Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
¼ cup amber agave nectar2 ½ tbsp lightly flavoured olive oil1 tbsp orange juice1 tsp vanilla¼ tsp allspice¼ tsp ground ginger¼ tsp salt1 egg¼ cup sorghum flour3 tbsp cornstarch½ tsp baking powder¼ tsp baking soda2 large carrots, finely grated¼ cup toasted sunflower seeds
Preheat the oven to 350F and grease 6 muffin cups.
In a bowl, whisk together the agave, olive oil, orange juice, vanilla, allspice, ginger, salt and egg until well combined.
Mix in the flour, cornstarch, baking powder and baking soda.
Fold in the carrots and sunflower seeds.
Bake for 25 minutes. Carefully remove to a wire rack and cool completely.
Frost with your favourite dairy free frosting.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together the agave, olive oil, orange juice, vanilla, allspice, ginger, salt and egg until well combined.
Mix in the flour, cornstarch, baking powder and baking soda.
Fold in the carrots and sunflower seeds.
Bake for 25 minutes. Carefully remove to a wire rack and cool completely.
Frost with your favourite dairy free frosting.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 178.9
- Total Fat: 9.3 g
- Cholesterol: 31.0 mg
- Sodium: 28.6 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g
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