- 6 medium sized carrots
- 1 cup caster sugar
- 3 tablespoons farina
- ½ cup water
- 2 cups milk
- 6 tablespoons semolina
- 1 packet vanilla extract
- 5 tablespoons caster sugar
- 200 gram (0.44 lbs) biscuits
Have you ever thought a cake with carrot and biscuits? I have to confess that I’ve never thought them together, but I gave a chance yesterday. Are you curious about the result? Yes, it was absolutely different, but I started to say “Why haven’t I try this before?” It was absolutely new to me and to my husband. He loved it. From now on this cake is one of our favorites and in the future, I’ll try to make it better, promise.
A medium sized pot
A square pyrex
A mixing spoon
Wash the carrots, peel and divide into slices.
Put the carrots in a pot suitable to boil and add water on to them up to their top.
Boil the carrots till they are soft enough.
Mash the carrots with the rondo, put the carrot mash in the pot and add 1 cup sugar on to it, then mix for a couple times.
Meanwhile mix farina and ½ cup water in a bowl, then pour it on to the carrot mash. After stirring for a couple minutes turn of the stove.
Stir and boil the milk, semolina and sugar (5 tablespoons) in a pot till it becomes pudding soft.
When it boils add vanilla extract and stir again.
Pour the mix on to the tray that is moisturized before in order to prevent sticking.
Crush the biscuits in rondo and make them like flour.
Pour the crushed biscuits on to the mix on the tray and scatter equally (you may save a few tablespoons biscuit crushes in order to sprinkle to the cake).
Finally pour carrot mash on to the tray and scatter equally. When it is completely cool, divide equally and sprinkle biscuit crushes if you saved.