Mini carrot cake with maple syrup
Naturally gluten-free flours, no butter
Carrots blended with seed oil and blood orange juice until puréed, eggs whipped with maple syrup, vanilla, and ginger. The dry ingredients are almond flour, rice flour, potato starch, and cornstarch.
Twenty-five minutes at 170 °C yields fifteen cupcakes.
50 min
Prep time
Dessert
Category
Low
Difficulty
15 cupcakes
Servings
What is needed
Yields 15 cupcakes.
250g peeled carrots (approx. 380g unpeeled)
70g seed oil
100 ml of blood orange juice (about 1½ fruits)
2 eggs
120 g of Pure Dark Maple Syrup
1 level teaspoon of vanilla powder
1 level teaspoon ground ginger
1 pinch of salt
Grated zest of 2 untreated oranges
80g almond flour
120 g rice flour
50g potato starch
1 oz cornstarch
15g baking powder (unsweetened and unvanillaed)
1 pinch of baking soda
Five steps
The purée
Peel the carrots, cut them into pieces, and blend them with the oil and orange juice until you have a smooth purée.
Assemble
Whisk the eggs with the maple syrup, vanilla, ginger, and salt until light and frothy. Add the carrot puree and whisk again.
The powders
Sift the flours with the baking powder and baking soda separately, then fold them into the mixture until the batter is smooth and lump-free.
In the molds
Pour into greased and floured molds, filling to about ½ cm from the top, and bake in a preheated oven at 170 °C for about 25 minutes.
Unmould
Let the mini cakes cool down before removing them from the molds and serving them.
Two things to know
The eggs really need to be whipped. In gluten-free baking, it is the incorporated air that provides structure: a light and fluffy mixture, not just stirred.
½ cm from the rim, no more. The batter will rise, and without space, it will overflow.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up to cooking and stands out in a mixture.
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