Christmas spiced carrot cake

• 300 ml “Carrot” puree
• Partial spoon of salt
• 0.5 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp dried orange zest
• 2 tsp baking powder for dough
• 4 eggs
• 200 g walnuts
• 200 ml vegetable oil
• 300 g flour

• 1. Mix dry ingredients: flour, cinnamon, nutmeg, salt, baking powder, orange zest;
• 2. In a separate container, beat the eggs until white foam (about two minutes);
• 3. Add vegetable oil, carrot puree to the resulting egg mass;
• 4. Gradually add the flour mixture (stirring constantly);
• 5. Crush walnuts and add to the mixture;
• 6. Mix the dough well again;
• 7. Grease a baking pan, sprinkle with flour, pour in the dough (Bake at 180°C for 40-60 minutes).

* You can use MONIN “Dark Chocolate” topping as a glaze. Or make your own glaze.

• 2-4 tsp. starch
• 10 g gelatin (for 10 g gelatin add 60 ml of water)
• 50 g cocoa
• 60 ml water
• 120 ml cream from 30%
• 180 g sugar

• 1. Place water and sugar on low heat;
• 2. Stir until the sugar dissolves;
• 3. Sift and add cocoa;
• 4. Pre-mix a bag of gelatin with water and add the swollen mass to the rest of the mixture;
• 5. Pour in the cream;
• 6. Add starch diluted with a small amount of mass;
• 7. Stir until thickened.

Decor : Frosting, rosemary sprigs, berries (optional) and sprinkle with powdered sugar.

Servings : 1 cupcake
Calorie content :
Cooking time : 55 minutes - 1 hour 10 minutes
Serving container : Cake stand

Christmas spiced carrot cake - a delicious combination of nuts, orange zest, carrot puree, cocoa, cream and sugar.

Dessert is a delicious addition to any meal. Served after the main courses have been eaten. We recommend serving dessert with a cup of coffee, tea or other warming cocktails.