Carrot Cupcakes

by | May 15, 2019 | Desserts, Recipes


1 ¼ cups organic whole wheat flour

¾ teaspoon stevia powder or 2 tablespoons honey or sweetener of choice

½ teaspoon salt

2 tablespoons Ener-G baking powder

½ teaspoon coriander

½ cup crushed pineapple with juice

2 tablespoons of light, cold-pressed olive oil

¼ cup organic soymilk

1 teaspoon vanilla extract

1 cup grated carrots

½ cup chopped dates

½ cup chopped walnuts


Preheat oven to 400° F.

Combine flour, stevia powder (or other sweetener), salt, baking powder, and coriander in a small mixing bowl. Stir together with a whisk. Set aside.

Combine remaining ingredients in a large bowl and mix well.

Fold flour mixture into wet ingredients, mixing well but being careful not to stir out bubbles. Form muffins in oil-sprayed or paper-lined muffin tin with ice cream scoop. Place into preheated oven immediately in order for cupcakes to rise properly.

Bake for 5 minutes at 400° F.

Reduce temperature to 350° and bake 30 more minutes or until lightly browned.

Allow to cool and frost with Cashew Frosting (if desired).

Makes 8 cupcakes

Cashew Frosting


1 cup rinsed cashew pieces

2 tablespoons honey

½ teaspoon stevia powder (or rounded tablespoon of other sweetener)

½ teaspoon vanilla extract

pinch of salt

½ cup water


Place all ingredients in blender and whiz until smooth.

Makes 24 tablespoons

Details: This recipe originally appeared in Wildwood’s The Journal of Health and Healing and was used by the permission of the author. Many more tasty & healthful recipes are included in The Total Vegetarian Cookbook by Barbara Watson. To order, contact www.totalvegetarian.com.

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