Recipes for the whole family

Made with naturally gluten-free flours, fresh carrots and maple syrup Mini carrot cakes with maple syrup are a healthy and nutritious snack.

Lightweight yet full of flavor, they are ideal not only for children, but also for those looking for a balanced, gluten-free snack.

Mini carrot cake with maple syrup

MapleFarm - mini carrot cake

50 minutes

Dessert

Low difficulty

15 cupcakes

Ingredients

250 g cleaned carrots (gross weight about 380 g)
70 g of seed oil
100 ml of blood orange juice (about 1 ½ fruits)
2 eggs
120 g of MapleFarm Pure Maple Syrup – Dark
1 level teaspoon of vanilla powder
1 level teaspoon of ginger powder
A pinch of salt
grated peel of 2 untreated oranges
80 g of almond flour
120 g rice flour
50 g potato starch
30 g cornstarch (cornflour)
15 g baking powder (unsweetened or vanilla baking powder)
A small pinch of baking soda

Instructions

Peel the carrots, cut them into small pieces and blend them in a blender along with the oil and orange juice until smoothly pureed.
Beat the eggs with electric whips along with the maple syrup, vanilla, ginger and salt until light and fluffy. Combine the carrot puree and blend, still helping with the whips.
Separately, sift the flours with the baking powder and baking soda, then mix the powders into the mixture until the mixture is smooth and lump-free.
Pour the dough into the oiled and floured molds until about ½ cm from the edge and bake in a preheated oven at 170°C for about 25 minutes.
Let the cupcakes cool before unmolding and serving.

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