Carrot Cake

Rating: 3.86 / 5.00 (7 Votes)

Total time: 45 min

Servings: 10.0 (servings)





Paper cups (7-8 cm ø, 30 pieces) can be used for baking.

Prepare: Put 3 paper cups inside each, place on a baking sheet.

Prepare pepper: Soak freeze-dried green pepper in a little water for about 15 min. Drain and chop finely.

Dough: Mix sugar, butter and oil with the whisks of a hand mixer for 5 min. Add eggs, continue mixing for 2 min. Add nuts and salt. Sift in flour and baking powder, stir in. Finely grate carrots, add pepper, fold in with rubber scraper, fill batter into ramekins.

Bake: 25-30 minutes in the lower half of the oven heated to 180 degrees.

Glaze: Mix all ingredients up to and including honey until smooth. Add orange zest and juice and perhaps light green food coloring. Spread a thick layer on cooled cupcakes. Garnish with orange zest.

Store: Without glaze, cupcakes will keep for 1 week wrapped in plastic wrap in the refrigerator. Spread with glaze just before serving.

Tips: Bake cupcakes in greased 8-9 cm diameter baking cups sprinkled with ground hazelnuts instead of paper cups.

After roasting, grate hazelnuts between palms to peel.

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