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Little Carrot & Pear Cakes with Cream Cheese Frosting

This simple recipe is perfect for helping little hands. They can whisk, mix, pour and decorate. They're incredibly light and fluffy, with the addition of pear they have a wonderful sweetness that little ones adore! 

The perfect little wholesome playdate cake made free of gluten, refined sugar and dairy to bake during the school holidays.  

Ingredients:

1 c coconut sugar 

3/4 c buckwheat flour

3/4 c gluten free flour mix 

1 tsp baking powder 

1 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg 

2 large free range eggs 

150g butter, or coconut oil for dairy free - melted & cooled 

1 large carrot, grated 

1 large pear, peeled & grated 

 

Icing(not dairy free)

200g cream cheese

1/4 c maple syrup, or honey or rice syrup

juice of half a lemon 

 

Method

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.



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