Delicate carrot cake or muffin: bright, moderately moist and very tasty

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Hello, my name is Oksana! And I am glad to welcome all my subscribers and readers to my channel, where they publish the simplest and most affordable recipes for various dishes. I hope you find them interesting! Read, write comments, and subscribe not to miss my next recipes!

Today I am making a "Brazilian" carrot cake, or, in my case, a cupcake. I made such a cake for the first time, and I really liked it! Very tasty, bright, it has no carrot flavor and is very easy to cook!

Cooking ingredients:

Raw carrots - 250 g (already peeled)
Chicken eggs - 4 pcs.
Sugar - 220-240 g
Vegetable oil - 200 ml
Vanillin - 1 tsp l.
Baking powder - 1.5 tsp l.
Salt - a pinch
Flour - 250-260 g

And, I'll start right away with an explanation:if you have a blender with knife attachments and a large bowl, everything on the list is enough put the ingredients in a bowl (cut the carrots into small pieces) and beat until smooth consistency. It will take you literally 3 minutes. And, for those who do not have such a blender, like me, I will describe my cooking process!

First, I rub the carrots on a coarse grater, and then grind into a puree mass using an immersion blender. Or, you can simply grate the carrots on the finest grater.

Then I add sugar, vanillin, salt, break eggs, pour in vegetable oil and again grind with a blender.

Then I sift the flour along with the baking powder, and already stir with a whisk until smooth, so that there are no lumps.

You can take absolutely any baking dish (at least 2 liters in volume), it must be well greased with butter and sprinkled with flour.

Pour the carrot dough into the prepared form, and send it to bake in the oven, already preheated to 180 degrees - for 40-45 minutes.

And, here's the result! Lush, aromatic, delicious cake.

And when the cake has cooled down a little, you can pour it over with chocolate icing or simply sprinkle it with powdered sugar. I recommend making this Brazilian Carrot Pie at least once!

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