200 red carrots
2 large tomatoes, peeled, seeded and chopped
1/4 cup water
1/2 cup white sugar
1/4 teaspoon salt
1 stalks celery, finely ground
1 teaspoon white sugar free dry bread crumbs
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
4 tablespoons butter
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, combine carrots, tomatoes, water, 1/2 cup of sugar, salt, celery and bread crumbs. Set aside.
In a saucepan layer remaining sugar 1/2 cup of bread crumbs, cardamom, cinnamon, butter and carrot mixture. Bring to a boil and remove the lid. Remove from heat and stir in cooked carrot mixture.
Cool and blend the lemon zest. Pour mixture into pastry shell. Sprinkle topping over carrots before baking.
⭐ ⭐ ⭐ ⭐ ⭐