Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, gluten free, refined sugar free carrot cake cupcakes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook gluten free, refined sugar free carrot cake cupcakes using 18 ingredients and 10 steps. Here is how you can achieve it.
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
- Make ready 1/4 teaspoon salt
- Take 1/2 teaspoon baking soda
- Make ready 1 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon ginger
- Prepare 2 eggs
- Make ready 1/3 cup coconut oil, melted
- Make ready 1/3 cup honey (+ 2 tablespoon)
- Prepare 2 teaspoon vanilla extract
- Make ready 2/3 carrot, finely grated
- Take 1/4 cup raisins (your choice)
- Get 1/4 cup coconut
- Take sugar free frosting
- Take 1/2 can Coconut Cream, cold
- Make ready 1/4 cup Full Fat Greek Yogurt
- Get 1/4 cup Coconut Sugar
- Make ready 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 is going to wrap it up for this special food gluten free, refined sugar free carrot cake cupcakes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
