Carrot and cinnamon cupcakes

Vegetarian

 ‘The carrot gives these sugar-free cupcakes a lovely texture and colour as well as providing plenty of fibre. The raisins and orange provide natural sweetness.’- (Dr Sarah Schenker, dietitian).

Ingredients

• 150 g spelt flour 
• 100 g ground almonds 
• 75 g raisins 
• 2 tsp cinnamon 
• 1 tsp mixed spice 
• 1 tsp baking powder 
• 1 tsp bicarbonate of soda 
• 3 large eggs 
• 100 ml sunflower oil 
• 3 tbsp milk 
• 300 g carrots, coarsely grated 
• 150 g white soft cheese
• Zest of an orange 

Instructions

1. Preheat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases. 

2. Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. 

3. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.  

4. Spoon the mixture into the paper cases until they are two-thirds full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack. 

5. Stir the cheese and orange zest together and spread evenly over the cakes. 

Shop Digestive Supplements