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Carrot Cake Cupcakes!

These mini carrot cake muffins are the perfect little afternoon snacks to have on hand for an afternoon snack during the week. They're full of fibre from the oats, sultanas and carrots which will help tide you over until dinner time!⁣

This recipe is nut free and can be made dairy free by using olive oil instead of butter and using dairy-free cream cheese for the topping!⁣

Ingredients - Makes 10 small cupcakes⁣


  • 140g oats⁣

  • 2-3 carrots, grated⁣

  • 65g butter, melted⁣

  • 100g sultanas⁣

  • 8 dates, blended⁣

  • 2 eggs⁣

  • 40g maple syrup⁣

  • 1tsp baking soda⁣

  • Half tsp cinnamon⁣

  • Pinch of salt⁣


  • 60g light cream cheese⁣

  • 3 Tbsp icing sugar⁣


  1. Preheat oven to 180'C. Blitz dates to form a paste in a blender or food processor⁣

  2. Whisk eggs⁣

  3. Add all the cupcake ingredients into a mixing bowl and combine well (you can also blend the mixture in a blender to make a smoother batter for kids (to hide the carrots!))⁣

  4. Fill greased muffin tin or cupcake cases with the mixture (they won't rise a huge amount)⁣

  5. Bake for approx. 15 minutes until slightly crispy on top⁣

  6. While they are in the oven, whisk the cream cheese and icing sugar together to make the topping⁣

  7. Allow cupcakes to cool completely before icing!⁣


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