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Carrot muffins with almond flour and caramel

Ingredients

for caramel: 3 tablespoons of brown sugar
2 tbsp cream 20%
3 fairly large carrots, finely chopped
150 g sugar (I took 50 g regular, 100 g Muscovado sugar, but you can just brown Demerara)
120 g butter
3 eggs
220 g flour
1 tsp baking powder for dough
1 tsp spice mixes for gingerbread (I have nutmeg, cinnamon, ginger, cardamom, cloves).
120 g almond flour (you can grind almonds in a blender or even a walnut)

Step 1

Heat oven to 180 degrees

Step 2

Beat butter with sugar with a mixer. Add eggs one at a time while continuing to beat. Then stir in the flour mixture, add the grated carrots and almond flour.

Step 3

Divide batter between muffin tins and bake for approximately 30 minutes.

Step 4

For caramel, pour sugar into a saucepan and put on fire. When it starts to melt, carefully add the cream and stir until smooth. Dip the tops of the muffins in this caramel and leave to cool.