Mom, can you buy me the snack cakes? Okay, do you want the carrot ones? Yessss, thanks mom! This is the memory that connects me to my son’s after-school snack. Now he is older, but he doesn’t give up his sweet break, only now I don’t buy them, I make them at home; they are healthier and even tastier than the packaged ones. This is the recipe for Carrot and Orange Snack Cakes that I found a while ago browsing magazines and modified to my liking. What else can I say… super tasty!
Other recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 364.80 (Kcal)
- Carbohydrates 37.40 (g) of which sugars 23.14 (g)
- Proteins 7.28 (g)
- Fat 21.25 (g) of which saturated 2.10 (g)of which unsaturated 9.22 (g)
- Fibers 3.36 (g)
- Sodium 116.16 (mg)
Indicative values for a portion of 97 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
- 3/4 cup all-purpose flour
- 1 cup almond flour
- 3/4 cup carrots
- 2 eggs (medium)
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 tbsp orange zest (untreated)
- 1/4 cup corn oil
- 2 tsp baking powder
- 1 pinch salt
Tools
- Bowl
- Chopper
- Kitchen Scale
- Electric Whisk
- Spatula
- Muffin Tray
- Cupcake Liners
Steps
Preheat the oven to 347°F in static mode. Peel the carrots and blend them in a chopper with the oil to make a puree. In the bowl, beat the whole eggs with the sugar using electric whisks for 5 minutes. Add grated orange zest, carrot puree, and salt. Sift the all-purpose flour and baking powder, then gently fold them into the mixture using the spatula.
Continue by adding almond flour and orange juice gradually. Once everything is incorporated with the spatula, pour the batter into the muffin tin where we’ve placed cupcake liners or use regular round or mini loaf aluminum liners. Bake in the middle rack and let them cook for 25-30 minutes, checking that they don’t brown too much. Once cooked, leave them for another 2 minutes with the oven door slightly open, then take out the Carrot and Orange Snack Cakes and let them cool. If you wish, sprinkle them with powdered sugar.
For those with gluten intolerance, you can replace all-purpose flour with only almond flour.
