Carrot Cupcake? Easy! Carrots make the pastries very juicy and original, the orange color gives it an appetizing look, and there is nothing to say about the benefits. And if you bake a curd and carrot cake, the taste will be even more interesting, and the benefits of such baking are very obvious. Prepare it for your household and surprise them with your culinary abilities.
Curd Carrot Cake
Ingredients for four servings:
- Four carrots.
- 200 grams of cottage cheese.
- A glass of premium wheat flour.
- 100 grams of sugar.
- Two chicken eggs.
- One teaspoon of baking powder.
When everything is ready, proceed to the next step.
Step cooking
Put eggs, sugar, cottage cheese in a bowl. Beat well with a mixer. Rinse the carrots, peel and grate on the finest grater. Add it to the curd mass and mix them. Mix flour with baking powder and mix in cottage cheese with carrots, knead the dough. In terms of density, the dough turns out like a pancake or a little thicker. Pour it into a mold. Lubricate a metal or glass mold with oil or line with parchment. Silicone mold does not require lubrication. Bake at a low temperature for about forty minutes. Check readiness with a match or skewer that should remain dry. Serve to the table, pouring icing and sprinkled with powdered sugar.
Cottage cheese and carrot diet muffin
This is a great option for a snack or breakfast. It is also perfect for people with diabetes, since it does not contain oil and flour.
At the heart of the cake is carrots, because it is very useful, and it is inexpensive, so the cake is very budget.
To make the cupcake beautiful and healthy, choose fresh and orange carrots.
Ingredients:
- Grated carrots - 200 grams.
- Cottage cheese 5% fat - 100 grams.
- Bran - 70 grams.
- Ryazhenka - 70 grams.
- Eggs are two.
- Dried apricots - 40 grams.
- Cinnamon is half a teaspoon.
- Baking powder - half a teaspoon.
- Sweetener and salt to taste.
Cooking Diet Dessert
So, the recipe for cottage cheese and carrot cake. Grate the orange vegetable on a fine grater and mix with the egg, bran, baking powder, cinnamon and salt. You get a homogeneous dense mass - a healthy and very beautiful dough. Now we are preparing the filling of cottage cheese. Soak dried apricots in advance, chop it in a blender along with cottage cheese, sugar substitute and fermented baked milk. Put a spoonful of dough into the molds, then a spoonful of the filling and add the dough again from above. Bake the curd and carrot cake in the oven for half an hour at a temperature of 180 degrees. Garnish the finished dessert with poppy seeds, dried fruits or nuts.
Chocolate-curd carrot cake
Ingredients for Carrot Dough:
- Two thirds of a glass of raw, finely grated carrots.
- Two thirds of a cup of semolina or cornmeal.
- Two thirds of a glass of sugar.
- Two thirds of a glass of kefir.
- Eggs are two.
- Cinnamon - one teaspoon.
- Baking powder - one teaspoon.
- Butter - 80 grams.
For cottage cheese dough:
- Thick cottage cheese - 300 grams.
- Eggs are one piece.
- Flour - 25 grams.
- Sugar - 50 grams.
- Cocoa - a tablespoon with top.
- Baking powder - one teaspoon.
- Salt is a pinch.
- Vanilla sugar is half a bag.
Cooking Carrot Cupcake
Rub the raw peeled carrots on a fine grater and mix with semolina (cornmeal), salt, sugar, cinnamon and baking powder. Add kefir and melted butter there, mix everything. Introduce two whipped yolks into this mass. Beat the whites separately to dense peaks and enter into the carrot mass, making sure that it does not settle. Let the dough stand for about half an hour to allow semolina to swell. During this time, you can cook the curd mass.
Pass the cottage cheese through a sieve so that it is lump free and more tender.
Add sugar, salt, flour, cocoa, vanilla and egg to it and mix everything. Roll a sausage from the curd dough on a table sprinkled with flour the same length as you plan to bake a cupcake. Put parchment on the bottom of the mold and oil it. Pour the carrot dough, put the curd and chocolate sausage. Pour in the remaining carrot dough. Bake until cooked for approximately 40 minutes at 170 degrees. Cool cooked muffin from cottage cheese and carrots. Garnish with grated chocolate, almond flakes or berries and fruits.
Spicy cupcake
Ingredients:
- Two eggs.
- Butter or margarine - 100 grams.
- Cottage cheese 9% - 200 grams.
- Two medium-sized carrots.
- Sugar - 150 grams.
- Flour - 150 grams.
- Vanilla sugar - half a bag.
- Baking powder - half a bag.
- Sliced apples and pears - 200 grams.
- Rum - 50 ml (for soaking fruits).
Soak fruits in rum in advance.
Grate the softened butter with sugar, add vanilla sugar, cottage cheese. Mash and beat again. Add eggs one at a time, each time beating at high speed. Sift the flour and add to the dough. Send fruit (alcohol drain) and grated carrots there. Put the finished dough in a greased form and put in the oven 180 degrees for 50 minutes.
Cupcake with curd and carrot balls
Ingredients for balls:
- 300 grams of cottage cheese.
- One yolk.
- 50 grams of sugar.
- Half a teaspoon of vanilla sugar.
- Grated carrots - 80 grams.
Ingredients for the dough:
- Three eggs and one protein.
- 120 grams of sugar.
- 150 ml of yogurt.
- 100 grams of butter.
- 200 grams of flour.
- 10 grams of baking powder.
- Half a teaspoon of vanilla sugar.
For glaze:
- 40 grams of sugar.
- 15 grams of cocoa powder.
- 20 grams of butter.
- 20 ml of milk.
First, prepare the carrot-curd balls. Grind cottage cheese, yolk and sugar. Add the grated carrots on a fine grater and mix everything. We will form balls and put them in the freezer. Time to cook the dough. Grind the butter with vanilla sugar and granulated sugar. Drive one egg each, add yogurt. Sift flour with baking powder. Put the balls in a mold, pour the dough on top and level with a spoon. We bake 40 minutes in the oven, preheated to 180 degrees. We make the icing. Mix cocoa, sugar, milk and butter. We heat it in the microwave, water the cake and leave to harden.
Prepare cottage cheese and carrot muffins for children, and they will be delighted!