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In weekendul acesta am facut o prajitura de toamna, tare aromata si foarte gustoasa, indulcita natural cu doar cateva curmale. Morcovul si dovleacul din compozitie ofera o savoare si o aroma nemaipomenite, eu zic sa o incercati si voi :) Prajitura cu morcovi si dovleac.


  • 200g faina 
  • 50g nuca macinata
  • 1 lgt praf de copt bio
  • 4 oua
  • 100g unt
  • 100g morcovi
  • 100g dovleac
  • 70g curmale
  • 1 lgt scortisoara

Dam pe razatoare morcovii si dovleacul (in total 200g am obtinut dupa ce am dat legumele pe razatoare), apoi ii calim intr-o tigaie cu untul si scortisoara cam 5 min, amestecand mereu. Separam pasam galbenusurile si curmalele si le adaugam peste amestecul din tigaie, omogenizam bine tot.

Batem albusurile spuma, separat amestecam faina cu praful de copt si nuca. In albusurile batute spuma adaugam amestecul de faina, usor, cu miscari circulare de jos in sus. La final adaugam si amestecul de morcov si dovleac.

Turnam compozitia intr-o tava dreptunghiulara (aprox 20*30cm) tapetata cu hartie de copt si coacem prajitura in cuptorul preincalzit la 170C timp de 25-30 de min, pana trece testul scobitorii. Apoi o taiem patratele si o decoram cu ce dorim, eu am folosit flori comestibile de la El-dor plant :) Enjoy!


This weekend a made a fall cake, full of flavor, tasty and sweetened only with a couple of dates. The carrot and pumpkin make it super delicious, I say you should try it :) Pumpkin carrot cake.


  • 200 g plain flour
  • 50 g ground walnuts
  • 1 tsp organic baking powder
  • 4 eggs
  • 100 g butter
  • 100 g carrots
  • 100 g pumpkin
  • 70 g dates
  • 1 tsp cinnamon

Grate the apples and pumpkin (I got 200 g of grated pulp), then saute them in a pan with a little butter and cinnamon for about 5 min, always stirring. Separately blend the egg yolks and dates, add them in the pan and mix well.

Whisk the egg whites until they form stiff peaks. Separately mix the flour, walnut and baking powder. Add the flour mix into the egg whites, gently, with circular movements. In the end add the chilled carrot pumpkin filling.

Pour the mixture in a rectangular pan (20*30 cm) that’s been lined with baking paper and bake in the preheated oven at 170 C for 25-30 min, until a skewer inserted in the center comes out clean. Cut into slices and decorate with whatever you like :)  Enjoy!

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