Creamy carrot mini muffins – a detailed recipe preparation. Nutritional value of one serving: (24 carrots in total mini cake with cream) Calories 124, total fat 6 g., saturated fat 1.5 g., Proteins 1 g., Carbohydrates 17 g., Fiber – g., Cholesterol 19 мг., натрий 71 мг., сахар 14 г. 
Photo of the dish: Кон ПулосTime: 1 hour. 50 minutes Difficulty: easy Amount: 24 carrot mini-cake with cream Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
For sprinkling:
- 1 medium carrot, peel
- 3/4 Art. granulated sugar
For the test:
- 1.5 tbsp. grated carrots
- 1 tbsp. granulated sugar
- 1 1/4 Art. premium flour
- 1 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tbsp. sliced almonds
- 1/2 tsp ground ginger
- 3 large eggs
- 2/3 Art. vegetable oil
For cream:
- 230 gr. cream cheese cream
- 2.5 tbsp. powdered sugar
- 2 tbsp. l (30 gr.) Butter at room temperature
- 1 tsp lemon juice
- 1/4 tsp almond extract
Recipes with similar ingredients: carrots, cream cheese, ginger ground, cinnamon, vanilla extract, eggs, premium flour, nuts, almonds, almond extract, cream, lemon juice
Recipe preparation:
- Cook candied carrots: chop the carrots with using a knife to peel vegetables in long, wide stripes, then cut into long strips. Mix sugar in a small saucepan sand and 3/4 Art. water, bring to a boil, add carrots and cook at medium temperature until soft, about 10 minutes Drain and cool slightly. Put the carrots in the form of spirals on a baking sheet stacked with parchment paper. Bake at 120 ° C in preheated oven, 25 – 30 min. Completely cool.
- Increase the temperature to 180 ° C. Stack in two mini forms for Baking 24 paper liners.
- Prepare the flour mixture: grind in a food processor flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and pepper.
- Prepare the dough: mix in a large bowl grated carrots with vegetable oil, granulated sugar, eggs and vanilla until homogeneous mass. Stir in the flour mixture.
- Make cupcakes: spread the dough between mini-forms, filling in three quarters. Bake for 10 – 15 min., check the readiness with a toothpick, piercing in the center, it should to be clean. Remove the cupcakes from the oven and leave for 5 minutes. cool down, then remove the cupcakes from the molds and cool completely.
- Meanwhile, prepare the cream: beat with a mixer icing sugar, cream cheese and butter until airy masses. Stir in lemon juice and almond extract. Put off the cream using a pastry bag for cupcakes. Decorate from above candied carrots. We offer a recipe for persimmon muffins.
