"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Carrot Cake Cupcakes with Cinnamon Frosting

Carrot Cupcakes with Cinnamon Frosting
  • 12 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Carrot Cupcakes with Cinnamon Frosting

We love trying to sneak veggies into traditionally "sweet" recipes - hence why we love carrot cake cupcakes! This treat will keep any sweet tooth satisfied, with a spiced nutty filling and creamy icing on top. Yum!  

Servings: 12
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 2 1/2 cups gluten-free plain flour.
  • 1 teaspoon bicarbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon ground ginger.
  • 1/2 teaspoon nutmeg.
  • 3 small (100g) carrots, grated.
  • 1 cup pecans, coarsely chopped, plus 12 extra pecans.
  • 1/4 cup coconut oil, melted.
  • 1/2 cup coconut milk.
  • 1/2 cup rice malt syrup.
  • 2 eggs.

Cinnamon Frosting

  • 100 g cream cheese, softened.
  • 75 g butter, softened.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon cinnamon.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12 hole, 1/3 cup-capacity muffin pan.

2. Combine the flour, soda, baking powder, spices, carrots and pecans a bowl. Make a well in the centre.

3. Add coconut milk, syrup oil, and eggs. Mix until just combined. Spoon mixture evenly into prepared pan.

4. Bake for 20-25 minutes or until golden. Stand in muffin pan for 5 minutes, before turning onto a wire rack to cool.

5. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes. Top with extra pecans.


We love trying to sneak veggies into traditionally "sweet" recipes - hence why we love carrot cake cupcakes! This treat will keep any sweet tooth satisfied, with a spiced nutty filling and creamy icing on top. Yum!

Ingredients

  • 2 1/2 cups gluten-free plain flour.
  • 1 teaspoon bicarbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon ground ginger.
  • 1/2 teaspoon nutmeg.
  • 3 small (100g) carrots, grated.
  • 1 cup pecans, coarsely chopped, plus 12 extra pecans.
  • 1/4 cup coconut oil, melted.
  • 1/2 cup coconut milk.
  • 1/2 cup rice malt syrup.
  • 2 eggs.

Cinnamon Frosting

  • 100 g cream cheese, softened.
  • 75 g butter, softened.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon cinnamon.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12 hole, 1/3 cup-capacity muffin pan.

2. Combine the flour, soda, baking powder, spices, carrots and pecans a bowl. Make a well in the centre.

3. Add coconut milk, syrup oil, and eggs. Mix until just combined. Spoon mixture evenly into prepared pan.

4. Bake for 20-25 minutes or until golden. Stand in muffin pan for 5 minutes, before turning onto a wire rack to cool.

5. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes. Top with extra pecans.