Hi all! Today I want to tell you about a very interesting recipe. This is an incredibly airy and tender cupcake with carrots There are a lot of them in this cupcake! Rice flour is also added to the dough instead of wheat flour, which makes it so light and porous, reminiscent of a soufflé. This carrot cake is amazingly unusual and delicious. While warm, it has a slight carrot flavor, but when it cools completely, it is gone. I advise everyone to try it!
-300 gr grated carrots
-100 gr rice flour
-90 gr prunes
-1 tsp baking powder
-8 g vanilla sugar
Put eggs in a bowl; add sugar and vanilla sugar to them. Beat everything well with a mixer until fluffy air mass.
Add grated carrots and chopped prunes. Mix gently with a spatula.
Then add flour and baking powder, and mix again.
The dough is very airy and light.
Grease the mold well with butter. My form measures 22 by 22 cm.
Pour batter into it and smooth it out.
Bake the carrot cake in a preheated oven at 170C for about 25-30 minutes.
Allow the cake to cool completely in the tin.