Carrot cake cupcakes
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!
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.