Carrot cake with orange. Carrot orange muffins

03.03.2021

Lent, of course, is not a time for culinary research, but you still need to eat something. In particular, breakfast. What could be better than a carrot cake for breakfast? Only scrambled eggs with bacon and tomatoes.

I will take the liberty of claiming that this simple recipe (not mine, but whose one I can't remember anymore) deserves to be included in the lists of the best carrot muffins and cakes in history. Bright in taste and aromatic, it also goes well with tea, or for dessert.

Ingredients:

Carrots, 150g, peeled
Large orange, 1 pc.
Flour, 150 g
Baking powder, 1 tsp
Granulated sugar, 1 cup
Dried cherries, 20g
Raisins, 20g
Candied fruits, 20g
Walnuts, 40-50g (optional)
Vanilla sugar, 1-2 tsp
Cinnamon, 1/2 tsp
Nutmeg, 1/4 teaspoon
Vegetable oil, 1 tbsp. spoon
Cognac, or orange liqueur, 1 tbsp. spoon
Rub the carrots on a fine grater.

Remove the zest from the orange, so that the white skin does not fall. For this, it is convenient to use a vegetable peeler, if there is no special piece for removing the zest. We grind it. Squeeze the juice out of the orange.

We mix carrots, orange zest, sugar, orange juice, vanilla sugar, cinnamon, nutmeg.

Sift flour and mix with baking powder. Add it to the carrot-orange mixture.

Cooking dried cherries, candied fruits and raisins. I cut the cherries into 2 parts, as well as candied fruits - otherwise it will turn out too large for a rather thin cake.
Of course, you can use only one or two ingredients from this set, increasing their weight proportionally.

We add fruits to the dough, as well as vegetable oil, brandy and ground walnuts.

Stir everything as it should, and put it in a baking dish, pre-greased with margarine.

We send it to the oven preheated to 180 C for 40-45 minutes. We take it out and enjoy it.

Bon Appetit!

Lent, of course, is not a time for culinary research, but you still need to eat something. In particular, breakfast.
What could be better than a carrot cake for breakfast? Only scrambled eggs with bacon and tomatoes.

You will need:

Carrots, 150g, peeled
Large orange, 1 pc.
Flour, 150 g
Baking powder, 1 tsp
Granulated sugar, 1 cup
Dried cherries, 20g
Raisins, 20g
Candied fruits, 20g
Walnuts, 40-50g (optional)
Vanilla sugar, 1-2 tsp
Cinnamon, 1/2 tsp
Nutmeg, 1/4 tsp
Vegetable oil, 1 tbsp. spoon
Cognac, or orange liqueur, 1 tbsp. spoon

Rub the carrots on a fine grater.

Remove the zest from the orange, so that the white skin does not fall. For this, it is convenient to use a vegetable peeler if there is no special piece for removing the zest. We grind it. Squeeze the juice out of the orange.

We mix carrots, orange zest, sugar, orange juice, vanilla sugar, cinnamon, nutmeg.

Sift flour and mix with baking powder. Add it to the carrot-orange mixture.

Add fruit to the dough, as well as vegetable oil, brandy and ground walnuts.

Stir everything as it should, and put it in a baking dish, pre-greased with margarine.

We send it to the oven preheated to 180 C for 40-45 minutes. We take it out and enjoy it.

Bon Appetit!

Did you know that carrots were used to make cakes and pies back in the Middle Ages, when sugar and other sweetening foods were very expensive? And carrots have enough sugar, and they can be a substitute. Carrot cake belongs to the English and American cuisines, and reached its peak in popularity in England during the Second World War, during a period of food shortages. The classic carrot cake recipe included only carrots and orange juice, and later they began to add nuts, raisins, dried berries, which made this cake even tastier. Our reader Irina Simutenko invites us to bake carrot-orange muffins in small tins in the oven. Those who do not have an oven can bake a large cake from the same volume of dough in a slow cooker.

Ingredients:

3 small carrots
1 orange
175 g flour
150 ml vegetable oil
100 g sugar
75 g walnuts (chopped into 5-8 mm pieces)
2 eggs
baking powder 1 tsp

Preparation:

Preheat oven to 200 degrees. Grate the carrots on a coarse grater. Grate the orange zest and squeeze out the juice.

Beat eggs with sugar, continuing to beat, add vegetable oil and orange juice to the eggs.

Then gently add baking powder and flour.

Add zest, carrots and walnuts, stir. Put the dough into molds for 2/3 (I have silicone molds, I did not grease them).

Bake in the oven for now carrot orange muffins will not brown. Check with a toothpick, cool and remove from the mold.

If you want to bake like this, then you need to put all the dough in a greased bowl and bake on the "baking" for 65 minutes.

Step 1: prepare the ingredients.

Peel the carrots, rinse well and grate on a fine grater.
Rinse the oranges with a brush, and then peel them off with a grater without touching the whitish part.
At the same time, immediately measure out the required amount of all other ingredients.

Step 2: prepare the dough.

Break the eggs into a deep plate, add sugar and beat everything together with a mixer for 10 minutes.
Then, without ceasing to interfere, add oil in a thin stream.

When the mixture becomes homogeneous, add flour mixed with baking powder into it, and knead the dough with a spatula or blender (this is more convenient for you).

Add lemon zest, vanilla sugar (can be substituted with vanilla extract) and baking soda to the dough. Mix well.

At the very end, add grated carrots to the dough. And again, mix everything very thoroughly together so that the mass becomes a homogeneous consistency.

Step 3: bake the orange-carrot muffin.

It is better to take a detachable form for making a cake. Grease it with butter or cover with baking parchment, then pour in the dough, flattening it on top.
Preheat oven to 180 degrees and send your cupcake to bake in it 45-50 minutes... Check the readiness of the test with a toothpick, at the exit it should be dry and clean.
Remove the finished cake from the oven and, without taking it out of the mold, leave to cool at room temperature. And after the baked goods have completely cooled, remove them from the mold, sprinkle with powdered sugar and serve.

Step 4: Serve the orange-carrot muffin.

Carrot-orange muffin - a delicacy for adults and children! Fragrant, delicious and very beautiful. Although the cupcake turns out to be modest, believe me, your guests will be glad to see it on the table, as the bright color and smell of pastries cheers up and resembles something sunny and warm.
Bon Appetit!

If you wish, add 1 teaspoon of cinnamon and 1 teaspoon of ginger to the dough. These spices go well here.

Rub the mixture into crumbs with your hands. Place a bowl of crumbs in the refrigerator. Butter and coconut will do the trick and you will have a "fat" crumb.

Let's start making dough for orange and carrot muffins. Sift flour and baking powder into a deep bowl. Add sugar. Combine milk, egg and vegetable oil in a separate bowl. Peel and grate the carrots. Wash and dry the orange.

Using a whisk, lightly beat the milk, egg and butter until smooth.

Pour the liquid mixture into the flour, baking powder and sugar mixture, mix thoroughly with a spoon.

Mix everything thoroughly with a spoon. The dough will turn out not thick, even, with carrot streaks.

Put the streusel crumbs on top of the dough. Place the carrot-orange muffins in a preheated oven and bake at 180-200 degrees for about 25-30 minutes. The baking time depends on the size of the muffins. Willingness to check with a dry toothpick.

Cool the baked goods slightly, remove from the molds and serve. Mega delicious and aromatic, tender and bright, beautiful and mouth-watering carrot-orange muffins are ready. In general, I praised it, but it's up to you to try or not)

Enjoy your tea!