Carrot cake with walnuts and cinnamon

Peel the carrots from the upper skin, rinse and dry. We rub it on a grater with medium-sized holes. If juice is released during rubbing, squeeze and drain it.

Knead the dough in a separate bowl. We break eggs, put honey and add granulated sugar. Beat with a mixer until a homogeneous foam is obtained. Pour in vegetable oil, sour cream, add vanillin and mix. You should get a homogeneous mass.

Sift the flour together with soda and cinnamon, add this dry mixture to the egg mass. Mix everything together with a mixer or a whisk by hand until a homogeneous, thin dough is obtained. Then pour the prepared grated carrots and chopped walnuts into it. We mix.

Grease the baking dish with a small amount of odorless vegetable oil. Alternatively, you can line the pan with oiled parchment to make it easier to remove the finished cake. If the mold is silicone, then you do not need to lubricate it. Preheat the oven to a temperature of 170 degrees. Pour the carrot-nut dough into the prepared form. We put the form with the dough in an already hot oven on the middle level and bake for fifty to sixty minutes. The cupcake should brown well and increase in volume noticeably. At the end of baking, we check the cake with a toothpick, sticking it into the middle: if the stick comes out without residues of wet dough, then baking can be completed.

We take the finished cake out of the oven, cool it slightly and carefully remove it from the mold. Place on the wire rack to cool. Sprinkle the surface with sifted icing sugar. Cut the completely cooled cake into portions and serve.