Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gluten free, refined sugar free carrot cake cupcakes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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 is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have 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:
  1. Get 1 1/4 cup Almond Flour
  2. Get 2 tablespoon Coconut Flour
  3. Prepare 1/4 teaspoon salt
  4. Prepare 1/2 teaspoon baking soda
  5. Take 1 1/2 teaspoon cinnamon
  6. Take 1/2 teaspoon ginger
  7. Make ready 2 eggs
  8. Take 1/3 cup coconut oil, melted
  9. Take 1/3 cup honey (+ 2 tablespoon)
  10. Prepare 2 teaspoon vanilla extract
  11. Make ready 2/3 carrot, finely grated
  12. Get 1/4 cup raisins (your choice)
  13. Take 1/4 cup coconut
  14. Get sugar free frosting
  15. Prepare 1/2 can Coconut Cream, cold
  16. Make ready 1/4 cup Full Fat Greek Yogurt
  17. Get 1/4 cup Coconut Sugar
  18. Get 1 tablespoon vanilla extract
Steps to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
  1. For the Gluten-Free Carrot Cake Cupcakes: - - Preheat oven to 180°- line cupcake tin with 10 liners.
  2. In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
  3. In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
  4. Mix the wet into the dry until you have a smoother batter
  5. Fold in the grated carrot, raisins and coconut
  6. 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.
  7. For the Sugar Free "Cream Cheese" Frosting: - - In a large bowl whip the cold coconut cream until light and fluffy.
  8. Add the yogurt, coconut sugar and vanilla then continue to mix until everything is evenly combined and creamy
  9. 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!
  10. 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 this up with this exceptional food gluten free, refined sugar free carrot cake cupcakes recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!