Walnut & Carrot Cake Cupcakes

2/3 dough, 1/3 creme cheese

I’m usually not much interested in cupcaked - they’re soft, too sweet and don’t bring much flavour to your plate other than sweetness. But if you fill the batter with some carrots, nuts and cinnamon, the game has swiftly changed for the baetter! (little baking pun, please forgive me)

And as for the creme cheese, this is what you want on a cupcake, no? Something creamy, only slightly sweet. Basically, the dough is the vehicle for the frosting, not the other way around. 

Servings: 10 dates
Total time: 15 min + 30 min cooling time
 

for the cupcakes

 

35g fround flax seeds

45g oat flour

120g ground walnuts

100g spelt flour (Typ 630)

100g coconut or raw cane sugar

1 tsp cinnamon

1 1/2 tsp baking powder

pinch of salt

60g coconut oil, melted

125ml oat milk

1 tbsp apple cider vinegar

150g carrots, finely grated

for the Frosting

600g full fat creme cheese

60ml maple syrup

fresh vanilla

zest of 1 organic lemon

pinch of salt

handful roasted and chopped walnuts

Instructions

  1. Place the dry ingredients in a large bowl and mix with a whisk until no lumps remain. Melt the coconut oil in a saucepan or ovenproof dish in the oven and then cool briefly. Add the grated carrots to the flour bowl and stir well. Add the oat milk, apple cider vinegar, and coconut oil and mix until everything is a homogeneous mass.

  2. Pour the batter into muffin tins and bake at 180°C for for 25 - 30 minutes or until the dough no longer sticks to the stick.

  3. For the frosting, beat cream cheese, maple syrup, lemon zest, vanilla and salt in a bowl until creamy, then cover and place in the refrigerator. Once the cupcakes are done baking and cooled out, transfer the cream cheese mixture to a piping bag and garnish the cupcakes with it. If you don’t have a piping bag, you could simply use a small plastic bag and cut a whole into one corner or simply spread the frosting with a spoon.

  4. Garnish with a handful of chopped walnuts and enjoy!

Judith Gilles