Carrot Semolina Cupcakes

Peel, clean, and finely grate the carrots. Whisk the eggs with the sugar in a bowl until smooth. Add the oil and carrots and mix everything together.

Preheat the oven to 180°C and line a muffin tin with 12 paper liners.

Add the semolina, almonds, flour, and baking powder to the wet ingredients and quickly mix everything with the beaters of a hand mixer until a homogeneous dough forms. Distribute the dough into the muffin cups and bake in the oven (middle rack) for approx. 20 – 24 min. Perform a skewer test. Let the cupcakes cool on a wire rack.