Carrot Madeleine 2The typical granny portrayed in books, TV series and movies, loves to cook. She has thousands of traditional recipes and whenever you visit her at her home she welcomes you with a plate of cookies just coming out of the oven. Sounds familiar? Well not in my case. My grandmother was a very modern woman for her time, she preferred to sit in front of a calculator being in charge of the accounting of a company than to be in the kitchen. So this recipe has a special value because it’s one of the few recipes that she used to prepared, and also is delicious and healthy. With some modifications, this is the version that we currently prepare at home.

Carrot Madeleine 4

These madeleines are made ​​from carrots and rice flour. It’s really important that the carrots are grossly ground, preferably by hand. Once the carrots are cooked, and cold, with the help of a bean masher, smash the carrots. If you grind them in the blender for example, the texture and taste change, and in my opinion not for the better.

Carrot Madeleine 1

Rice flour gives them a unique and earthy flavor. The truth is that it never occurred to us to change it for wheat flour. Rice flour, makes them extremely fluffy and soft when you bite them. Although it is an old recipe, it can be consider pretty actual, since by its ingredients, can be considered a very healthy recipe and gluten-free.

You can do it in the form of madeleines or as a bread using a tube pan when baking. It’s delicious as an accompaniment to chicken dishes. It’s not the typical carrot cake flavor full of spices and very complex, this recipe has a very simple but incredible flavor. 

Carrot Madeleines
Yields 24
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 100 gr (3.5 oz) butter, softened
  2. 160 gr (5.6 oz) sugar
  3. 3 eggs, yolks and whites separated
  4. 500 gr (17.6 oz) carrots, cooked and coarsely mashed
  5. 150 gr (5.3 oz) rice flour
  6. 2 teaspoon baking powder
  7. Pinch of salt
Instructions
  1. Preheat oven to 180°C/350°F. Grease two madeleine pans (12 pieces each). The individual size of my madeleine is 8 cm high and 5 cm wide ( 3 inches high and 2 inches wide).
  2. In a large bowl, using a wooden spoon, beat the butter with the sugar until the mixture is fluffy and has a cream-like consistency. Add the egg yolks one by one. Add the carrots and mix well. Using a rubber spatula, gently fold in the rice flour in small batches and mix well. Finally add the baking powder and salt.
  3. In a small bowl, using a hand mixer, beat the egg whites until stiff peaks form. Divide the egg whites in two, fold one half into the carrot mixture and mix until well incorporated. Repeat with the other egg whites half. Don’t over mix the batter.
  4. Drop one tablespoon of the batter into the center of each madeleine mold. Bake the madeleines for 30 minutes, or until the edges are golden brown. Remove the pans from the oven and release the madeleines. Place the madeleines on a wire rack to cool.
  5. Enjoy!
Notes
  1. Carrot madeleines are a perfect accompaniment to chicken dishes.
  2. Instead of madeleines you can make a bread, but it should be bake using a tube pan.
Sweet Cannela https://www.sweetcannela.com/

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