Description
My carrot cake cupcake recipe includes beneficial alternatives for the typical, not-so-healthy ingredients in carrot cake. And the results are delicious!
Ingredients
Scale
Cupcake
- 1¼ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1–2 teaspoons ground ginger
- 2 eggs
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- ½ cup grated carrots
Cream Cheese Frosting
- 8-ounce package grass-fed, organic cream cheese
- ¼ cup evaporated coconut milk or coconut milk
- 2 tablespoons maple sugar
- ½ cup unsweetened, shredded coconut flakes
Instructions
- Preheat oven to 350 F.
- in a large mixing bowl, add all the ingredients, except the carrots, mixing until well combined.
- Allow mixture to sit for 5 minutes.
- Fold in the carrots.
- Add mixture to a lined or oiled muffin pan.
- Bake for 18–20 minutes.
- While the cupcakes bake, make up the cream cheese frosting. Using a high-powered mixer, mix all ingredients together until well-combined.
- Top with cream cheese frosting.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (71g)
- Calories: 253
- Sugar: 8.4g
- Sodium: 152mg
- Fat: 21.3g
- Saturated Fat: 11.7g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 12.6g
- Fiber: 2.5g
- Protein: 5.4g
- Cholesterol: 44mg
