Description
Spicy chocolate-carrot cake with tangerine glaze. Chocolate is a wonderful addition to the classic carrot cake. But if the cake is still saturated with citrus notes and spices, then off it is simply impossible... Moist, tender, soft, seductive... P. S. Carrots is not felt, so the cupcake will appeal even to lovers of this vegetable.
Ingredients
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Vegetable oil
0.5 cup
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Orange juice
0.5 cup
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Chicken egg
2 piece
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Brown sugar
1 cup
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Cinnamon
1 tsp
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Flour
2 cup
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Cocoa powder
0.333 cup
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Leavening agent
2 tsp
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Salt
1 pinch
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Carrots
2 piece
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Ginger
1 piece
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Mandarin
1 piece
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Powdered sugar
1 cup
Cooking
Mix the flour, cinnamon, cocoa powder, baking powder and salt.
To grate ginger and carrots. We'll need 2 tbsp. of chopped carrots.
A little whisk the eggs with the sugar.
Add the vegetable oil and orange juice, mix thoroughly.
To the liquid add the dry ingredients and the grated carrots and ginger. Mix well.
The dough pour in a greased and sprinkled with semolina form and bake in a preheated 180 degree oven for 40 minutes. Allow to cool completely.
To make the frosting. Squeeze the juice of 1 Mandarin. Whisk to mix with powdered sugar.
Glaze pour cake.
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