Carrot cake has, honestly, never been on the list of my favorite foods. But some time ago I tried a piece and I thought that it is not thaaat bad. Actually, moist and tasty. So why not to try that once also at home? The best time to do it: when Easter bunny is coming around of course!
So a few days I read some recipes, gluten-free, paleo, with wheat flour…. and made my own version. The first batch came out nice and moist, the second I forgot a little bit and had them too long in the oven. But still they are tasty and perfect with tea or coffee.
The carrots you can grate by hand or also put in a food processor – which is much easier obviously. I would grate them relatively fine, too rough they are too ‘vegetable-like’ in a cake. The batter should be something between creamy and semi-runny. You can pour the batter into the cupcake forms.
I like very much the hazelnut flavor that comes just lightly through when you eat the cupcake. For decoration, I prepared some orange glaze, a really perfect combination in my opinion. Not only for the orange color but also for the taste. The little carrots I bought ready, and they are made of marzipan or almond paste.
My carrot orange cupcakes are perfect for an afternoon tea or coffee in the garden or on the balcony but also when you want to offer your friends something different from the usual chocolate muffin.
Have some carrots!