And how do you prefer to spend the winter? 😉 In my opinion, winter is the best time for juicy, spicy, fragrant carrot muffins and pies☺️ I propose to cook an amazing carrot muffin with the most delicate creamy stuffing. Cook, share your impressions and leave your photo reviews!🙌🏼
Ingredients: gr egg (or 1 pc category C1), gr butter, gr flour, gr baking soda, gr ground cinnamon, gr grated carrots, gr raisins, gr nuts, gr white sugar, stuffing, gr egg, gr curd cream cheese, gr powdered sugar
Cooking method:
Grate carrots on a fine grater. Chop the nuts not very finely (I use walnuts). Chop the raisins if they are large.
Beat eggs with sugar until thick, fluffy, light mass. Add melted (but not hot!) butter and beat until combined.
Separately mix dry ingredients - flour, soda, cinnamon.
Add carrots, nuts and raisins to the beaten egg mass, mix until combined.
In 2 additions, fold in the sifted dry ingredients, mixing well with a spatula after each addition.
Preheat oven to 180 degrees.
We are preparing the stuffing. In a bowl, beat the cream cheese, egg and icing sugar on low speed of the mixer until combined.
Put the carrot dough in a 25x13x6 cake mold, move the dough from the center to the sides with a spatula (but not much so that the bottom of the mold is not visible!) And put the curd filling.
Bake for 30-35 minutes until light golden brown. For readiness, check the dough with a skewer, but not the filling! Cool the cake completely in the pan, at least to room temperature, so that the curd filling has stabilized. Bon appetit!😊