Carrot cupcake recipe by Sofie Van Kempen

Carrot Cupcake Recipe

How many cupcake recipes do we need in our life? Only a couple but one of them has to be a carrot cupcake recipe. It’s one of the basic flavours that everyone likes, and a great way to show kids veggies taste good!

This carrot cupcake recipe contributed by nutritionist Sofie van Kempen comes from her “Guilt-Free Easter eBook” available on her website www.sofievankempen.com. This is deliciously healthy, with only honey enhancing the natural sweetness of the carrots and pineapples, and can also be made gluten free. It’s a cupcake recipe you’ll enjoy making year-round but, like Sofie, we feel the flavours are just perfect for Easter.

These cupcakes will go brilliantly with cream cheese frosting or Sofie’s healthier and equally delicious cashew cheese and coconut cream icing available in her eBook. Personally, I don’t mind home-baked cupcakes naked—gives me an excuse to eat more.
 

Sofie van Kempen's Carrot Cupcake Recipe
Images by Sofie van Kempen

 

Equipment

Ingredients

For the cupcakes

  • 1 ½ cup oats
  • ½ cup walnuts
  • ½ cup almond meal
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp sea salt
  • 1 cup carrot, grated
  • 1 cup pineapple pieces
  • ⅓ cup honey
  • ¼ cup coconut oil
  • 2 eggs

For the cream cheese frosting

  • 125g butter, at room temperature
  • 250g cream cheese, at room temperature
  • 1 tsp pure vanilla extract
  • 450g icing sugar

Instructions

For the cupcakes

  1. Preheat your oven to 175C fan forced and line a muffin tray.
  2. Blend oats into a fine flour consistency.
  3. Add all other ingredients and blend to combine. Let the pineapple, carrot, and walnuts break down in the batter to for a smoother consistency. You can also have this cupcake recipe as chunky or as smooth as you like depending on how much you blend the batter.
  4. Pour batter into the baking cups ready to go into the oven.
  5. Bake for 30-35 minutes or until skewer inserted in the middle of the cupcake comes out dry. If not, bake for another 5-10 minutes.
  6. Remove from the oven and allow to cool on a wire rack.
  7. Store in an airtight container in the fridge. Cupcakes without the icing can be kept on the bench for a couple of days or frozen.

For the cream cheese frosting

  1. Use an electric mixer to combine the butter and cream cheese.
  2. Add the vanilla extract and powdered sugar in small batches. Mix until smooth and fluffy.
  3. Transfer frosting into a piping bag. Garnish the muffins once they have cooled completely.

Notes

  • For a gluten-free carrot cupcake recipe, replace the oats with gluten-free flour. You can also use a total of 2 cups of almond meal, though this will result in a denser cupcake.
  • Substitute coconut oil with olive oil if preferred.

Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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