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Tasty Tuesday: Doubly Delicious Carrot Cupcakes

Doesn’t this recipe sound like Peter Cottontail’s dream dessert? I made these on Easter and couldn’t think of a more fitting treat.  Unlike some carrot cake recipes, this one is super simple and pretty darn healthy (for a cupcake).  The secret?  Carrots in the frosting!  I know this sounds crazy but it’s just one of those things you have to try to believe.  We have all heard about carrots being great for eye health and it’s true.  The beta carotene and carotenoids in help in wound healing, protect against alzheimer’s disease, decrease risk of heart disease, lower risk of stroke, and boost the immune system.  No wonder why Peter always has that extra hop in his step……

Doubly Delicious Carrot Cupcakes (makes 12 cupcakes)


For frosting:

-3/4 cup raw cashews soaked in at least 1 cup water for at least 1 hour, up to overnight

-2 cups grated carrots

-1/2 cup pure maple syrup

-pinch of sea salt

-flaked coconut (optional, for garnish)

For cake:

-2 cups sorghum flour (I used sorghum for it’s high nutritional value and gluten free status but any baking flour would do)

-1/2 teaspoon ground cardamom (cinnamon would work well too)

-1/4 teaspoon baking soda

-2 teaspoons baking powder

-1/8 teaspoon sea salt

-3/4 cup non-dairy milk, unsweetened (I used Westsoy unsweetened organic soy milk)

-3/4 cup pure maple syrup

-1 teaspoon apple cider vinegar

-1 cup grated carrots

-1 tablespoon ground flaxseed

To make:


-Add 2 cups carrots and 1/2 cup water to a saucepan and cook covered on high until water evaporates.  Lower to medium heat and add 1/2 cup maple syrup.  Cook until carrots absorb maple syrup.  Remove from heat to cool.

-Drain and rinse cashews and place in high speed blender.

-Add carrot mixture and pinch of salt and process until smooth.

-Transfer to bowl and place in fridge to chill until ready to frost cooled cupcakes.


-Combine dry ingredients.

-Combine wet ingredients in high speed blender until thoroughly blended.

-Add wet ingredients to dry and stir until combined.

-Drop batter into paper lined cupcake sheet.

-Bake at 350 degrees 20-25 minutes, or until knife inserted into cupcake comes out clean.

-Cool on wire rack until ready to frost

Recipe adapted from Rouxbe Forks Over Knives Cooking Course

For more plant based ideas head over to the Joyful Gym Rat page on Facebook!


I love you like a fluffy bunny loves carrots….any old millennials get the vague reference to “21 Questions” by 50 cent?  

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