Carrot Cake Cupcakes with Avocado Icing
Servings Prep Time
8cupcakes 30minutes
Cook Time
12minutes
Servings Prep Time
8cupcakes 30minutes
Cook Time
12minutes
Ingredients
For the Cupcakes
  • 200g oat flour
  • 3 carrotsgrated
  • 2Tablespoon coconut oil
  • 2tablespoon brown rice syrup or stevia
  • 2 flax eggsmade with flaxseed mixedwater
  • 1teaspoon cinnamon or apple spice
  • 1teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1/4teaspoon salt
Avocado Icing
  • 4tablespoons powdered stevia
  • 1 avocado
  • 1teaspoon water
  • 4tablespoons powdered stevia
  • 1teaspoon water
  • Instructions
Instructions
  1. Heat oven to 200°C/390°F. Grease 8 muffin tins with coconut oil and set aside.
  2. In a large bowl, beat the flax eggs with grated carrots and oil. Add the rest of the ingredients and stir to combine.
  3. Fill cupcake tins about two thirds full. Bake for no more than 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
For the Icing
  1. In a blender or by hand, scoop out the avocado and mix it with the stevia icing until light and fluffy.
  2. Once the cupcakes have cooled you can decorate them with your bright green frosting!
Recipe Notes

Calories per serving: 250

Fat per serving: 40g