About the Recipe
These carrot cake cupcakes are fluffy, spiced just right, and topped with the creamiest cashew frosting—plus a little lemon zest for that fresh zing.
Ingredients
INGREDIENTS - CUPCAKES
3 eggs
1 1/2 cup almond meal
1 cup buckwheat flour
1/2 tsp ground ginger
2 tsp cinnamon
2 tsp baking powder
1/2 tsp nutmeg
1/2 cup walnuts, roughly chopped
1/4 cup maple syrup
1/4 cup extra virgin olive oil
2 carrot, grated
INGREDIENTS - TOPPING
2/3 cup cashews, soaked in water for 6 hours
2 tbsp coconut cream
1 tsp vanilla extract
2 tsp maple syrup
1/2 lemon, zested
1/4 cup walnuts, finely chopped
Preparation
Step 1
Preheat your oven to 180°C and line a muffin tray with silicone cupcake moulds.
Step 2
In a large bowl, combine the almond flour, buckwheat flour, cinnamon, nutmeg, ginger, and baking powder.
Step 3
In a separate bowl, whisk the eggs, then add the maple syrup and olive oil. Whisk until smooth, then stir through the grated carrot.
Step 4
Make a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined, then fold through the walnuts.
Step 5
Divide the batter evenly between the prepared muffin cups.
Step 6
Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely.
Step 7
While the cupcakes are baking, make the cashew cream frosting: Rinse and drain the soaked cashews, then blend with the coconut cream, vanilla, and maple syrup in a food processor until smooth and creamy.
Step 8
Once the cupcakes are completely cool, top each with 1 tablespoon of cashew cream. Finish with a sprinkle of chopped walnuts and a touch of lemon zest.
Enjoy 💕