Brazilian carrot cupcake

I did this and that, helped with a spatula! Yeah, according to the Cook ... But they are very similar ...

Well, yes, they look alike)) I'm somehow scared with knives, I won't screw it up?

Mila, thanks for the recipe! The cupcake is delicious, I liked it very much! I took half as much sugar in the dough, I used purchased glaze. I rubbed the carrots on a coarse grater, since the houses were asleep, I did not want to make noise with the combine.

Made this yummy today! Sour cream in the middle. Reduced the amount of sugar, as recommended at the very beginning. Great dessert! Thank you!

I got such a cake, but I taste it !!!!!!!! Thank you very much for the recipe, simple, tasty and beautiful, though I put in exactly half the sugar and the icing turned out to be something different, not the same as in your photo, but everyone ate with great pleasure!

Oh, girls, it's a pity that I hadn't stumbled upon the forum before, every autumn the sea remains from the carrot juice, I cooked jam from it ... otherwise I would have baked muffins ...
I will try soon

Baked) Thank you for sharing the recipe) Sugar - 100 gr. )) We love buns, but the minimum of sugar) It was sweet enough)

And I baked it and took it for a visit, added a lot of zest, sugar 90 g. Interestingly, half reacted calmly to the cake, and two could not be torn off, they also took with them. I would also like to have a looser and more airy consistency, I will try with separately whipped proteins, but the taste is good, harmonious, I will repeat. I strongly advise everyone not to spare the zest!

Oh my God, how delicious, I will definitely try.

[Mila007]

Mila007, Baked your cupcake - delicious! Thank you! One little one ate warm. I baked half the portion and put sugar according to the recipe, we really liked it

Once again, your cupcakes are baked!
glaze again

[Svetik_]

Svetik_I had the same story with muffins, especially carrot muffins. Try lowering the oven temperature to 160-165 degrees. It helped me - before that, the whole thing was precisely in too high a temperature: the cake (any, according to different recipes) dried out on top, but inside it remained as if unbaked.

Excuse me, but I still do not understand, chop eggs with carrots in a food processor with knives or whip them with a whisk?

But ... there is a lot of sugar in the recipe, 520 g for a small pie!
I corrected the recipe for myself.
I put 200 g of sugar in the dough, it was very sweet and only 100 g in the glaze, was also quite enough.
Such a great sweetness, few whose pancreas can withstand.
Perhaps the Brazilians have absolutely unsweetened sugar.

I take it to the bookmarks.
Probably their carrots are less sweet.
I always focus on the sweetness of my sugar and carrots, but only after baking exactly according to the recipe)

Hello. Thanks a lot for the recipe. True, I did it the second time. The first time I rubbed the carrots on a fine grater and, most likely, I didn’t beat the eggs. The second time I chopped the carrots with a blender with knives, separately beat the eggs well. It turned out to be a wonderful wet sponge cake interspersed with small pieces of carrots. Not as sunny as the author's, but close. The photo from the phone does not convey the correct color. I want to try adding walnuts. Because I make a lean carrot cake and add nuts and raisins. It turns out well. Now that I have made friends with this recipe, you can add it to your liking.

Oh, I came across an almost familiar recipe. Mine is slightly different in some proportions. Last year, everyone decided to bake something carrot, so to speak.So my all were surprised that they had not agreed to carrot baked goods before. And baked big cupcakes, and small, and cake.

And if you don't beat the eggs, won't it work? or if you just whisk them a little?