Extraordinary Nut-free Carrot Cupcakes

These melt-in-your-mouth carrot cupcakes are a crowd favourite.

yummy nut-free carrot cupcakes
Nut-free Carrot Cupcakes
Nut-free Carrot Cupcakes
Servings
18cupcakes
Servings
18cupcakes
Ingredients
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F.
  2. In a food processor, pulse eggs, brown sugar, oil, orange juice and vanilla until blended. Add carrots, flours, pineapple, baking soda and cinnamon; pro­cess until well com­bined.
  3. Spoon into regular-sized muffin tins that have been greased, or lined with cupcake papers. Bake for 25 minutes or until tops spring back when touched.
Cream Cheese Icing
  1. Beat cream cheese with sugar until fluffy. Beat in orange juice. Spread icing on cupcakes.
Recipe Notes

Per cupcake: 227 calories, 5 g protein, 11 g fat (3 g saturated fat), 27 g carbohydrates, 2 g fibre, 50 mg cholesterol, 285 mg sodium