Little carrot cakes (Loretta Fanella's recipe)

A recipe by Loretta Fanella: beautifully soft, fragrant little cakes!
INGREDIENTS
200 g softened butter
200 g brown sugar
2 eggs
16 g baking powder
150 g grated carrots
150 g flour
50 g ground almonds
1 pinch salt
Zest of 1 orange
A pinch of salt

I used a stand mixer, but electric beaters work too.
I put the softened butter in the mixer and beat briefly.

I gradually add the brown sugar, continuing to beat.

I crack the eggs into a bowl, combine with a fork and add a pinch of salt.

Once the butter is whipped, I add the egg by the spoonful, continuing to beat.

I grate the orange zest after washing the orange well.

I add it to the butter.

I fold in the grated carrots with a spatula.

I mix well.

I sift the flour and baking powder, then add the ground almonds; I finely ground whole almonds myself.

I fold the dry ingredients into the cream with a spatula.

Once everything is well combined.

I transfer the mixture to a piping bag.

I fill buttered, floured little moulds without overfilling.

I bake at 175°C for about 15 minutes, depending on the moulds, until golden.
Remove and let cool; I dusted them with icing sugar.

Delicious and very soft.