Easy to prepare, fast and delicious carrot cupcakes. Finely grated carrots together with applesauce gives baking unusual taste, which harmoniously complement the walnuts nuts, cinnamon and a pinch of nutmeg. You will not feel in these cupcakes vegetables, but they will be very moist and soft, literally melting in your mouth. Ideal topping for carrot cupcakes considered cream of cream cheese cream, which is harmonious complements the spicy taste of baking with its salty-sweet taste. Beat cheese with powdered sugar and lemon zest and cover with it each cupcake, sprinkled with chopped walnuts on top. the value of one serving: (total 10 pcs.) Calories 277, total fat 12 g., saturated fats, proteins 5 g, carbohydrates 39 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Quantity: 10pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. whole wheat flour
- 0.5 tbsp. premium flour
- 1 tsp soda
- 1/4 tsp fine salt
- 0.5 tsp ground cinnamon
- A pinch of ground nutmeg
- 3/4 Art. brown sugar
- 1/4 Art. rapeseed oil
- 2 large eggs of category CO
- 1.5 tbsp. finely grated carrots (about 2 medium carrots, peeled)
- 0.5 tbsp. natural apple puree
- 0.5 tsp vanilla extract
- 1/4 Art. + 2 tbsp. l finely chopped walnuts
- 110 gr. low fat butter cream cheese room temperature
- 3/4 Art. powdered sugar
- 0.5 tsp finely grated lemon zest
Recipes with similar ingredients: wholemeal flour, higher flour varieties, cinnamon, nutmeg, brown sugar, eggs, carrots, applesauce, vanilla extract, walnuts, curd cheese, icing sugar, lemon
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out paper liners for standard muffins in the form of 12 cells.
- Combine flour, salt, cinnamon and nutmeg. In a large bowl stationary mixer with spatula nozzle mix brown sugar, rapeseed oil and eggs and knead until ingredients mix evenly. Add carrots, applesauce and vanilla. Add the dry mixture and mix. Then intervene 1/4 tbsp. chopped walnuts.
- Arrange the dough evenly in tins. Bake until a toothpick inserted in the center of the cupcake will not come out clean, about 20 minutes. Transfer to a wire rack and cool completely.
- Beat the cream cheese with an electric mixer. icing sugar and lemon zest until smooth. Lubricate the cooled cupcakes with a cream and sprinkle with the remaining 2 tbsp. l chopped walnuts. Keep cupcakes tight container in the refrigerator.
