Carrot Cake Cupcakes

Today is Father’s Day, and I was lucky enough to spend the day with my parents.  While we were out for lunch one of the menu items came with carrot cake.  Need I say more? For a while now I’ve wanted to make carrot cake, so I decided to make some for a Father’s Day dessert.  I found an original recipe at one of my favourite food blogs, Simply Sugar and Gluten Free, but changed it up a bit.  The cupcakes ended up being really fluffy and light, with just enough sweetness and full of carrot goodness!  Here’s the recipe.

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Ingredients

1/3 cup agave nectar
1/6 cup soft coconut oil
1/6 cup applesauce
2 eggs
1/2 tsp vanilla extract
3 tbsp juice (orange will give them a bit more of a zing, but I used apricot this time)
1 1/2 cups grated carrot
3/4 cup flour
1 tbsp ground flax
1 tsp baking powder
1/2 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp salt
1/4 cup shredded coconut
1/4 cup chopped walnuts

Directions

1. Preheat your oven to 350 degrees

2. Mix all liquid ingredients in a large bowl, whisking until well combined

3. Mix dry ingredients in a separate, smaller bowl

4. Add the dry ingredients and mix lightly until combined

5. Mix in the carrots, coconut, and walnuts

6. Bake for 30 minutes

Enjoy!

 

 

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