One-Bowl Carrot Cupcakes
I’ve got no business at all making cake recipes, let alone let alone recommending one to you. But our friend Brigitta used to make a version of this cake 20 years ago. It’s so simple and so good we’ve never forgotten it. With no grain or dairy at all, and no refined sugar, this has to be one of the most virtuous cakes in the world.
All the sweetness, which these cupcakes do have, comes from whole foods. The ingredients are few. They’re full of fiber, energy, and good fats.
These cupcakes can also be pulled off with minimal dishes and minimal special tools. If you’re like Brigitta, use a box grater and a couple of bowls. If you’re like Mary, do everything you can in a food processor.
To finish the cupcakes, can skip the frosting altogether, sprinkle some powdered sugar over the top, or make cashew-based dairy-free frosting. If you’ve never tried cashew frosting, what in the world are you waiting for? This recipe makes 6 extra-tall cupcakes, as pictured, or 12 if you’re using a regular size muffin tin.
It’s fine to multiply the recipe and freeze the extras. Or just eat them for breakfast all week.
Ingredients
2 cups shredded carrots
2 eggs
1/2 cup honey
zest of one lemon
2 cups almond flour
12 dates
1/2 cup whole walnuts
1 teaspoon baking powder
1/2 teaspoon salt
Process
Preheat the oven to 350 degrees. In a food processor or with a knife and cutting board, mince the dates. Pulse with the almond flour, salt, and baking powder. It will be only a little chunkier than the plain almond flour was. Pulse again with the whole walnuts. Set these dry ingredients aside.
Shred the carrots. Mix them with the honey, lemon zest, and eggs.
Stir the dry ingredients in to the wet ingredients, about 1/3 at a time. You can use the food processor S-blade to mix everything, but your carrot shreds will be blended to uniformity with everything else—sometimes life presents you with tough choices.
Fill muffin tins, lined with squares of parchment paper, paper cupcake liners, or nothing at all.
Tall cupcakes will take about 30 or 40 minutes to bake, normal size ones about 10 minues less.
When they are completely cooled, pipe or spread some cashew frosting on top. Dust with a little fine coconut, if it suits you.