Carrot Cake Madeleines

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Speckled with crunchy carrots with nutty bits peeking through, these vegan carrot cake madeleines are a treat to make, see, and eat!

Prep Time2 15

Cook Time15

Course: Cakes, Cookies, Dessert, Snack

Cuisine: French

Diet: Vegan

Servings: Madeleines

Calories: 97kcal

Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl.
1 cup (125 g) All-purpose flour, 1 tsp Baking powder, 1/8 tsp Salt, 1 tsp Cinnamon powder, 1/4 tsp Nutmeg powder
Stir in the sugar.
1/3 cup (65 g)Sugar
In another bowl, whisk together the olive oil, almond milk, and vanilla extract.
1/2 cup (120 g) Almond milk, 1/3 cup (80 g) Olive oil, 1 tsp 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.
1/3 cup (50 g) Shredded carrots, 2-3 tbsp 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!

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.

I prefer silicone molds because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with butter or oil.

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 madeleines.

Use a spoon to add the batter right in the middle of the mold. There is no need to even it out.

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.