Author Notes: It is fluffy and delicate with a mild crunchy crust on top. Not to sweet, but very satisfying. Adult and kid friendly. —Lisycooks
Serves: 12
Ingredients
-
6
tablespoons butter w/s
-
1 1/2
cups all-purpose flour
-
3/4
cup almonds
-
1 1/2
cups carrots
-
1
egg
-
1/4
cup heavy cream
-
1
teaspoon vanilla
-
1
cup sugar
-
1
tablespoon ginger
-
1
teaspoon baking powder
-
1
teaspoon baking soda
-
1/2
teaspoon salt
-
1/2
teaspoon cinnamon
Directions
- Preheat oven to 350 F. Prepare muffin pan, reserve. In a medium bowl mix together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
- In a large bowl combine shredder carrots, egg, cream, vanilla, sugar, shredder ginger.
- Add the flour mixture to the carrot mixture, and incorporate.
- Finally toss in the butter into the carrot mixture and mix until fully incorporated.
- Pour mixture in mold and put it in the oven. Depends on your oven check them after 12 mins. And should be done in no more than 18 minutes.