Flourless Carrot Cupcakes
These Flourless Carrot Cupcakes are super delicious, soft, and tender to the bite. What is also great about it is that I made it using oatmeal. You can pulverize the oatmeal to make oat flour which is an excellent substitute for all-purpose flour, and it takes only minutes to make oatmeal flour in your kitchen. Many recipes use old fashion rolled oats in place of white or wheat flour, and the results are phenomenal. Not only does oatmeal have significant health benefits, but it can also make tasty and flavorful recipes.
Oatmeal are an excellent source of protein, fiber, and are high in vitamins, minerals, and antioxidants. Oatmeal has many health benefits that is believed to lower blood sugar and cholesterol levels. I love oatmeal because it lowers digestion and supplies energy evenly instead of all at once. This make you feel full for a more extended period.
People on gluten-free diets opt to use oats flour. However, one cannot be sure that all oats are gluten-free. According to Quaker Oats Company, while oats are naturally gluten-free, they may contact gluten-containing grains such as wheat, rye, barley at the farm, in storage, or during transportation. So if you are on a gluten-free diet, make sure when you buy oats they are gluten-free.
How to make Oat Flour?
Oat flour is made by grinding raw whole grain oats into a fine powder. Place your rolled oats into a blender or food processor. Blend for about 10-20 seconds until roughly chopped. Stop blending; mix the oats in the blender or food processor using a long spoon, fork or knife. Blend your oats once again, until it becomes finely ground. Store in an airtight container and use as you desire.
Once you have finished making your oat flour, please gather all your ingredients and get ready to mix this batter for baking your cupcakes.
How to make Flourless Carrot Cupcakes?
First, sift your oatmeal flour. Take two cups of sifted oat flour and set them aside. Make sure to use a level cup of oatmeal flour. To get two-level cups, use a spoon to scoop out the oatmeal flour and then level the top of the cups with the back of a knife. Add the sifted oatmeal flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-size bowl. Using a spatula, mix thoroughly. This is you dry ingredients.
To mix your wet ingredients, using an Electric Mixer or Hand Whisk, beat eggs, sugar, oil, milk, vanilla extract in a large bowl for about 2-3 minutes until light yellow and frothy or foamy. Slowly combine the dry ingredients with the wet ingredients. Then gently fold in shredded carrot and coconut. Using an ice cream scoop, pour batter into your baking pan and bake for 12-15 minutes.
Once your Flourless Carrot Cupcakes are fully baked, remove them from the oven. Use a toothpick and insert it in the center, once it comes out clean your cupcakes are fully baked. Allow to cool on cooling rack and decorate. Serve at room temperature.
You will find that the cupcakes without the frosting are not very sweet. So if you wish not to add frosting at the top, you will also find that they are still delicious while they are not very sweet.
Flourless Carrot Cupcakes
- Cupcake Pans
- 2 cups oatmeal oatmeal flour using pulverized old fashion rolled oats and sifted.
- 1/2 cup brown sugar
- 1/3 cup coconut oil or canola oil
- 1/4 cup whole milk
- 1 1/2 cups carrots shredded
- 1/2 cup coconut shredded
- 1/4 cup pecans chopped
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 1/2 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Place your rolled oats into a high-speed blender or food processor. Blend for about 10-20 seconds until roughly chopped. Stop blending; mix the oats in the blender or food processor using a long spoon, fork or knife. Blend your oats once again, until it becomes finely ground.
- Sift oat flour and set aside 2 cups for the recipe. It must be two level cups of oat flour. To get two level cups of oat flour, spoon out the pulverized oat flour with a spoon, then use the back of a knife and level the top of the cups removing the excess.
- Preheat oven to 350 °F (177 °C) and spray and line cupcake pans.
- Add sifted oatmeal flour , cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-sized bowl. Using a spatula, mix thoroughly. (Dry ingredients).
- Using an Electric Mixer or Hand Whisk, beat eggs, sugar, oil, milk, vanilla extract in a large bowl for about 2-3 minutes until light yellow and frothy or foamy. (Wet ingredients).
- Slowly add the dry ingredients to the wet ingredients. Beat with whisk or electric mixer on low speed until thoroughly combined.
- Fold in gently your carrots and coconut using a spatula until thoroughly combined. You now have your batter.
- Using an ice cream scoop, pour the batter into the lined cupcake pans. The ice cream scoop will fill up to 2/3 of the way. Do not full to the top as the cupcakes will rise in the oven.
- Bake for 12-15 minutes or until a toothpick comes out clean when inserted in the center of the cupcakes. Remove from the oven and allow to cool on a baking rack.
- Meanwhile, to make your cream cheese frosting, put cream cheese and butter into a large bowl, beat together with an electric hand or stand mixer at high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes. Stop beating.
- Decorate your cool cupcakes and sprinkle chopped pecans on the top.
- Serve at room temperature. Store the cupcakes in an airtight container for up to one week in the refrigerator. Remove from the refrigerator a little while before serving to bring back to room temperature.