Carrot cake is an all time favourite for many dessert lovers, but it's often filled with refined sugar and nasties. Sweetened with date nectar, baobab and spices, these carrot & persimmon cupcakes are the perfect healthy treat to go with your afternoon tea. With baobab in the frosting too you'll be getting a double dose of the #feelgoodfruit!
Ingredients
Cupcakes
- 1 tbsp Aduna Baobab Powder
- 1 large/2 small carrots, grated
- 1 ripe persimmon, diced
- 2 tbsp date nectar or preferred liquid sweetener
- 1 1/2 cups gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- Handful of chopped walnuts and raisins
- 1/2 cup non-dairy milk
- 1 egg (or flax egg: 1 tbsp ground flax + 4 tbsp water), beaten
Frosting
- 1-3 tsp Aduna Baobab Powder
- 1 cup of cashews, soaked overnight and drained
- 1 tsp orange blossom water
- Zest of 1 orange
- 1 tbsp coconut oil
- Water
Method
- Preheat oven to 180C and line a cupcake tray with cupcake cases.
- Add the grated carrots, persimmon and date nectar to a food processor and blitz until smooth.
- Sieve the flour, baking powder, baking soda, salt, spices and baobab into a large bowl and stir in the chopped nuts and raisins.
- Make a well in the dry ingredients and add in the milk, egg and blended carrrot-persimmon mixture. Mix just until combined.
- Spoon mixture into cupcake cases and transfer to oven and bake for 15-20minutes.
- Remove from oven and leave to cool for 5mins before removing from tray to cool completely.
- Blend all the frosting ingredients until smooth, adding water until it reaches your desired consistency.
- Spread the frosting over the cupcakes and top with walnuts and orange zest.
Enjoy!
Recipe by Emma Barbour
