- Premium wheat flour 150 g
- Wheat flour, whole grain flour 100 g
- Carrots 200 g
- Honey 150 g
- Vegetable oil 120 g
- Oranges 2-3 pcs.
- Raisins 100 g
- Ground ginger 1 tsp
- Ground cinnamon 1 tsp
- Baking powder 1 tsp
- Baking soda ½ tsp
- Salt ¼ tsp
- Icing sugar 150 g
- Orange juice 2-3 tbsp.
Grind the carrots with a grater or kitchen processor.
Remove the zest from the oranges, squeeze the juice. Separate 150 g of muffin juice and 2-3 tbsp. for glaze.
Soak the raisins in hot water, rinse, squeeze, dry on a paper towel.
Sift flour, baking soda, baking powder, spices, salt into a bowl, mix with a whisk. Add raisins, chopped nuts, stir.
In a separate bowl, mix together 150 g of orange juice, honey, vegetable oil. Add zest, carrots, stir.
Combine dry and wet ingredients, mix until smooth. put the dough in a prepared baking dish
Place the mold in an oven preheated to 180C for 50-60 minutes. Willingness to check with a wooden skewer. Remove the cake from the mold and cool on the wire shelf.
To prepare the glaze, combine the icing sugar with orange juice and stir with a whisk.
Decorate the chilled cupcake with icing.
Instead of raisins, you can use dried cranberries or other dried fruits of your choice.
The baking dish can be pre-lined with pastry parchment or oiled and dusted with flour.
The finished frosting should flow smoothly from the spatula, so if necessary, add a little juice or water for the correct consistency.