Gluten-free Carrot Cupcakes with Orange Cream Cheese Frosting

These wholesome gluten-free carrot cupcakes make a perfect treat for Mum this Mother’s Day. They’re full of goodness, providing plenty of dietary fibre to support cardiovascular and digestive health, along with protein to build and repair the body. Carrots are an excellent source of beta-carotene, an important nutrient that’s converted into vitamin A in the body, which is needed for eye health and good vision.

Gluten-free Carrot Cupcakes with Orange Cream Cheese Frosting

¼ cup coconut flour
1 cup almond flour
½ tsp baking soda
1 tsp ground cinnamon
¼ cup shredded coconut
Pinch sea salt
¼ cup raw honey
3 Tbsp milk of choice
3 Tbsp coconut oil
2 organic eggs
1 ½ cups medium grated carrots
¼ cup diced dates
¼ cup roughly chopped walnuts
Frosting:
230g cream cheese
2 Tbsp raw honey
Zest of a small orange

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Method:

1. Preheat your oven to 180*C and line a 12-cup cupcake tray.
2. In a large bowl add coconut and almond flour, baking soda, cinnamon, shredded coconut and sea salt, and combine.
3. In another smaller bowl add honey, milk, coconut oil, eggs and vanilla extract and whisk well.
4. Pour wet ingredients into dry, and combine.
5. Add grated carrot, dates and nuts and gently mix.
6. Spoon mixture into cupcake holes and then bake for 23 minutes, or until a skewer comes out cleanly from the centre. Allow cupcakes to cool completely before topping with frosting.
7. To make the frosting add cream cheese, honey and orange zest to a small bowl and beat with a hand mixer until well combined.
8. Keep frosting in the fridge until you are ready to top your cupcakes.
9. Top cupcakes with frosting then sprinkle with either crushed nuts, orange zest or dust with cinnamon. Makes 10 cupcakes.

TEA PAIRING: These wholesome cupcakes go beautifully with a cup of Bodhi Masala Chai or Black BeauTEA.

Recipe by naturopath Lisa Guy.