Spiced Baobab, Carrot & Persimmon Cupcakes

Spiced Baobab, Carrot & Persimmon Cupcakes

aduna.com

Carrot cake is an all time favourite for many dessert lovers, but it's often filled with refined sugar and nasties. Sweetened with date nectar, baobab and spice

View full recipe on aduna.com

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Cooking tools:

  • Food processor
  • Blender
  • Microplane
  • Fine-mesh sieve
  • Muffin tin
  • Cooling rack
  • Offset spatula
  • Oven
  • Cupcake liner
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Grater
  • Whisk
  • Spoon
  • Spatula

Ingredients

  • 1 tbsp Aduna Baobab Powder
  • 1 large/2 small carrots, grated
  • 1 ripe persimmon, diced
  • 2 tbsp date nectar or preferred liquid sweetener
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • Handful of chopped walnuts and raisins
  • 1/2 cup non-dairy milk
  • 1 egg (or flax egg: 1 tbsp ground flax + 4 tbsp water), beaten
  • 1-3 tsp Aduna Baobab Powder
  • 1 cup of cashews, soaked overnight and drained
  • 1 tsp orange blossom water
  • Zest of 1 orange
  • 1 tbsp coconut oil
  • Water

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