Healthy Treats for Kids - Carrot Cupcakes.... YUMMY!

These carrot cupcakes are my fussy one’s favourite healthy baked treat! A single batch has 4 medium to large carrots in them (2 cups grated). A double batch has 8 carrots which is how we roll at our place.... With a child that hates eating veges, the amount of carrot in these makes me feel a little better about her vege aversion!

Here’s what you will need for a single batch of 12 cupcakes:

Carrots x 4 medium to large (finely grated x 2 cups)

Wholemeal Spelt Flour x 1 cup

Coconut Sugar x ½ Cup

Baking Powder x 2 level teaspoons

Cinnamon x 1 level teaspoon

Eggs x 2 large

Coconut Oil x ½ Cup

Olive Oil x ½ Cup

There are two ways to do the carrot and make these cupcakes:

1.   Finely grate the carrot. Mix the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Then stir the grated carrot through the mixture. This is how hubby and I prefer them made as it gives a nice texture to the cupcake.

2.   Chop carrots into chunks and wiz them up in a food processor with the centre blade attachment. Add all the other ingredients (wet and dry) and wiz again to mix. This is my fussy ones favourite method as the carrot ends up very small and almost undetectable. This method gives a much smoother texture to the cupcake….It’s also super FAST! Great for those nights at around 8.30pm when I realise I haven’t prepared any snacks for lunchboxes the next day!

I like to use plain white un-bleached muffin tray liners are they are nice and easy for lunch boxes. A tray takes approx. 20mins on 180 degrees Celsius/ 350 degrees Fahrenheit in my oven.

My favourite wholemeal spelt flour is from Demeter Farm Mill. It’s certified organic, stone ground and simply delicious to bake with! Being stone ground, all the germ, bran and endosperm of the wholegrain as well as the vitamins and minerals are retained, making it a super healthy choice.Their website was coming soon at the time of this post, but you can buy their Whole Spelt from a variety of places. I’m buying mine from Ooooby with my fortnightly fruit and vege boxes.

If you haven’t tried Spelt Flour before, I highly recommend it. Spelt is actually an ancient species of wheat and I find it much easier to digest than the usual wheat you see in stores. I enjoy the “nuttier” taste of it too! It’s highly nutritious and has a more soluble protein matrix than wheat, which is why it may be more tolerable for people who are wheat intolerant or wheat sensitive. Whole Spelt is high in minerals and vitamins, rich in dietary fiber and very high in protein. I LOVE it!!

Let me know how you go with these cupcakes….I’d LOVE to hear if your tribe LOVES them as much as mine! xxx