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Spicy carrot cake, step by step recipe with photos

  • 250 g flour + 1 tbsp. l for sprinkling
  • 110 g brown demerara sugar
  • 175 ml of vegetable oil
  • 3 eggs
  • 300 g carrots
  • 50 g of pecans or walnuts + a little for decoration
  • 2.5 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp. grated nutmeg
  • a pinch of salt
  • butter
  • 200 g mascarpone cheese *
  • 100 g of powdered sugar
  • 1 tbsp. l lemon juice

* Instead of mascarpone, you can use fat sour cream or whipped cream.

BTW
Demerara brown sugar is indispensable in the preparation of muffins.

It goes well with fruit, emphasizes the taste of spices.

With him, baking longer remains soft and fresh.

The most famous dish with mascarpone cheese is Italian dessert tiramisu. Motherland.

A good carrot vegetable is grown without hassle, sold all year round and is inexpensively stored.

To taste, carrot cake is similar to all your favorite cupcakes — the same sweet, fragrant and slightly moist.

Carrot cakes and pies are considered «healthy» baking: in addition to carrots, they are often in them.

I got too thick dough.

Whether the flour in the recipe is more than necessary (I took 80 grams less carrots), or because I replaced half of the vegetable oil with coconut.

Great recipe!

The cupcake rose quickly, baked well, but the crust cracked on top, probably it should still be put in a cold oven. It did not affect the taste.

Cooked in accordance with the recipe, but vegetable oil added less, 120 ml. And also I did not have dried ginger, so I added a pinch of cardamom, increased the amount of cinnamon and added a little dry lemon peel. It turned out not bad, but next time I will add ginger to give a more savory taste to the dough.

Thanks for the recipe!

Air what! And very fragrant, piquant.

It’s nice that it’s not cloying — a little sweet. But I would put more carrots.

Or my carrot is not the most successful))) A good winter recipe.

In the piggy bank.

I cooked carrot muffins many times, but I didn’t get very successful as they sank. You have everything described in detail and I think, and I need to repeat.

Thank you for your creativity!

I did it for the first time with 1/4 of a spoon of nutmeg — I didn’t feel it; I did it with 1/2 of a spoon — brute force.

I recommend no more than 1/3 spoon, no slides. instead of nuts, you can add raisins.

Thanks for the interesting recipe.

I love carrot pies and cakes!

The main thing to find a southern carrot, sweeter.

And I use parchment, then there is no taste of butter.

Good morning everyone!

As for the taste of the oil, I completely agree with the last comment.

Today I will try with margarine for baking.

An excellent recipe, I baked a cupcake in a round shape with a hole in the middle. It turned out very beautiful and spectacular!

I did not have cinnamon and ginger, but I also added cashews.

When the cupcake is cold, sprinkled with powdered sugar and poured with melted chocolate. Yes, and oil poured about 130 ml, just 175 hand did not rise.

Highly recommend!

thanks for the recipe!

The cake turned out very tasty and slightly savory.

I used ordinary sugar and butter not 175 ml, but 120.

This recipe is used for the first time, I think quite good. Despite the fact that I really like nutmeg, I added a cardamom, which was equally favorite, instead.

Sumera took exactly the sugar; At first it seemed that the cake turned out to be unsweetened, but this is the first. ammm taste 🙂 The only thing that embarrassed — pronounced taste of oil (took refined deodorized); in the next just try to add a little less. Preparing on Sunday evening to treat colleagues on the occasion of the birth of our common colleague’s son and my close friend. Unfortunately, half of the cupcake left immediately before bedtime, the second half in the morning at breakfast :))

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