Mini Carrot and Almond Cakes

It’s so hot that I didn’t bake for ages but today I wanted to prepare a little surprise so I bravely switched on my oven and convinced myself that, in the end, it wasn’t so hot…(30°C outside my tiny kitchen – can’t imagine how many degrees it is inside!!!)

I prepared a few mini carrot and almond cakes so here you have the recipe quantities for 6-7 mini cakes.


100 gr Chopped Almonds

100 gr Carrots

100 gr Brown Sugar

2 Eggs

The zest of 1/2 Lemon

30 gr Flour

1/2 Yeast sachet

A pinch of Salt

A few sliced Almonds and Icing sugar for decoration

Put the lemon zest and the sugar in a mixer to create a powder. Add the carrots slowly inside your mixer and blend it again leaving the carrot bits a bit rough.

Add the 2 eggs inside the mixer and spin it for 20-40 seconds before adding all the other ingredients.

Mix everything and add the yeast at the end.

When you finally have a nice cream with some carrots and almonds bits, you can add some almond slices and stir gently before pouring the mix inside a few muffin moulds.

I decorated mine with some almond slices before baking them.

Cook for 20 mins at 180°C.

Let the mini cakes cool down and sprinkle them with some icing sugar!


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