The carrot and almond cupcakes are soft and fragrant treats, ideal for those seeking a healthy breakfast or a wholesome and delicious snack. These little delights, made with simple and natural ingredients, are perfect for children, thanks to their delicate flavor and soft texture that melts in your mouth. Carrot cupcakes represent a homemade version of classic industrial snacks, but with all the authentic taste and freshness of an artisanal product.
Perfect to take to school, work, or to enjoy during a moment of relaxation, carrot snacks are the perfect choice for those who want a light yet flavorful treat.
The recipe for soft carrot cupcakes is simple and quick, suitable even for those with little kitchen experience. Just follow the steps to get fragrant, soft, and irresistible treats, capable of bringing back the genuine flavors of the past. The extra touch? A sprinkle of grated orange zest that makes carrot and almond cupcakes even more aromatic and special. Make them and you’ll see: they’ll become a staple in your kitchen!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 165.59 (Kcal)
- Carbohydrates 22.23 (g) of which sugars 13.55 (g)
- Proteins 3.17 (g)
- Fat 7.67 (g) of which saturated 0.73 (g)of which unsaturated 3.87 (g)
- Fibers 1.58 (g)
- Sodium 59.98 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Carrot and Almond Cupcakes
- 9 oz carrots (already cleaned)
- 1 orange (the zest)
- 1 cup sugar
- 3 eggs
- 1/3 cup sunflower oil
- 3.5 oz orange juice
- 1.5 cups all-purpose flour
- 3/4 cup almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
- as needed vegetable oil (spray)
- as needed all-purpose flour
- as needed powdered sugar
Tools
- Molds
- Blender
- Mixer
How to Make Carrot and Almond Cupcakes
To prepare the almond and carrot cupcakes, first peel the carrots and wash them: they should weigh 9 oz after cleaning. Cut them into chunks, put them in the blender, and puree them. Set aside. Wash the orange well and use a peeler to get the zest, being careful not to take the white part. Put the orange zest in the blender with the sugar and blend.
Crack the eggs into a bowl, add the sugar with the orange, and beat for 10 minutes until you get a light and frothy mixture. While continuing to beat, slowly add the oil and orange juice. If you prefer, you can use a stand mixer for this step.
Mix together all-purpose flour, almond flour, baking powder, and salt. Gradually add the dry ingredients to the beaten mixture. Lastly, incorporate the carrots as well.
Grease and flour the molds, place them on a baking sheet, fill them halfway, and bake in a preheated static oven at 350°F (180°C) for 20 minutes. If you don’t have the specific molds mentioned above, you can simply use muffin liners. Do the toothpick test: if it comes out dry, remove from the oven and let cool. Finish with a dusting of powdered sugar, adding it just before serving. Enjoy!
Storage
The carrot and almond cupcakes can be stored at room temperature in an airtight container for about 3-4 days. If you want to keep them longer, you can also freeze them: just thaw at room temperature a few hours before consuming.
FAQ (Frequently Asked Questions)
Can I replace the almonds in the recipe?
Yes, if you prefer, you can substitute the almonds with other nuts, like walnuts or hazelnuts, or omit them entirely for a simpler version of carrot cupcakes.
Are soft carrot cupcakes suitable for children?
Absolutely yes! Soft carrot cupcakes are perfect for children: they are soft, nutritious, and contain genuine ingredients. You can also slightly reduce the sugar amount to make them even more suitable for the little ones.
What kind of carrots are best for carrot and almond cupcakes?
For these carrot snacks, it is advisable to use fresh, sweet, and tender carrots. Young or organic ones are perfect, as they are tastier and less fibrous.
Can I make gluten-free carrot cupcakes?
Yes, you can make gluten-free carrot cupcakes by using alternative flours such as rice flour, almond flour, or a gluten-free flour mix specifically for cakes.
How to make carrot cupcakes even softer?
To get even softer carrot treats, you can add an extra teaspoon of baking powder or beat the eggs with sugar for a long time until they become light and frothy.
Can I make a plumcake or single cake with this recipe?
Yes, the same batter can be used to make a plumcake or a single carrot and almond cake. Just remember to slightly extend the baking time and always perform the toothpick test.
How to decorate carrot and almond cupcakes?
You can dust the carrot treats with powdered sugar or glaze them with a simple cream cheese frosting for an even more delicious version, ideal for special occasions.
