Simple muffin recipes with carrots. Culinary recipes and photo recipes. Banana carrot muffin with ginger and cinnamon

INGREDIENTS

250g butter plus a little more for greasing
3 cups flour
2 large carrots
3 eggs
2 cups brown sugar
1 tsp. baking powder
1 tsp. vanilla sugar

STEP-BY-STEP COOKING RECIPE

Preheat the oven to 180°C. Grease cupcake or muffin tins with oil (if the molds are silicone, it is not necessary to grease them). Melt the butter. Whisk eggs, sugar and butter together. Add sifted flour, baking powder, vanilla, mix well with a whisk or fork. Grate the carrots on a coarse grater. Place the carrots in the dough and knead with a spatula. Spoon the dough into the molds up to half the volume. Then place the molds on a baking sheet and into the oven. Bake until golden brown, 15–20 minutes. Let the finished cupcakes cool in the molds, then remove them and place them at a distance from each other so that they cool completely.

Note to the hostess

This old recipe from a tattered notebook was shared with us by one girl, whose family has been baking carrot cupcakes for children for three generations of mothers. We invite you to master this historical dish and add a couple of generations of your own family to it: they are so soft and tasty that both children and grandfathers will like them...

By the way
You can add finely chopped fresh apricots or pre-soaked dried apricots to the muffin dough, and replace some of the sugar with maple syrup.

Carrots are good friends with nuts, some fruits (apples, bananas, pears), dried fruits, cottage cheese, and spices. By experimenting with additives, you can prepare a variety of baked goods on a basic basis.

Carrots in muffins: tasty and healthy!

Carrot muffins bake quickly, so the root vegetable retains almost all its beneficial properties.

Carrots are rich in dietary fiber, which improves digestion, beta-carotene - provitamin A, amino acids, and B vitamins.

This orange fruit has unique quality - during heat treatment, the amount of antioxidants in it increases 3 times.

Therefore, eating carrot muffins is not only very tasty, but also healthy.

You can add grated carrots cut into small thin pieces and even carrot cake left over after preparing fresh juice to the dough.

It is equally convenient to prepare such baked goods in a slow cooker, microwave and oven. Suitable forms include paper and silicone, as well as foil molds, ceramic cups and standard containers - metal, clay, glass.

Carrot and raisin cakes

Carrot muffins are distinguished not only by their delicate taste and rich aroma, but also by their bright yellow, one might say sunny, color.

At the same time, it is almost impossible to guess that the dough contains such useful, but not loved by many, carrots. Especially if you disguise its taste, which is quite recognizable in other dishes, with raisins.

Ingredients:

Recipe Information

Cuisine:European
Type of dish: baked goods
Cooking method: in the oven
Servings:4-5
40 min

juicy carrots – 1-2 pcs.
eggs – 2 pcs.
vegetable oil (odorless) – 140 ml
sugar – 75 g
baking powder - 2 tsp.
wheat flour – 180 g
seedless raisins – 25 g.

Cooking method:

In a deep bowl, combine raw eggs, granulated sugar and vegetable oil. The ingredients for making muffins must be strictly at room temperature, so the eggs should be removed from the refrigerator in advance.

Mix them vigorously until a homogeneous mixture is obtained.

Sift the flour through a fine sieve and carefully fold into the dough along with the baking powder.

Stir until smooth.

Grate the carrots. In this case, you can use either a grater with small holes or large ones. It all depends on whether you want the carrots to be visible in the dough or are trying to disguise them.

Stir the grated carrots into the dough. The consistency is not very thick, so it will be quite easy to do.

Rinse the raisins first, and then pour boiling water over them or soak them in sweet tea for 8-10 minutes. Dry the softened raisins and, following the carrots, add them to the muffin dough.

Stir. You can add vanillin to the dough at the tip of a knife for a stronger flavor.

Distribute the finished dough into molds greased with vegetable oil, filling each of them no more than 2/3.

