Carrot Cake Cupcakes with Coconut Flour & Vanilla Cream Cheese Frosting

These cupcakes are gluten-free, low-carb and astoundingly tasty!
I slightly modified Bruce Fife’s recipe from Cooking with Coconut Flour to lower the sugar even more for my daughter’s upcoming 1st birthday. I used coconut palm sugar which is low on the glycemic index and lower in fructose than honey, maple syrup, and regular sugar. They are amazing! Gotta give them a try!

12 eggs
1 cup coconut flour
2 cups finely grated carrots (about 3 large carrots)
3/4 cup + 2 T full-fat coconut milk
8 T butter (1/2 cup), melted
1/2 cup chopped nuts (I used raw walnuts)
1/2 cup coconut palm sugar
3 T powdered stevia
1 tsp each of baking powder, salt, vanilla and nutmeg
1 1/2 tsps cinnamon
1/2 tsp ground cloves

Mix up eggs, butter, coconut milk, vanilla, and spices in a large bowl. In a separate bowl, mix sugar, stevia coconut flour and baking powder. Add to the wet ingredients, whisking to blend thoroughly and eliminate any lumps. Next, fold grated carrot and nuts into the mixture.
Fill mixture into paper-lined cupcake trays, about 3/4 full.
Bake at 350 for 35-40 mins or until toothpick comes out clean.
Makes about 30 cupcakes.

Cream cheese frosting:
Thoroughly mix contents of two 8-ounce packages organic cream cheese with 2 tsps vanilla and 15-20 drops vanilla stevia extract.

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