Serves: 12 cupcakes Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 800g. 2 eggs 100g of carrots. 50g of corn flour. 100g of white flour. 50g of sugar. honey 1 pinch ground cinnamon 1 teaspoon baking powder 2 tablespoons of raisins 80 gr. 80g of butter. of dark chocolate a few tablespoons of milk if needed salt PROCEEDINGS -------------------------- Put the raisins to soak in a little warm water.
Scrape and wash the carrots, cut into rounds and cook for 10 minutes in boiling salted water. Drain, put them in a blender and chop finely. Beat the butter in a bowl with sugar, add egg yolks and, little by little, the corn meal and white sections. Add the cinnamon, honey, raisins, well drained and squeezed, grated dark chocolate, the baking powder and finally the mashed carrots.
Stir with a whisk and elastic, if the mixture turns out too thick, add a few tablespoons of milk. Stir in the egg whites until stiff steadfast. Divide into individual molds preparation of 8cm. in diameter, buttered and floured, aligning them on a baking tray and bake in preheated oven at 180 degrees for 40 minutes.
Let the cakes cool, then the mold on a tray or individual plates and serve. .JPG)
Scrape and wash the carrots, cut into rounds and cook for 10 minutes in boiling salted water. Drain, put them in a blender and chop finely. Beat the butter in a bowl with sugar, add egg yolks and, little by little, the corn meal and white sections. Add the cinnamon, honey, raisins, well drained and squeezed, grated dark chocolate, the baking powder and finally the mashed carrots.
Stir with a whisk and elastic, if the mixture turns out too thick, add a few tablespoons of milk. Stir in the egg whites until stiff steadfast. Divide into individual molds preparation of 8cm. in diameter, buttered and floured, aligning them on a baking tray and bake in preheated oven at 180 degrees for 40 minutes.
Let the cakes cool, then the mold on a tray or individual plates and serve.
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