Lisycooks's Notes:
6 tablespoons butter w/s Ask a question about this ingredient
1 1/2 cup all-purpose flour Ask a question about this ingredient
3/4 cups almonds Ask a question about this ingredient
1 1/2 cup carrots Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 tablespoon ginger Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
Preheat oven to 350 F. Prepare muffin pan, reserve. In a medium bowl mix together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
Ask a question about this stepIn a large bowl combine shredder carrots, egg, cream, vanilla, sugar, shredder ginger.
Ask a question about this stepAdd the flour mixture to the carrot mixture, and incorporate.
Ask a question about this stepFinally toss in the butter into the carrot mixture and mix until fully incorporated.
Ask a question about this stepPour mixture in mold and put it in the oven. Depends on your oven check them after 12 mins. And should be done in no more than 18 minutes.
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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
