These are the best carrot cake cupcakes I’ve ever had! 😀 Moist and flavorful with grated carrots and ground almonds. They’re perfect for Easter or anytime! The carrot cupcakes are topped with lemon icing and edible grass, and decorated with homemade naturally colored marzipan carrots!
The edible Easter grass is homemade and naturally colored with spinach. It has a beautiful green color, but don’t fear: It doesn’t taste of spinach! 😉
The recipe is actually for carrot cake, but I made carrot cupcakes. It’s a very old recipe – dating back to the 1920s!
- 6 eggs
- 260g sugar
- 300g grated carrots
- 300g ground blanched almonds
- 1 – 2 tbsp rum
- 40g potato starch
- 1/2 tsp cinnamon
- fresh lemon juice
- powdered sugar
For the carrot cupcakes, beat the egg whites, then add the other ingredients. Pour the batter into paper muffin liners. Bake at 180°C for 15 minutes.
For the lemon icing, stir together powdered sugar and some drops of fresh lemon juice. Cover the cupcakes with icing, then sprinkle them with green spinach sugar. Decorate the carrot cupcakes with homemade marzipan carrots.
Isn’t the orange of the carrot cupcakes so beautiful together with the green of the edible grass? 😀
The carrot cupcakes are so delicious! 😀 With a fresh taste of carrot and lemon.
Here you’ll find my recipe for naturally colored moss cupcakes.