Recipes

Greek Yogurt and Agave Carrot Cupcake​s

Greek Yogurt and Agave Carrot Cupcake​s
  • Yield: 24 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Dessert done right. Made with wholesome ingredients including Fisher® Walnuts and carrots along with Greek yogurt, this treat is a joy to eat.

Ingredients

  • Cupcake
  • 1 cup (4.5 oz/125 g) all-purpose flour
  • 3/4 cup (3.5 oz/100 g) whole wheat flour
  • 1/4 cup (1.25 oz/35 g) ground flaxseed
  • 1/2 cup (.75 oz/20 g) unsweetened coconut flakes
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup (5.75 oz/160 g) plain whole milk greek yogurt
  • 1/2 cup (4 oz/110 g) packed brown sugar
  • 1/3 cup (2.5 oz/75 ml) coconut oil, melted and cooled slightly
  • 1/4 cup (2.75 oz/60 ml) agave syrup
  • 3 eggs, large
  • 1 orange, zest and juice of (large, about 1/4 cup/2 oz/60 ml juice)
  • 1 1/2 teaspoon pure vanilla
  • 2 cups (7.5 oz/215 g) carrots, shredded (from about 4 medium carrots)
  • 1 cup Fisher® Chef's Naturals® Chopped Walnuts, toasted and cooled
  • Topping
  • 1 1/2 cup (12 oz/360 g) plain whole milk greek yogurt
  • 1 1/2 cup (6.5 oz/185 g) Fisher® Chef's Naturals® Chopped Walnuts, toasted and cooled
  • 1/2 cup (5.5 oz/120 ml) agave syrup

Directions

  1. Preheat the oven to 350° F.
  2. Line two 12 cup muffin tins with baking cups.
  3. In a small bowl whisk together the flours, flaxseed, coconut flakes, baking powder, baking soda, spices and salt.
  4. In a large bowl, whisk together the yogurt, brown sugar, coconut oil, agave, eggs, orange zest and juice, and vanilla until well combined. 
  5. Add the grated carrots and stir until combined.
  6. Then gently stir in the flour mixture until most of the flour has beenmoistened.
  7. Add the toasted Fisher® Chef's Naturals® Chopped Walnuts and stir just until incorporated.
  8. Fill each baking cup about 3/4 of the way full. 
  9. Bake for 16-19 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
  10. Cool in the pan for 10-15 minutes before then transferring to a cooling rack.
  11. Cool completely before topping.
  12. Spread each cooled cupcake with 1 tablespoon of Greek yogurt.
  13. Sprinkle with 1 tablespoon of toasted walnuts, and drizzle with 1 teaspoon of agave syrup.
  14. Store covered in refrigerator.

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