My favourite cake of all: carrot cake. It’s yummy but so full of sugar and fat! I decided to do what I can to make this into a healthy breakfast/snack/dessert, and so I did… And trust me: it’s really easy!
These lovely healthy carrot cake cupcakes are made with all healthy and natural ingredients like carrots (really?), spelt flour, raisins, vanilla, stevia, greek yoghurt and just a little bit of coconut sugar.
When you make this recipe, please start with the frosting and put this in your fridge for about 1 or 2 hours. Then prepare the wet ingredients and the dry ingredients in two different bowls – and mix in the end.
What do you need for 6 cupcakes?
- 1 big carrot, grated
- 1 ½ cup spelt flour
- ½ cup raisins
- 1/3 cup coconut oil
- 1/2 ts baking soda
- 1/2 ts salt
- 2 ts vanilla extract
- 1 ts pumpkin spice (or cinnamon)
- 4 tbs coconut sugar
- 1 tbs apple vinegar
- 150 gr apple-sauce
- 3 tbs greek yoghurt
- 3 tbs natural cream cheese
- 4 tbs stevia ‘sugar’ (or a tiny bit of pure stevia)
- 1 ts vanilla extract
Preheat the oven to 220 degrees. Mix all the wet ingredients together in a bowl, and all the dry ingredients in a different bowl and mix these into one.
Use a little bit of coconut oil to grease the (muffin) tin and fill these with the dough. Put the tin in the oven and bake the cupcakes for about 20 minutes. When done, let them cool down for a bit and add the frosting on top.
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