Carrot and Rhubarb Cupcakes

These moist and indulgent carrot cupcakes lightly spiced with cinnamon and pecan are perfect for a Winter-warming dessert or snack. Paired with the rhubarb, they're a sweet treat without the excess sugar or carbs.

Serves: 12

Prep Time: 10 minutes Cook Time 12-15 minutes

Ingredients

For the carrot cupcakes:

  • 2 ¼ Cups Plain Flour
  • 1 Cup Lakanto Monkfruit Golden Sweetener
  • 1 tsp Baking Powder
  • 1 tsp Bi carb Soda
  • 2 tsp Ground Cinnamon
  • 1 Cup Canola Oil
  • 1 tsp Vanilla Essence
  • 3 Large Eggs
  • ½ Cup Chopped Pecans
  • ¾ Cup Milk
  • 1 ½ Cups Grated Carrot

For the Rhubarb Compote

  • 6 Sticks Fresh Rhubarb
  • 3 Tbsp Lakanto Monkfruit Classic Sweetener
  • 4 Tbsp Water
  • ½ Teaspoon Cornflour

 

Method:

For the cupcakes:

  1. Pre heat the oven to 180c
  2. Combine all the dry ingredients together in a bowl and mix
  3. Combine all the wet ingredients together into a separate bowl and mix
  4. Then carefully fold the dry ingredients into the wet mix gently stir until fully mixed. It is important to not over mix the batter or will become heavy and doughy
  5. Grease your cupcake tray with coconut oil and flour then pour your mixture into the moulds
  6. Bake for approx. 12-15 minutes.
For the rhubarb compote:
  1. Cut rhubarb into 1-2 inch pieces and then put into a pot with the sweetener and the water
  2. Bring to the boil and remove
  3. Once the cupcakes are cooked, spoon out a small piece from the top and add your rhubarb.
  4. Serve with pouring cream or cream cheese.

Related Recipes