Rye cake with carrots and coconut

Rye cake with carrots and coconut

Category: Bakery products

Ingredients
Rye flour	200 g
Brown sugar	175 g
Vegetable oil	120 ml
Eggs	2 pcs.
Baking powder	1/2 tsp
Cinnamon	1 tsp
Nutmeg	pinch
Zest of one orange
Carrot	200 g
Coconut flakes	50 g + d / sprinkles

Cooking method

• Grate raw carrots on a medium grater.
• In a blender / food processor, beat the sugar, eggs and butter.
• Sift flour with baking powder. Mix with cinnamon, nutmeg and zest. Add flour to the blender little by little, whisking until smooth.
• Then add grated carrots and coconut flakes, stir with a spoon.
• Grease a mold with butter and sprinkle with flour.
• Sprinkle with coconut if desired.

Time for preparing:

about 40 min.

Cooking program:

Put the dough in a mold and bake in preheated to 180 gr. oven (160 gr. with convection)

Note

Delicious and aromatic.

Bon Appetit!

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[Darling]

Darling, and what size shape? Handsome as always But probably denser than the previous cupcakes?

[Katyusha]

Katyusha, yes, this cupcake is denser. But I also really liked it. It turned out so fragrant.
And the shape is 6 cm high, 20 by 25 cm.

[Darling]

Darling
Bravo !!! Good girl !!! What a delicious cupcake !!!

[Darling]

Darling,

With cinnamon and nutmeg, it probably tastes like gingerbread.

Now, if there is a goal to reduce calorie content, we change the butter (except for 2 tbsp. L.) To soft zero cottage cheese, half the sugar and take brown ...

[Alexandra]

Alexandra, honey, I love you! I love your experiments and alterations! I will definitely try the less calorie version! Yes, a cupcake resembles a gingerbread. Perhaps it would be even more correct to call it a gingerbread. I just translated the name from Portuguese as a cupcake. They do not have a clear boundary in the names here. Either pie or cake. Doesn't pull on a pie, wrote a cupcake. And it would be more correct to call it a CARPET!

[Mila007]

Mila007 Today I baked your cupcake Yummy !!!!! I love everything with coconut flakes, this aroma stood when it was baked, stupid

I didn’t think it could be so delicious from rye flour

[DJ]

DJ, very nice! A cutter whereeeeeee?

behold

[DJ]

Oh good! DJprobably how soft, soft gingerbread tastes?
As the heat subsides and I'll try.

[DJ]

DJ , what a wonderful cupcake you have!
I also liked it, and I also cooked experimentally and had no idea what it would turn out so well from rye flour (there was a lot of flour, so I used it). And it is the coconut that gives the full flavor that even rye flour turns out so well!

Elenka69 , if you did well and immediately got my other carrot cake, then you won't regret it if you bake it.
But they taste completely different. This one looks more like a gingerbread.

[Mila]

Mila, I will definitely try. In general, I love everything coconut.

[Elenka69]

Elenka69 I tried it while still warm, soft inside, and crunchy crust
Mila007 I immediately had my eyes on this recipe, since there is also a lot of rye flour (I bought a bag), and it is worth it.

Here's another rye gingerbread for us to learn how to bake!
All the flour would have been consumed.

I took another bite when the cake cooled down, OH MIRACLE and in truth the taste of gingerbread !!!! Super!!!

[DJ]

DJ, I am so glad that you liked the cupcake ... I called it wrong I had to call it a gingerbread
But it's not about the name ... The main thing is that it turned out delicious, despite the fact that it was made from rye flour ..

That’s why we would learn to bake rye gingerbread!
All the flour would have been consumed.

And here is the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2931.0

You can take all the flour rye, it is better to add bran too.
real gingerbread. I had a piece in the refrigerator wrapped in cellophane wrap for more than 2 months - still the same fresh. Like a real gingerbread.

Instead of fructose jam, you can use a recipe for apricot (or any other sweet fruit) sugar-free agar jam - I brought it at my place and Mila's in a carrot cake

[Alexandra]

Alexandra, Thank you!

[Darling]

Darling, here I am, but I finally baked a rye cake with carrots and coconut. Six months going ...
I didn’t expect such an interesting taste, and my family liked it very much. Thank you very much for the recipe!
I bring you another plus sign and highly recommend everyone to try it!
Here is the report.

🔗

[Lenochka]

Lenochka, honey, I'm so glad you liked the cupcake! Good health to you and your family! And the main thing is that your kids like it!
And thanks for the rating and feedback!

So I wanted to cook ... and there are 2 eggs .... I will wait until the fast is over and I will definitely do it!

[Elenka69]

Elenka69
Lenus, you have a beautiful cupcake! Did you reduce the amount of sugar? I'm also going to bake it, but I just think it won't be sweet?

Natusichka
I read that eggs in baked goods are successfully replaced with rice flour, although I myself replace them with ground flaxseed, I have not tried rice flour yet.

[Crumb!]

Crumb! Have you tried this particular recipe with the addition of flaxseed? And how much should you lay down? Or how much rice flour do you need?

[Crochet]

Crochet, Thank you, Innochka! I put 150 grams of sugar, but it was not very sweet.

[Crumb!]

Crumb! Have you tried this particular recipe with the addition of flaxseed? And how much should you lay down? Or how much rice flour do you need?

Natusichka
Nope, I haven't tried this one. But in many cupcakes, due to the lack of eggs, I replaced them, the result is excellent! I have two crown replacement eggs in sweet baked goods:
1 egg = 1 mashed banana
1 egg = 1 tbsp a spoonful of flax seeds are boiled over low heat in 3 tbsp. l. water

In general, look here for options for replacing eggs in baked goods and other dishes: 🔗

Unfortunately, I won't tell you about rice flour, because I read and read, but I haven't tried it myself ...

Elenka69
Lenochka, thanks! I'll try with 150 grams too.

1 egg = 1 tbsp a spoonful of flax seeds are boiled over low heat in 3 tbsp. water
[/ i]

Crumb! In 3 glasses of water? And what, pour all this into the dough instead of 1 egg?

[Natusichka]

Natusichka
I beg your pardon, there it is about 3 tablespoons water.
1 tbsp. l. seeds + 3-4 tbsp. l. water (this is 45-60 ml) replace one egg. You can beat the seeds with water in a blender, but then in some (but not in all) baked goods there will be a slight (subtle) flavor of flaxseeds, I like it. If the flavor of the seeds in baked goods is undesirable, then use whole flax seeds. You can soak them in advance - it's more effective. Or, as I described above, boil the seeds for 10 minutes and let them cool right in the broth, then simply drain and use the strained liquid instead of an egg.

[Tiny!]

Tiny! Thank you very much! I wrote down everything, I will try!

[Mila007]

Mila007, Thanks for the cupcake! I liked the taste very much.
True, the dough was very dry, I had to add a couple of tablespoons of yogurt to mix it somehow. And he rose very little. Sugar put 150g.