Almond Carrot Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Almond Carrot Cupcakes calories by ingredient
Introduction
My mother in law in Switzerland often made a delicious flour-free carrot cake for special occasions. Unfortunately, I did not get her recipe, but I've come up with this one through trial and error and it's pretty close. You can also make it in a small bundt pan or spring form pan - just increase the baking time by 10-15 minutes. My mother in law in Switzerland often made a delicious flour-free carrot cake for special occasions. Unfortunately, I did not get her recipe, but I've come up with this one through trial and error and it's pretty close. You can also make it in a small bundt pan or spring form pan - just increase the baking time by 10-15 minutes.Number of Servings: 18
Ingredients
-
2 large carrots (7"-8"), peeled, very finely grated and squeezed dry
1 lemon (grate the zest & squeeze juice)
6 large eggs
1-1/2 cup ground almonds
3/4 cup sugar
1 tsp. baking powder
1/2 cup powdered sugar
Directions
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~.