Carrot Cupcakes

Carrot Cupcakes

These carrot cupcakes are a delicious, gluten & dairy free option that are packed with natural and nutritious ingredients. The cupcakes are vegetarian but can be made vegan by replacing the eggs with 2 tablespoons of ground flaxseeds mixed with two tablespoons of water. The vegan option needs to be left a little longer to cool as they will come out of the oven softer in the middle but they are deliciously stodgy once cool :)

These cupcakes have a lot of grated carrot in them to make them as healthy as possible and are great as a snack for kids or adults or are healthy enough to be eaten for breakfast!

Carrot Cupcakes



  • 1 ripe banana
  • 2 organic free range eggs
  • ¼ cup macadamia oil
  • 1.5 cups almond meal
  • 2 tsp cinnamon
  • 1.5 tsp baking powder
  • ¼ cup brown rice malt syrup
  • 2 large or 3 medium carrots grated
  • ½ cup organic sultanas
  • ¼ cup chopped walnuts
  • ¼ cup shredded coconut


  1. Preheat oven to 180C
  2. Add the banana, macadamia oil and eggs to a blender and blend quickly to a smooth paste.
  3. Add the almond meal to a bowl with the baking powder and cinnamon and mix until evenly combined.
  4. Pour the paste from the blender on top and stir the mixture in evenly.
  5. Add the brown rice malt syrup, sultanas, walnuts and coconut and mix in again.
  6. Grate the carrot into the mixture and stir through evenly.
  7. Line a muffin tray with 8 muffin liners and place the mixture into these.
  8. These cakes contain a lot of grated carrot so you will need to even out the top of the cupcakes with the back of a spoon to ensure no grated carrot is sticking out (which would burn in the oven).
  9. Bake at 180C for approximately 25 minutes (check after 20 minutes). You can test the cakes with a fork to check it comes out clean.
  10. Leave to cool.  The cakes will harden as they cool.
  11. Enjoy!

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