Carrots clean, RUB on a grater. I like carrot cake a little bit crunched, so shred on medium grater long strips. If You like, when carrot is soft, choose a smaller nozzle.

Puff pastry to thaw. I had 1 long seam, I cut it into 2 parts. It is important the puff pastry thing is to roll. It is important to move with a rolling pin in one direction:). Namely, from the center up, down, left and right. Lay the rolled out piece in the baking dish. The form does not lubricated, pre-rinse with cold water.

The dough carrots. I love it when a lot of toppings!:)

Sprinkle carrots with sugar, amount to taste and also depending on the carrots - baby carrots are sweeter and juicier. And then... If you want to experience terrific taste grandma's pies with a carrot from my childhood - ALWAYS on top sprinkle pieces of butter! The filling will be more juicy, with amazing creamy flavor!!! I this step is skipped intentionally trying to reduce somehow calorie meals:).

Roll out second layer of dough, cover the pie. To make it easier to transfer the dough into a pie, can be a rolled seam wrap it over the rolling pin and transfer to the form. To take the edge, often prick with a fork the entire surface of the pie. I top not oil, believe that puff pastry so nice. If you want, brush the surface with beaten egg or milk.

Bake in a preheated 180 degree oven for about 30 minutes, guided by your oven. To remove the cake from the oven, and... If you go first, the most tasty and amazingly flavorful way - take a piece of butter and brush over the surface of the hot cake. The butter will melt and impregnate the upper crust, making it more tender and insanely creamy. I, for the above reasons, did not. Because the dough I had was very crispy and crumbly, and tender, vitamin-rich, sweet filling inside!

Well, that's a piece of cake, help yourself!!! Or I'll eat a whole pie:)))