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For the batter:
250 ml brown sugar
63 ml sunflower or light olive oil
2 XL eggs
125 ml natural yogurt (3-4% fat)
1 l shredded carrots (about 4 medium)
500 ml coarse wheat flour
125 ml almond flour
125 ml all purpose white flour (we use number 550)
2 tsp baking soda
1 tsp dried ginger powder
pinch of salt
100 g hazelnut
250 g curd/cottage cheese 9% fat
2 tbsp sour cream
125 ml icing sugar
Preheat oven to 180 C.
Mix brown sugar with oil. Add eggs and mix again. Stir in yogurt.
And carrots and mix.
In second bowl mix together all flours, baking soda, powdered ginger and salt.
Add flour mix to carrots mix and stir well.
Chop hazelnuts. Take of 3 table spoons for toppings, others add to carrot batter and mix in.
Fill in cupcakes tin lined with paper cups 3/4 of batter.
Bake for 25-30 minutes until toothpick comes out clean.
Cool on the rack
For the cream - beat with handheld mixer.or whisk curd, cream and icing sugar.
Top each cupcake with cream and garnish with leftover hazelnuts.