Carrot Cake Cupcakes

Carrot Cake Cupcakes

12 cupcakes
Prep Time
15 minutes
Cooking Time
25-30 minutes

How adorable are these little Carrot Cake Cupcakes. These cupcakes are super fluffy and topped with a cashew ‘cream cheese’ frosting they are delicious. Make them with the kids and leave them out for the easter bunny (is that a thing? Let’s make it a thing), they’ll be gone by the morning.

Made using our favourite sweetener to bake with, Organic Rice Malt Syrup.

Dry ingredients
2 cups wholemeal spelt flour
1 cup almond meal
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
Wet ingredients
1/2 cup sunflower oil
3 flax eggs (3 tbsp flax meal + 9 tbsp coconut milk)
1/2 cup Pureharvest Rice Malt Syrup,
1 cup sultanas
3 medium-large carrots, grated
1/2 cup cashews, soaked overnight
1/8 cup coconut oil
1/8 tbsp Pureharvest Rice Malt Syrup,
1 tsp vanilla

Preheat oven to 170°C and prepare 12 cupcake cases.

Prepare the flax egg by mixing together the flax meal and coco quench, set aside. Place all the dry ingredients into a bowl, mix, and set aside. Whisk the flax eggs, rice malt syrup and oil in a large bowl until well combined.

Add the dry ingredients to the wet ingredients and mix until combined before adding the grated carrots and sultanas.

Spoon the mixture into prepared cupcake cases and bake in the oven for around 25-30 minutes, or until a knife in the middle comes out clean.

While the cupcakes are cooling make the icing.
Make the icing by placing all ingredients into a food processor / blender and blend until you reach a smooth consistency.

Once the cupcakes have completely cooled, spoon the frosting and top with little carrot decorations or thin carrot shavings.


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