The soft carrot and orange cupcakes: the new recipe. Maybe that’s how I should have titled this article. Because there are more versions of cakes, cupcakes, muffins here that I’ve used carrots, oranges, and almonds for. I’m always looking for the perfect recipe. They’re all good and delicious in the same way, but for some reason, I think this one has an edge. Simple, healthy, and very fragrant, the soft carrot and orange cupcakes are perfect for breakfast and snack time.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz carrots
- 1 1/8 cups flour
- 1 1/8 cups powdered sugar
- 2/3 cups almond flour
- 1/3 cups orange juice
- 1/6 cups rice oil
- 1 tbsp butter
- 2 eggs
- 1 orange (grated zest)
- 1 pinch salt
- 0.42 oz baking powder
Tools
- 1 Vegetable Peeler
- 1 Coarse Grater
- 1 Kenwood Mini Blender
- 1 Mixer Kitchen Aid Artisan
- 1 Non-Stick Spray
- 1 Large Muffin Pan
- 1 Cooling Rack
Steps
Weigh the carrots, peel them, and grate them. Transfer them into the blender with the melted butter, oil, and orange juice. Blend well to obtain a very smooth carrot puree. In the mixer bowl, whisk the eggs with the sugar and orange zest. Add the almond flour and then the carrot puree. Combine the flour mixed with the baking powder and a pinch of salt. Mix all the ingredients well and distribute the mixture into a buttered and floured large muffin pan or treated with non-stick spray. Bake in a preheated oven at 356 °F for 18 minutes. Once ready (always perform a doneness check with the appropriate cake tester or a skewer). Let the cupcakes cool on a wire rack before serving.
Notes
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