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Carrot Cake Cupcakes

Preparation

20 mins

Cooking

25 mins

Makes

10

Low FODMAP serve

1

What’s better than carrot cake? Mini carrot cakes! A great picnic dish, these low FODMAP Carrot Cake Cupcakes are sure to be a crowd pleaser.

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What you'll need

For the cupcakes

almond milk

1 cup almond milk

apple cider vinegar

1 teaspoon apple cider vinegar

butter

¼ cup butter

brown sugar

½ cup brown sugar

caster sugar

¼ cup caster sugar

Lo-Fo Pantry All Purpose/ Plain Flour

2 cups Lo-Fo Pantry All Purpose/ Plain Flour

baking soda

2 teaspoon baking powder

ground cinnamon

½ tablespoon ground cinnamon

carrots

180g shredded carrot

walnuts

100g walnuts

salt

1 pinch salt

vanilla essence

1 teaspoon vanilla essence

For the icing

ricotta cheese

70g smooth ricotta

butter

30g butter

icing sugar

2 ½ cups icing sugar


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

Process

Step 5

Sift in the flours and cinnamon, and add the salt and vanilla. Whisk until the mixture is smooth.

Step 7

Divide the mixture between 10 holes of the muffin tray and bake for 25 minutes or until cupcakes have shrunk in slightly from the edges of the tray and an inserted skewer comes out clean.

Step 9

To prepare the icing, place the butter and ricotta in a large mixing bowl and cream together using an electric whisk.

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour