John Myers
Contents
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Ingredients
- 200 g White couverture
- 200 g Carrots
- 150 g Butter
- 100 g Sugar
- 4 Eggs
- 150 g Ground hazelnuts
- 75 gr Spelt flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 200 g Sifted powdered sugar
- 3 El Water
- 3 drops Food coloring green
- 20 piece Marzipan carrots
- 1 El Chopped pistachios
Instructions
- Preheat the oven to 180 degrees. Put the curverture in a saucepan and melt.
- Peel the carrots and grate finely.
- Mix in the butter and sugar until foamy. Stir in the eggs one by one. Mix in the turmeric, flour, baking powder, cinnamon, hazelnuts and shredded carrots.
- Fill the carrot batter into 20 small silicone muffin molds and bake in the preheated oven for about 20-25 minutes on the middle rack. After baking, take the muffins out of the oven and let them cool a little.
- For the topping, mix powdered sugar with water and food coloring. Cover the cooled muffins with it and peel it with marzipan, carrots and pistachios.
Nutrition
Serving: 100gCalories: 478kcalCarbohydrates: 59.6gProtein: 4.2gFat: 24.8g
