A delicious Spring breakfast: carrot cake muffins with almond extract. They taste like amaretto biscuits!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 8muffins
Ingredients
Makes about 8 medium muffins:
150 grPeeled carrots
2Eggs (at room temperature)
50 grAgave syrup or raw brown sugar
50 grOil
180 grSpelt flour or organic all purpose flour
8 grBaking powder
a few dropsAlmond extract
a few dropsVanilla extract
For the almond sauce (optional)
125 grAlmond milk
10 grAlmonds
a few dropsAlmond extract
1 teaspoonAgave syrup
1 teaspoonRice flour or cornstarch
For the almond buttercream (indulgent)
85grHigh quality butter (softened)
125grIcing sugar
1 or 2 dropsAlmond extract
Instructions
Take your eggs out of the fridge to bring them up to room temperature.
Preheat the oven at 180° C/360° F.
Beat the eggs - at medium speed - together with the raw brown sugar (or agave syrup) for a few minutes until they're creamy. (do not over-mix!)
Rinse and peel the carrots. Finely shred them and, if needed, squeeze them to take all the extra liquid out (DON'T throw this away).
Add them to the eggs mixture, add also 50 gr of oil and stir gently to prevent deflation.
Combine baking powder and flour and sift them into the mixture. Gently stir again.
Finally, add some drops of vanilla and almond extract.If your batter is too dry, add some of the carrots' liquid (it has a beautiful bright orange color! Lovely!)
Pour your batter into muffin tin (you can also use mini bundt cake molds or one bundt cake mold, to make a cake) and bake for 20/25 minutes.
Remember to check if they're cooked with a toothpick (if it comes out clean, then the cake is ready). Let them cool down.
If you want to make the almond sauce:
Grind the almonds until you get a meal and add it to the almond milk straight into the pan.
Flavour with some drops of almonds extract and sweeten with agave syrup.
Add the rice flour to thicken, stir with a whisk.
Bring to a boil and cook for some minutes until thickened. Take it off the burner and let it set.
Serve your muffins with almond sauce - or buttercream for a richer version (more like a treat).
If you want to make the buttercream:
Whisk butter (softened), icing sugar and almond extract until fluffy. Decorate.