Zoe Salmen’s little carrot and pear cakes
Zoe Salmen has created these delicious little treats that are perfect for when you have little hands to help you in the kitchen. They’re really light and fluffy and the pear gives them a wonderful sweetness that kids love.And they’re free of gluten, refined sugar and dairy free.
Why not give them a try next time you have a kitchen helper?
1 cup of coconut sugar
3/4 cup of buckwheat flour
3/4 cup of gluten free flour mix
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp of nutmeg
2 large free range eggs
150g butter, or coconut oil for dairy free - melted and cooled
1 large carrot, grated
1 large pear, peeled & grated
Icing: (not dairy free)
200g of cream cheese
1/4 cup of maple syrup, or honey or rice syrup
Juice of half a lemon
Preheat oven to 180° and place 12-18 cupcake liners into a muffin tin.
In a large mixing bowl mix coconut sugar, flours, baking powder, baking soda, cinnamon and nutmeg.
In a smaller bowl whisk together eggs and cooled melted butter along with grated carrot and pear.
Combine the wet mixture into the large bowl of dry ingredients and gently fold together.
Pour the mixture into the cases and bake for 12-15 minutes for small cupcakes or 18-20 minutes for medium cupcakes, or until a skewer comes out clean.
Remove from the oven and allow to cool before icing.
To make icing combine all ingredients into a small food processor and blend on high.
When iced, sprinkle cupcakes with a pinch of ground cinnamon.
Makes approx. 12 medium or 18 small cupcakes.
This recipe was kindly shared by Zoe Salmen from her website Little and Loved, which sells baby and children’s products and has a blog. Zoe is a mother who’s passionate about living sustainably.