Sugar free baking

Carrot and Cinnamon Cupcakes

Carrot and cinnamon cupcakes on a plate with a small bowl of white soft cheese

Makes 12

150g spelt flour
100g ground almonds
75g raisins
2 tsp cinnamon
1 tsp mixed spice
1 tsp baking powder
1 tsp bicarbonate of soda
3 large eggs
100ml sunflower oil
3 tbsp milk
300g carrots, coarsely grated
150g white soft cheese
Zest of an orange

Preheat the oven to 180C/Gas 4. Line a 12 hole muffin tin with paper cases.

Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.

In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. 

Spoon the mixture into the paper cases until they are two-thirds full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Stir the cheese and orange zest together and spread evenly over the cakes.

Image © [annapustynnikova] /Adobe Stock

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