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Carrot & Pear Cupcakes

dairy free gluten free low amine moderate salicylates

Carrot and pear cupcakes recipe

It's nearly Easter so I thought Carrot Cake would be a good recipe to revisit. I adapted this recipe from the carrot cake recipe from The Healthy Skin Diet, which I used to make all the time. 

If you are following our books: This recipe is suitable for The Eczema Detox Program or The Eczema Diet, but not the FID Program (during weeks 1-4).

You can access the Cashew Nut Frosting recipe here.

To make this recipe gluten-free: use gluten free self raising flour instead of spelt... If using gluten-free self-raising flour, omit the baking powder from the recipe.

To make an egg substitute: use 2 tablespoons of finely ground flaxseeds and 4 tablespoons of water, mix together and allow 10 minutes for it to thicken. 

Carrot cake with pear healthy recipe

Preparation time: 10 minutes, Cooking Time: 30 minutes, Makes 6 large or 10 medium sized cupcakes

INGREDIENTS

  • 2 cups plain spelt flour
  • 2/3 cup maple sugar (if you can't find it, use soft brown sugar or 1/4 cup real maple syrup, or omit the sweetener) 
  • 4 teaspoons baking powder
  • Pinch of quality sea salt
  • 1/3 cup rice bran oil
  • 2 free range or organic eggs, lightly beaten (or egg substitute)
  • 1 teaspoon real vanilla essence (optional)
  • 2 cups grated carrot
  • 2 cups grated peeled pear
  • 2-3 tablespoons water (if necessary)

Method

  • Pre-heat the oven to 180°C (160°C fan forced) or 350°F and line a cupcake tray with paper liners or alternatively grease the tray with rice bran oil.
  • In a mixing bowl, combine the flour, sugar, baking powder and salt.
  • Stir in the oil, eggs and vanilla and beat well until smooth.
  • Add the carrot and pear, and if the mixture is too thick to stir easily, add water 1 tablespoon at a time. 
  • Mix well, then pour into the cupcake baking cups (patty pans). 
  • Cook on the lower shelf in the oven for about 30 minutes, checking to see when cooked from 20 minutes onwards. Test with a skewer.
  • Allow to cool slightly before removing the cake from the dish.
  • Store refrigerated in a sealed container.
  • Allow the cupcakes to completely cool before adding frosting, or enjoy these without icing. 

Carrot cupcakes with pear 

Cooking/food prep. by Katie Layland; Photography & styling by Karen Fischer.

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  • Christi on

    These look fantastic! Is there anything that can be subbed for the spelt flour for those of us that have to be gluten free?


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