Cupcake "Carrot" with lemon cream

For the dough:

50 g dried fruit

1,4 glass flour

0,5 glass sugar

3 carrots

2 egg protein

5 tbsp. orange juice

5 tbsp. milk

1 tbsp. vegetable oil

1 tsp. baking powder

To prepare the cream:

? glass soft low-fat cottage cheese

2 tbsp. grated lemon zest

1 tbsp. sugar

Combine flour with baking powder, sugar, carrots, grated on a fine grater, finely chopped dried fruit.

Mix in a separate bowl, orange juice, milk, vegetable oil, then combine the mixture with carrot and flour by weight.

Beat the whites in a stable foam, add to the dough, put the dough in the shape of a small diameter, bake at 180 degrees for 45-50 minutes, until Golden.

Put the cake from the mold, let it cool down.

Preparation of cream cheese whipped with zest and sugar until smooth.

Before applying grease carrot cake with lemon cream, smooth it with a knife.