Description
Carrot cake with walnut-honey flavor is one of the favorite in my family. The cake is porous, moist and very flavorful. Really liked the idea of the cut cake in the form of carrots. Be sure to pour the salty caramel, which will give the cupcake extra caramel flavor and juiciness.
Ingredients
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Honey
2 Tbsp
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Vegetable oil
2 Tbsp
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Sugar
75 g
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Chicken egg
2 piece
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Carrots
100 g
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Nuts
50 g
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Flour
120 g
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Cocoa powder
2 Tbsp
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Soda
0.333 tsp
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Cinnamon
0.333 tsp
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Vanilla
1 pack
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Soy sauce
1 Tbsp
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Jam
1 Tbsp
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Carrots
100 g
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Dried apricots
100 g
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Water
150 g
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Gelatin
1 tsp
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Sugar
50 g
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Cream
60 g
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Melted butter
10 g
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Soy sauce
1 tsp
Cooking
Honey, eggs and soy sauce "Kikkoman" whipped to a froth with a mixer.
Add the grated on a fine grater carrots, vegetable oil, sugar, flour, cocoa, baking soda, cinnamon, vanilla, and chopped nuts and mix with a mixer.
Put the dough in a greased form with a size of 10x20 cm Bake for 40 minutes at a temperature of 180 degrees. Check the readiness of the torch - it should be dry.
The finished cake to cool.
Make carrot decoration. Boil the carrots until tender. In 150 ml of water to cook the apricots. In chilled broth from the dried apricots, add the gelatin and heat stirring until gelatin is dissolved but not boiling.
Add to gelatin with carrots and dried apricots grind in a blender into a homogeneous mass. The mass turns out very tasty, the taste of carrots is not felt.
The ends of the cake to cut. In the mid cut wedge-shaped hole.
Fold the cupcake to form the middle to fill carrot decor with a slide. Put in the refrigerator to stabilize for 1 hour.
Make salted caramel. Sugar on a slow fire to dissolve to obtain a caramel-Golden color, add soy sauce "Kikkoman", melted butter, and stir.
Add it in small amounts while constantly stirring the hot cream and cook, stirring, until thick.
The finished sauce cool. If the cupcake does not make the caramel, then increase the amount of sugar according to your taste!
Muffin top grease jam.
Sprinkle with crushed biscuit crumbs from the middle of the cupcake and decorate with dill, mimicking a bed of carrots and served with salty caramel.
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