Description
I love carrot cakes (probably many know about it)! On the Internet I have found another great carrot cake, which is battling for its warm, spicy smell of cinnamon, and a delicate, sweet flavor that is pleasant dilutes the sour note! And this cupcake belongs to the category of quick, healthy baking!
Ingredients
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Carrots
0.5 piece
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Sugar
2 Tbsp
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Rye flour
1 Tbsp
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Flour
3 Tbsp
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Flour barley
2 Tbsp
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Leavening agent
0.25 tsp
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Cinnamon
0.25 tsp
-
Nutmeg
0.125 tsp
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Vanilla
-
Yogurt
6 Tbsp
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Vegetable oil
2 Tbsp
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Dried apricots
3 piece
Cooking
Carrots grate on a fine grater. You should get 3 tbsp dried Apricots, cut into small pieces.
Mix the sugar, all kinds of flour, baking powder, cinnamon, nutmeg and vanilla.
Mix the yogurt with vegetable oil.
Dry ingredients add to liquid, stir in the grated carrots and chopped dried apricots, mix thoroughly. Mug (with a capacity of 300 ml, since the cake rises well) grease with vegetable oil. Put the dough.
To cook at a power of 1000 W 2.5 -3 minutes. The surface of the cake should not be sticky. Allow to cool.
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