Bake the cupcakes at 180 degrees for about 25 minutes. Check readiness with a wooden stick.

If desired, carrots can be replaced with pumpkin, and raisins can be replaced with dried apricots cut into small cubes.

Carrot-orange cake in a slow cooker

A simple and delicious cupcake made with minimal effort.

The ingredients for it can be placed in the slow cooker in the evening and the cooking time can be set so that you get hot, fresh baked goods for breakfast.

Products:

carrots – 3 pcs., medium size, juicy
orange – 1 pc., large, sweet
glass of wheat flour
sugar – ½ tbsp.
eggs – 2 pcs.
walnuts – 10-12 pcs.
1.5-2 tbsp. powdered sugar
baking powder - 1.5 tsp.

Preparation:

Grind carrots and peeled and pitted oranges in a blender. You will get a liquid puree.
Beat eggs with sugar, pour into puree and mix.
Add flour and baking powder, add nuts and knead the dough.
If it turns out to be liquid, you can add a little more flour.
Grease the multicooker bowl with melted butter or odorless vegetable oil, lightly sprinkle with flour and pour in the dough.
Bake at the appropriate setting for about an hour. Usually, multicookers have a “Baking” program.
Sprinkle carrot-nut and orange delicacy with powdered sugar.

Lenten recipe with lemon and nuts

Carrot Lemon Cake with Seeds and Nuts is made without eggs, fat or animal products.

It has a sharp citrus smell and taste with a delicate sourness.

The inside of the baked goods will be moist - this is normal, as the fruits release a lot of juice.

You will need:

carrots – 2 pcs.
orange – 1 pc.
lemon – 1 pc.
banana – 1 pc.
pumpkin – 200 g
assorted nuts – ½ tbsp.
peeled pumpkin seeds – ½ tbsp.
a glass of flour and sugar, a little more flour may be needed
citrus strong liqueur, Cointreau type - 2 tbsp. l.
baking powder - 2 tsp.

Preparation step by step:

Blend all fruits, pumpkin and carrots in a blender until pureed. There is no need to peel citrus fruits, just remove the seeds. Pour in the liquor.
Grind the nuts and seeds (set aside some of the nuts for sprinkling), pour them into the puree with sugar and beat again.
Stir in flour and baking powder little by little.
It is best to bake in the oven in silicone molds.
Garnish with crushed nuts.

Despite the fact that the liqueur specified in the recipe is an alcoholic drink, baked goods with it can be prepared for children, pregnant and lactating women, as well as for those who take medications. During baking, the alcohol evaporates, but the aromatic component remains. In addition, the alcohol, as it evaporates, makes the dough structure more airy. The finished product is completely alcohol-free.

Carrot curd cake with glaze

Baking with cottage cheese is especially delicious, and carrot-curd cake with lemon glaze is clear proof of this.

You will need:

2 large carrot roots
cottage cheese – 200 g
sour cream – 50 g
butter – 150 g
eggs – 2 pcs.
sugar – ½ tbsp.
flour – 180-220g
juice and zest of 1 lemon,
powdered sugar – 5 tbsp. l.
egg white – 1 pc.
baking powder - 2 tsp.

Easy to prepare:

Grind the cottage cheese with a wooden spoon or spatula with eggs, sugar and sour cream.
Pour in the melted butter, add the grated carrots and stir.
Add flour and knead the dough.
Bake cupcakes.
While the products are baking, beat the lemon juice with zest, powdered sugar and egg white until smooth. You need to adjust the thickness of the glaze by adding powdered sugar if it is too liquid, and lemon juice if it is too thick.
The glaze is applied to warm products and smoothed with a hot wide knife.

Brazilian pastry recipe

Carnivals, open-air dancing until you drop, football, TV series and aromatic fruit and vegetable pastries are the folk symbols of hot Brazil.

Components:

carrots – 3 pcs.
a glass of a mixture of corn and wheat flour (a little more corn)
sugar – 1.3 tbsp.
refined vegetable oil – 2/3 tbsp.
eggs – 4 pcs.
powdered sugar – 4 tbsp. l.
egg white – 2 pcs.
baking powder -10 g
salt.

