SPICED CARROT CUPCAKES
I’m not a big cupcake fan because many times they are filled with a lot of sugar instead of flavor and spice. But I do love carrot cake, most recipes I found had way to much sugar for my taste. Therefore I decided to come up with a healthier version for myself and the blog. I used flaxseed eggs, but you can of course substitute regular eggs. Recently I have started experimenting with maple syrup and honey for sweeteners in baked goods. In this recipe I only use maple syrup, no other sugars and the maple syrup goes well with the flavor of all the spices. All the spices I use, add a lot of flavor and depth to each bite. I like the taste and crunch of pecans in my carrot cake, but it can always be omitted per your preference, it will still be delicious.
These cupcakes have so much flavor already that they can be eaten alone or with a light and creamy icing such as a simple whipped coconut cream. Whipped coconut cream is easy to make, simply add some vanilla, maple syrup or honey for sweetness. Usually the whipped cream will hold for 2 days in the refrigerator without separating. Any leftover whipped cream is delicious with a cup of coffee or with a chai tea latte.
CHEERS TO A HAPPY & HEALTHY DAY!
SPICED CARROT CUPCAKES
Ingredients
- 2 Cups Spelt Flour All-Purpose will work as well
- 2 tsp Baking soda
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 3/4 tsp Nutmeg
- 3/4 tsp Ginger
- 1/2 tsp Cloves
- 3/4 tsp Salt
- 2 tsp Vanilla
- 1 Cup Coconut Oil melted
- 1.5 Cups Maple Syrup
- 4 Flaxseed Eggs Blend 4 TBSP ground flaxseed with 3/4 cup water in a high speed blender
- 2/3 Cup Pecans
- 2 Cups carrots Shredded
Instructions
- Preheat oven to 350 degrees.
- Mix all dry ingredients accept for carrots & pecans.
- If you want these cupcakes to be vegan, than use flaxseed eggs. One TBSP flaxseed blended with 3 TBSP water equals one egg. Therefore for this recipe you need 4 eggs or 4 TBSP flaxseed with 3/4 Cup water blended in a high speed blender.
- Melt coconut oil & mix well with maple syrup, flaxseed eggs, and vanilla.
- Mix dry and wet ingredients together. Use hand beater if needed to smooth out all of the lumps. Lastly add shredded carrots and pecans.
- Place cupcake liners in the pan, spray cupcake fillers with olive or avocado oil. This prevents the cupcake from sticking to the liner. Fill each liner with 1/4 cup of batter.
- Bake at 350 degrees for 25 minutes. Check for doneness by inserting toothpick into a cupcake & if it comes out clean it is done.
- Most people cool cupcakes, cookies bread etc on a wire rack, but most of the time I just set my baked goods on a cotton kitchen towel till cooled.
- INSTRUCTIONS FOR THE ICING: Refrigerate coconut cream overnight, otherwise it won't whip very well. I've started to just keep my coconut cream in the refrigerator that way it's ready to use at any given time.
- The coconut cream rises to the top and coconut water is at the bottom, use both for this icing recipe.
- Place the whole 8 oz jar of coconut water and cream along with 1 TBSP maple syrup and 1 teaspoon of vanilla in a medium sized bowl. Beat on medium speed for 10 minutes. I put approximately one tablespoon of cream on each cupcake.
- Place cupcakes in airtight container & store in refrigerator. Coconut cream, gets really thin and melts off to the side of the cupcake if it gets to warm or hot.