Hi, I am Elise. Today, I will show you a way to make gluten free, refined sugar free carrot cake cupcakes recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. 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 favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I have loved my whole life.
To be with this particular recipe, we have to prepare a few ingredients. You can have gluten free, refined sugar free carrot cake cupcakes using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- Get 1 1/4 cup Almond Flour
- Get 2 tablespoon Coconut Flour
- Prepare 1/4 teaspoon salt
- Take 1/2 teaspoon baking soda
- Prepare 1 1/2 teaspoon cinnamon
- Make ready 1/2 teaspoon ger
- Prepare 2 eggs
- Make ready 1/3 cup coconut oil, melted
- Make ready 1/3 cup honey (+ 2 tablespoon)
- Take 2 teaspoon vanilla extract
- Get 2/3 carrot, finely grated
- Get 1/4 cup raisins (your choice)
- Prepare 1/4 cup coconut
- Take sugar free frosting
- Get 1/2 can Coconut Cream, cold
- Make ready 1/4 cup Full Fat Greek Yogurt
- Prepare 1/4 cup Coconut Sugar
- Make ready 1 tablespoon vanilla extract
Steps 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 is 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 am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
