Nutritious Carrot Cupcakes with Cashew Frosting
These nutritious carrot cupcakes are a deliciously wholesome treat, rich in fibre and essential nutrients. Perfect as a nourishing dessert or filling snack, they offer a satisfying balance of flavour and health benefits!
In the collections
The ingredients
Cupcakes
- 5 tbsp water
- 2 tbsp ground flaxseed
- 1 cup whole wheat flour blend, or 1:1 gluten-free flour
- ¾ cup textured vegetable protein, TVP; dry
- ½ cup oat bran
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 cup carrots, grated
- 1 ripe banana, mashed
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1 cup unsweetened soy beverage
- 1/3 cup walnuts, chopped
Cashew frosting
- ½ cup cashews, soaked overnight or 15 minutes in boiling water
- 2 tbsp maple syrup
- 2 tbsp soy beverage, or more for a thinner texture
The method
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the ground flaxseed with the water. Let thicken for 5 minutes.
- Grease a muffin pan with coconut oil. Set aside.
- In a large bowl, add the dry ingredients and whisk to combine well.
- In another bowl, add the wet ingredients and the flax egg, then whisk for 1 to 2 minutes.
- Add the wet ingredients to the dry mixture and mix with a spoon or spatula until combined.
- Using an ice cream scoop, divide the batter among the muffin cups. Top each cupcake with walnuts.
- Bake for 20 to 25 minutes in the centre of the oven. Let cool for 5 to 10 minutes.
- In a deep container, add the frosting ingredients and blend with an immersion blender or a high-powered blender until smooth and creamy (add more milk if needed).
- Put the frosting in a ziplock bag, snip off the corner and frost each cupcake.
Nutrition facts
Per serving, for reference only.
- 230Calories
- 12 gFat
- 24 gCarbs
- 4 gFibre
- 7 gProtein
Oat bran is rich in soluble fibre, particularly beta-glucan, which helps lower cholesterol, improve heart health and stabilize blood sugar.
TVP is an excellent source of plant-based protein, high in fibre and low in fat, making it perfect in desserts for an extra boost of protein and fibre.
Carrots are an excellent source of beta-carotene, which the body converts into vitamin A, essential for eye health, immunity and skin health.
