Carrot cupcakes

With Easter just round the corner I wanted to make something that was a bit of a treat! A couple of years ago I made some apple and cinnamon hot cross buns which where gorgeous, as well as a lazy courgette and pesto tart and chocolate cupcakes. James loves carrot cake, so I thought I’d get to work on creating a healthy but still very tasty cupcake version, topped with yummy cream cheese icing.

Carrot cake 3

I made this version without added dried fruit or nuts that are often found in carrot cake (as James isn’t a fan) but definitely add some raisins or chopped walnuts if you like them. I also made these the yesterday for my young people’s community group in a blueberry version and they went down very well! The recipe is pretty versatile so feel free to try different ingredients in place of the carrot.

Carrotcake1

As much as I’ve called these cupcakes, they do have a more muffin like texture due to the whole grain spelt flour I used. If you’d like something a bit lighter, go half spelt or wholemeal flour and half plain flour. However the texture is still wonderfully moist, from the added coconut oil and yoghurt.

Carrot cake 6

Carrot Cupcakes with Cream Cheese Icing
Yields 8
A lovely moist carrot sponge topped with silky sweet cream cheese icing
Print
For the cupcakes
  1. 3 eggs
  2. 1/4 cup coconut oil (melted)
  3. 1/4 cup yoghurt
  4. 1/3 cup coconut sugar (or sub brown sugar)
  5. 1 1/4 cups whole grain spelt flour
  6. 1 tsp baking powder
  7. 1.5 tsp ground cinnamon
  8. 0.5 tsp ground nutmeg
  9. 2 medium carrots, grated
For the icing
  1. 1/2 cup full fat cream cheese
  2. 1 tbsp yoghurt
  3. 1/2 - 1 tbsp stevia powder
Instructions
  1. Pre heat the oven to 180 and fill a muffin tray with liners or silicone moulds. Combine the eggs, yoghurt and coconut sugar, then add the melted coconut oil in a fine drizzle while whisking. Sift in the flour, baking powder and spices and mix well. Fold in the grated carrot. Divide the mixture between cupcake cases filling to 3/4 full. Bake for 15 - 20 minutes until risen and firm to the touch. Allow to cool fully before icing.
  2. To make the icing, whisk all the ingredients together and refrigerate so it firms up a little again. Dollop on top of each cake and enjoy!
Notes
  1. Feel free to add 1/2 cup of raisins or other dried fruit to the batter to increase the sweetness. You could also add some chopped nuts.
Adapted from My Carrot, Date and Walnut Muffins
Wholeheartedly Laura http://wholeheartedlylaura.com/
Carrot cake 11

Do you like baked goods with veggies in them? I also love a good courgette bread and I must try beetroot chocolate cake at some point! Do you have a favourite Easter recipe?

 photo greenfb_zps43614d81.png photo greentwit_zps439f43de.png photo greeninsta_edited-1_zpsa62b54b7.png photo greenpin_zps9b9921b9.png photo greenrss_zpsb71630f6.png photo greenyoutube_edited-1_zps741514fc.png photo greentumb_zps8c4ce466.png