Jaynes Carrot Cupcakes

Yummy , moist light and delicious. Gluten free, refined sugar free and vegetarian! Sure whats not to love about these little lovlies!

Perfect with a cuppa and great for kids too as a healthier treat.

As these turned out so good I’m planning on perfecting a carrot cake recipe with icing for Christmas ….so stay tuned for that!



  • Makes 12 cupcakes
  • 125 grams almond flour
  • 2 tablespoons (16 grams ) coconut flour
  • ½ tsp baking powder
  • 1/8 tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 eggs
  • 1/3 cup or 75 grams coconut oil melted
  • 1/3 cup maple syrup
  • 2 tsp vanilla essence
  • 50 grams / half cup grated carrots


  • Place your dry ingredients ( flour , spices , baking powder, salt ) in a large bowl and blend them together
  • Make a well in the middle of these dry ingredients
  • Add your coconut oil , maple syrup, vanilla and whisked eggs
  • Mix it all through then add your grated carrot and mux that evenly throughout cake mix
  • Taking a cupcake tray I use small paper cupcake liners and fill them with approx. 1 .5 tablespoons of mix


  • Pop into a pre heated oven and bake for 18-20 minutes at 175 degrees or until golden brown





Macros Per Serving:

Calories 113

Fat 10 g

Carbohydrate 4 g

Protein 4 g


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