Recipes.

Carrot Cake Cupcakes with Cinnamon Frosting


Carrot Cupcakes with Cinnamon Frosting
  • 12 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
Carrot Cupcakes with Cinnamon Frosting

At IQS we love trying to sneak veggies into traditionally "sweet" recipes - hence why we love carrot cake cupcakes! This treat will keep any sweet tooth satisfied, with a spiced nutty filling and creamy icing on top. Yum!  

Servings: 12
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • 2 1/2 cups gluten-free plain flour.
  • 1 teaspoon bicarbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon ground ginger.
  • 1/2 teaspoon nutmeg.
  • 3 small (100g) carrots, grated.
  • 1 cup pecans, coarsely chopped, plus 12 extra pecans.
  • 1/4 cup coconut oil, melted.
  • 1/2 cup coconut milk.
  • 1/2 cup rice malt syrup.
  • 2 eggs.

Cinnamon Frosting

  • 100 g cream cheese, softened.
  • 75 g butter, softened.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon cinnamon.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12 hole, 1/3 cup-capacity muffin pan.

2. Combine the flour, soda, baking powder, spices, carrots and pecans a bowl. Make a well in the centre.

3. Add coconut milk, syrup oil, and eggs. Mix until just combined. Spoon mixture evenly into prepared pan.

4. Bake for 20-25 minutes or until golden. Stand in muffin pan for 5 minutes, before turning onto a wire rack to cool.

5. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes. Top with extra pecans.


Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

At IQS we love trying to sneak veggies into traditionally "sweet" recipes - hence why we love carrot cake cupcakes! This treat will keep any sweet tooth satisfied, with a spiced nutty filling and creamy icing on top. Yum!

Ingredients

  • 2 1/2 cups gluten-free plain flour.
  • 1 teaspoon bicarbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon ground ginger.
  • 1/2 teaspoon nutmeg.
  • 3 small (100g) carrots, grated.
  • 1 cup pecans, coarsely chopped, plus 12 extra pecans.
  • 1/4 cup coconut oil, melted.
  • 1/2 cup coconut milk.
  • 1/2 cup rice malt syrup.
  • 2 eggs.

Cinnamon Frosting

  • 100 g cream cheese, softened.
  • 75 g butter, softened.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon cinnamon.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12 hole, 1/3 cup-capacity muffin pan.

2. Combine the flour, soda, baking powder, spices, carrots and pecans a bowl. Make a well in the centre.

3. Add coconut milk, syrup oil, and eggs. Mix until just combined. Spoon mixture evenly into prepared pan.

4. Bake for 20-25 minutes or until golden. Stand in muffin pan for 5 minutes, before turning onto a wire rack to cool.

5. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes. Top with extra pecans.

Note

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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