Perfect carrot cake in the form of cupcakes with nuts and lavender cream – discover the recipe!
Ingredients
Cupcakes:
- Brown sugar – 125 g
- Cinnamon – 0.25 tsp
- Ground nutmeg – 0.25 tsp
- Eggs – 3
- Carrots – 200 g
- Sunflower oil – 125 ml
- Baking powder – 1 tsp
- Raisins – 30 g
- Salt – a pinch
- All-purpose flour – 180 g
- Pecan nuts – 50 g
Lavender Cream:
- Brown sugar – 50 g
- Orange juice – 2 tsp
- Dried lavender – 1 tsp
- Cream cheese – 250 g
Preparation
Step 1: Combine the cupcake ingredients Peel and finely grate the carrots. Roughly chop the nuts and mix them with carrots and raisins. Beat eggs, brown sugar, and salt until thick and pale. Gradually add oil while mixing. Add flour, baking powder, and spices, and mix briefly. Add the carrot and nut mixture and mix again.
Step 2: Bake the cupcakes Transfer the batter into 12 cupcake liners placed in a muffin tin or cupcake pan. Bake in an oven preheated to 170°C for 25-30 minutes. Let cool.
Step 3: Prepare the lavender cream Crush sugar and lavender in a mortar. Set aside 2-3 teaspoons, then add the remaining sugar with lavender to the cream cheese along with orange juice, and mix. Chill in the fridge until serving. Before serving, dollop lavender cream on each cupcake, sprinkle with the reserved sugar and lavender mixture, and decorate with lavender flowers.
