These little carrot cakes are quite tasty and, as a bonus, they are incredibly nutritious. The cupcakes are sweetened with date puree, not refined sugar or weird artificial sweeteners. The date puree is loaded with nutrients and less likely to spike blood sugar than many alternatives. The dates also boost the flavor of these simple, not-too-sweet cupcakes, which are rich in whole grains, protein, and sweet spices--as well as the star of the show, carrots. A little unsweetened coconut adds extra flavor to the little cakes, and walnuts on top provide a nice crunch as well as extra protein. You can leave the cupcakes plain or frost them with a simple cream cheese icing for something more special. The little cakes are fine (in moderation) for those on diabetic diets and others "just wanting to eat healthy." Enjoy!
Low-Sugar, Diabetic-Friendly Carrot Cakes -- Makes 8
1 large egg
1/4 cup of canola oil
1/4 cup of plain Greek yogurt (fat-free is fine)
1/2 cup of date puree (barely cover 1/2 cup of pitted dates with boiling water, let sit
until cool, and mash together until pureed)
1 teaspoon of vanilla
1/4 teaspoon of salt
1/4 cup of white whole-wheat flour
1/4 cup of oat flour (grind quick or old fashioned oats in a food processor)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger
3/4 cup of finely grated carrots (it's easiest to use the S-blade in your food processor)
1/4 cup of unsweetened coconut flakes
1/4 cup of chopped walnuts
Frosting, optional (see below)
In a large bowl whisk together well the egg, oil, Greek yogurt, date puree, vanilla, and salt. Add to the bowl the white whole-wheat flour, oat flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and ginger and stir them into the wet ingredients with a spoon. Fold in the finely grated carrots and coconut flakes until combined. Divide the batter among eight muffin cups. Sprinkle the top of the batter in each cup with some of the chopped walnuts.
Air Fryer: Air fry the cupcakes at 325 degrees for about 20 minutes or until a pick inserted in a cupcake comes out with no wet batter attached.
Oven: Bake the cupcakes in a pre-heated 350 degree oven for 25-30 minutes or until a pick inserted in a cupcake comes out with no wet batter attached.
Let the little cakes cool and then top/frost them with the frosting below, if you'd like. Store the cupcakes, covered, in the refrigerator.
Frosting (Optional)
4 ounces of light cream cheese, softened
2 tablespoons of date puree
1-3 teaspoons of orange juice
1/4 teaspoon of cinnamon, plus extra to dust
In a small bowl or measure cream together well the cream cheese and date puree. Add the cinnamon and mix it in. Add the orange juice, a little at a time, until you reach the consistency of frosting you like. I like relatively thick frosting and just put a bit on top of each cupcake, so the nuts underneath show. Sprinkle the top of the frosting with a little extra cinnamon.
