|Flour||1 Cup (16 tbs)|
|Grated carrot||1 Tablespoon|
|Sodium bicarbonate||1 Pinch|
|Grated carrot||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Milk powder||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Carrot||1 , cut into long thin strips|
Sieve flour, salt and soda bicarb together in a large mixing bowl.
Put butter into flour and mix with fingers for 10-12 minutes till it resembles bread crumbs.
Add grated carrots.
Knead to stiff dough with milk.
Roll out the dough into 1/2 cm thick pastry slightly bigger than the pie dish.
Put the pastry in the dish covering the sides also.
Cook grated carrots in milk for 10 minutes.
Cool and add milk powder, sugar and raisins.
Spread carrot mixture over the pastry.
Cook the strips of carrot with sugar first on low heat for 2-3 minutes and then on high heat.
Separate them with fork and decorate over the carrot mixture.
Bake the pie in oven at 220°C for 20 minutes.
Lower the heat to 180°C and bake for another 15 minutes.
Cool for 2-3 minutes and remove from the dish.