Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Carrot Cupcakes (GF, Refined Sugar Free, Dairy Free) calories by ingredient


Introduction

A deceivingly tiny amount of flour goes into these cupcakes, making them ALL about the carrot! Adapted slightly from Simply Sugar and Gluten Free. A deceivingly tiny amount of flour goes into these cupcakes, making them ALL about the carrot! Adapted slightly from Simply Sugar and Gluten Free.
Number of Servings: 6

Ingredients

    ¼ cup amber agave nectar
    2 ½ tbsp lightly flavoured olive oil
    1 tbsp orange juice
    1 tsp vanilla
    ¼ tsp allspice
    ¼ tsp ground ginger
    ¼ tsp salt
    1 egg
    ¼ cup sorghum flour
    3 tbsp cornstarch
    ½ tsp baking powder
    ¼ tsp baking soda
    2 large carrots, finely grated
    ¼ cup toasted sunflower seeds

Directions

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.