Carrot vanilla cottage cheese pie

Breakfast time is calling for protein-rich and carroty bake like this! Actually, one can decide whether it will be a dessert or just an ordinary breakfast meal:) This incredibly fragrant goodie gets firm=easily portable after cooling. But I think it tastes best when freshly baked:)
Makes 4 servings
Takes 50 minutes (15 preparation, 30 baking, 5 cooling)

Ingredients

1/2 cup carrots, roughly grated (1 large carrot)
440 g small curd cottage cheese
1/3 cup sour cream (or plain yogurt)
2 medium eggs
1/4 cup sugar
1 tbsp soft butter
2 tbsp fine semolina (cream of wheat)
1 tsp vanilla bean sugar/vanilla extract
pinch salt

Method

Preheat the oven to 180°C/350°F.  Lightly grease and flour a medium baking dish or a couple of ramekins (I used a Ø13 cm bundt pan).

Peel and grate the carrot. In a medium bowl, combine the cottage cheese, eggs, sour cream, sugar, butter, salt, vanilla and mix everything well with a fork (for smoother texture, process the mixture in a blender or food processor). Stir in the carrots, semolina and mix until evenly distributed. Transfer the mixture into the baking dish/ramekins. Bake for 30 minutes until browned. Allow to cool for 5 minutes. Serve hot or cooled with yogurt, nuts, berries or fruit.

Bon Appétit!