Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gluten free, refined sugar free carrot cake cupcakes. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something which I have loved my whole life. They’re nice 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 cook it.
The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- Make ready 1 1/4 cup Almond Flour
- Make ready 2 tablespoon Coconut Flour
- Prepare 1/4 teaspoon salt
- Make ready 1/2 teaspoon baking soda
- Get 1 1/2 teaspoon cinnamon
- Get 1/2 teaspoon ginger
- Prepare 2 eggs
- Make ready 1/3 cup coconut oil, melted
- Prepare 1/3 cup honey (+ 2 tablespoon)
- Get 2 teaspoon vanilla extract
- Make ready 2/3 carrot, finely grated
- Make ready 1/4 cup raisins (your choice)
- Take 1/4 cup coconut
- Get sugar free frosting
- Make ready 1/2 can Coconut Cream, cold
- Get 1/4 cup Full Fat Greek Yogurt
- Make ready 1/4 cup Coconut Sugar
- Get 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’s going to wrap it up with this exceptional food gluten free, refined sugar free carrot cake cupcakes recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
