Healthy Carrot Cupcakes
Our recipe for this issue comes courtesy of Joy Skipper and the Alzheimer’s Society. The charity’s Cupcake Day takes place on 17 June and gives people the chance to bake, deliver or buy cakes to raise money to support the 850,000 people currently living with dementia in the UK.
For this year’s Cupcake Day the Alzheimer’s Society has developed some healthy vegan, sugar-free and superfood recipes for cupcakes including these scrumptious Carrot Cupcakes. Or if healthy isn’t your thing, check out the indulgent variety!
Give them a go – and why not hold a bake sale to raise funds for the vital work the charity does? Sign up at www.alzheimers.org.uk/cupcake-day
- 150g self-raising flour
- 100g ground almonds
- 75g raisins
- 50g walnuts, roughly chopped
- 3 tsp mixed spice
- 1 tsp bicarbonate of soda
- 3 large eggs
- 100ml sunflower oil
- 2 tbsp date nectar
- 3 tbsp milk
- 300g carrots, grated
- 200g cream cheese
- grated rind of 1 orange
- ½ tsp ground cinnamon
- Preheat the oven to 180°C, 160°C fan, Gas Mark 4. Line a 12-hole muffin tin with paper cases.
- Place the flour, ground almonds, raisins, walnuts, mixed spice and bicarbonate into a large bowl and mix well.
- In a separate bowl, whisk together the eggs, oil, date nectar and milk. Stir in the grated carrots then add the wet mixture to the dry ingredients and mix to make a thick batter.
- Spoon the mixture into the paper cases. Bake for 20 minutes then leave to cool on a cooling rack.
- Beat together the cream cheese and orange zest. Pipe or spoon the cream cheese frosting on top of each cake and then sprinkle with ground cinnamon.
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