Carrot Cake

This is a very easy to make cupcake. It came out with a soft but non-moist crumb and a crispy crust. I like carrot baked goods because they always come out bright, flavorful, and light. You can use this recipe as a base and add what you like best. Today I used raisins, spices and orange zest as additions, which gives a fresh and unique flavor. You can decorate the cupcake with icing, but then it is better to put less sugar in the batter (although this is to your taste).

Ingredients:

175 g sugar
175g vegetable oil
3 eggs
140 g carrots
220 g flour
80 g raisins
zest of one medium orange

1 tbsp. orange juice
1 tsp. baking soda (no slice)
½ tsp. cinnamon
¼ tsp. ground nutmeg.

For the glaze:

140 g powdered sugar
2-3 tbsp orange juice

Whisk the eggs and sugar until it becomes a fluffy mass.

Pour in portions of vegetable oil, continuing to whisk.

Peel and grind carrots in a blender or grate them on a fine grater. Add it to the egg and butter mixture.

Mix in a separate bowl the flour, baking soda and spices. First pour in the orange juice, and then in portions enter the flour mixture. Mix well. The dough should not be very thick, a little viscous. Add raisins, sprinkled with flour.

Grease a mould with butter and put the dough in it.

Put in oven heated to 170 degrees. Bake for 50-60 minutes, checking readiness with a wooden skewer (baking time depends on the size of the mold – I have a 11*24 cm mold).

When ready, cool the cake on a rack to room temperature and, if desired, pour the glaze over it. For the glaze pour powdered sugar in a small bowl and in portions, looking for consistency, pour the juice and stir with a whisk.

Bon appetit!