5 recipes of sweets from carrots

Carrots - the only ingredient that is almost always there in every home. In winter and summer, this orange vegetable a decent amount can be found at any kitchen. Carrots love all - adults and children, forever losing weight and living without restrictions
.
At the same time few people know that in addition to carrot salad and carrot cake, this vegetable can be cooked many delicious desserts that are sure will please fans of sweet.

< Website I have found for you 5 interesting, simple and, most importantly, delicious desserts, the main ingredient of which is the carrot. Try it, and perhaps they will become your specialties.

Cookies "Spicy carrot» h3>





< Ingredients:

• 4-5 pieces of carrots
• 200 g butter
• 100 g of flour
• 3 tbsp sugar
• baking powder
• cinnamon
• vanillin
• nuts.
  
  < Method:
  
  Boiled carrot rub on a grater and spread in a bowl. Adding to it the softened butter, sugar, flour, walnut crumbs, cinnamon and vanilla. In the mass add the baking powder. The resulting dough stir well, cover with cling film and put in the fridge for half an hour.
  
  Baking blanketed the lubricating oil or baking paper. We took out the dough, spread a tablespoon of small portions on a baking sheet. Cookies can be any shape you liked.
  
  Send the pan for 20 minutes in the oven, preheated to 200 degrees. When the pastry is slightly cooled, decorate with colored sprinkles or chocolate.
  
  
  
  
  
  

  Cottage cheese and carrot soufflé h3>
  
  
  
  
  
  < Ingredients:
  
  

  • half of fresh carrots
  • 200 g of cottage cheese
  • 3 eggs
  • 0, 5 cups of sugar
  • 30 g butter
  • vanillin.
    
    < Method:
    
    Carrots boil until soft. Grate and lightly fry in butter. The carrot mixture of curd and add all rubbed through a sieve.
    
    Adding to the resulting mass of sugar, vanilla and egg yolks. Proteins, beat well and also add to the mix. We spread the soufflé into molds, greased, and bake for 15-20 minutes in a preheated 170 degree oven.
    
    
    
    
    
    

    Muffins with hazelnuts h3>
    
    
    
    
    
    < Ingredients:
    
    

    • 100 g of flour
    • 100 ml orange juice
    • 80 g of purified carrot
    • 60 g sugar
    • 50 g roasted hazelnuts
    • 4 tbsp vegetable oils
    • 1 tsp lemon juice
    • 0, 5 tsp baking powder
    • vanillin
    • a pinch of salt
    • icing sugar for decoration.
      
      < Method:
      
      Sugar pour in the orange juice, dissolve it and add the vanilla, lemon juice. There also add grated carrot, vegetable oil and mix well. Add to the mixture of chopped nuts, stir. Fall asleep blended with salt and baking powder flour, mix everything well.
      
      The mass spread into molds for cupcakes. Bake for 25-30 minutes in a preheated oven to 180-200 degrees. Decorate to your liking colored sprinkles, icing decorations from or in any other way.
      
      
      
      
      
      

      Ice Cream of carrot h3>
      
      
      
      
      
      < Ingredients:
      
      

      • 1 kg carrots
      • 2 oranges
      • 1 lemon
      • 8 tablespoons sugar
      • 0, 5 ml cream 33%.
        
        < Method:
        
        Squeeze the juice of carrots and citrus, strain through a sieve. Add the juice of the sugar and dissolve it completely. Cream, beat with a mixer in stable peaks. Continuing to whisk the cream, pour a thin stream of juice. The juice and the cream should have a good mix.
        
        Cover ice cream with cling film and put in the freezer for 3 hours. Beat cream mixer and again put in the freezer for an hour. Repeat this procedure for at least another two times.
        
        
        
        
        
        

        Carrot Raffaello h3>
        
        
        
        
        
        
        
        < Ingredients:
        
        

        • 500 g carrots
        • 200 g sugar
        • 300 g coconut
        • a few drops of lemon juice.
          
          < Method:
          
          Raw carrots my, clean, and three on a grater. Add the sugar, lemon juice and stir. Heat the pan and simmer until carrots mass evaporation of liquid over low heat. Add a portion of coconut and mix.
          
          Let cool carrot weight and sculpt out of it small balls. Each bead is rolled in coconut flakes. Harvesting in the refrigerator at least 2 hours.
          
          
          
          According to the materials: spb.aif.ru, ovkuse.ru,
          dinne.ru Photos on the preview: enmicocinahoy.cl
          
          
          
          
          
          via www.enmicocinahoy.cl/carrot-cupcakes