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Carrot Cupcakes (gluten & dairy free)

Writer: Sasivimol Ahmed, PhDSasivimol Ahmed, PhD

This is a healthier version of carrot cupcakes that are amazingly moist, aromatic and sweet without refined sugar. They are perfect for an autumn/winter afternoon tea.



Carrot cupcakes gluten and dairy free
Carrot cupcakes gluten and dairy free

Ingredients

(make 12 cupcakes)


For the cup cakes:

  • 200 grams carrots (coarsely grated)

  • 125g almond flour/finely ground almond

  • 60g gluten-free self raising flour

  • 1.5 teaspoon baking powder

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 3 tbsp chicory fibre syrup

  • 50g coconut sugar

  • 2 medium eggs (at room temperature)

  • 50g ground flaxseed (mixed with 100ml water)

  • 200 ml Extra Virgin Olive Oil

  • 50g coarsely chopped walnuts

  • ¼ teaspoon sea salt


For the cream cheese icing:

  • 145g Philadelphia vegan cream cheese

  • 1.5 tbsp powdered erythritol (or a few drops of natural stevia extract )

  • 1 tsp vanilla bean paste

  • Walnuts or pecans to decorate


Directions

  • Preheat the oven to 170°C/150°C Fan/325°F

  • Mix together the olive oil, eggs, coconut sugar and chicory fibre syrup in a large mixing bowl until well combined, then add in the flaxseed and mix well.

  • In another bowl, mix together the almond, flour, baking poder, ginger, cinnamon and salt.

  • Add the dry mixture into the egg mixture and mix well.

  • Add the grated carrot and the chopped nuts mix well.

  • Transfer the cake batter to 12 muffin cases and bake for 30-35 mins. Then leave them to cool completely before icing.

  • To make the cream cheese icing, simply mix all the ingredients together until well combined. Spread the icing on the top of each cupcake and decorated with some walnuts/pecans and/or a sprinkle of cinnamon-coconut sugar powder.

  • Enjoy with a cup of your favourite tea/coffee.





 
 
 

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