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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive 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 little bit unique. This is gonna smell and look delicious.

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I’ve loved my whole life. They’re fine and they look fantastic.

My Tropical Carrot Cake has been very popular, so I decided it was time to make more carrot cake recipes. And I hadn't made any gluten-free vegan carrot cake cupcakes yet, so it seemed like a good idea to fuse the two! And, unlike my Tropical Carrot Cake, I wanted to create a more classic carrot cake recipe this time.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
  1. Make ready 1 1/4 cup Almond Flour
  2. Take 2 tablespoon Coconut Flour
  3. Take 1/4 teaspoon salt
  4. Take 1/2 teaspoon baking soda
  5. Take 1 1/2 teaspoon cinnamon
  6. Get 1/2 teaspoon ginger
  7. Get 2 eggs
  8. Make ready 1/3 cup coconut oil, melted
  9. Make ready 1/3 cup honey (+ 2 tablespoon)
  10. Get 2 teaspoon vanilla extract
  11. Take 2/3 carrot, finely grated
  12. Prepare 1/4 cup raisins (your choice)
  13. Take 1/4 cup coconut
  14. Get sugar free frosting
  15. Make ready 1/2 can Coconut Cream, cold
  16. Prepare 1/4 cup Full Fat Greek Yogurt
  17. Take 1/4 cup Coconut Sugar
  18. Get 1 tablespoon vanilla extract

Yes, I made frosting out of a potato. These Mini Gluten-Free Carrot Cake Cupcakes are perfect for those times when you just want a bite, not a whole cupcake! They're grain-free and made without refined sugar to provide a healthi-er treat. (And without the frosting, they're a paleo treat, too.) These are simply the best mini carrot cake cupcakes I've ever had. Moist gluten free carrot cake cupcakes topped with creamy, tangy cream cheese frosting.

Instructions 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.

Packed with pineapple, pecans, spices, and carrots, like a traditional carrot cake, but gluten free, grain free, refined sugar free, and with a dairy free option. Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. Dairy-Free: Making carrot cake with oil instead of butter makes these carrot cake cupcakes quite easy to convert to dairy free as well as gluten free. Just use a nondairy milk, like almond milk, and either replace the white chocolate chips with more nuts, or use nondairy semi-sweet chocolate chips. Vegan Gluten Free Chocolate Cupcakes (GF): fluffy 'n moist healthy chocolate cupcakes with a soft crumb, topped with creamy, smooth chocolate frosting!

So that’s going to wrap this up for this special food gluten free, refined sugar free carrot cake cupcakes recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!