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Gut Friendly Recipes

Carrot and cinnamon cupcakes

Carrot and cinnamon cupcakes
Writer and expert2 years ago
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 ‘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. 


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