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  • Lucy Sarah

Low Sugar Carrot Cupcakes

It was my birthday last week, and I’m pretty obsessed with birthdays. Not just mine – any birthdays. I love the parties and the candles and the presents and the cake and the balloons, and generally just any excuse to celebrate another human being. However, a great sadness for me is that my Type 1 Diabetic status means that cake is pretty much a no-go zone for me, and as I ADORE cake, it always really depresses me. So this year my amazing sister Jess surprised me with diabetic friendly Carrot Cupcakes, and they were SO delicious that I wanted to share them with you.

Here’s the recipe – let me know if you give them a try and how they worked out!

Carrot Cupcake Ingredients

You’ll need:

  1. Paper cupcake cases

  2. 1 cup all-purpose flour (I opted for some stone ground organic to up the GI!)

  3. 1 cup whole wheat flour

  4. 3/4 cup packed brown sugar or brown sugar substitute blend (I used Coconut Blossom Sugar)

  5. 1 teaspoon baking powder

  6. 1 teaspoon baking soda

  7. 3/4 teaspoon ground cinnamon

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground ginger

  10. 2 eggs, lightly beaten

  11. 2 cups shredded carrots (4 medium)

  12. 1 cup applesauce (preferably unsweetened)

  13. 1/3 cup canola oil

  14. 170g smooth cream cheese

  15. 3 tablespoons honey

  16. Some finely shredded carrot for decoration

Carrot Cupcakes Ingredients

The Method:

  1. Preheat your oven to 180°C – that’s 350°F for you foreigners.

  2. Sift the dry ingredients (flours, sugar, baking powder, baking soda, cinnamon, salt, and ginger) into a large bowl. When baking, my mum taught me a great tip – sift first into a bowl, and then onto a sheet of wax paper, then again into the bowl. By doing this, everything would have been sifted 3 times, and it makes such a difference to the lightness of the mixture. For the sugar, I used Coconut Blossom Sugar. This is great for baking as it doesn’t leave the gross aftertaste that you get from so many other sugar substitutes. Also, don’t be thrown by the wheaty-looking brown parts of the whole wheat flour – that’s the good stuff. Set the dry mixture aside.

Coconut Blossom Sugar
  1. In another, medium-sized bowl, combine the eggs, carrots, applesauce, and oil.

  2. Fold the egg mixture into the flour mixture, doing your best to keep as much air in it as you can.

Carrot Cupcakes
Coconut Cupcakes
  1. Spoon the batter into cupcake cases. They should be about three-quarters full.

  2. Put them in your lovely preheated oven for about 18 or 20 minutes. If they’re ready, a toothpick should come out clean when inserted into the cupcake.

  3. Set them aside to cool for a bit, as you won’t want to ice them while they’re too hot.

  1. Now for the best part – ICING. This is the first time that I’ve tried this icing, and it’s absolutely delicious. Mix the honey and cream cheese together, adding as much/little honey as you want for taste. You really don’t need much, as it’s really quite sweet. I also realise that honey has sugar in it, but it’s a far better version of sugar, and Birthdays are a special occasion, right?!

Carrot Cupcakes Icing
  1. Spoon that deliciousness all over the cupcakes, and top it off with some shredded carrot for prettiness. Top off with some hilarious birthday candles, and you’re ready for a party.

I’m gonna go and stuff my face now – let me know if you have any other great low sugar recipes, I’m always looking for new ones!

Lucy x

Credit to Diabetic Living Online for the recipe idea!

Carrot Cupcakes
Carrot Cupcakes
Carrot Cupcakes

#Bake #Diabetic #Do #Eat