Carrot cakes

Name: carrot cakes
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 100 g unroasted pecans; 100 g liquid honey; 150 g soft butter; 1 tl Ketoembar ground coriander; 1 mespoint salt; 3 medium sized egg; 200 g self raising flour sifted; 1 mespoint baking powder; 150 g root finely grated; 250 g powdered sugar; 2 tl turmeric; 1 tl lemon juice; 7 el orange lemonade syrup

A tasty recipe. The vegetarian dessert contains the following ingredients: unroasted pecans, ketoembar ground coriander, medium-sized egg and carrot (finely grated).

Ingredients

Kitchen Stuff

1 microwave
1 blender or food processor
12 paper cake mold
1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C.
Roast the pecans briefly in a dry frying pan. Let the honey in the microwave in a few seconds. to melt.
Mix the butter, honey, ground coriander and salt in the food processor. Add eggs one at a time.
Mix the flour with the baking powder and add in portions to the mixture in the food processor. Let it run until it has become a smooth mixture.
Keep 12 pecans separate, for each cake 1. Spatula the carrot and the rest of the pecans through the mixture and mix briefly, or scoop well.
Cover the muffin mold with the paper cake trays. Spread the mixture over the muffin molds and let the carrot cakes in the oven be done in about 20 minutes.
Take the cakes out of the oven and out of the muffin mold. Let the cakes cool down on a rack.
If necessary, cut the convex top of the cupcakes and press a pecan on each cup.
Mix the powdered sugar and turmeric in a bowl. Make a well and pour in the lemon juice and lemonade syrup. Mix until a smooth mass is formed.
Divide the orange glaze over the carrot cakes. If the glaze is too thick, you can add some extra drops of moisture.