Carrot Queijadas

With cooler autumn days, a sweet treat in the afternoon to accompany tea is tempting.
These queijadas are light and perfect for not ruining your diet. If you prefer, you can substitute the carrot with pumpkin.

Neuza Costa

3 May, 2023

Ingredients:

• 400 g (14 oz) of peeled and chopped carrots
• 1 teaspoon of salt
• 40 g (1.4 oz) of butter
• 180 g (6.3 oz) of brown sugar
• 2 eggs
• 45 g (1.6 oz) of cornstarch (3 tablespoons)
• 1 teaspoon of baking powder
• Butter for greasing
• Ground cinnamon for dusting
• Queijada molds

Instructions:

1. In a pot with boiling water, add the salt and carrots.
   Cover and cook well for 25 minutes.
   After that, remove the carrots and drain them.
   Let them drain for 10 more minutes.
2. In the meantime, grease the queijada molds with butter.
   Sprinkle a little cinnamon on the greased molds.
3. After the carrots have drained well, place them in a bowl.
   Add the brown sugar and blend everything with a hand blender until a purée forms.
   Add the 40 g (1.4 oz) of butter to the purée and mix well with a spoon until it melts.
4. Separate the egg yolks from the whites.
   Add the yolks to the purée and set aside the whites.
5. Beat the yolks with the purée and gradually add the cornstarch while beating.
   Beat until a homogeneous mixture forms.
6. Whip the egg whites until they form stiff peaks.
7. With a spoon, mix the baking powder into the purée and gently fold in the whipped egg whites.
8. Divide the batter among the molds and place them on a baking tray.
   Bake in a preheated oven at 180°C (356°F) for approximately 20 minutes.
9. After the queijadas are cooked, remove them from the oven and let them cool for 10 minutes before unmolding.

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The IntenseFlavour team wishes you a bon appetit!