How to bake a carrot sheet cake | Latvian Burkānu Plātsmaize

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are more affordable and nut-free.

Cook the carrots in a big pot with water and half a teaspoon of salt until soft.

Prepare the yeast dough by warming milk, sugar, butter, and salt until the butter melts.

Mix yeast with a bit of milk and a few tablespoons of flour to activate it, letting it sit for about 10 minutes until bubbly.

Drain the cooked carrots and let them cool before peeling.

Sift flour into a bowl, add the remaining milk and activated yeast, and mix to form a consistent dough.

Knead the dough for a few minutes until smooth and elastic, then shape it into a ball and let it rise until doubled in size, covered with a towel.

Roll the dough thin to fit the baking tray, folding the sides down if desired.

Cover the dough with a towel and let it rise while preparing the carrot filling.

Set the oven to 180°C (400°F).

Peel the carrots and blend them until smooth, adding eggs to the blender.

Mix the carrot puree with about 3/4 of the sugar, spices, and flour.

Prepare whipping cream mixed with the remaining sugar for topping.

Pour the carrot mixture over the dough in the baking tray, level it, and sprinkle cinnamon on top before adding the whipping cream.

Bake for about 30 minutes until the top is set and browned.

Let the cake cool a little before removing it from the baking tray.

Cooking Techniques

Equipment Needed

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Dietary

Allergens