Vegetarian

 ‘The carrot gives these sugar-free cupcakes a lovely texture and colour as well as providing plenty of fibre. The raisins and orange provide natural sweetness’ – (Dr. Sarah Schenker, Dietitian).

Servings – 12 people

Ingredients:

• • 150g spelt flour
  • 100g ground almonds
  • 75g raisins
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 large eggs
  • 100ml sunflower oil
  • 3 tbsp milk
  • 300g carrots, coarsely grated
  • 150g white soft cheese
  • Zest of an orange

Instructions:

• • Preheat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases.
  • Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
  • In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
  • Spoon the mixture into the paper cases until they are two-thirds full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  • Stir the cheese and orange zest together and spread evenly over the cakes.