You can have your cake & eat it too … Spiced carrot cupcakes, made from just veggies !
Firstly, please don’t be scared of this recipe, it’s really simple ! No beating or fancy techniques – just grating, heating, mixing, baking and eating. I’ve included some “in-action” pics so you get the idea of what things are meant to look like. I was hoping for a microwave mug cake, but it just wasn’t happening, too soggy & not tasty.
Secondly, you really need to remember, this is made from vegetables. It isn’t going to win any prizes in a Country Women’s Association. Yes, there are spices and sweetness, but it is vegetables predominantly ! (please don’t let this put you off, I just want to be clear!) So, it is a great substitute, but it is a substitute. You don’t have your butter, carby flours, sugar and more sugar in there. They are pretty yummy, as yummy as I could get them, but of course, expect something a little “different” to the norm. They should definitely fill the spot and the acid test, Opti Cook’s long suffering hubby stamped his approval on them and ate a whole one ! A bit like the commercial “Can’t believe it’s not butter” .. .this one was “Can’t believe that icing is make of cauliflower !”
… or maybe I’m just nervous … with so many people contacting me craving Carrot Cake, is this a worthy alternative ? Time will tell, and I will continue to work on the recipe when I can!
Thirdly, I do understand this could be a controversial recipe, but I figure, these, as a single vegetable serve versus a large slice of “normal” cake … I know which one my goal driven side would choose! But of course, everyone picks and chooses what they consume on Opti ! We all have a choice 🙂
The optional extra on the top is just some grated carrot, warmed in the pan you used. It uses the leftover coconut oil to caramelise the carrot. Its just a “swanky” addition for the pics, but tasted yummy – crunch, crunch, crunch. So just throw a few bits of grated carrot in the pan, you may need to add a little more Stevia to get it bubbling away nicely until done, about 15 mins. It’s just little bits of caramelised carrot!
Now, nutritionally, this one is a stellar performer at 78 cals and 6.4 carbs. Each cupcake equates to one serve of vegetables (1 cup).
Nom nom !
The process
- 3 zucchini
- 1 meduim carrot
- 1 1/2 tsp cinnamon
- 1 tsp mixed spice
- Pinch nutmeg
- 1 tsp baking powder
- Pinch bicarb soda (Baking Soda)
- 2 tsp coconut oil
- 1 tsp agar-agar powder
- 2 tsp Apple cider vinegar
- 2 1/2 tbs Stevia
- 1 tsp vanilla essence (natural if possible)
- You will need a cupcake pan and papers for this recipe.
- Heat oven to 180°C. Trim, peel and chop the zucchini. In a food processor blitz until it resembles fine grains. Tip into a clean tea towel and wring out the water into the sink. Mix with the cinnamon, nutmeg, mixed spice, bicarb and baking powder.
- In a small saucepan, heat the coconut oil on low-medium heat. Grate the carrot (do not use the processor, it needs to be grated manually). Turn down the heat to low. Add the carrot, agar-agar, vinegar and Stevia. Cook on a low heat, stiring occasionally for five minutes.
- Tip the "dry" zucchini ingredients and the vanilla essence into the saucepan and stir to combine.
- Place 6 cupcake papers into the cupcake pan. Divide the mixture evenly between them. Press down with the back of your spoon to finish off.
- Place in the oven and cook for 25-30 mins, checking to ensure that it isn't burning or getting too brown. Let cool and then place in the fridge to set. The agar-agar needs to be cooled to set the cakes properly.
- Please remember, this is made of vegetables. It is not going to have the same texture or taste as a butter and carb filled cupcake. It is, however, hopefully a tasty treat !
- 3 cups cauliflower (approx 1/4 cauliflower)
- 2 tsp coconut oil
- 1 tsp vanilla bean paste
- 1 1/2 vanilla essence
- 3 tbs Stevia
- In a small saucepan, add the cauliflower and cover with water. Boil for approx. 20 mins until soft and falling apart. Strain in a colander.
- Blitz (either in food processor or using stick blender) until really smooth.
- Add coconut oil, vanilla bean paste, vanilla essence and Stevia.
- Blitz again until well combined and thickened (approx 5 mins).
- Adjust flavour, adding more vanilla or Stevia until you are happy with the sweetness.
- Remember this is made of cauliflower, so it isn't going to taste exactly like the regular icing, but should be sweet and creamy enough for you to be happy to have a little sweet treat !
Mai
November 23, 2015
Hello! I tried it but after 30 minutes I took it out of the oven and they were floppy as in a bit wet… The top was a bit burned so I don’t know…. I did miss the aga aga and the bicorbonate I couldn’t find them…. Do you think is because of that?. Question … Is it 180 fan forced up and down or just up? It’s my first time baking so I’m not sure how normally works.
Thanks!
Joni Condos
November 25, 2015
Hi mai ! This one is a tricky recipe, you definately need the agar agar and the bicarb to help them rise and bind together. Maybe give another go , it’s one of the more “experimental” recipes 🙂 cheers Joni ???
Mariana
November 25, 2015
Hi, thanks for your response…. do you have another name for the agar agar? is it the same as gelatine without flavour? – i havent been able to find agar agar in Australia.
Joni Condos
November 25, 2015
Ah, no it’s not gelatine, it’s a form of seaweed/kelp – thus allowed on intensive. I get it from Asian supermarkets/food stores for about $1.20 a pkt. It’s in their desert area. I haven’t found it in the large supermarkets. I’d love to hear how you go ! They are really yummy, but a bit of a trick to get right 🙂 Joni ???