Ultimate Low FODMAP One-Bowl Carrot Cake Cupcakes
How to Make It
Step 1
Preheat the oven to 350F/180C. Place a few grains of rice in each of the cupcake tray cavities, this will help circulate the air and prevent a soggy bottom. Line each cavity with 12 cupcake cases.
Step 2
Grate the carrot on the small edge of a box grater. Roughly chop the pecans (or walnuts) reserve 1 tablespoon of the nuts and finely chop them for the topping. In a large bowl, add the grated carrot, roughly chopped pecans (or walnuts), tiger nut flour, ground Brazil nuts, ground flaxseed, vegetable oil, maple syrup, eggs, baking powder, bicarbonate soda, ground cinnamon, ground ginger, ground cardamom, ground cloves and a pinch of sea salt. Use a wooden spoon to thoroughly mix all the ingredients together.
Step 3
Spoon approximately 2 tablespoons of mixture into each cupcake case. If using muffin cases it will more likely yield 8 muffins.
Step 4
Place the cupcakes in the center of the oven. Bake for 22-24 minutes or until the center of the cupcake when poked with a skewer comes out clean. Remove the cupcakes from the oven and allow them to cool for a few minutes in the tray before transferring them to a rack.
Step 5
Grate the lemon zest on the small edge of a box grater and juice the lemon. Beat the cream cheese until smooth in a large bowl of a stand mixer with the paddle attachment. Add the powdered sugar, lemon zest, and lemon juice, and beat until smooth. Transfer the mixture to a piping bag and leave to chill in the fridge for 15 minutes or until ready to serve so the frosting can firm up slightly while the cupcakes are cooling. Ensure the cupcakes are completely cooled before frosting them. Pipe the frosting on top of the carrot cake cupcakes. If you don’t have a piping bag, simply spread the frosting over the tops and sprinkle the remaining finely chopped pecans (or walnuts) over the top. Serve immediately or keep in the fridge until ready to serve.
Ingredients
- Carrots, raw – 115 g
- Tigernut Flour – 100 g
- Brazil Nuts (Raw & Unsalted) – 70 g
- Flaxseed / Linseed (Powder / Ground / Milled) – 25 g
- Avocado oil – 120 ml
- 100% Pure Maple Syrup – 80 ml
- Raw egg – 2 large
- Baking powder – 1 tsp
- Baking Soda – 0.5 tsp
- Cinnamon, ground – 2 tsp
- Ginger, ground – 0.5 tsp
- Cardamom, ground – 0.25 tsp
- Cloves, ground – 0.25 tsp
- Salt, sea salt – 0.13 tsp
- Walnuts (Raw) – 75 g
- Lactose-Free Cream Cheese – 200 g
- Powdered confectioner’s sugar – 150 g
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon Juice Raw – 2 tbsp