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.