Carrot cupcake

10 pieces
Ingredients:

170g rice flour
150g powdered sugar
56g almond flour
12g baking powder
188g grated carrots
3 eggs
60g corn oil
75g ACE juice or orange juice

Method

Mix rice flour, caster sugar, almond flour and baking powder. Blend the grated carrots with eggs, corn oil and ACE juice. Add the mixture to the previously mixed powder. Pour into the moulds and bake at 170° (preheated) for 15 minutes.

Gluten-free carrot cupcakes: rice flour and almond flour

These cupcakes are based on a mix of rice flour and almond flour, two naturally gluten-free ingredients, while the grated carrots keep the batter moist without any butter. They are suitable for breakfast or an afternoon snack and can be stored in an airtight container. More baked recipes using rice flour and almond flour can be found in the blog on coeliac disease, while those who would like to try a gluten-free dessert after a meal can look at what the the hotel restaurant offers.