Reduced sugar carrot cupcakes

Prep time: 30 mins
Cook: 20-22 mins
Serves: 12

A healthier take on a traditional carrot cake recipe. This reduced sugar, moist carrot cupcake with a cream cheese frosting makes a lovely low potassium treat.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
26.2g	Carbohydrate
282.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
26.2g	Carbohydrate	282.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

This easy carrot cupcake recipe is one you will love to make at home. It’s simple, incredibly moist and perfect for a treat or bake sale

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Ingredients

Carrot Cakes

125g light muscovado sugar

100g wholemeal self-raising flour

50g white self-raising flour

1 teaspoon bicarbonate of soda

2 teaspoon mixed spice

1 orange

2 eggs

150ml sunflower oil

200g carrots

Icing

70g butter, softened

200g low fat soft cheese

50g icing sugar, sifted

½ teaspoon vanilla extract

Method

Reduced sugar carrot cupcakes

Heat your oven to 180C /gas mark 4 and line a 12 hole muffin tin with cases.

In a large bowl, mix the flours, bicarbonate of soda, mixed spice and orange zest.

In separate bowl, whisk together the eggs and oil, mix in the sugar, then stir into the dry ingredients. Peel, grate and then add the carrots to the mixture, stirring together well.

Divide the mixture between cases and bake for 20-22 minutes until a skewer poked in comes out clean. Cool on a wire rack.

For the icing, beat the butter until soft, then beat in the soft cheese, add sifted icing sugar and vanilla extract. Use a palette or cutlery knife to swirl the icing on top of the cakes.

For an optional decoration before zesting, peel a small piece of orange, chop finely and sprinkle on top. Alternatively use a small amount of grated carrot.

Food Facts

Carbohydrate

The carbohydrates in this recipe come mainly from the sugar, icing sugar and flour. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Phosphate/potassium

The cupcakes contain a high amount of phosphate due to the flours, eggs and cream cheese. If you have been prescribed a phosphate binder ensure you take them with this dish. The cupcakes are low in potassium so you can enjoy one of these cupcakes as a treat when following a low potassium diet.

Protein

These cupcakes are a suitable treat if you are on a low protein diet.

Gluten free

Use gluten free flour.

Vegetarian

Yes

Healthier option

Compared to a traditional recipe, the sugars, cream cheese and butter quantities have all been reduced. If wish to reduce the amount of fat and sugar further you may wish to serve without icing.

Storage

If sharing with friends, store in an airtight container in the fridge and eat within three days. Carrot cake can be frozen with the icing! It is best to refrigerate it for about six-eight hours before freezing so the frosting firms up, wrap well in plastic wrap then place it in an air tight bag or container. If you prefer to freeze the cakes before icing that is fine too, just wrap it the same way. The cake can be frozen for up to four months. If iced its best to defrost in the fridge.

Tips

To avoid overindulging you could halve the recipe to make six cupcakes.