Try these carrot cake cupcakes and enjoy their fluffy and moist texture. They’re gluten-free, dairy free, high in fibre and protein and without any added sugars. This is a healthy and easy to make recipe that doesn’t take more than 35 minutes, with ingredients that you’ll probably already have in your kitchen. Also, they’re absolutely delicious!
Enjoying a soft and moist carrot cake doesn’t imply cheating on your diet anymore. These carrot cupcakes have a perfectly fluffy texture and an amazing taste that has nothing to envy to a regular carrot cake. The vanilla and cinnamon combined with the honey give this recipe a delicious flavour that doesn’t require any added sugar.
The 3 flours that I used for this recipe are a powerful combination for any healthy version of the traditional pies and cake. Together they give these cupcakes a texture very similar to the recipes made with white flour, and they are packed with nutrients, fibre and protein (specially the chickpeas flour). The carrots are known for its many benefits for your healthy, they’re high in calcium and vitamin K, both of which are good for bone health.
How to make the best healthy carrot cake cupcakes
Ingredients:
- 2 or 3 carrots
- 2 eggs
- 1/2 cup of oat flour
- 1/3 cup of almond flour or ground almonds
- 1/3 cup of chickpeas flour
- 2 tbsp of coconut oil
- 1 cup of walnuts
- 2 tbsp of cinnamon
- 1/4 cup of honey
- 1 tsp of vanilla extract
- 1 tbsp of baking powder
- A pinch of salt
Instructions
- Peel and grate the carrots. Place them in a mixing bowl
- Add the egg yolks and put the egg whites in a mixer
- Add the coconut oil, vanilla extract and honey and mix
- Sift the flour, cinnamon and baking powder, add them to the bowl and mix
- Chop the walnuts into little chunks and add them to the batter
- Mix the egg whites till stiff
- Stir them into the batter and mix them all together.
- Pre-heat the oven at maximum temperature and set it at 180ºC (356ºF).
- Grab 9 or 10 cupcake moulds and fill them in with the batter. Leave a some space at the top.
- Place the moulds into the oven and bake for 22-23 minutes, depending on the oven. A trick to check if it’s done: you can use a toothpick. Insert a wooden toothpick near the centre of the cupcake. It’s done when the toothpick comes out clean.
- Done! Time to enjoy.
You can serve them right away or wait till they’ve cooled down. They can be easily stored in a food container at room temperature.
Let me know if you liked this recipe in the comments below and of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂
Below you’ll find the nutritional values of this recipe:
Carrot cake cupcakes
Equipment
- oven
Ingredients
- 3 carrots
- 2 eggs
- 1/2 cup of oat flour
- 1/3 cup of almond flour or ground almonds
- 1/3 cup of chickpeas flour
- 2 tbsp of coconut oil
- 1 cup walnuts
- 2 tbsp of cinnamon
- 1/4 cup of honey
- 1 tbsp of vanilla extract
- 1 tbsp of baking powder
- a pinch of salt
Instructions
- Peel and grate the carrots. Place them in a mixing bowl
- Add the egg yolks and put the egg whites in a mixer
- Add the coconut oil, vanilla extract and honey and mix
- Sift the flour, cinnamon and baking powder, add them to the bowl and mix
- Chop the walnuts into little chunks and add them to the batter
- Mix the egg whites till stiff
- Stir them into the batter and mix them all together.
- Pre-heat the oven at maximum temperature and set it at 180ºC (356ºF).
- Grab 9 or 10 cupcake moulds and fill them in with the batter. Leave a some space at the top.
- Place the moulds into the oven and bake for 22-23 minutes, depending on the oven. A trick to check if it’s done: you can use a toothpick. Insert a wooden toothpick near the centre of the cupcake. It’s done when the toothpick comes out clean.
