Carrot Cupcakes

Gluten-free | Refined sugar-free | Dairy-free option | Vegan option

Makes 12-14 cupcakes 

Why it's delicious

Loving carrot cake is easy, loving little cute carrot cupcakes is even easier! I designed this recipe with my husband Mahei in mind just before his birthday so we could indulge without guilt and with so much healthy, delicious flavour. 

Helpful hints and tips 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

I also use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

Ingredients

• 120 g (4.2 oz) gluten-free oats or quinoa flakes
• 60 g (2 oz)  coconut flour
• 50 g (1.7 oz) almond flour
• 30 g (1 oz) flax seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp Pure as Inulin Powder
• 2 tsp ground cinnamon
• 1 tsp mixed spice
• 1 tsp ground ginger
• ½ tsp fine Himalayan salt
• 50 g (1.7 oz) pecans, chopped

• 2 large eggs or 2 tbsp chia seeds soaked in 6 tbsp water 
• 80 g (2.8 oz) coconut yoghurt
• 60 ml (2 fl oz) Sweet As Fibre Syrup
• 3 very ripe bananas, mashed
• 180 g (6.3 oz) finely grated carrot

Lemon icing

• 180 g (6.3 oz) lactose-free cream cheese, softened or coconut yoghurt
• 3-4 tbsp Pure as Inulin Powder
• 1-2 tbsp freshly squeezed lemon juice

• 4 tbsp chopped pecans, coconut or cacao nibs for garnishing tops of cupcakes

Method

1. Preheat your oven to 160C (320 F) and line a 12-hole cupcake tin with cupcake liners. (You may need to make 14 cupcakes, as this mixture makes a good amount!)
2. In a large mixing bowl, stir together the oats or quinoa flakes, coconut flour, almond flour, flax seeds, baking soda, baking powder, inulin powder, cinnamon, mixed spice, ginger, salt and pecans. 
3. In another mixing bowl, whisk together eggs or chia seeds, yoghurt, fibre syrup, bananas, and carrots until well combined. 
4. Stir the wet ingredients into the dry ingredients and combine well.  Spoon evenly into the cupcake liners. The mixture should come right up to the top of the cupcake cases, and it's okay if the mixture is nobly; it doesn't have to be smoothed off. 
5. Bake in the oven for 22-25 minutes or until golden on top and cooked through the centre. Allow the cake to cool in the tin on a wire rack for 5 minutes before turning out the cupcakes, and allow to cool completely before icing. 

Lemon icing

1. Place the cream cheese or coconut yoghurt into a bowl and add 3 tablespoons of the inulin powder along with 1 tablespoon of lemon juice. Whip with a fork until smooth and taste for flavour. If required, add more inulin powder for sweetness, lemon juice for tartness or both! 
2. Sprinkle with a few of the suggested toppings. These cupcakes will last for 3-4 days if stored in an airtight container in the fridge. Before serving, allow the cupcakes to come up to room temperature.