Potted carrot cupcakes

Total time: 1hr 15m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 390 Kcal, 10g Protein, 32g Carbohydrates, 23g Fat


  • Carrot cupcakes
  • 3 egg yolk
  • 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 white flour
  • 50 g pecan nuts, coarsely chopped
  • 3 egg white
  • 0.25 tsp baking powder
  • Crumble
  • 50 g butter, melted, left to cool
  • 100 g white flour
  • 1.5 tbsp sugar
  • 2 tbsp chopped pistachios
  • 1 tsp Kitchen matcha
  • To bake
  • 8 marzipan carrot
  • Utensils
  • 8 mini silicone plant pots (each approx. 100 ml), fully lined with baking paper

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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.
  • Crumble

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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