Carrot cupcake

Carrot cupcake

10 pieces


  • 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


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.