Pumpkin and carrot cake.

Pumpkin and carrot cake.

Pumpkin and carrot cake.

Pumpkin and carrot cake. A delicious cupcake with a moist texture based on walnuts, pumpkins and carrots that diversifies your homemade tea party.

Ingredients.

Walnuts - 150 g
Pumpkin - 100 g
Carrots - 100 g
Sugar - 170 g
Flour - 125 g
Baking powder - 1 tsp
Butter - 175 g
Eggs - 3 pcs.
Cinnamon - 1 tsp
Ginger - 0.5 tsp
Nutmeg - a pinch
Salt is a pinch.

Pumpkin and carrot cake.

Step by step recipe.

I don’t know about you, but I really like nut muffins and pies: especially when nuts replace part of the flour and the pastries have a rich nut flavor. Today I want to offer you a pumpkin and carrot cake, which also has a lot of walnuts.

The dough in the cupcake turns out to be a little wet, but it gives the pie a juiciness. Before adding pumpkin and carrots to the dough, they need to be squeezed from excess juice so that the cake is well baked.

To prepare a pumpkin and carrot cake with nuts, prepare the necessary ingredients according to the list.

Before starting to prepare the cake, grate the carrots and pumpkin, so that then the dough does not stand too much time.

Put soft butter in a bowl, add sugar and beat well with a whisk until fluffy. You can use a mixer.

Insert eggs one by one into the dough, thoroughly whipping after each.

Grind walnuts into crumbs. You can use a food processor for this. Add nut crumbs to the dough and mix well.

Squeeze out the excess juice from the pulp of pumpkins and carrots and add vegetables to the dough.

Then add salt, sifted flour and baking powder. Add spices to the dough: cinnamon, ginger powder and nutmeg.

Mix the dough well and put in a mold covered with parchment. I wanted to bake a cupcake in the form of a ring, but I don’t have such a shape in my arsenal, so I wrapped the foil from the juice cooker in foil and placed it in the center of a regular detachable shape with a diameter of 22 cm. The dough turns out like thick sour cream.

Preheat the oven to 180 degrees and bake a pumpkin-carrot cake for about 1 hour. If you cook without a hole in the middle, it will bake faster. In any case, it is better to check the cupcake for readiness with a wooden skewer.

Cool cake, remove from the mold. You can just sprinkle with icing sugar or make icing. I decided to make chocolate: 2 tbsp. cocoa, 2 tablespoons sugar and 4 tablespoons milk. She warmed everything, stirring with a whisk until smooth, and poured a cupcake on top. Decorated with halves of walnuts.
Bon Appetit!

Pumpkin and carrot cake.

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