Carrot Muffins with White Chocolate

5 from 4 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 10 people
Calories 478 kcal


  • 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


  • 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.


Serving: 100gCalories: 478kcalCarbohydrates: 59.6gProtein: 4.2gFat: 24.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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