An important point is the aging of the cake both after baking and after soaking. It is worth noting that you can take the nuts to your taste. In my case, it was caramelized peanuts.
Purpose: For an afternoon snack
Main Ingredient: Vegetables / Carrots / Fruits / Lemon / Dairy Products / Sour Cream
Dish: Baking / Cupcakes
- Carrots - 280 Grams
- Egg - 2 Pieces
- Sugar - 180 grams (100 grams - in the dough, 80 grams - in the impregnation)
- Wheat flour - 160 Grams
- Baking powder - 1.5 Teaspoons
- Vegetable oil - 50 Milliliters
- Sour cream - 180 Grams
- Lemon - 1/2 Piece
- Nuts - 80 Grams (crushed peanuts or walnuts)
How to cook "Carrot cake with sour cream and lemon impregnation"
Prepare the required ingredients.
Grate the carrots on a fine grater.
In a deep bowl, beat eggs and 100 grams of sugar until fluffy.
Add grated carrots and nuts to the egg mass. Stir with a spatula.
Add sifted flour and baking powder. Stir with a spatula.
Finally, add vegetable oil to the dough and mix well again. The butter should be well mixed into the dough.
The dough is ready.
Turn the oven 180 degrees. Take a muffin pan and line it with paper or butter. Pour the dough into a mold. Smooth with a spatula. Place in a preheated oven for 40-45 minutes.
After the time has passed, remove the cake from the oven.
Transfer it to a board and let it sit at room temperature for 3 to 8 hours.
Prepare the impregnation. Cut half the lemon into pieces. Pour boiling water over and leave for 15 minutes to release the bitterness.
Next, drain the water from the lemon, transfer to a blender and punch into a fine gruel.
Put sour cream into a bowl, add sugar. Beat with a mixer until the sugar dissolves.
Add chopped lemon and stir well.
Cut the cupcake in two.
Saturate both sides liberally. Connect, pour the top with impregnation too. Sprinkle with nuts. Leave at room temperature for 2 hours.
The cupcake is ready. Enjoy your tea!