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Print Recipe

Carrot and Ginger Cupcakes

Servings: 12 cupcakes
Calories: 197kcal

Ingredients

  • 1 1/2 cups gluten free low-FODMAP flour
  • 2 tbsp milled linseed and 6 tbsp water
  • 1/2 cup plant based milk I used provamel unsweetened almond
  • 1/4 cup cold pressed rapeseeed oil
  • 2 tsp baking powder
  • 1 cup demerara sugar
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 medium or 1 large grated carrot

Instructions

  • Preheat the oven to 175C
  • Mix the linseed and water and 'whisk', with a fork to let air into the mixture. Set aside for circa 10 minutes. This is your 'egg' substitute .
  • Pour all the ingredients except your carrot into a blender and blend. Adding your 'egg' when it's ready and blend again.
  • Wash and grate your carrot and add it to the mix. You can either pulse it or stir it into the mix but I wouldn't blend it, as its nice to have the texture. 
  • Pour the mixture into individual cup cake holders/a cupcake tin.
  • Bake for 35 minutes.
  • Add a couple of pecans on top and its ready to serve!
  • Enjoy!

Notes

I add the grated carrot last and pulse briefly a couple of times, as I dot like my carrot too finely blended!
My mother always used to use demerara sugar for baking and I like the added texture it gives so have continued in her tradition!