Moist Sugarless Carrot Cupcakes

You won’t notice these contain no refined sugar. They’re so lovely and sweet and soft. Best enjoyed warm.

INGREDIENTS

1 cup plain flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
2 handfuls crushed nuts
2 handfuls sultanas
1/3 cup oil
1 carrot
2 inches, fresh pineapple

INSTRUCTIONS

I’m a lazy cook. Chop a carrot (no need to peel) and roughly skin and chop pineapple. Drop into food processor. Blend until roughly chopped. Add all other ingredients. Blend. Bake in cupcake cases at 180 degrees celsius until springy to the touch and a knife comes out clean. Enjoy with fresh fruit.

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