Today we'll making light cakes, but tasty, easy to prepare and reminiscent of brioche "Camille". I this morning I ate one for breakfast (I had prepared yesterday afternoon) and the weather has improved, despite the rain!
Ingredients for 15 cupcakes:
• 5.29 OZ (150 gams) grated carrots
• 7.05 OZ (200 grams) of flour for cakes (00 + starch)
• 3.53 OZ (100 grams) of sugar
• 1.76 OZ (50 gams) almond flour
• ½ teaspoon of baking powder
• 1 cup of sunflower oil
• 1 egg
• 1 teaspoon of vanilla extract
Time: 15 min
Cooking time: 20/25 minutes
Oven: 302 ° F
At first you must grated the
raw carrots. In a planetary or in a large bowl beat the egg with the sugar,
then add the oil and stirring vigorously.
Stir in the grated carrots and flour little by little.
If the mixture is too thick, add milk, but not too much.
Still stirring, add the almond flour, vanilla and baking powder.
If you wish, you can also make the dough more fragrant with 1 teaspoon grated lemon or orange zest bio.
Place in a baking muffin 15 paper cups and pour in each a little dough, which should be enough liquid.
Bake in oven at 302 ° F, for 20/25 minutes, if they were to darken too much halfway through cover with a sheet of wax paper.
Remove them from the pan immediately and let cool on a wire rack.
If you wish, sprinkle with icing sugar.
Stir in the grated carrots and flour little by little.
If the mixture is too thick, add milk, but not too much.
Still stirring, add the almond flour, vanilla and baking powder.
If you wish, you can also make the dough more fragrant with 1 teaspoon grated lemon or orange zest bio.
Place in a baking muffin 15 paper cups and pour in each a little dough, which should be enough liquid.
Bake in oven at 302 ° F, for 20/25 minutes, if they were to darken too much halfway through cover with a sheet of wax paper.
Remove them from the pan immediately and let cool on a wire rack.
If you wish, sprinkle with icing sugar.
See the recipe in printable PDF
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