Carrot Schalet
This Carrot Schalet recipe offers a unique and comforting dessert with a delightful blend of flavors and textures. The grated carrots create a moist and tender base, complemented by a rich, sweet custard and a hint of warming spices. Baked to golden perfection, this dish is a satisfying treat, perfect for a cozy afternoon or a special occasion.
Ingredients
- 1 pound Carrots
- 1 tablespoon Butter (or chicken fat) (Originally drippings or chicken fat. Substituted with butter for modern preference.)
- 4 tablespoons Sugar
- 4 count Eggs
- 1 count Lemon zest (Grated peel of one lemon)
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
- 3 tablespoons Flour
- 1 teaspoon Baking powder
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fat (butter or oil) (Quantity estimated (not specified in original recipe))
- 2 tablespoons Sugar (For sprinkling, quantity estimated (not specified in original recipe))
- 1/4 teaspoon Cinnamon (For sprinkling, quantity estimated (not specified in original recipe))
Instructions
- 1Boil the carrots until tender. Let them cool completely, then grate them. This should take about 15 minutes of prep and 15 minutes of waiting.
- 2In a bowl, cream together the butter (or chicken fat) and sugar until light and fluffy. This should take about 5 minutes.
- 3Gradually add the egg yolks to the creamed mixture, mixing well after each addition. Stir in the grated lemon peel, cinnamon, and nutmeg. This should take about 5 minutes.
- 4In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. This should take about 2 minutes.
- 5In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and the grated carrots into the batter. This should take about 5 minutes.
- 6Preheat oven to 350°F (175°C). Grease a pudding-dish with butter or oil. Pour the mixture into the prepared dish. Bake for 45 minutes. Sprinkle with sugar and cinnamon, and return to the oven for a few moments to brown. Serve hot. This should take about 5 minutes of prep and 45 minutes of waiting.