Grandma is a rich biscuit cake from Eastern Europe. Traditionally baked in a hole-centered baking dish. I offer you my version of the carrot grandma. This is a brightly flavored cupcake with a vanilla hint.
I will tell you more about how to cook a carrot grandma below. Instead of soy milk, you can take medium fat coconut milk, so the cake will turn out to be even softer and more aromatic. Perfect with a cup of tea!
Purpose: For an afternoon snack
Main ingredient: Vegetables / Carrots / Flour / Wheat flour
Diet: Lean dishes / Vegan dishes
- Wheat flour - 375 grams
- Carrots - 1-2 Pieces
- Jerusalem artichoke syrup - 120 Milliliters
- Soy Milk - 2/3 Cup
- Dry yeast - 7 grams
- Salt - 1 Pinch
- Vanilla Syrup - 3-4 Drops
- Lemon - 1/2 Piece
- Powdered sugar - 100 Grams
How to cook "Carrot Babka"
Prepare all ingredients. Peel the carrots, chop and cook for 15 minutes. Then transfer to a blender along with Jerusalem artichoke syrup, soy milk, salt and vanilla syrup. Grind until smooth. Combine flour with yeast. Add wet mixture. Stir well, add oil and stir again. Knead the dough, cover with a clean towel and leave at room temperature for 1 hour. Prepare the mold, brush with oil and dust with flour. Add the dough, cover again with a towel and let sit for 30 minutes.