Potted carrot cupcakes

Potted carrot cupcakes

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / 8 people: 390 kcal
, Fat: 23 g
, Carbohydrate: 32 g
, Protein: 10 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Carrot cupcakes

3 egg yolks
80 g sugar
1 pinch salt
1 organic lemon, use half of the grated zest and half of the juice
250 g carrots, finely grated
1 pinch cinnamon
150 g ground almonds
50 g pecan nuts, coarsely chopped
50 g white flour
¼ tsp baking powder
3 egg whites


50 g butter, melted, left to cool
100 g white flour
2 tbsp chopped pistachios
1 ½ tbsp sugar
1 tsp Kitchen matcha

To bake

8 marzipan carrots
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8 mini silicone plant pots (each approx. 100 ml), fully lined with baking paper

How it's done

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Carrot cupcakes

Beat the egg yolk with the sugar and salt until light and creamy. Stir in the lemon zest and juice, carrots, cinnamon, almonds and pecan nuts. Combine the flour and baking powder, add to the mixture. Beat the egg whites until stiff, carefully fold into the mixture. Divide the cake mixture between the prepared pots.


Mix the butter, flour, pistachios, sugar and matcha with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots.


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