Moist, spiced cupcakes with a creamy cashew icing, topped with a crunchy walnut. Try these Carrot Cupcakes today!
Who doesn’t love carrot cake? Fragrant Cinnamon, Ginger, Nutmeg and Cloves, paired with juicy raisins in a light moist sponge. I personally can never resist a slice.
Well here it is in cupcake form so you don’t have to share!
Carrots are high in fibre and beta-carotene. They are also good sources of vitamins A, C and K and are rich in folate, potassium, manganese, iron and copper. All the more reason to eat carrot cake on a regular basis!
The cupcakes have a base of applesauce and non-dairy milk. Delicious dates, coconut sugar and maple syrup give sweetness and I used my favourite flour of the moment – Wholemeal Spelt which always produces lovely light cakes. As well as the spices, orange gives extra flavour and yummy orange soaked raisins give little pops of juicy sweetness in each bite.
Applesauce is amazing for plant based baking. It acts as a replacement for fat and eggs, adds moisture and binds, whilst cutting out the saturated fats and cholesterol in our yummy bakes. It also adds a bonus sweetness to the cakes. It is very easy to make and freezes perfectly so that you can always have some on hand for baking. See how to make it here.
The icing on fabulous cupcakes is made from cashews blended with vanilla, maple syrup and a little non-dairy milk and lemon juice. It is sweet, creamy and smooth – everything you could wish for in a delicious healthy icing.
Each cupcake is topped with a walnut half for extra antioxidants and omega 3 benefits. These cupcakes really are health food in a naughty looking disguise.
First the raisins are soaked in the juice of an orange to make them extra juicy and tasty. If you can do this the night before you bake then even better.
The milk, lemon juice, maple syrup, applesauce and dates are blended together and then mixed with the flour, orange zest, spices, coconut sugar, grated carrot and raisins. Simple!
Fill your cupcake cake cases 2/3 full and bake for around 25-30 minutes.
For the cashew icing, soaked cashews are blended with vanilla extract, maple syrup, almond milk and lemon juice until gloriously creamy and smooth.
The cupcakes are adorned with the delicious icing and topped with a walnut half and some fragrant grated orange zest.