Ricotta Cream Carrot Cupcakes
Ricotta Cream Carrot Cupcakes recipe made without sugar! This is a delicious and healthier way to enjoy Ricotta Cream Carrot Cupcakes.
This is a healthy Ricotta Cream Carrot Cupcakes recipe that is also free of sugar and easy to make. Yes, a healthy carrot cupcakes recipe made without sugar.
This is as wholesome and delicious as carrot cupcakes can get! A healthy and tasty way to enjoy sugar free recipes, by Natvia.
Made with Natvia 100% Natural Sweetener! That’s right there is no sugar used in any of our recipes!
This quick Ricotta Cream Carrot Cupcakes is so easy and simple to make.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
INGREDIENTS
- 1.5 cups wholemeal plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 3 eggs
- 0.66 cup sunflower oil
- 2 teaspoons vanilla extract
- 1/3 cup Natvia
- 1 teaspoon finely grated orange rind
- 1.5 cups grated carrot, firmly packed
- 0 Finely shredded orange rind - to decorate
- 250 g Ricotta Cream
- 125 g light cream cheese
- 2 tablespoons Natvia
- 1 teaspoon finely grated orange rind
- 2 teaspoons orange juice
1 & 1/2 cups wholemeal plain flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
3 eggs
2/3 cup sunflower oil
2 tsp vanilla extract
1/3 cup Natvia
1 tsp finely grated orange rind
1 & 1/2 cups grated carrot,
firmly packed
Finely shredded orange rind – to decorate
Ricotta Cream:
250g Ricotta Cream
125g light cream cheese
2 tbsp Natvia
1 tsp finely grated orange rind
2 tsp orange juice
METHOD
- Line a muffin tray with muffin cups and preheat oven to 180°C.
- Sift flour, soda, and cinnamon in a large mixing bowl. Return husks to bowl and set aside.
- Combine eggs, oil, vanilla, and Natvia in a seperate bowl, along with orange zest.
- Whisk mixture until creamy, and then add to flour mixture.
- Stir wet and dry mix thoroughly and then add the grated carrot.
- Bake the cupcakes for at least 15 - 20 minutes at 180°C.
- To make the Ricotta Cream topping: Beat the fresh ricotta, cream cheese, Natvia, and 1 tsp grated orange zest and 2 tsp orange juice.
- Once evenly combined, spread the ricotta cream over the tops of the freshly baked carrot cupcakes.
WATCH THE VIDEO
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Nutritional Info
No nutritional info supplied
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Hello,
Your ingredients do not match the directions and there appears to be no carrots in this!!
Hi Rebecca, we use 1 1/2 grated carrot for this recipe, hope that helps 🙂
the carrots are in the recipe ingredients, you must’ve missed them when you read it….
Im making a carrot cake using almond meal and chickpea flour and natvia at present (its in the oven as i type this) i creamed margarine natvia then added eggs, vanilla and mixed spice, cinnamon and nutmeg, then added some chickpea flour, then almond meal, baking powder, bicarb soda…..combined, then added carrots walnuts and sultanas ( I adjusted the natvia for sweetness) I added some coconut milk and a little canola oil to moisten further……..then put it in a loaf pan……i hope it tastes ok, its a bits and pieces carrot cake……i’ll let you know how it turns out……fingers crossed……Im going to put half ricotta half light cream cheese, natvia icing and lemon for frosting……providing the cake turns out………