the recipe seems a bit unclear generally. I might use another recipe that was tested more carefully. You could use any carrot cake recipe. Here ais a great one. For cupcakes, just reduce the baking time.
http://www.marthastewart.com/254567/john-barricellis-carrot-cake
Here it is: http://food52.com/recipes/9953-carrot-muffins
I think I'd toast slivers and put them on top of the muffins. Or you could roast whole almonds and chop them and fold them into the batter. But you're right, the directions are unclear and don't mention the almonds.
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http://www.marthastewart.com/254567/john-barricellis-carrot-cake
I think I'd toast slivers and put them on top of the muffins. Or you could roast whole almonds and chop them and fold them into the batter. But you're right, the directions are unclear and don't mention the almonds.