Description
Cakes with carrots in my favorites! This cake is very rich as its composition and taste. Easy, tasty and healthy muffin that will make your diet fast days. Another benefit of this cake is that it's not all sugar, but it turned out quite sweet.
Ingredients
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Carrots
2 piece
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Pineapple
1 bottle
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Dried apricots
100 g
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Raisins
100 g
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Honey
120 ml
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Vegetable oil
1 cup
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Nuts
100 g
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Flour
2 cup
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Powdered sugar
100 g
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Lemon
0.5 cup
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The food dye
1 g
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Marzipan
100 g
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Orange
1 piece
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Leavening agent
2 tsp
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Soda
0.5 tsp
Cooking
In a bowl put the dried apricots (chopped) and raisins. To open a jar of canned pineapples, juice pour over the dried fruit and leave for 10 min.
Pineapple grind in a blender into a puree.
Raw carrots to grate, add the juice and zest of one orange.
Add to the carrot pineapple puree.
Add the dried fruit together with pineapple juice.
Add liquid natural honey.
To prepare the cake we use natural oil "Oleyna".
Pour oil to a bowl.
Add the sifted flour, baking powder and soda, add chopped nuts.
Put the dough in shape and bake until dry splinter about 45-50 minutes at 180 gr. To take the finished cake and allow to cool.
Prepare frosting. To do this, mix the lemon juice and powdered sugar to the consistency you want. Powdered sugar may need more or less. I added a drop of yellow food dye.
The cooled cake pour the glaze.
For dyeing I made marzipan carrots. For that, most of the marzipan mixed with orange dye, a smaller portion with green dye. Of orange marzipan to sculpt carrots, to do this, divide the marzipan into small pieces and roll into oval pieces, of a wooden skewer to make the notch.
From the green marzipan to make "pigtails" to fasten them with a toothpick.
Decorate the cupcake with our "carrots". Bon appetit!
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