Carrot cakes have always been traditional for the New Year and Christmas period. Today I bake carrot cakes with dates and walnuts. Ginger and cinnamon seasonings add New Year notes to the taste of the cake. When serving, I advise you to sprinkle with powdered sugar.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 140 gram Carrot
- 100 gram Flour wheat / Flour
- 70 ml Vegetable oil
- 1 piece Chicken egg
- 80 gram Sugar
- 1 teaspoon Baking powder
- 0,5 teaspoon Cinnamon ground
- 0,25 teaspoon Ginger ground
- 80 gram Date
- 30 gram Walnuts
- 1 pinch Salt
- 0,5 teaspoon Butter
Ingredients
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Instructions
- Carrots are crushed in a blender.
- I add vegetable oil, egg, sugar and salt to the carrots. Beat with a blender until smooth.
- I pour the carrot mixture into a deep bowl. Add flour mixed with baking powder, cinnamon and ginger. I knead the dough.
- I add chopped (chopped) nuts and chopped dates to the dough.
- I mix it up. The dough will be quite thick, viscous.
- I take 2 small baking pans, grease with butter. i pour the dough into them.
- I put the forms in a preheated 180 degree oven for 40 minutes. Baking. I cool the finished cupcakes and remove them from the molds. I sprinkle with powdered sugar and serve it to the table.
- Bon Appetit!
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