Carrot cake muffins Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Tender and nutritious carrot cake cupcakes, perfect for Easter! Non-dairy cream cheese alternatives available.
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Ingredients
- 215 g (1 1/3 cup) all-purpose flour "La Merveilleuse"
- 5 ml (1 tsp) baking powder
- 2,5 ml (1/2 tsp) baking soda
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) salt
- 150 g (1/2 cup) honey
- 100 g (1/2 cup) light olive oil
- 2 medium eggs (90 g)
- 5 ml (1 tsp) vanilla extract
- 130 g (1 1/2 cups) grated carrots
- 50 g (1/2 cup) walnuts, coarsely chopped
- 255 g (1 pack) cream cheese *
- 75 g (1/3 cup) confectioner's sugar
- 5 ml (1 tsp) vanilla
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