Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes.
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Ingredients of Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes
- Prepare 1 1/4 cup of Almond Flour.
- Prepare 2 tablespoon of Coconut Flour.
- It’s 1/4 teaspoon of salt.
- It’s 1/2 teaspoon of baking soda.
- You need 1 1/2 teaspoon of cinnamon.
- Prepare 1/2 teaspoon of ginger.
- You need 2 of eggs.
- Prepare 1/3 cup of coconut oil, melted.
- Prepare 1/3 cup of honey (+ 2 tablespoon).
- It’s 2 teaspoon of vanilla extract.
- Prepare 2/3 of carrot, finely grated.
- Prepare 1/4 cup of raisins (your choice).
- Prepare 1/4 cup of coconut.
- You need of sugar free frosting.
- You need 1/2 can of Coconut Cream, cold.
- Prepare 1/4 cup of Full Fat Greek Yogurt.
- Prepare 1/4 cup of Coconut Sugar.
- It’s 1 tablespoon of vanilla extract.
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes instructions
- For the Gluten-Free Carrot Cake Cupcakes: Preheat oven to 180°- line cupcake tin with 10 liners..
- In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices..
- In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla..
- Mix the wet into the dry until you have a smoother batter.
- Fold in the grated carrot, raisins and coconut.
- Divide the batter evenly between the prepared cupcake tin. Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully..
- For the Sugar Free "Cream Cheese" Frosting: In a large bowl whip the cold coconut cream until light and fluffy..
- Add the yogurt, coconut sugar and vanilla then continue to mix until everything is evenly combined and creamy.
- Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it. Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula. Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!.
- Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve..
recipe by Suzaan Riekert @cookpad