This healthier carrot cupcake option results in sweet, moist cakes that are so delicious that you won't even miss the icing.
Makes 10 cupcakes
Prep Time: 15 minutes
Cook Time: 19 minutes
Ingredients
1 1/2 cups of plain flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
100g sugar or sweetener suitable for baking
1/2 cup apple sauce (or use my recipe for apple sauce here)
1/3 cup oil
2 tsp cider vinegar
2 tsp vanilla extract
200g carrots, grated
Method
Preheat the oven to 180°C. Put 10 cupcake liners in the holes of a muffin tin.
Combine the flour, baking soda, salt, cinnamon and sugar in a mixing bowl, then set aside.
In a mixing jug, combine the apple sauce, oil, vinegar, vanilla and carrots. Add the wet ingredients to the dry ingredients and mix until the carrot looks evenly distributed.
Divide the thick, gooey mix evenly into the prepared muffin tin.
Bake for 19 minutes, until the cupcakes turn slightly golden on top.
Leave them to cool in the tray for 15 minutes, then move to a cooling rack. Tuck in while warm if you can't wait. These can also be frozen.
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