Carrot Cake Cupcakes

2/3 cup sultanas

100g coconut oil

1/2 cup maple syrup

2 eggs

½ cup almond / coconut milk

2 cup wholemeal flour

10 Nourishing Bubs Carrot Blocks, defrosted (or 1 cup carrot puree (~300g))

1/2 cup grated carrot

½ tsp all spice

1/2 tsp cinnamon

2 ½ tsp baking powder

1 tsp vanilla extract

½ tsp salt

Cream Cheese Frosting

125g Cream Cheese

300g Ricotta

1/3 – 1/2 cup Maple Syrup (depending on desired sweetness)

1. Preheat oven to 180°C. Line a 12-hole baking tray tin with muffin cases (you may need 6 extra).
2. Combine oil, maple syrup, vanilla, eggs, carrot puree, grated carrot and almond milk in a bowl and whisk to combine.
3. In a separate bowl combine flour, all spice, cinnamon, salt and baking powder and mix to combine.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in sultanas until well distributed throughout mixture.
6. Spoon mixture into prepared pans, filling ¾ way up. Bake for 25-30 minutes or until golden brown and when tested with a skewer it comes out clean.
7. While cupcakes are cooking, prepare the frosting by combine cream cheese, maple syrup and maple syrup. Beat with electric mixture for 3-4 minutes. Adjust sweetness to your liking.
8. Once cupcakes are ready, remove from the oven and allow to cool on a wire rack.
9. Spread generously with frosting and top with cake toppers if you desire. We made little carrots out of fondant for Easter! Enjoy.

NB: Unfrosted cupcakes can also be stored in the freezer for 3 months.