These delicious carrot cupcakes are moist and full of flavour. Made with almond flour, they’re gluten-free, paleo, have no processed sugar and have dairy-free options so everyone can enjoy them. The almond flour and carrots give moisture and nutrition. I think ¼ cup of honey gives enough sweetness as the carrots are naturally sweet and I prefer to reduce the sweetness. Leave out the sultanas to reduce the sugar content. For dairy-free cupcakes, you can substitute light olive oil or coconut oil instead of the butter and leave off the icing or perhaps try a dairy-free icing eg. coconut-based. These cupcakes are nice enough without any icing but it makes them a little fancier.
Makes 12 cupcakes.
- 1 ½ cups almond flour
- ½ tsp bicarbonate soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom
- 1 ½ cups organic carrots, grated (2 large carrots approx)
- ½ cup walnuts, chopped (optional)
- ¼ cup organic raisins/sultanas (optional)
- 3 eggs, at room temperature
- ½ cup melted butter (or light olive oil/coconut oil for dairy-free)
- ¼- ½ cup honey, maple syrup or equivalent amount of stevia (add more as desired)
- 1 tsp vanilla
- ½ cup of cream cheese
- ½ cup of organic natural or greek yoghurt
- Stevia, as desired
- ½ tsp vanilla
- Preheat the oven to 175 °C (or 350 F) and line a muffin tin with 12 paper liners.
- In large bowl, stir together all of the dry ingredients.
- In a medium bowl, whisk together all of the wet ingredients.
- Mix the wet ingredients into the dry until you have a batter then evenly distribute the mixture among the 12 cupcake holes.
- Bake on the middle rack and bake for 25 minutes. Allow to cool.
- Combine all ingredients and beat or whisk until light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes. Store in the fridge.