‘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).
- 12 people
- 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
Preheat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases.
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.
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.
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.
Stir the cheese and orange zest together and spread evenly over the cakes.