How to Prepare Any-night-of-the-week Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, gluten free, refined sugar free carrot cake cupcakes. One of my favorites food recipes. For mine, I’m gonna 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something that I’ve loved my entire life.

To begin 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 can achieve it.

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

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