Homemade carrot tartlets. Homemade carrot cakes are an excellent alternative to packaged snacks and breakfast products. You will get soft and light sweets that will please both children and adults, especially if served next to a cup of tea. These cupcakes are also an alternative idea for using carrots in cooking, beyond soups and side dishes. Here are the ingredients and instructions for preparing particularly light carrot cakes (without butter and without eggs). With the indicated ingredients you will get about 10-12 carrot cakes, depending on the size of the molds you have available.
Don't store avocado like this: it's dangerous
Le carrot cake homemade I'm great alternative to packaged products for the snack and breakfast. You will get soft and light desserts that will please both children and adults, especially if served together with a nice cup of tea or herbal tea.
These cupcakes are also an alternative idea for use the carrots in the kitchen, beyond soups and side dishes. Here are the ingredients and instructions for the preparation of particularly light cakes (without butter and without eggs).
With the ingredients shown you will get approx 10-12 carrot tartlets, depending on the size of the molds you will have available.
Ingredients
250 grams of spelled flour
150 g of raw carrots
100 gr of whole cane sugar
100 ml of rice milk
70 ml of extra virgin olive oil
50 gr of shelled hazelnuts
2 teaspoons of grated orange zest
2 tablespoons of rice flour
1 sachet of baking powder for cakes
1 pinch of ground cinnamon
Preparation
Clean and wash the carrots. You can choose to grate them by hand or with a food processor. After grating them, pour them into a bowl. Gradually add the liquid ingredients starting from the extra virgin olive oil, and then move on to the rice milk. Mix well with a spoon or whisk.
Chop the hazelnuts in the mixer and add them to the other ingredients, together with the grated orange zest. Then add a pinch of cinnamon, two tablespoons of rice flour and it whole cane sugar, continuing to mix by hand (or alternatively with a food processor). At this point, add the baking powder and a part of the spelled flour.
Form your dough for the preparation of the carrot cakes by continuing to mix the ingredients and gradually combining all the flour required. L'dough it must be creamy, but not too liquid. If necessary, add a little more spelled flour or rice milk.
You can choose to pour the dough into paper cups from pastry, or in round metal molds, suitable for the preparation of tartlets and tarts (they can be found in the supermarket or in shops selling household and kitchen items). In the latter case, grease the inside of the molds with oil. Bake the carrot cakes in a convection oven at 180 ° C for 25-30 minutes, until golden brown. Let them cool before taking them out of the molds.
Bon appetit!
Marta Albè
(Texts and photos)
Read also:
Chocolate muffins: the vegan recipe
10 healthy snacks to take to school
