Easter carrot cupcake

Description

Easter carrot cupcake.

Ingredients

Flour

250 g
Butter

100 g
Sugar

150 g
Chicken egg

1 piece
Milk

170 ml
Carrots

1 cup
Leavening agent

1 tsp
Nuts

1 handful
Raisins

1 handful
Cinnamon

1 tsp

Cooking

Beat sugar with eggs until fluffy mass.

Add butter and milk, mix well.

In a separate bowl, mix the sifted flour, baking powder, cinnamon.

Carrots wash, peel, grate on a fine grater. Put the carrots in a saucepan, add about a third Cup of water and lightly saute for a few minutes. Drain in a colander, cool.

Add dry mixture to liquid and stir. Add to the dough carrots, raisins and nuts, stir again.

In a pre-prepared form, put the dough about two thirds. Bake in a preheated oven at 180 degrees. Readiness check with a wooden splinter, it should come out dry from the middle of the cake.