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.
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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