Ever since watching ‘Tractor Ted grows vegetables’, the little people have been obsessed with making carrot cake. Even the blue one, which is surprising given he won’t let a carrot pass his lips, has decided that carrot in cake is a totally different matter. He’s got a point. It’s pretty well disguised. These little cupcakes are dairy and sugar free and unusually made with spelt flour and a combination of olive oil and coconut oil – I think I had an empty larder and hence the random ingredients. The bottom line is they are remarkably good. You’d never know there’s no butter there, or sugar for that matter or normal flour! The problem is I still can’t get away from the cream cheese frosting which somehow just makes the carrot cake. For a healthier take and a dairy and sugar free option leave the icing off! (if you dare!)
- 70g spelt wholegrain flour
- 65g maple syrup
- 60g olive oil
- 40g coconut oil
- 20g polenta
- 85g carrots finely grated on a microplane
- 1whole egg and 1 egg yolk
- 2 egg whites
- ¼ tsp cinnamon
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
1.Mix together the grated carrot, oils, maple syrup and eggs, ideally in a Kenwood for 4 minutes or so on a low setting.
2. Fold in the flour, polenta, baking powder, bicarbonate of soda and cinnamon so you have a loose batter.
3. Beat the egg whites till they hold a peak and fold in gently to the batter mix.
4. Spoon into cupcake cases and bake at 170 for between 10 and 15 minutes depending on the strength of your oven.
5. Remove when risen and bouncy to the touch.
Cream Cheese Frosting
- 90gms of soft butter
- 130gm of icing sugar
- 50g cream cheese
Place the butter and icing sugar in an electric mixer and beat hard until light and fluffy and well combined. Add in the cream cheese and repeat so everything is really smooth and well incorporated.
Ice the cupcakes when they have cooled.
Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!