Fasting Carrot and Orange Cupcakes Recipe

Sunflower seeds (should be raw, not roasted) pour cold drinking water and let stand for 1 hour at room temperature. Then wash under running water and drain on a strainer to drain out the excess liquid. Grind the carrots on the finest grater. Squeeze the carrot mass from the juice by hand. Only the drained carrots will go into the dough. Pour hot water over the raisins and let it sit for 5 minutes, then wash and dry.

Wash the oranges, squeeze out the juice, you need exactly 100 ml. You can grind the zest on a fine grater and add it to the juice to enhance the aroma. In a large bowl, mix together the sifted wheat flour, sugar, soda, salt and all spices (cinnamon, cloves, nutmeg). Mix with a whisk until smooth.

Add grated carrots and sunflower oil to the dry mixture. Mix by hand until moist powders. Now pour in the orange juice and mix again. Add washed sunflower seeds, raisins and coconut flakes to the dough. Carefully, knead the dough until all the components are evenly distributed. The dough will be thick, moist and sticky.

Preheat the oven to 180°C, grease a large cupcake pan with oil (if using muffin tins — cover the paper trays). Transfer the dough into it (fill the molds to 2/3 full). Bake in the preheated oven for 25-30 minutes until golden brown. Remove the carrot and orange cupcakes (or cupcakes) from the oven, let them sit in the pan for 10 minutes, then carefully transfer to a platter plate until completely cooled.