If you prefer simple cupcakes – catch a cool recipe. The main advantage is that this cupcake with pumpkin and carrots will go both for dessert and for a full-fledged snack. I sometimes take a couple of pieces with me to work.
Ingredients
- Pumpkin - 300 g
- Flour - 2 glasses
- Carrots - 1 piece
- Butter - 100 g
- Sour cream - 100 g
- Sugar - 100 g
- Chicken eggs - 2 pieces
- Vanilla sugar - 30 g
- Pumpkin seeds - 50 g
- Baking powder dough - 1 tsp.
Step-by-step cooking recipe
Beat softened butter with plain and vanilla sugar.
Add the eggs, mix, and then add the sour cream and mix again.
Grate the pumpkin and carrots on a fine grater, and send the vegetables to the dough. Add pumpkin seeds to the same place and stir everything again.
Last of all, enter the sifted flour with baking powder, knead the dough again and fill the mold evenly.
Bake the pumpkin and carrot cake for 45 minutes at 180 degrees. For beauty, you can sprinkle it with seeds also on top.
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