Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Name: Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes
Cuisine: South African
Ingredients: 1 1/4 cup Almond Flour; 2 tablespoon Coconut Flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 2 eggs; 1/3 cup coconut oil, melted; 1/3 cup honey (+ 2 tablespoon); 2 teaspoon vanilla extract; 2/3 carrot, finely grated; 1/4 cup raisins (your choice); 1/4 cup coconut; 1/2 can Coconut Cream, cold; 1/4 cup Full Fat Greek Yogurt; 1/4 cup Coconut Sugar; 1 tablespoon vanilla extract

Suzaan Riekert @cook_17196907

Durban, South Africa

A MUST TRY!! They are delicious!!!

Suzaan Riekert @cook_17196907

Durban, South Africa

A MUST TRY!! They are delicious!!!

Saved

Ingredients

1 1/4 cupAlmond Flour
2 tablespoonCoconut Flour
1/4 teaspoonsalt
1/2 teaspoonbaking soda
1 1/2 teaspooncinnamon
1/2 teaspoonginger
2eggs
1/3 cupcoconut oil, melted
1/3 cuphoney (+ 2 tablespoon)
2 teaspoonvanilla extract
2/3carrot, finely grated
1/4 cupraisins (your choice)
1/4 cupcoconut
sugar free frosting
1/2 canCoconut Cream, cold
1/4 cupFull Fat Greek Yogurt
1/4 cupCoconut Sugar
1 tablespoonvanilla extract

Saved

Steps

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.