Perhaps chocolate is a more sexy choice for cupcakes and perhaps vanilla would be my normal, personal choice, but somehow the humble root vegetable known as carrot was all I could think about.
So on a glorious Saturday afternoon I grated, sifted, stirred and baked.
This recipe is gluten and refined-sugar free, but I didn't notice.
It's dense, moist and earthy and chock full of goodness that makes you feel good from the inside out.
5 days later....it's still good to go....
Carrot, Walnut and Rosemary Cupcakes
1 ½ cups of dates, soaked in warm water for 10 minutes, then drained | 100g unsalted butter, room temperature (or coconut oil) | 1 banana, ripe | zest of 1 lemon | 1 tsp vanilla extract | 2 tsp baking powder | 2 tsp ground cinnamon | ½ tsp nutmeg | 5 organic eggs | 2 cups carrot, grated | 1 tsp rosemary, finely chopped | ¾ cup walnuts, roughly chopped | ½ cup desiccated coconut | 3 cups almond flour
For the icing | 250g cream cheese, room temperature | 50g unsalted butter, room temperature | 1 tsp vanilla extract | 1 tbsp rice malt syrup (or honey)
Makes 24 cupcakes or 1 large cake
- Preheat oven to 160 degrees.
- Placed dates and butter into a food processor and mix until you have a rough puree.
- Add banana, lemon zest, spices and baking powder and mix until well combined.
- Add eggs and mix until just combined (do not over mix)
- Pour wet mixture into a large bowl and add the carrot, walnuts, rosemary and coconut. Mix well.
- Sift in the almond flour and gently fold through until just combined and pour into a greased and lined cake tin, or into individual cupcake liners (fill almost to the top as these cakes will not rise by very much).
- For a large cake = bake for 60-80 minutes or until cake is golden and a skewer comes out clean when inserted into the centre. Allow to cool for a couple of hours and then chill in the fridge for 1 hour prior to icing.
- For cupcakes = bake for approximately 20 minutes.
For the icing:
- In an electric mixer, blitz the cream cheese, butter, vanilla and rice malt syrup together until light and fluffy before piping onto the cupcakes or smoothing onto your cake.