Carrot cake cupcakes

The fresh carrot works well with the delicate coconut flavour and spices, to make a more-ish treat that is impossible to resist.

Ingredients
Serves approximately 12


For the cake:

1 carrot, grated
150g walnuts
150g self-raising flour, sifted
½ tsp baking powder
½ tsp bi-carbonate of soda
1 tsp vanilla paste
1 tsp ground cinnamon
1/2 tsp ground nutmeg
½ tsp ground clove
2 egg whites
2 egg yolks
1 whole egg
220g sugar
175g Jax Coco Coconut Oil, melted

For the cream cheese frosting:
300g icing sugar
50g unsalted butter, room temperature
125g cream cheese, room temperature

Method

1. Line a muffin tray with cupcake cases and preheat oven to 170 degrees.

2. In a bowl combine sifted flour, baking powder, bi-carbonate of soda, cinnamon, nutmeg, cloves, walnuts & grated carrot – set aside.

3. In a separate bowl beat egg whites until soft peaks form, gradually add 100g of the sugar to create a meringue – set aside.

4. In a separate bowl beat egg yolks, whole egg, vanilla and 120g sugar and beat until doubled in volume. Slowly, so as not to split the mixture, drizzle in melted coconut oil.

5. Fold in the flour mixture until thoroughly combined then gently fold in the egg white meringue mixture. Do not combine the meringue thoroughly in the mixture as you want the meringue texture to be a little pronounced.

6. Fill the 12 cupcake paper cases ¾ full and place in oven for 20-25 minutes, or until firm to touch.

7. For the Cream Cheese Frosting: Beat the sifted icing sugar, butter and cream cheese until light and fluffy about 5 minutes.

8. Allow the cakes to cool completely before topping with the frosting.

This recipe was created using Jax Coco Extra Virgin Centrifuged Coconut Oil (EVCCO): the purest organic coconut oil in the world. Available to buy from jaxcoco.com, Wholefoods and Daylesford Organic shops, RRP £13.99.

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