Apricot Carrot Cupcakes. Gluten free.


A classic favorite is given a gluten free update with same deliciously texture and deep fruit flavours. I do not use refined sugar in this recipe. Replace it for a maple syrup, coconut nectar and molasses. Black strap molasses working so good here. It gives super moist texture and makes taste richer.


6 small size cupcakes

  • 120 g g Grated carrots (one medium size carrot)
  • 100 ml Grapeseed oil
  • 2 Tbs Maple syrup
  • 1 Tbs Black Strap Molasses
  • 1 big Egg (size 8), at room temperature
  • 70 g Brown rice flour
  • 30 g Coconut flour
  • 20 g Almond flour
  • 1/2 tsp Baking powder
  • Pinch of Baking Soda (1/3 tsp)
  • Few drops of vanilla extract
  • 1/2 Tbs Mix of cinnamon powder, ginger powder and cardamom powder
  • 50 g Chopped dried apricots
  • 20 g Dried Currants
  • 20 g Chopped pecan nuts or walnuts

For Icing:

  • 70 g Cream cheese (I used Philadelphia), at room temperature
  • 30 g Butter, at room temperature
  • 1-2 Tbs light Coconut nectar or light agave syrup
  • 1 tsp lemon juice
  • Few drops of vanilla extract

+  dried apricots, currants and goji berries for decoration.


*Blackstrap molasses is a byproduct of sugar cane’s refining process. The wonderment of blackstrap molasses is that it’s unlike refined sugar, which has zero nutritional value. Blackstrap molasses contains vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. Blackstrap molasses is touted as a superfood. While it’s no miracle cure, it does have strong nutritional value with many benefits.


Preheat the oven to 160C fan bake.

Place maple syrup, black strap molasses, oil, and egg in a bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over brown rice flour, coconut and almond flour, baking powder, baking soda and mixed spice then fold in until well mixed. Fold in the carrots, nuts, apricots and currants.

Divide the mixture between the prepared cake tins, lined with paper cupcakes cases. Bake in the middle of the oven for 20-25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.



Combine soft butter, cream cheese, sweetener, lemon juice and vanilla. Mix well using a whisk till smooth. When the cakes are cold, divide the icing between cakes, spreading it evenly over the top of each. Top with apricots, currants and goji berries.






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