Carrots and almonds is always a perfect combo, as well as lime and ginger. These cupcakes are extremely easy to make with a delicate spicy flavour.
I do suggest to squeeze carefully the carrots, otherwise the batter would become too liquid. Besides carrots juice is delicious and you can drink it while making the cupcakes.
Too many sweet recipes these days, I’ll come back with a savory one.
For the batter
1 1/2 cup all purpose flour
3/4 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 cup rice milk at room temperature
1/3 cup canola oil
1 1/2 cup carrots grated and squeezed
1/4 cup almond minced
For the lime and ginger glaze
1 cup caster sugar
2 lime juice
1 cm ginger minced
For the decoration
10 slices of lime
Preheat the oven to 180°.
Start by grating and carefully squeezing carrots. This procedure doesn’t allow the carrots juice to make the batter too liquid.
For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, caster sugar, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt.
Add dry ingredients to the wet and whisk until smooth. Incorporate carrots and scoop the batter into cupcake pans. Transfer to the oven and bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the glaze put in a pan sugar, lime juice, ginger and bring to a boil. Simmer until thick.
Spread the lime and ginger glaze on the top of each cupcake and garnish with lime slices and orange zest.