How To Prepare Carrot Cupcakes

Woah, I actually found another healthy diet to include in my dieting plan and this time it is all fruity and yummy!
Carrot cupcakes! There is the cake version (carrot cakes) but cupcakes are more affordable.

Everyone loves carrot (probably) but it is so much more fun in cupcake form! 
These Carrot Cupcakes have the traditional carrot cake flavors; the grated carrots add fiber and make the cupcakes super moist. The coconut cream cheese icing is dairy free, but you would never know!

  • 2 cups spelt flour
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ cup grape seed oil
  • 1 cup milk alternative
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups grated carrot (4 small carrots)
  1. Pre-heat oven to 350F and line muffin pan with extra large baking cups.
  2. Mix all dry ingredients together with a spoon.
  3. Whisk wet ingredients together until frothy.
  4. Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated carrots.
  5. Pour the Carrot Cake Cupcakes batter into the baking cups, filling them 1-2 cm from the top of the baking cup. Cook for 25 minutes or until the tooth pick inserted in the center comes out clean.
  6. Let the Carrot Cake Cupcakes cool for 30 minutes, then ice them with the Coconut Cream Cheese icing below.
And viola! Your carrot cupcake is ready!
Why don't you give it a try?

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