Carrot Cupcakes - Blechrein
Carrot-Cupcakes for Easter , baked in Blechrein Black
Ingredients
- 180 g of carrots
- 100 g of ground almonds
- 125 g of sugar
- ½ teaspoon cinnamon
- 125 ml of oil
- 2 eggs
- 125 g of flour
- 1 teaspoon baking powder
- 150 g cream cheese
- 50 g of powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons of chopped pistachios
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