There are so many carrot cake recipes on in the internet since it is a classic cake that has dated back many centuries! I really enjoy using vegetables in cakes (eg: carrots & beetroot) because it gives it extra moisture while it is baking in the oven. My colleague at work does not believe vegetables belong in desserts. I will prove him wrong with this delightful treat! 🙂
This was originally a cupcake recipe which I have turned into muffins by making them larger. I also did not smother the muffins in a whole heap of icing. I think the cake itself tastes wonderful and sweet enough from the honey without needing assistance from extra sugar. I also like making my muffin frosting more cheesy than cupcake frosting by cutting the sugar.
Enjoy!!! xx
- 3/4 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/2 cup honey
- 1/4 cup coconut oil
- 2 large eggs
- 1 1/2 cups finely shredded peeled carrots (about 2 medium carrots)
- 1/2 cup natural applesauce
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons walnuts (finely chopped)
- 100 grams low-fat cream cheese (room temp)
- 1/4 cup icing sugar
- 1/2 teaspoon finely grated lemon zest
- Preheat the oven to 180C (160C fan-forced).
- Line muffin tin with 12 paper liners.
- Sift together the flours, baking soda, salt, cinnamon and nutmeg in a large bowl.
- In a large stand mixer with the paddle attachment, combine the honey, oil and eggs until well combined.
- Add the grated carrots, applesauce and vanilla.
- Add the dry ingredients (flour mixture) and mix until combined.
- Stir in chopped walnuts.
- Divide the batter among the muffin cups.
- Bake for about 20 minutes (until a toothpick comes out clean).
- Transfer to a wire rack to cool completely.
- With an electric mixer, beat together the cream cheese, icing sugar and lemon zest until smooth and creamy.
- Frost the cooled cupcakes with a dollop of icing
- Store any leftovers in an airtight container in the refrigerator
- Optional - Sprinkle chopped walnuts for decoration
- Optional - Original recipe uses 3/4 cup firmly packed light brown sugar and 1/4 cup canola oil