Life in the Kitchen

Carrot & Mandarin Cupcakes by Cupcake Richard


There’s more to a bag of Natures Garden Chantenay carrots than being a supporting act to a steak or a chicken breast. These cupcakes by Cupcake Richard are the most delicious thing since a slice of carrot cake.

Try the recipe and see how much fun there is to be had with a bag of carrots.

Being holidays, it’s great to take time out to bake with friends and family. And if you’re giving wheat a miss, you can still be 100% with the programme.

Cupcake Richard makes them with gluten-free flour – they taste heavenly.




Makes 12


1 ½ cups gluten-free flour
1 tbsp ground flax
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ tsp cinnamon
175ml maple syrup
125ml apple sauce
100ml canola oil
10ml vanilla extract
120ml warm water
15ml lemon juice
zest of 1 small mandarin
1 cup grated Natures Garden Chantenay Carrots


200ml coconut cream
45ml maple syrup
5ml lemon juice



Preheat oven to 160 degrees Celsius.
Line a cupcake pan with twelve paper cupcake cases.

Combine flour, flax, baking powder, baking soda, salt and cinnamon in a medium sized bowl. Add maple syrup, apple sauce, canola oil and vanilla. Stir well with a metal spoon until completely combined.
Combine lemon juice and warm water. Add to batter and stir until completely incorporated.
Add grated carrot and mandarin zest and stir into batter until completely combined.
Pour batter into lined cupcake pan.
Bake for 25 minutes. Inserted skewer should be dry when removed if cupcakes are baked.
Allow to cool completely on wire rack before frosting.


Combine coconut cream, maple syrup and lemon juice.
Refrigerate for 30 minutes while cupcakes cool, or until needed
Spoon frosting onto cupcakes once cooled.
Decorate with extra mandarin zest or pecan nuts.




All images by Cupcake Richard

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