What to do with your leftover carrot juice pulp? Put it to good use making these carrot cake cupcakes that will wow any crowd. These treats are free of refined white sugar and gluten, and full of flavor. You can use fresh juice pulp or freeze it and thaw the carrot pulp when you are ready to make these cupcakes.
If you love to bake, but want a healthier version of cupcakes with real food ingredients, this recipe is for you.
- 1 1/2 cups gluten-free, all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 3/4 cup coconut sugar
- 1/2 cup shredded coconut
- 1 ½ cups carrot juice pulp
- 1/4 cup coconut oil, melted (or avocado oil)
- 1/2 cup apple sauce
- 1/2 tsp vanilla extract
- 2 whole eggs*
*For a vegan version, add 1 tablespoon of baking powder and an extra 1/2 cup of applesauce.
Non-Dairy “Cream Cheese” Icing Ingredients
- 1 1/2 cups raw cashews (soaked in warm water for one hour)
- 1/2 cup (120ml) coconut milk or cream
- 3 tablespoons maple syrup
- ¼ cup melted coconut oil
- ½ teaspoon apple cider vinegar
- 1/4 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Directions For Cupcakes
- Preheat oven to 350F/180C.
- Add all dry ingredients to a large bowl.
- Add wet ingredients (including carrot) to a separate bowl and mix together.
- Add wet ingredients to the dry and mix until blended.
- Line cupcake tins with liners and place fill up about halfway.
- Bake at 350F/180C for 20-25 minutes.
- Let cool, then add icing.
Directions For Icing
Mix all ingredients in a blender until smooth.
Prep time: 1 hour
Cook time: 25 minutes
Total time: 1 hour and 25 minutes
Servings: About 20 cupcakes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.