Quick and Easy Carrot Kovrizhka from German Grandmother's Cookbook

If you have a lot of carrots and don«t know what to do with them, you can make kovrizhka from them. Yes, yes, a real one, with that special cinnamon aroma. It»s easy and quick to prepare. The recipe is taken from our journalist«s grandmother»s cookbook. She was German and meticulously wrote down her friends« recipes in a ledger. This one was recorded back in the 1970s.

For preparation, you will need one egg, a cup of carrots grated on a fine grater, 1.5 cups of flour, a pinch of salt, a cup of sugar, ¾ teaspoon of baking soda or baking powder, a tablespoon each of sunflower oil and butter, and a quarter of a 25-gram packet of cinnamon.

The amount of cinnamon can be varied depending on the desired result. If you add more than specified above, you«ll get a more kovrizhka-like taste, if less—a more carrot-like one.

Mix the ingredients and pour into a greased pan, ideally a silicone one. Bake in the oven at 190°C (374°F) for about 40 minutes. It«s best to preheat the oven beforehand.

Doneness can be checked with a wooden skewer. Pierce the product to the bottom and see if any dough sticks to it. If the skewer is dry, the kovrizhka is ready.

Earlier we told how to quickly prepare a fish pie according to the recipe of actress Svetlana Permyakova.