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Carrot Cake Cupcakes
Ingredients:
For the Muffins
- 125g blanched almond flour
- 16g coconut flour
- ½ tsp baking soda
- 1/8 tsp salt
- 1 ½ tsp ground cinnamon
- 105g honey
- 2 tsp vanilla essence
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 large eggs
- 75g refined coconut oil
- 50g grated carrots
For the Frosting
- 55g cream cheese
- 4 tsp maple syrup
- 1 ½ vanilla essence (thin out with milk if needed)
If you want to go dairy free, there are dairy free cream cheese and milk available.
Method
Making the Muffins
- Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
- Mix together the dry ingredients (almond flour through nutmeg). Set this aside.
- In a separate bowl, mix together the eggs, oil, honey, and vanilla.
- Add the dry mix to the wet mix just until combined. Gently fold in the grated carrots.
- Divide the batter evenly among the liners and bake for 17-20 minutes. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
Making the Frosting
- Mix everything together until combined. If the mix seems too thick add milk sparingly until it suits your taste.Note: Add the frosting before serving. As it will need refrigerating otherwise!
- Garnish with Popcorn for a little extra flourish!