KETO CARROT CUPCAKE RECIPE | 生酮紅蘿蔔紙杯蛋糕 | MOIST CRUNCHY WITH RICH FLAVOUR | GLUTEN FREE

Описание: KETO CARROT CUPCAKE RECIPE | 生酮紅蘿蔔紙杯蛋糕 |

Check my other video on how to make Keto Cream Cheese Frosting:
   • KETO MINI PUMPKIN CAKE |  生酮小南瓜蛋糕 | WITH C...  

This recipe makes 6 standard size cupcakes.

Dry ingredients:
90g blanched Almond Flour
30g Coconut flour
1 tsp Baking Powder
1/2 tsp Cinnamon Powder
1/4 tsp Nutmeg powder
1/4 tsp Ginger powder
40g Granulated sweetener of your choice (monk fruit sweetener or erythritol)

Wet ingredients:
3 Eggs room temperature
1 tsp Vanilla Extract
55g Melted unsalted butter

1 Cup (appx 100g) Shredded Carrot
30g Roasted pecans or walnuts (crushed) - optional

Keto Cream Cheese Frosting: (   • KETO MINI PUMPKIN CAKE |  生酮小南瓜蛋糕 | WITH C...  )

250g Cream Cheese block (cubed at room temperature)
125g Unsalted butter (cubed at room temperature)
100g Powdered Erythritol
1tsp Vanilla extract
Separate 1/4 of the Cream cheese frosting add few drops of orange food colouring or 2tbsp
carrot juice to make the carrots stick decoration.

TIPS:
Make sure that your refrigerated ingredients are at room temperature before using.
It's really important to grate the carrots yourself as pre-shredded carrots are too dry and won't add moisture to the cupcakes. I used food processor to grate the carrots.
Toasting the pecans really brings out their flavour and aroma so it's well worth doing.
The nuts can be omitted or you can use walnuts instead.
Make sure you let the cupcakes cool completely before frosting or the frosting will just melt.
You can top the cupcakes with some extra chopped toasted pecans for an effortless and quick garnish.
This recipe can be doubled if you want to make a bigger batch.

這個食譜可以製作 6 個標準尺寸的紙杯蛋糕。

乾料：
90g 去皮細杏仁粉
30克椰子粉
1茶匙泡打粉
1/2茶匙肉桂粉
1/4茶匙肉荳蔻粉
1/4茶匙薑粉
40g 生酮友好甜味劑細顆粒（羅漢果糖或赤蘚糖醇）

濕料：
3個雞蛋室溫
1茶匙香草精
55g 融化的無鹽黃油

1杯（約100克）胡蘿蔔細碎
30克烤碧根果仁或核桃仁（壓碎）-可不放

生酮奶油奶酪糖霜：（詳細做法視頻鏈接:    • KETO MINI PUMPKIN CAKE |  生酮小南瓜蛋糕 | WITH C...  ）

250克奶油芝士塊（室溫切塊）
125g 無鹽黃油（室溫軟化切塊）
100g 粉狀赤蘚糖醇
1茶匙香草精

打好的糖霜分出 1/4 左右加入幾滴橙色食用色素或 2 湯匙胡蘿蔔汁用來擠胡蘿蔔形裝飾。

小貼士：
使用前確保您的冷藏食材處於室溫。
胡蘿蔔要用新鮮的當天處理成細絲，不建議使用超市直接買來的成袋切絲胡蘿蔔會沒有水分讓蛋糕口感太乾。可以用料理機直接把胡蘿蔔磨碎比較方便。
山核桃再烘烤一下更能帶出它們的味道和香氣，所以值得一試。
讓紙杯蛋糕完全冷卻再擠糖霜，否則糖霜會融化。
喜歡果仁的話還可以擠完奶油後再在上邊撒一些核桃碎來裝飾和增加口感。
這個食譜可以直接把所有原料加倍做12個紙杯蛋糕。
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