Carrot cupcakes that will take you back to your childhood, they were my favorite snack, and I decided to share the recipe with you. I tested them repeatedly until I achieved what I believe is a perfect result. You can offer these carrot cupcakes to your kids as a school snack; they will love them for being healthy and wholesome. At the end of the recipe, you’ll also find many yummy tips and alternatives! Now go read and try the carrot cupcake recipe, and you won’t leave it anymore!
Other sweet and savory snacks perfect for school:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the carrot cupcakes
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/2 cup granulated sugar
- 1 cup carrots (I used pre-shredded ones for convenience)
- 1/3 cup almond flour (or blanched almonds to grind)
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp butter
- Grated lemon zest (from an edible peel lemon)
- 1 pinch fine salt
- 1 packet baking powder
Tools to make the recipe
- Chopper
- Kitchen scale
- 2 Bowls
- Spoon
- Spatula
- Sieve
- Grater
- Citrus Juicer
- 6 Mold Liners
- Saucepan
Preparation of the carrot cupcakes
Weigh the butter, melt it in a saucepan and let it cool.
Put the carrots and almond flour (or whole almonds) in the chopper, chop until you get a very fine mixture, set aside for a moment.
In a bowl, pour the eggs, sugar, pinch of salt, and now cooled butter, work with a spoon for a few minutes, add the carrots and mix the mixture.
Grate the lemon zest and add it to the bowl, add the 3 tbsp of freshly squeezed lemon juice, stir well to blend with the other ingredients.
In a clean bowl, mix and sift together flour, starch, and baking powder, add them to the liquid mixture and mix with the spatula from bottom to top until you have a homogeneous and medium-thick mixture.
Butter and flour 6 muffin molds, divide the mixture into the molds (2 and a half tablespoons in each liner).
Preheat the oven to 350°F and once hot, bake the carrot cupcakes, cook for 30 minutes, after 25 minutes of cooking, do the toothpick test and if it comes out dry, turn off the oven, otherwise continue up to 30 minutes of cooking.
Once the carrot cupcakes are cooked, turn off the oven, open it, and let them cool before unmolding and enjoying.
TIPS & VARIANTS
You can add 15 g of roasted and chopped walnuts or hazelnuts to the carrot cupcake batter.
You can add 20 g of chocolate chips.
You can add 2 teaspoons of unsweetened cocoa powder or instant coffee powder to the batter.
Before serving, you can decorate with powdered sugar, almond flakes, and carrot strands.
