October 13-15/Rural life/Trying CABBAGE/How the weekend went.
Carrot casserole recipe:
Carrots - 1.5 kg, finely chopped;
Eggs - 4;
Semolina - 5-6 tablespoons;
Sour cream - 3 heaped tablespoons;
Sugar - 150-200 g, if you like it sweeter;
Flour - 200 g;
Salt - 0.5 teaspoon;
Vanillin - 1 packet;
Baking powder - 1 level teaspoon.
Bake at 170 degrees Celsius for 50 minutes.