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Nutrition
Orange Carrot Cupcakes
There is something about taking a bite out of a carrot cake that sends one down memory lane. This particular cupcake version of the recipe by Mumbai-based pastry chef Pooja Dhingra is gluten-free, vegan, and infused with warm and citrusy flavours.
Carrot cakes are the ultimate go-to comfort baked goods. For many, it is a nostalgic dish that they have grown up eating. While every carrot cake recipe has its own version, this particular gluten-free and vegan one has the warmth of walnuts and coconut, the sweetness of carrots and the tanginess of oranges. What's more, it does not involve baking.
Orange Carrot Cupcakes - Full Recipes
20
serves
63.02
K calories
20
minutes
5/10
simplicity
Easy Steps
01In a food processor, add the walnuts and pulse for 10 seconds till they turn into a fine powder form. Remove the walnuts from the food processor.
02Next, blend the dates into a paste.
03Add the walnuts and the remaining ingredients, then blend until the mixture reaches a smooth consistency.
04Take a cupcake mould tray and line each mould.
- Walnuts: 100 g
- Seedless dates: 120 g
- Grated carrots: 150 g
- Fresh orange juice: 2 tbsp
For the Topping:
- Desiccated coconut: 50 g
- Water: 2 tbsp
- Orange zest: 1 tsp
- Lemon juice: 1 tsp
- A pinch of salt
Using a spoon, scoop the dates and walnut batter with a spoon into each mould.
06Next, sprinkle the desiccated coconut on top of the cupcakes.
07Refrigerate the cupcakes overnight until they are set, then serve.
Nutritive Value
- Carbohydrates: 5.87g
- Protein: 1.07g
- Fat: 4.4g
- Fibre: 1.35g
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