How to Prepare Perfect Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, gluten free, refined sugar free carrot cake cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook gluten free, refined sugar free carrot cake cupcakes using 18 ingredients and 10 steps. Here is how you cook it.

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

1. Take 1 1/4 cup Almond Flour
2. Get 2 tablespoon Coconut Flour
3. Get 1/4 teaspoon salt
4. Make ready 1/2 teaspoon baking soda
5. Take 1 1/2 teaspoon cinnamon
6. Prepare 1/2 teaspoon ginger
7. Prepare 2 eggs
8. Make ready 1/3 cup coconut oil, melted
9. Take 1/3 cup honey (+ 2 tablespoon)
10. Make ready 2 teaspoon vanilla extract
11. Prepare 2/3 carrot, finely grated
12. Get 1/4 cup raisins (your choice)
13. Make ready 1/4 cup coconut
14. Prepare 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. Make ready 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’s going to wrap this up for this exceptional food gluten free, refined sugar free carrot cake cupcakes recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!