Carrot & Coconut Cupcakes

 We had lots of carrots in the house, and one morning I decided I would bake. This was the result:

So yummy!! At a cupcake size, these make a perfect snack or an on-the-go breakfast! They were really simple to make and won’t take much time for those of you who are super busy. 
Makes: 9-10

Ingredients:
Dry:
  • 40g       coconut flour
  • 1tsp      ground cinnamon
  • 1/2tsp   nutmeg
  • 1tsp      baking powder
  • Pinch    salt
  • 1 cup    grated carrot

Wet:
  • 3 large   eggs
  • 30mL    coconut oil
  • 1tsp       vanilla
  • 2            medjool dates
  • 1tbsp    honey

Optional:
  • 50g         nuts of choice (I used Walnuts)

Method:

1.    Preheat oven to 180 degrees celsius (fan forced oven).
2.    Soak the medjool dates in some warm or hot water
3.    Mix the dry ingredients EXCEPT the carrots in a bowl and set aside
4.    Pit the dates
5.    Blend wet ingredients with half the grated carrot. Pour into mixing bowl.
6.    Add the dry ingredients to the wet
7.    Mix in remaining carrots (& nuts if you opted)
8.    Let the batter sit for 5-10 mins to let the coconut flour expand
9.    Scoop into cupcake moulds and bake for 20 minutes – this will vary slightly depending on your oven and cupcake size. 
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