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Lean carrot cutlets stuffed with dried fruits and apples

Vegan Carrot Cakes Stuffed with Dried Fruit and Apple

These wonderful, tasty little cakes are a treasure trove of vitamins! These are terrific carrot cakes — my recipe here — with a rich apple flavor and aroma!

Ellisa

Recipe author

Lean carrot cutlets stuffed with dried fruits and apples

Composition / ingredients

Servings:

Semolina

Carrots

Water

Raisins

100

Dried apricots

Sugar (if you want them sweet)

Flour

0.5

Apples

Vegetable oil

Vanilla

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 17 % 4 g

Carbohydrates 79 % 19 g

115 kcal

GI: 42 / 37 / 21

Cooking method

Cooking time: 45 min

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Grate the carrots on a fine grater, then transfer them to a hot skillet, add 2 tablespoons of water and the semolina, and simmer, covered, over low heat until done. Then let the mixture cool. If you're making the carrot cakes without a filling, add salt to the mixture. At that point you can go ahead and shape the cakes, roll them in breadcrumbs or flour, and fry. Make the filling: dice the peeled apples into small cubes. Cover the raisins with hot water and let them stand for ten minutes, then drain and pat them dry. Dice the dried apricots. Mix all the ingredients together, add the sugar and vanilla, then simmer in a skillet with vegetable oil until the apples are soft. Now shape the carrot cakes from balls with the fruit filling tucked in the center. If you'd rather have plain carrot cakes, skip the filling and simply shape the carrot mixture into cakes. Dredge each cake in flour and fry in vegetable oil. These are wonderful carrot cakes for kids — and everyone else!