Mix the almond powder and caster sugar together. Gradually add the eggs, followed by the rice flour and the lukewarm melted butter. Finally, fold in the grated carrots until evenly incorporated.
Scale 65 g of batter into each mould and bake at 160°C (320°F) for 20 minutes.
Once baked and cooled, soak the carrot cakes in cold syrup, then allow them to drain before use.
