I've always loved carrot cakes.
My ex-boyfriend, current husband, introduced them to me when we started dating almost 20 years ago.
As time went by, we found it harder and harder to say goodbye to each other so in a bid to spend more time together, we'd always endeavour to end each date on a sweet note - with cake.
And we thought that carrot cake was the healthiest option around.
Until little by little, I started gaining weight.
Then I stopped eating carrot cake.
Recently, my renewed interest in carrot cake is largely because I've started juicing again in the mornings and I have all these leftover pulp that'll otherwise go to waste.
So began my search for a healthier carrot cake, one with less sugar and more bite!
And here is my winning formula!
INGREDIENTS (Makes 12 cupcakes)
|Whole wheat flour||144g|
|Ground cinnamon||1 1/2t|
|Grated carrots, fruit||376g|
|Plain greek yoghurt||341g|
|Pure maple syrup||2T|
|1||Preheat oven to 200°C|
|2||Mix dry ingredients in a large bowl|
|3||Mix wet ingredients in a separate bowl|
|4||Add the dry to the wet, stir to combine|
|5||Portion out the batter evenly to mould|
|6||Bake at 180°C for 25 to 28 minutes|
|1||Mix yoghurt, maple syrup and vanilla extract|
|2||Let set for one to two hours, in fridge|
|3||Spread on **warm cupcakes, serve|
Store leftover cupcakes in the fridge in an airtight contained layered with kitchen towels at the bottom and on top, to absorb moisture and condensation
Spritz some water on and warm up cupcakes for five minutes in the oven at 200°C before serving
Best to eat them within two days.
I hope you give this recipe a go and do let me know how you go. Better still, #lovelynettetan to share your carrot cupcake photos with me, sincerely!
P.S. Follow @lovelynettetan for more!