These Carrot Cake Cupcakes are a must!
I recommend using fresh whole carrots (not baby carrots) to max out the nutrient density of this recipe. Carrots are high sources of beta carotene, fiber, vitamin K1, potassium, and antioxidants. If you or your little ones are not big carrot fans, this recipe is a great way to cover them up.
Healthy enough to eat for breakfast and delicious enough for dessert!
Carrot Cake Muffin Ingredients
- 2 cups almond flour
- 1/3 cup tapioca flour
- 1/c cup coconut flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tsp baking flour
- 3 carrots – peeled, grated, and squeeze out moisture with a paper towel
- 3 tbsp ground flax seeds
- 1/3 cup melted butter or coconut oil (I used butter)
- 4 eggs
- 1 tsp vanilla extract
- 1/4 or pinch of sea salt
- 1/4 cup maple syrup
Coconut Cashew Frosting Ingredients
- 1 1/2 cups cashews soaked in filtered water for 2 hours, then drained
- 1 can chilled coconut cream (just the thick top part)
- 2 tbsp coconut oil
- 1 lemon, juiced
- 2 tsp vanilla extract
- 4 tbsp maple syrup
- Pinch of sea salt
MAKE IT HAPPEN:
① Preheat oven to 375°.
② Combine all dry carrot cake muffin ingredients in one bowl and the wet ingredients in a separate bowl. Then pour the wet ingredients into the dry ingredients bowl and stir until well combined.
③ Grease muffin tins with coconut oil or line with paper cupcake liners.
④ Bake for 25 minutes or until muffin tops are slightly golden.
⑤ While muffins are in the oven, add the coconut cashew frosting ingredients to a high-powered blender or food processor and blend on high for 3-5 minutes (you will need to stop occasionally to scrape down the batter).
⑥ Spread frosting over carrot cake muffins and sprinkle with crushed walnuts or pecans.