Steps to Make Homemade Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, gluten free, refined sugar free carrot cake cupcakes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must 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. Take 1 1/4 cup Almond Flour
2. Prepare 2 tablespoon Coconut Flour
3. Get 1/4 teaspoon salt
4. Take 1/2 teaspoon baking soda
5. Get 1 1/2 teaspoon cinnamon
6. Prepare 1/2 teaspoon ginger
7. Take 2 eggs
8. Prepare 1/3 cup coconut oil, melted
9. Take 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. Prepare 1/2 can Coconut Cream, cold
16. Make ready 1/4 cup Full Fat Greek Yogurt
17. Take 1/4 cup Coconut Sugar
18. Prepare 1 tablespoon vanilla extract

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.

So that is going to wrap this up with this exceptional food gluten free, refined sugar free carrot cake cupcakes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!