Cooking steps:

Grate the carrots. Squeeze lightly and collect the juice separately.
Beat eggs with sugar and salt.
Combine the carrot and egg masses, pour in the oil, stir, add flour and baking powder.
Pour into shaped molds, filling them 2/3 full, and bake.
These cupcakes are best baked in the oven.
For the glaze, grind powdered sugar with egg white and “color” with carrot juice.
Apply glaze to warm items with a brush.

PP cupcakes with oatmeal

Carrot baking according to this recipe can be enjoyed by everyone - vegans, fasting, losing weight, and simply adhering to the principles of proper nutrition and a healthy lifestyle.

Oatmeal-carrot muffins with honey are a dietary option for those losing weight and not only because their calorie content is only 180 kcal!

Products:

carrot cake – 2 tbsp.
grated apples – 1 tbsp.
banana – ½ piece
half a cup whole wheat flour
oatmeal – ½ tbsp.
wheat bran – ¼ tbsp.
honey - 3 tbsp. l.
baking powder.
nuts for decoration.

Preparation:

In this recipe, a banana replaces an egg (you can read about other egg replacement options). It needs to be ground with liquid honey.
Combine with grated apple and carrot cake.
Mix flour, baking powder, flakes and chopped bran and add to the fruit mixture.
With wet hands, form cupcakes and place on a baking sheet lined with paper. Molds are not necessary this time - the dough turns out tight and holds its shape on its own. Although it is more convenient to cook in paper or silicone ones, and such baked goods look more appetizing.
Bake in the oven for 20 minutes at 180 degrees.

Carrots, ginger and cinnamon are magical!

This is truly magical baking - one smell can set you up for a wave of peace and family warmth. Sweet juicy carrots are shaded by the warm bitterness of ginger and complemented by a cozy cinnamon aroma. The inside of the cupcake is very tender, amazingly beautiful in cut.

You will need:

3 medium sized carrots
ginger root - 2 cm piece
flour – up to 300 g
eggs – 3 pcs.
butter – 50 g
sugar – 1 tbsp.
dried cherries - a handful
baking powder - 0.5 tbsp.
cinnamon, nutmeg, salt - to taste.

Preparation:

Puree the roots (ginger and carrots) in a blender.
Melt the butter, grind until creamy with sugar, salt and eggs.
Sift flour, baking powder, cinnamon and nutmeg together through a sieve.
Combine the puree and butter-egg mixture, add flour and knead the dough.
Pour into molds, “drown” several dried cherries into each cupcake.
Bake in the oven for 25 minutes, setting the standard temperature to 180 degrees.

Carrot chocolate cupcakes

Unusual vegetable pastries with a hint of chocolate will surprise guests and appeal to family.

Necessary:

carrots – 2 pcs.
beets – 1 pc. small
flour – 200 g
sugar – 200 g
3 large chicken eggs
vegetable oil – 1/2 tbsp.
dark and white chocolate – 50 g each
coconut flakes,
vanillin - on the tip of a knife
1 tsp with a heap of baking powder.

Preparation step by step:

Grate the root vegetables thinly and finely.
Beat eggs with sugar and vanilla.
Pour the oil into the beaten eggs, add the grated vegetables, and stir.
Add flour little by little to prepare the dough.
Break the chocolate into pieces, set aside some of the chocolate for decoration.
Pour the dough into silicone molds, placing chocolate pieces inside the future cupcakes.
You can use the microwave for cooking - then the chocolate will not have time to melt much and will be in the form of soft pieces. Baking muffins in the microwave is easy, if you remember that 1 mold is cooked at the highest power for 3 minutes. Times may vary slightly due to differences in molds themselves and microwave oven models. When baking in the oven, the chocolate will melt and be slightly absorbed into the dough - 20 minutes and the baking is ready.
Melt the remaining chocolate and pour over the cupcakes. Sprinkle with coconut flakes.

