Almond Carrot Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 large carrots (7"-8"), peeled, very finely grated and squeezed dry1 lemon (grate the zest & squeeze juice)6 large eggs1-1/2 cup ground almonds3/4 cup sugar1 tsp. baking powder1/2 cup powdered sugar
1. Peel and grate carrots. Place between paper towels and wring out as much liquid as possible (very important!)
2. Grate rind of lemon. Squeeze juice and keep separately.
3. Beat eggs & sugar with mixer for about 2 minutes until thickened, stir in almonds, baking powder, lemon zest and grated carrots.
4. Fill buttered and floured* cupcake or muffin pans 3/4 of the way up. Bake at 400 degrees for 20 minutes,or until firm to the touch and golden brown.
5. Make a glaze by mixing 1/2 cup of powdered sugar with 2 tbsp. lemon juice. Apply the glaze with a pastry brush on the tops of the cooled cupcakes.
*or use cupcake paper liners sprayed with a little non-stick spray if you're going for 100% gluten free.
Number of Servings: 18
Recipe submitted by SparkPeople user ~PENNY~.
2. Grate rind of lemon. Squeeze juice and keep separately.
3. Beat eggs & sugar with mixer for about 2 minutes until thickened, stir in almonds, baking powder, lemon zest and grated carrots.
4. Fill buttered and floured* cupcake or muffin pans 3/4 of the way up. Bake at 400 degrees for 20 minutes,or until firm to the touch and golden brown.
5. Make a glaze by mixing 1/2 cup of powdered sugar with 2 tbsp. lemon juice. Apply the glaze with a pastry brush on the tops of the cooled cupcakes.
*or use cupcake paper liners sprayed with a little non-stick spray if you're going for 100% gluten free.
Number of Servings: 18
Recipe submitted by SparkPeople user ~PENNY~.
Nutritional Info Amount Per Serving
- Calories: 134.5
- Total Fat: 6.7 g
- Cholesterol: 70.8 mg
- Sodium: 26.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.5 g
- Protein: 4.6 g
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