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Carrot Citrus Cupcake

Elegant and affordable! Citrus note, and he's like the sun! It is prepared simply and quickly, the taste is delicate. You can fantasize with a filler /nuts, apple, banana, pear, candied fruits, orange /.Add cinnamon or other favorite spices, depending on this, the taste will change.IMPORTANT: -when replacing fillers, keep their weight and do not change the basis of the recipe! I bake in the form of 16 * 33 height 4cm - it turned out to be perfect. And tasty and healthy and budget-friendly, but how appetizing!
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Carrot and Citrus cupcake
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 5 g
Fats 25 % 14 g
Carbohydrates 66 % 37 g
297 kcal
GI: 5 / 16 / 78

Cooking method

Cooking time: 28 min

Carrot cake recipes are plentiful! Carrots are always in the house, they are available to everyone, but not loved by everyone. In this cupcake, she is eaten with pleasure.
1 Butter and eggs should be at room temperature /get them in advance/.
Turn the oven on 180 degrees, grease the baking sheet with vegetable oil.
2 Grate carrots on a medium grater. Peel on a shallow. Rinse and dry the raisins.
3 Add baking powder and nutmeg to the sifted flour.
4 Add vanilla sugar and granulated sugar to the soft butter, grind until fluffy.
5 Beat the eggs with a mixer at high speed and combine them with ground butter,
add zest, vegetable oil, honey, poppy seeds, raisins.
6 Stir in the carrots and gradually the flour. The dough should be like thick sour cream.
7 Pour the dough into the prepared mold and sprinkle the top with sesame seeds, bake for 28 minutes until blush, check
ready with a toothpick / if dry - baked /.
8 Turn off the oven and carefully open the door for 7-10 minutes, then take it out and
leave it in the mold until cooling or as you endure.
9 If still hot, transfer from the mold to a napkin. You can eat right away, the cooled
will also be delicious. Bon appetit !

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Honey - 400   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Raisins - 280   kcal/100g
  • Kishmish - 279   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Poppy (seed) - 556   kcal/100g
  • Mac - 556   kcal/100g
  • Dried whole sesame seeds - 563   kcal/100g
  • Shelled sesame seed - 582   kcal/100g
  • Baking powder dough - 79   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Vanilla sugar - 379   kcal/100g
  • Nutmeg - 556   kcal/100g

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