Carrot muffins with pineapple and carrot powder
Carrot cake is very easy and quick to prepare. The addition of pineapple will make the baking more flavor and moisture, and the carrot powder in the glaze will emphasize the carrot character of the cake.
I used silicone molds in the shape of mini cupcakes for baking. We can bake this cake in a larger baking tray, but then extend the baking time to about 1 hour.
50 g of ground nuts (pecans or other)
300 g flour
200 g of peeled carrots
100 g fresh or canned pineapple
180 g sugar
150 ml of oil
1 teaspoon of gingerbread spice
1 teaspoon of baking powder
1 teaspoon of baking soda
a pinch of salt
(oil and fine flour for molds)
200 g powdered sugar
50 g soft butter
50 g ricotta or cottage cheese
10 ml of lemon juice
2 teaspoons of carrot powder
2 - 3 carrots
Peeled carrots are grated on fine meshes. Blend the fresh pineapple into a pulp.
Using a mixer, mix eggs with sugar, gradually add oil. Then add the grated carrot and pineapple pulp. In the second bowl, mix the dry ingredients and gently combine them with the carrot mass.
Coat the muffin or muffin molds with oil and sprinkle with flour. Fill the molds with the finished mass and bake it at 175 ° C for about 25 minutes.
We cut the scrubbed and peeled carrots into thin slices, it is best to use a vegetable peeler. Place the thin strips on a baking sheet lined with baking paper. Preheat the oven to 100 ° C and bake (dry) it for about 1 hour. The time depends on the thickness of the slices and the juiciness of the carrots.
After cooling, mix into powder. You can use a coffee grinder, blender or mortar for this.
All the ingredients for the glaze are thoroughly mixed with each other and spread on the chilled muffins. Decorate and set aside in a cool place for the glaze to solidify.
Enjoy your meal!