Yield 16 to 18 cupcakes
Total time – 50 minutes (including cooking time of the carrots)
Active time – 15 minutes
Equipment – Cupcake pan, cupcake liners, medium or large food processor
Sliced carrots, boiled without salt - ¾ cup (2 medium carrots approximately)
2 3/4 cup Unbleached wheat flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
3/4 teaspoon Kosher salt
1/2 cup Walnuts
1 1/2 cup Natural sugar
1/2 Black sugar, pressed
3 Large eggs
3/4 Greek plain yogurt
8 oz Coconut oil
For the Frosting Recipe Click here
Preheat oven to 325°.
Boil the sliced carrots until they are completely soft and reserve ¾ of the cup.
In the food processor bowl pour the flour, cinnamon, nutmeg, baking powder and baking soda and pulse various times consecutively until everything is integrated. Pass it to a medium bowl.
Again, in the food processor bowl, pour the walnuts and grind until they are finely minced, from 1 to 2 minutes. Add the boiled carrots and process for 1 minute, reincorporate the content that adhered to the wall of the bowl and process for 1 to 2 additional minutes. Verify that the content is integrated. You may still see little pieces of carrots, that’s okay.
Add the flour mix to the food processor bowl (see recipe notes) and process for 1 minute until everything is integrated. Add to this the sugars, the eggs and the yogurt. Process for 2 minutes and then, with the processor running, start to slowly integrate the coconut oil through the bowl aperture. Process for 2 to 3 additional minutes, until the mix looks homogeneous.
Place the cupcake liners in the cupcake pan. With an ice-cream scoop or a measuring cup fill ¾ of the cupcake liners, leaving the border free so the mix has space to grow (see picture #7). If you are using two pans fill with a little bit of water the empty spaces. If you only have one cupcake pan, save the remaining mix to bake later. Bake for 30 minutes. Take out of the oven and let it cool for various minutes. Take the cupcakes out of the pan and fill with the remaining mix, filling with water the empty spaces and bake for 30 minutes. You can also freeze the remaining mix for up to 3 months in a plastic freezer bag. Let them cool before decorating.