Clean Carrot Cupcakes

Laura Franklin, CNP, FMCHCAnytime, Dessert, Gluten-Free, Paleo, Recipes, SnacksLeave a Comment

These are a lovely little treat for birthdays or Easter or if you just plain feel like you want some carrot cupcakes! I made these for myself for my birthday this year. They are made mostly of carrot and have a lot of delicious flavour, so go ahead, indulge.

Clean Carrot Cupcake Recipe

Yields: 12 cupcakes

Ingredients

Combine the following ingredients into a food processor or good blender:
Combine the following ingredients into a food processor or good blender (*" cream" cashews first with a tiny bit of filtered water, before adding other ingredients, so there are no chunks):

Instructions

  1. Preheat your oven to 355°F.
  2. Shred your 3 carrots using the shredding attachment in a food processor, or grate by hand.
  3. Add all the ingredients to a large mixing bowl and mix thoroughly to combine.
  4. Place mixture into a muffin tin lined with paper liners. I like the parchment paper ones because they don't stick and they aren't dyed with questionable chemicals. You can find them at most grocery stores.
  5. Bake for 20-30 minutes. Depending on how efficient your oven is, timing could vary. You're looking for them to feel quite solid and be golden brown on top.
  6. Remove from oven and place on a cooling tray.
  7. When completely cooled, put icing on those babies. I used a piping bag to make them look extra pretty but a knife or spatula will do just fine! See icing recipes below.
  8. Enjoy!

Recipe Notes

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