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    Home > Recipes > Cookies

    April 8, 2021

    Carrot Cake Madeleines

    Jump to Recipe Print Recipe

    Laden with crunchy carrots with nutty bits peeking through, the carrot cake madeleines are a treat to make, see and eat. When you’re craving a carrot cake but don’t want to indulge in a whole slice, trade it with these vegan madeleines. 

    Soft, spongy, and barely sweet, the scalloped beauties are a delightful, delicious treat. And because we’re adding carrots, they are nutritious to boot. That’s the plus point of using veggies in your bakes. You get a healthy dose of vitamins, minerals, and nutrients. 

    In this case, a punch beta carotene - the nutrient our bodies need to make vitamin A – and some biotin, potassium, and vitamin K1. And yes, of course, the carrots also lend natural sweetness, texture, and color to the madeleines, making them pretty as a picture.

    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    How to make carrot cake madeleines?

    Honestly, madeleines come together effortlessly, and they’re quick since the
    refrigerator does most of the work. 
    - In a bowl, sift flour, a pinch of salt, and baking powder. Whisk in sugar,
    cinnamon powder, and nutmeg powder. 
    - In a separate bowl, combine milk, olive oil, and vanilla extract. Use
    lukewarm (not hot) milk. It’ll help thoroughly mix everything. 
    - Add the liquid ingredients to the dry and stir gently until all ingredients
    are well moistened.

    Ingredients for Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    Chilling the carrot madeleines dough

    You’ll have a thick batter at this point. If it feels too dry, go ahead pour in
    a tablespoon or two of milk.
    - Fold in very finely chopped walnuts along with shredded carrots. 
    - Cover the batter and slide it in the refrigerator for an hour or two.

    A madeleine is not a madeleine until it has the characteristic hump. How do you get that gorgeous bump in the French tea cakes? By chilling the batter.

    The cold solidifies the oil in the batter, which helps form the hump. You can
    even freeze the madeleine molds.

    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    Baking the carrot cake madeleines

    - Give the chilled batter a whisk, and then spoon it on your molds.
    - Bake for about 12 to 14 minutes. 
    - When the edges start turning color, and the middle is springy to a light
    touch, the madeleines are ready.
    You can do a skewer test. It should come out with a few moist crumbs
    attached.

    Ready to bake Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    Tips on baking madeleines

    • Don’t overmix the batter. 
    • I prefer silicone mold because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with oil. Don’t be stingy. 
    • To get that scalloped belly and shell-like top, fill the molds only 3/4th of the way. Overfilling will give you delicious but misshapen mutants. 
    • Use a spoon to add the batter right in the middle of the mold. Don’t even it out so that it touches the sides. 
    • Don’t overbake the madeleines. Although the chances of them coming out dry are almost nonexistent since the carrots release a flood of juices into the batter.
    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    Substitutes for madeleine ingredients

    • Olive oil – Over the years, I’ve realized oil makes the madeleines softer,
      moister, and spongier. But butter is an option. Make sure it is melted and
      then slightly cooled. To keep the recipe vegan, you can even try coconut
      oil. 
    • Milk – My preference is always homemade almond milk, but any milk
      from regular to plant-based will work here. 
    • Sugar – I am partial to raw sugar in my bakes because it is the healthier
      choice. I ran out of it this time, so I made do with regular white sugar.
      Cane sugar or coconut sugar will work like a charm in the recipe. 
    • Nuts – When you’re making carrot cake, walnuts are a given. Like
      tomatoes and basil, they simply go together. But feel free to take the
      recipe in the direction your taste buds desire – pecans, almonds, raisins,
      or even dried fruits.  
      The only condition is to chop them finely. You don’t want big chunks of walnut
      or almonds in your mouth. You want a hint of their texture.
    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    Serving the carrot cake madeleines

    Moist with a lovely crumb that’s shaded with the lightest orange; the carrot cake madeleines are so pretty that I didn’t even want to dust them with icing sugar. Covering their speckled beauty would be sacrilegious. 

    The tiny cakes are best eaten warm and great for snacking any time. Find a quiet spot, light a candle, put on some music, and then dunk the wonderfully spiced madeleines in your tea. That’s the way they’re meant to be savored. 

    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe


    Variations of madeleine recipes

    Madeleine recipes ask for ingredients that are right there in your pantry. You don’t need anything fancy to bake them. 

    But you can experiment with a whole lot of flavors. Here are some I’ve baked much to the appreciation of my household:

    • Lemon madeleines
    • Orange madeleines
    • Chocolate madeleines
    • Coconut ginger madeleines
    • Lavender lemon madeleines
    • Cardamom pistachio madeleines
    • Vegan coffee hazelnut madeleines
    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe
    Print Recipe

    Carrot Cake Madeleines

    Speckled with crunchy carrots with nutty bits peeking through, these vegan carrot cake madeleines are a treat to make, see, and eat.
    Prep Time2 hrs 15 mins
    Cook Time15 mins
    Course: Snack
    Keyword: madeleines, vegan carrot madeleines, carrot cake madeleines, vegan madeleines
    Servings: 16 madeleines
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 1 cup All-purpose flour
    • 1 tsp Baking powder
    • 1/8 tsp Salt
    • 1 tsp Cinnamon powder
    • 1/4 tsp Nutmeg powder
    • 1/3 cup Sugar
    • 1/2 cup Almond milk, lukewarm You may need extra milk
    • 1/3 cup Olive oil
    • 1 tsp Vanilla extract
    • 1/3 tightly packed cup Carrot, shredded finely
    • 2-3 tbsp Walnuts, finely chopped

    Instructions

    • Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl.
    • Stir in the sugar.
    • In another bowl, whisk together the olive oil, almond milk, and vanilla extract.
    • Now gently fold in the flour mixture. Please don't over-mix.
    • If the batter feels too dry, add in a couple more tablespoons of milk.
    • Fold in the shredded carrots and chopped walnuts.
    • Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
    • When you're ready to bake, preheat your oven to 180C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
    • Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until they are golden and tops are springy to touch
    • Turn them out on a cooling rack. Cool completely and serve. Enjoy!
    Carrot Cake Madeleines | Easy vegan carrot madeleines recipe
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    Reader Interactions

    Comments

    1. Easyfoodsmith says

      April 11, 2021 at 1:36 pm

      I would love to have one (or may be two or more 😀 ) right away!

      Reply
      • Natasha Minocha says

        April 12, 2021 at 1:11 pm

        I really wish I could share, Taruna. These turned out really lovely. xoxo

        Reply

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