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
Ingredients
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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
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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).
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In a large bowl combine shredder carrots, egg, cream, vanilla, sugar, shredder ginger.
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Add the flour mixture to the carrot mixture, and incorporate.
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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.
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