consider using a higher fat content cream cheese for a firmer consistency.

  • Can I add nuts or other mix-ins to the pastry?

    Absolutely! Feel free to experiment with chopped nuts, raisins, or even some shredded coconut.

  • How do I store leftover pastry?

    Store any leftover pastry in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Nutrition facts

Carrot pie
Recipe Yield:8 slices
Calories:Approximately 250-300 calories per slice
Calories (Min - Max):250 - 300
Total Fat:12g
Saturated Fat:7g
Total Carbohydrate:32g
Total Sugars:20g