Low Sugar Baby’s First Birthday Cake Recipe
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Get ready to indulge in a delightful treat with these scrumptious Carrot Cake Cupcakes topped with a luscious Cashew Cream Icing. The combination of warm spices, sweet carrots, and a creamy frosting make these cupcakes a perfect balance of flavors. Each bite offers a moist and flavorful experience that will leave you craving for more. Perfect for any occasion, these cupcakes are sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 tablespoon baking soda
- 1/4 tablespoon cinnamon
- 1/4 teaspoon ginger
- 1 egg
- 1/4 cup sugar
- 1/4 cup oil (olive oil)
- 2 tablespoons apple sauce
- 1/4 tablespoon vanilla extract
- 1/3 cup carrot, shredded
- 3/4 cup raw cashews, soaked 2-3 hours and rinsed
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 2 tablespoons water, as needed for blending
Instructions
- Preheat oven to 350 and line the bottom of 2 4.5 inch ramekins. Then grease the pans.
- Sift all dry ingredients, flour to ginger, in a bowl. In a mixer beat egg and sugar. Add in oil slowly. Beat the egg/sugar mixture on high for about 5 minutes (mixture should increase to almost double in size). Add in apple sauce and vanilla. Using a spatula, fold in dry ingredients then fold in carrots. Bake for about 25 minutes or until a toothpick comes out clean (cupcakes will bake in less time). Let cool then frost with Cashew Cream Icing
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