Carrot buckwheat cake

Name: Carrot buckwheat cake
Total time: 10 h
Yield: 10
Ingredients: 140 g Carrot; 100 g Sugar; 1 Oranges; 2 Eggs; 85 ml Vegetable oil; 50 ml Kefir; 50 g Raisin; 40 g Walnuts; 1 teaspoon Baking soda; 0.5 teaspoon Baking powder; 85 g Buckwheat flour; 85 g Wheat flour; 0.5 teaspoon Ground cinnamon; 0.5 teaspoon Nutmeg

Healthy and aromatic cupcake with buckwheat flour. Having made this cake once, I now bake it quite often. This pastry, in addition to its taste, also has beneficial properties. The cake is prepared without butter. The carrots included in the recipe enrich the baked goods with the fiber necessary for the body. The taste of carrots in the cupcake is completely imperceptible. Buckwheat flour contains vitamins, iron and other beneficial substances. The cake turns out fragrant and crumbly. And very tasty! It is baked goods with beneficial properties that should be on the table as often as possible.

83

16119

Sophia Jones

Author of the recipe

Calories

248Kcal

Protein

5gram

Fat

13gram

Carbs

29gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

140g

100g

1

2

85ml

50ml

50g

40g

1teaspoon

0.5teaspoon

85g

85g

0.5teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 10 hr

STEP 1
Ingredients.
STEP 2
Wash the orange, remove the zest, and squeeze the juice from half the fruit.
STEP 3
Wash the raisins, dry them, pour them with orange juice for 8-10 hours, preferably overnight.
STEP 4
Finely chop the nuts.
STEP 5
Peel the carrots, wash them, and chop them on a fine grater.
STEP 6
Combine kefir with soda, mix, let stand for 5 minutes.
STEP 7
In a separate container, combine two types of flour, baking powder, and spices. Mix the mixture and sift.
STEP 8
Beat eggs with sugar.
STEP 9
Add vegetable oil and mix.
STEP 10
Add soda slaked in kefir and mix.
STEP 11
Combine the resulting mixture with grated carrots, orange zest and raisins soaked in juice. Mix well.
STEP 12
Add flour mixture, mix thoroughly.
STEP 13
Add chopped nuts and knead the dough to the consistency of thick sour cream.
STEP 14
If necessary, cover the prepared form with oiled parchment. Spread the dough out and level the top.
STEP 15
Bake the cake in an oven preheated to 180 degrees for 45-55 minutes. We check the readiness with a wooden splinter; if it is dry, then the cake is ready. If the top is too brown, you can cover the cake with foil. Cool the finished cake completely and serve. Bon appetit!