Halloween Cupcakes | Juicy Carrot Ghosts

Preheat the oven to 170 °C top/bottom heat. Clean, peel, and finely grate the carrots.

In a bowl, mix the eggs with the grated carrots and all other dough ingredients (kefir, ghee, cane sugar, vanilla extract, spelt flour, baking powder, and baking soda). Stir with a wooden spoon to form a smooth dough.

Fill 12 muffin cups evenly with the dough. Bake in the preheated oven for approx. 25–30 minutes. Test if they are done using a wooden skewer. Let the cupcakes cool completely on a wire rack.