Simple Way to Prepare Favorite Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, gluten free, refined sugar free carrot cake cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first 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 cook that.

The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:

1. Get 1 1/4 cup Almond Flour
2. Make ready 2 tablespoon Coconut Flour
3. Take 1/4 teaspoon salt
4. Make ready 1/2 teaspoon baking soda
5. Get 1 1/2 teaspoon cinnamon
6. Prepare 1/2 teaspoon ginger
7. Take 2 eggs
8. Get 1/3 cup coconut oil, melted
9. Make ready 1/3 cup honey (+ 2 tablespoon)
10. Take 2 teaspoon vanilla extract
11. Take 2/3 carrot, finely grated
12. Make ready 1/4 cup raisins (your choice)
13. Get 1/4 cup coconut
14. Make ready sugar free frosting
15. Take 1/2 can Coconut Cream, cold
16. Take 1/4 cup Full Fat Greek Yogurt
17. Prepare 1/4 cup Coconut Sugar
18. Take 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 is going to wrap this up with this special food gluten free, refined sugar free carrot cake cupcakes recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!