Banana carrot muffin with ginger and cinnamon

Anyone will love this flavorful, slightly moist cake.

It is prepared very simply and is inexpensive.

Products:

carrot cake - 200 g
ripe bananas – 2 pcs.
2 eggs
flour – 1 tbsp.
sugar – 2/3 tbsp.
raisins – 1/3 tbsp.
candied fruits – 1/3 tbsp.
ground ginger - 1 tsp.
cinnamon - 1 tsp.
vanillin - a little
15 g baking powder.

Preparation:

Finely grate the carrots. Mash the bananas.
Beat eggs with sugar and spices.
Steam the raisins. Rinse after 10 minutes.
Cut large candied fruits into smaller pieces.
Mix carrot and banana masses, mix eggs, add flour.
Stir and add raisins and candied fruits. Add baking powder and mix again.
Pour into a large tin and bake a round cake in the oven.
You can simply sprinkle with powdered sugar, or you can pour over melted milk chocolate (here is how to melt it in a water bath).

A simple recipe with kefir

This recipe is very easy to prepare.

The result will please even an inexperienced pastry chef.

The juicy poppy seed filling goes well with the fruit and vegetable filling.

If you wish, you can do without the filling or replace it with any other - cottage cheese, apple or just a piece of chocolate - it will also be delicious.

Products:

2 large apples and carrots,
a glass of sugar, the same amount of flour
half a glass of kefir and semolina
poppy – 50 g,
butter – 100 g
powdered sugar – 3 tbsp. l.
crushed walnuts or any other nuts - 3 tbsp. l.
baking powder - half a sachet (10 g)

Easy to do:

Pour kefir over the semolina and leave for an hour to swell.
Pour boiling water over poppy seeds for half an hour.
In a blender, prepare carrot-apple puree from peeled and washed fruits.
Grind the egg with sugar, pour into puree.
Mix puree, eggs and kefir.
Add flour, baking powder and knead the dough.
Squeeze out the poppy seeds, mix with melted butter, powdered sugar and nuts.
Pour a third of the carrot-apple dough into the mold, add a spoonful of poppy seed filling, and add another third of the dough. A third of the mold should remain empty, so the product rises.
Bake carrot cupcakes with filling like the rest - 170-180 degrees, from 20 minutes to half an hour.

Note to the owner:

Remove the cupcakes from the molds only after they have cooled completely.
It's best to let them cool in the same place they were cooked in - in a slow cooker with the lid off, in the microwave, or in the oven with the door open.
The dough must be kneaded quickly and baked immediately after pouring into the molds, without proofing.
Cupcakes love high temperatures.
The readiness of the baked goods is checked with a match or wooden knitting needle.

Recipe carrot cupcakes:

Beat one large or two small eggs into a bowl and add sugar.

Using a mixer or just a whisk, lightly beat the egg-sugar mixture.

Then add sunflower oil to the liquid. Only the oil for this recipe must be odorless, that is, refined.

Choose larger carrots. The more of it in the dough, the more tender the cupcakes will be. To make 6 small muffins, just add 1 large carrot or 2 medium ones. Peel the carrots and rinse them thoroughly in running water. Then grate on a fine grater.

Transfer the grated carrots to the bowl with the dough. The carrot juice formed during the grating process is also added to the dough.

Lightly stir the mixture and add baking powder and flour. Using a spoon, carefully combine all ingredients.

Special molds are usually used for baking cupcakes. Fill each mold with liquid carrot dough, but not to the top. Since the cupcakes will increase significantly in size during baking, you should leave some extra space for this. Fill the molds to 2/3 of their volume and place in an oven preheated to 200 degrees.

Bake these carrot muffins for 20-25 minutes. During this time they will have time to completely bake and brown.

Cool the finished carrot cakes and carefully remove them from the molds. Cupcakes can be decorated with powdered sugar or melted chocolate.

Serve carrot cakes with hot tea or coffee.