Carrot Cake Cupcakes with Cream Cheese Frosting
2 cups wholemeal spelt flour
¾ cup brown sugar
2 teaspoon baking powder
1 teaspoon ground cinnamon
½ tsp mixed spice
1 cup olive oil, extra virgin
3 eggs
2 cups carrot, grated
Cream Cheese Frosting
1/3 cup pure maple syrup
500 grams cream cheese, room temperature
2 tablespoons lemon juice
100 grams butter (4 ½ tablespoons) room temperature
- Preheat the oven to 180 degrees Celsius. Line a muffin tin with 9 paper cupcake liners.
- In a large bowl whisk together the eggs, olive oil and grated carrot.
- Sieve the spelt flour, spices and baking powder into the bowl. Add the brown sugar and stir until the batter is well combined.
- Use an ice cream scoop or spoon to evenly distribute the batter among the 9 cupcake papers.
- Place into the oven and bake for 28 minutes. Once baked, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the cream cheese frosting add the cream cheese, butter, lemon juice and maple syrup to a large bowl and beat with electric beaters until light and fluffy. Transfer to a piping bag and pipe frosting onto the top of each cupcake.
About the author
Sarah Bell is a Nutritionist and healthy recipe developer. Being a mother of 3, Sarah is passionate about pediatric nutrition and turning fussy eaters into well-rounded eaters. She loves creating family-friendly recipes that are easy to make and taste delicious.
As a Nutritionist, Sarah knows the importance of gut health to our overall health and wellbeing. Because of this, she loves creating recipes using wholefood ingredients that promote good gut health and that are free from refined sugars.
