Recipe: Carrot Cupcakes

We recently shared a delicious chocolate olive oil cake recipe that is refined sugar, gluten and dairy free. But if chocolate isn’t your thing and you are still after a celebratory treat how about these dairy, gluten and refined sugar free carrot cupcakes? This recipe is from Quirky Cooking and originally designed for a Thermomix, but can be easily done in other blenders or stand mixers.

What makes it so good?

Carrots are an excellent source of beta-carotene and fiber. With antioxidant properties it is high in vitamin A, vitamin C, vitamin K, pantothenic acid, folate, potassium, iron, copper and manganese. Regular consumption of carrots have been linked to reduced cholesterol levels, lower blood pressure, reduced risk of several cancers and they are considered an immune booster due to their antiseptic and antibacterial properties. In addition pineapples are packed with vitamins and minerals that improve respiratory health, aid the immune system, reduce inflammation and improve heart health. While these cupcakes aren’t some “superfood” that will make you uber healthy, they do have a few benefits that make them a better choice compared to other highly processed treats.

Ingredients

• 400g carrots – grated
• 300g pineapple – blended or chopped as finely as possible
• 4 eggs
• 80g macadamia oil
• 1 tsp natural vanilla extract
• 180g raw honey
• 400g gluten free flour
• 1 tsp ground cinnamon
• 2 tsp bicarbonate soda
• 3/4 tsp sea salt
• 150g walnuts or pecans
• 80g sultanas

Instructions

Preheat the oven to 170C. Line 2 x 12-hole muffin trays with 24 cupcake cases and set aside. Place carrots, pineapple, eggs, oil, vanilla and honey into the blender and mix until combined (approx. 15 seconds depending on the strength of your blender). Add the gluten free flour, cinnamon, bicarbonate soda, salt and walnuts or pecans, and combine for another 15 seconds. Add the sultanas and combine for a further 5 seconds, or until they are well mixed with the mixture. Pour the batter into the cupcake cases to 3/4 full and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. 

Tip:

These cupcakes are best eaten the day you make them. You can also serve them with a coconut cream frosting. Simple combine 200g thick coconut cream, 2 tsps lemon juice, 1 tsp vanilla extract and 60g raw honey. Once combined place the mixture in the fridge and once the cupcakes have cooled you can add the frosting on top.

Image from Quirky Cooking.