Today there is a recipe for Carrot Cupcakes that require no oven and come together in under ten minutes. This moist treat has a compact crumb and is easy to whip up with just six ingredients to yield four cupcakes using a microwave that works well.
It is worth noting that a sugar-free approach can make the dessert healthier for those watching sugar intake. In this version sucralose is used as a sweetener. It tastes much sweeter than sugar but does not add calories or affect blood sugar or insulin levels. This makes it a practical option for people managing diet while still enjoying a tasty dessert.
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Contents
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180 g carrots
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2 eggs
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60 g ground almonds
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60 ml skim milk
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Sweetener to taste, for example 2 teaspoons sucralose
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A pinch of cinnamon
Carrots form the base of this dessert. The result is a light, juicy bite with a delicate aroma from cinnamon and almonds. This recipe emphasizes simple ingredients and quick preparation, making it accessible for busy days while keeping a satisfying texture.
Preparation
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Chop the carrots into small pieces and steam them in the microwave for about two and a half minutes. A little water at the bottom of the bowl, a rack, and carrot pieces on top work well. Water can also be used in a glass to boil the carrots until tender.
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Once soft, transfer the carrots to a blender and blend until smooth.
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Add the remaining ingredients to the blender and blend again until the mixture is creamy and homogeneous.
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Distribute the batter evenly into four microwave-safe molds or containers.
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Cook on maximum power in the microwave for about two to two and a half minutes. Allow the cupcakes to cool before handling.
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Carefully unmold the cupcakes, then decorate to taste, perhaps with whipped cream or a dusting of cinnamon. Enjoy.