Hello, I am Elise. Today, we’re going to prepare gluten free, refined sugar free carrot cake cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes Recipe
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook gluten free, refined sugar free carrot cake cupcakes using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- Take 1 1/4 cup Almond Flour
- Make ready 2 tablespoon Coconut Flour
- Take 1/4 teaspoon salt
- Prepare 1/2 teaspoon baking soda
- Get 1 1/2 teaspoon cinnamon
- Get 1/2 teaspoon ginger
- Take 2 eggs
- Get 1/3 cup coconut oil, melted
- Make ready 1/3 cup honey (+ 2 tablespoon)
- Make ready 2 teaspoon vanilla extract
- Take 2/3 carrot, finely grated
- Take 1/4 cup raisins (your choice)
- Get 1/4 cup coconut
- Get sugar free frosting
- Prepare 1/2 can Coconut Cream, cold
- Get 1/4 cup Full Fat Greek Yogurt
- Take 1/4 cup Coconut Sugar
- Prepare 1 tablespoon vanilla extract
Instructions to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- 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.
So that’s going to wrap it up for this special dish gluten free, refined sugar free carrot cake cupcakes recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
