I like to sneak vegetables into my baked goods and I usually add them in a pureed form. Today I was going to make carrot muffins …more
Ingredients
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80 ml full fat coconut milk
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1/2 tsp lemon juice
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115 g granulated sugar
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120 g crushed pineapple, patted dry
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2 tbsp oil
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1 tsp vanilla extract
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1.5 tsp ground cardamom
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1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground ginger
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1 medium parsnip, grated (90g grated)
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140 g gluten-free / plain flour
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1 tsp baking powder
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1/4 tsp baking soda / bicarb
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1 pinch xanthan gum if using gluten-free flour
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40 g raisins or sultanas
Steps
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Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8″ round cake tin
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Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt
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Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle
![Vickys Parsnip Cupcakes, GF DF EF SF NF recipe step 3 photo]()
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Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture
![Vickys Parsnip Cupcakes, GF DF EF SF NF recipe step 4 photo]()
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Stir in the grated parsnip and raisins
![Vickys Parsnip Cupcakes, GF DF EF SF NF recipe step 5 photo]()
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Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8″ layer or until golden. A toothpick test will work to check if they’re done
![Vickys Parsnip Cupcakes, GF DF EF SF NF recipe step 6 photo]()
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Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners…..next time!
![Vickys Parsnip Cupcakes, GF DF EF SF NF recipe step 7 photo]()
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Recipe can easily be doubled to make a 2 layer cake
