If you like a carrot cake, then you might be up for this simple carrot cupcakes recipe. They’re super fluffy, moist with a delicate hint of cinnamon and nutmeg. Loaded up with healthy wholemeal spelt flour and grated carrot. They’re a great on-the-go snack, dessert or a beautiful, sweet addition to your easter menu.
To make this quick recipe you’ll only need a few pantry staples. The addition of canned pineapple is optional and can be omitted.
Carrot cupcakes taste amazing, but they aren’t overly sweet. Therefore, if you crave more sweetness, I recommend decorating your cupcakes with a sprinkle of powdered sugar or serving them with a little bit of sugar icing. Before decorating allow them to cool completely.
Carrot cupcakes - baking
I bake my cupcakes (8 cupcakes) using a silicone mould, greased with oil or butter. During baking, they’ll rise slightly, so it’s best to fill the mould up to 3/4 of its height. I bake my cupcakes for about 25 minutes or until a toothpick inserted comes out clean. Make sure to not over bake them otherwise they’ll turn out dry. Depending on the size of the mould, the number of cupcakes may vary.
Store your cupcakes covered (so they won’t dry out) on the counter for 2-3 days.
Are you a fan of miniature pastries? Check out our fool-proof recipes for delicious sweets:
- Apple mini dutch babies | baked pancakes
- Wholemeal pumpkin muffins with white chocolate
- The best orange dessert recipe (vegan, gluten-free)
Carrot cupcakes | easy recipe
Ingredients
- 150 g wholemeal spelt flour
- 150 g carrots (grated)
- 60 g cane sugar
- 50 ml rapeseed oil
- 2 eggs (at room temperature)
- 2 pineapple slices
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 180°C.
- In a medium bowl, mix dry ingredients (except for the sugar): spelt flour, baking soda, baking powder, cinnamon, and nutmeg.
- Beat the whole eggs until fluffy. Continue mixing and add the sugar, spoon at the time. Continue mixing and very slowly pour the oil into your batter. Reduce the speed to low, add dry ingredients, mix just until combined.
- Add finely chopped pineapple and grated carrots to the batter and mix everything with the spatula until combined.
- Pour the batter into the mould. Bake them for 20-25 min, or until dry toothpick.
www.goodbalancedfood.com
Did you try this cupcake recipe? We would love to know what do you think.
Tag @goodbalancedfood on Instagram and hashtag it #goodbalancedfood
