Carrot and Coconut Cupcakes (makes 12)


400 grams carrots (around 3 large), peeled, roughly chopped.
115 grams coconut oil
80 grams coconut sugar
½ tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
60 grams coconut flour
200 grams almond meal
60 grams cassava flour
2 ½ tsp. bicarbonate soda
80 grams medjool dates, pitted and finely chopped
1 tsp. ground ginger or 2 tsp. fresh grated
3 eggs or (200ml water 3 tbsp. ground flaxseeds)


Preheat oven to 170 degrees

Place cupcake cases on a tray

Place 500 grams of water in TM bowl, insert basket and place carrots in basket. Cook 17 minutes, 115 degrees, speed 3, until carrots soft.

Remove basket, tip water out, and place carrots into TM bowl, add coconut oil and chop speed 5, 10 seconds., should resemble a chunky puree.

Add remaining ingredients exact dates and mix 30 seconds, speed 6, May need to stop halfway and stir with spatula. Add dates and mix 20 seconds, REV, speed 3.

Spoon into cupcake cases

Bake 25-30 minutes, 170 degrees until lightly golden


Allow to cool.

Freezes well

I made a cashew cream icing.