banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Carrot and Date Cupcakes

    Share

    This is a versatile treat. They make a great cupcake and work equally well as a breakfast muffin. Top with your favourite frosting or spoon Greek yogurt overtop, drizzle with honey, and sprinkle with pinches of date sugar.

    Advertisement

    1 cup (250 mL) whole dates 1/2 cup (125 mL) water 2 tsp (10 mL) vanilla extract 1 cup (250 mL) grated carrot 3 large free-range eggs 3/4 cup (180 mL) melted coconut oil or vegetable oil 1 cup (250 mL) whole wheat flour 1/2 cup (125 mL) coconut flakes 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) nutmeg 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) salt 1 cup (250 mL) raisins

    Preheat oven to 350 F (180 C).

    Line 12-cup muffin tin with paper cups.

    Simmer dates with water until very tender. Stir in vanilla. Purée to a smooth paste.

    In bowl, beat date purée with carrots and eggs; gradually beat in oil.

    In another bowl, stir flour with coconut flakes, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in carrot mixture, then fold in raisins. Spoon into paper cups.

    Bake for 20 to 25 minutes. To test for doneness, insert toothpick into centre of a cupcake; it should come out clean.

    Makes 12 cupcakes.

    Each cupcake contains: 142 calories, 4 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (19 g sugars, 3 g fibre); 267 mg sodium

    source: "Make It a Date!", alive #374, December 2013

    Advertisement

    Carrot and Date Cupcakes

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.