Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Grated Carrots; 1/2 cups Agave Nectar; 1/3 cups Grapeseed Or Canola Oil; 2 Tablespoons Fresh Squeezed Orange Juice; 1/2 teaspoons Vanilla Extract; 2 whole Large Eggs; 1/2 cups Plus 2 Tablespoons Sorghum Flour; 2 Tablespoons Tapioca Starch; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Allspice; 1/2 teaspoons Kosher Salt; 1/2 cups Roughly Chopped, Toasted Pecans

Servings: persons

1-1/2 cup Grated Carrots
1/2 cups Agave Nectar
1/3 cups Grapeseed Or Canola Oil
2 Tablespoons Fresh Squeezed Orange Juice
1/2 teaspoons Vanilla Extract
2 whole Large Eggs
1/2 cups Plus 2 Tablespoons Sorghum Flour
2 Tablespoons Tapioca Starch
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Allspice
1/2 teaspoons Kosher Salt
1/2 cups Roughly Chopped, Toasted Pecans

1
Preheat oven to 350 degrees (F). Oil or line a standard muffin tin (12-count) with cupcake papers.
2
Grate carrots on the large holes on a box grater or food processor. Set aside.
3
Whisk agave, grapeseed oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, allspice, and salt.
4
Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
5
Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Grated Carrots, 1/2 cups Agave Nectar, 1/3 cups Grapeseed Or Canola Oil, 2 Tablespoons Fresh Squeezed Orange Juice, and more.

Yes, Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes

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