Aargauer Carrot Cupcakes

Carrot CupcakesLast weekend I went to Cologne to spend the weekend with a couple of friends from high school and without going into too many detail I can just say it was marvellous, like each time we meet. On those occasions my aim is always to make the most out of the time spent together and when I come back I’m usually very happy but very tired as well. I woke up on Friday at four and for the three-hour train journey I packed myself a couple of these carrot cupcakes I baked the day before. To make these cupcakes I took the recipe for the carrot cake from canton Aargau (a region in the north of Switzerland) and more or less divided the quantities by two. I took the recipe from the bettybossi site (recipe in French) and was really pleased of the outcome because this recipe has a refreshing taste and light texture. I will definitely be doing this recipe again; it’s a perfect grab and go treat.



Aargauer Carrot Cupcakes


Recipe for 12 cupcakes

Prep time: 30 min

Cooking time: 20 min



2 large eggs

125 g sugar

1 tbsp. very warm water (but not boiling)

40 g flour

125 g thinly grated carrots

125 g blanched ground almonds

zest of ½ lemon + its juice

1 tsp. baking powder

1 pinch salt

Optional: 1 pinch cinnamon


For the glazing:

150 g icing sugar

1 tbsp. lemon juice

1-1.5 tbsp. water



Heat oven at 180°C.

Separate the egg whites from the yolks in two bowls.

To the bowl with the egg yolk add the sugar and water and whisk for about 5 min or until the texture has become foamy.

Now add the lemon juice and zest, carrots, almonds. Mix the flour and baking powder and combine them to the egg yolks, sugar, carrot and lemon and mix until even.

Whisk the egg whites to a peak and fold it in with the rest of the ingredients until just combined.

Place the paper moulds in the cupcake tin and evenly distribute the mass in the individual portions.

Bake in the lower part of the oven for about 20 minutes. If you insert a toothpick and it comes out dry: they’re ready. Let them rest a few minutes before removing them from their mould and then transfer them to a rack to let them cool completely.

To prepare the glazing mix the sugar, lemon juice and water. The consistence should be thick but a bit runny. Take a cupcake and add about a tsp. of glazing and spread it with the back of a spoon or by tipping it to make the glazing spread over the top.


8 thoughts on “Aargauer Carrot Cupcakes

  1. Cupcakes do make a great grab and go food. My problem is that if they’re around, I’ll grab more than a few and not go anywhere. To make matters worse, you’ve added almonds to the batter and lemon to the icing. These little beauties wouldn’t stand a chance around here. 🙂

    • Aaahahaha! I share you weaknesses… I tasted so many of them the day before I left that I had to think about sparing some for the journey. We would probably have to fight over these babies… or make two batches 😉

  2. I like the idea of almonds added to the cupcakes not only for flavor but I bet a nice texture as well. Hope we get a chance to return to Europe this year. I haven’t been to Cologne in ages, I know you must have had a wonderful time with your friends.

    • I agree with you: almonds do bring something extra to the texture. In Cologne we did have an incredible time. Should you come to Europe and need any help or tips, let me know! 🙂

  3. Hi Didi, For some reason my comment didn’t go through the other day. Anyway, I know you had a delightful time in Cologne…it is such a wonderful city. I’m sure everyone on the train that saw your cupcakes were very envious.

  4. Very strange Didi, I’ve left several comments about your cupcakes and your fun trip to Cologne to visit your friends but they keep disappearing. Wishing you a happy Valentine’s Day.

  5. Now it is really a quandary, all three have shown up. Well at least you know I was thinking about you. 😀

    • Thanks for all notifications Karen. I’m happy to hear the comments work.:) Sorry for the delay in the answer I’m having some personal matters I have to deal with lately.

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