To be honest, I was never really a cake person. I was never fussed by the Victoria sponges my mum baked or the iced birthday cakes you’d get in a party bag as a kid. The only cake I was partial to was a Collin the caterpillar, and that was purely to pick off the chocolate coating.
It wasn’t until late into my teens that I discover cake was not just a dry bit of sponge with sickly sweet icing, it can be so many things; so many flavours and forms. This is when I discovered my love for banana bread, berry muffins and carrot cake.
Anyone who knows me, knows I love my vegetables and try to sneak them into everything, including cake. These cupcakes are no exception, I’ve managed to sneak two veggies into them; carrot and beetroot.
🧡 Source of beta carotene, which your body converts to vitamin A for healthy eyesight and supporting your immune system.
🧡 Contains vitamin K for bone health, wound healing and blood clotting.
🧡 High in fibre, particularly pectic, a prebiotic that feeds your good gut bacteria.
💜 Contains nitrates, that convert into nitric acid, which allows blood vessels to relax and widen helping to lower blood pressure.
💜 Nitrates can also improve exercise endurance and reduce recovery time.
💜 High in betalains (the pigment that gives beets their colour) that help reduce inflammation, protect against oxidative stress and reduce your risk of liver damage.
💜 Aids the livers role in detoxifying your body.
The other key ingredient in these cupcakes is ginger which I personally love for its anti-inflammatory effects on the digestive tract, ability to reduce functional dyspepsia (upper abdominal pain) and reduce the growth of H. pylori (a bacteria which can lead to stomach/gastric ulcers).
I love these kind of cakes, sweet but not too sweet; all the satisfaction without the sickly after taste or belly ache. Perfect for elevenses, a mid afternoon snack or an after dinner treat.
Makes 8 cupcakes
2 eggs (or 3 flax eggs)
1/3 cup melted coconut oil
+ extra for greasing
½ tsp vanilla extract / powder
½ cup coconut sugar
1 tbsp maple syrup
½ cup (+ 4 tbsp* almond milk)
*see instruction no. 6
½ cup almond flour
¼ cup coconut flour
Pinch Himalayan pink salt
½ tsp mixed spice powder
1 tsp ginger powder
2/3 cups grated carrot
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
Dollop of your fav nut butter
Pinch of beet powder
Candied carrot curls
CANDIED CARROT CURLS
1 small carrot
2 tbsp coconut sugar
2 tbsp water
- Preheat the oven to 180. Grease 8 cupcake cases.
- Add the egg, oil, sugar and vanilla to a bowl and mix until combined.
- Add 1/2 cup milk and mix.
- Add the flour, salt, ginger, beetroot. Mix.
- Add the carrot and mix in.
- Assess the texture of your cake batter. If you feel it’s too dry, add a few more tbsp milk (I added an extra 4 tbsp to ensure a moist cake).
- Add the bicarb and apple cider vinegar. Let it froth for a few seconds, then mix into the batter.
- Spoon into the cupcake cases. Bake for 20 mins or until a skewer comes out clean.
- Allow to the cakes to cool whilst you make the candied carrot curls.
CANDIED CARROT CURLS
- Put a pan on a medium heat, add the sugar and water. Once the sugar starts to bubble and dissolve turn the heat right down low.
- Peel the carrot and add to the pan. Coat them in the sugar and let them sit and soften for 10 mins.
- Preheat the oven to 120 and line a baking tray.
- Use a slotted spoon or spatula to transfer the carrot to the baking tray. Lay the carrot peels flat.
- Bake for approx. 30 mins or until dried but still pliable. Keep an eye on them so they don’t burn.
- Once done, work quickly to curl the carrots. I just wrapped them around a wooden spoon handles, and let them cool.
- When the cake and the carrots are cooled, add a dollop of nut butter on top of your cupcakes, a tiny dusting of beet powder and ginger, and a carrot curl.