Soft and Quick Three-Carrot Muffins
- Gluten Free
- Vegetarian
- Energy Kcal 407
- Carbohydrates g 34.3
- of which sugars g 7.8
- Protein g 16.8
- Fats g 22.5
- of which saturated fat g 11.8
- Fiber g 3.3
- Cholesterol mg 61
- Sodium mg 756
- Difficulty: Average
- Prep time: 25 min
- Cook time: 15 min
- Makes: 6 pieces
- Cost: Average
PRESENTATION
Soft and quick three carrot cakes really stand out as an impressive appetizer—seriously good—especially when you want to add a bit of Northern Italian flair to your table. These savory tortini are inspired by the stunning Piedmont region, with a colorful mix of three different carrots braided on top that immediately grabs attention. I mean, people often can't believe how tender the risotto inside is. Each bite has hints of mint, lemon and a light tangy curry kick—super super tasty. The real secret here is the tomini cheese fondue. And look, tomini is a local favorite in Piedmont, and its creamy taste just clicks with the veggies, making each tortino something special. Unlike the classic carrot cake, this appetizer is all about savory flavors and a cool mix of textures: the soft risotto, the moist and colorful carrot braid, and the rich cheese sauce underneath.
In Piedmont, folks like to use risotto beyond just the main course, and this easy carrot cake recipe takes those traditions and gives them a modern twist. The different carrot colors on each little cake brighten up any plate. I gotta say, it makes everything feel festive. It’s fun seeing guests' faces light up when they cut into these tortini and discover the golden risotto and spicy notes inside. Plus, the mint, curry, and lemon combo works with the carrots to give it a fresh vibe, while the tomini fondue ties it all together for a true soft carrot cake experience, in a savory way. Folks who usually go for a quick carrot cake or a homemade carrot cake dessert will find this twist both familiar and really, really unexpected. It’s one of those appetizers that brings a serious wow factor to parties or special dinners, showcasing the best of Piedmont’s food simply yet impressively. And here's the thing: the result is a dish that tastes as good as it looks—moist, colorful, and full of surprises with each forkful. It's really a good journey into Northern Italy's culinary heart, making every bite a joyful experience.
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INGREDIENTS
- Carrots 1 cup (100 g)
- Purple carrots 3.5 oz (100 g)
- Yellow carrots 3.5 oz (100 g)
- Carnaroli rice 0.875 cup (200 g)
- Vegetable broth 4 ¼ cups (1 l)
- Leeks 0.8 cup (70 g)
- Curry 2 ⅛ tsp (10 g)
- Lemon peel to taste
- Mint 6 leaves
- Butter 2 tbsp (25 g)
- Parmigiano Reggiano PDO cheese 1.5 oz (40 g) - to grate
- Extra virgin olive oil to taste
- Fine salt to taste
- for the filling
- Tomini cheese 3.5 oz (100 g)
- for the fondue
- Tomini cheese 3.5 oz (100 g)
- Fresh liquid cream 0.4 cup (100 g)
- Whole milk 0.1 cup (20 g)
- for decoration
- Soybean sprouts to taste
How to prepare Soft and Quick Three-Carrot Muffins
To prepare the three-carrot muffins, first start by making the Vegetable broth that will be used for cooking the rice. Once cooked, keep it warm and proceed to peel the yellow carrot 1, the purple one 2, and the more common orange one 3.
Then use a knife to trim them 4 and slice long pieces that are 2-3 mm thick using a mandoline (5-6).
At this point, remove the outer leaves of the leek and cut it into rings 7. Transfer it to a pot where you have already poured a drizzle of oil 8 and let it wilt for a few minutes. Then add the rice 9 and let it toast, stirring occasionally.
Then pour in some broth to cover the rice 10, season with salt 11, and continue cooking, adding more broth only as needed. Meanwhile, as the rice cooks, grease 6 aluminum molds 12
As soon as the rice is cooked, turn off the heat, add the curry 13, and stir 14. Then add the butter in pieces 15
the Parmesan cheese 16, mint leaves, and lemon zest 17. Stir the risotto and set aside. Then cut the 100 g of tomini, which will be used for the muffin filling, into cubes 18.
At this point, place a couple of slices of purple carrot at the base of the mold, then lay a couple of slices of orange carrot in the opposite direction 19. Lastly, place the yellow carrots around. Then fill halfway with rice 21
Place some tomino cubes inside 23, cover with more rice to fill the mold completely 23. Level the surface and using scissors, trim the carrots sticking out of the mold 24.
Repeat the same operation for the others 25 and place them on a baking sheet 26. Bake in a preheated static oven at 356°F for about 15 minutes. Meanwhile, prepare the tomino fondue. First, cut them into cubes; then pour cream and milk into a saucepan and bring to a boil. Then turn off the heat and add the cheese 27;
stir with a whisk until the cheese is melted 28 and the fondue is thickened 29. At this point, the muffins will also be cooked, so you can take them out of the oven 30.
Carefully unmold the three-carrot muffins and transfer them one by one to a serving plate (31-32), accompany them with the tomino fondue, and garnish with mixed sprouts 33.