Made from buckwheat flour these paleo cupcakes are gluten free and packed full of spice with an oh-so-delicious lemon coconut yoghurt frosting. If you're looking for a healthy alternative to the traditional carrot cake I've got just the recipe for you.
Although there is no chocolate to be found in these carrot cupcakes they have been a massive hit in our household. I only have to turn my back for a moment and risk sneaky fingers in the lemon frosting.
You'll find all the traditional carrot cake flavours in this recipe just without the conventional ingredients. I have found healthy alternatives for each of the following:
Wheat flour to buckwheat
Vegetable oil to coconut oil
Brown sugar to coconut sugar
Cream cheese to coconut yoghurt
With a hint of cinnamon, nutmeg and ginger, a few grated carrots (of course) and some pecans to garnish, your healthy carrot cupcakes are well on their way.
Carrot Cupcakes + Lemon Coconut Frosting
(Makes approx 12 small cupcakes)
1 cup buckwheat
1/4 cup tapioca flour
4 medium carrots
1/2 cup coconut sugar
1/2 cup coconut oil
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger powder
1 tsp nutmeg powder
1/2 tsp allspice
Handful of pecans for decoration
1 cup coconut yoghurt
1 tbsp. maple syrup
1 tbsp. lemon juice
Preheat oven to 180 degrees
Place all ingredients into a food processor (alternatively you can hand whisk all ingredients in a bowl) and blend until well mixed.
Line muffin tins with baking paper or cupcake patty pans.
Divide mixture between patty pans and bake for approx. 15-20 mins or until firm
Set aside to cool
Meanwhile mix maple syrup, lemon juice and coconut yoghurt
Spread frosting over each cupcake (make sure your cupcakes are cool otherwise the frosting will fall off).
Sprinkle with chopped pecans and a little extra cinnamon.
If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!
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