Carrot Cupcake
Cooking Time:
40 min. Recipe Yield:
8-10 servings Difficulty:
Medium recipe
40 min. Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Carrot cupcake - a recipe for a light cake with carrots. Carrots give the cupcake a very beautiful bright saffron color.
Recipe Ingredients
Wheat Flour
500
g
Carrots
300
g
Butter
100-125
g
Sugar
1
cup
Eggs
3
pcs
Pressed Yeast
20
g
Lemon
1
pcs
Vanilla Sugar
1
tsp
Salt
0.5
tsp
Cooking Recipe
For the recipe carrot cupcake, dilute the yeast in half a glass of warm water. Wash the carrots, peel and grate on a fine grater.
Add eggs, diluted yeast, half of the sifted flour to grated carrots, mix, cover, put in heat and let go.
When the batter comes up, add the rest of the products, knead the dough and put it back in the heat.
Transfer the risen dough to a greased baking dish and place in a preheated 180°C (355°F) oven. Bake carrot cupcake for 50-60 minutes.