Carrot cake

Directions

1. First, wash the carrots. ≈ 2 min
2. You can steam them or cook them in boiling water. ⏱ ≈ 10 min
3. Next, grind them into a very fine powder. ≈ 4 min
4. Do not grate the carrots, as they will be visible in the jam and will not give it a good appearance. ≈ 8 min
5. You can use a food processor or a vegetable grater to reduce the carrots into a smooth puree. ⏱ ≈ 10 min
6. Sift the flour into a bowl. ≈ 2 min
7. A colander allows you to perform this operation easily. ≈ 3 min
8. Place the dough on a warming tray to distribute the heat evenly, and cook the flour over low heat until it emits a slight, fresh aroma. ⏱ ≈ 40 min
9. The color of the flour must absolutely remain the same. ≈ 3 min
10. Next, remove the stove and add the oil paint. ≈ 3 min
11. Mix until the gelatin mixture is smooth. ≈ 4 min
12. Then, add the carrot puree, jasmine, sugar, and saffron powder. ≈ 3 min
13. Mix thoroughly until you have a smooth, slightly liquid dough. ≈ 4 min
14. Next, mix the dough until it separates from the sides and forms a single ball in the center of the container. ≈ 10 min
15. Carrot jam is much stickier than other types of jam. ≈ 3 min
16. For decoration, grease your hands and take a spoonful of jam. ≈ 2 min
17. Allow the heat from the jam to dissipate. ≈ 3 min
18. In this way, it will become less sticky and easier to handle. ≈ 3 min
19. Shape it into a carrot shape and create lines using a slightly oiled knife. ≈ 10 min
20. Then, place two or three pistachio nuts on top. ≈ 3 min
21. Place the carrot jam in a serving dish. ≈ 2 min