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The ingredients needed to cook Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- Get 1 1/4 cup Almond Flour
- Take 2 tablespoon Coconut Flour
- Prepare 1/4 teaspoon salt
- Prepare 1/2 teaspoon baking soda
- You need 1 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon ginger
- You need 2 eggs
- Take 1/3 cup coconut oil, melted
- Get 1/3 cup honey (+ 2 tablespoon)
- Use 2 teaspoon vanilla extract
- Provide 2/3 carrot, finely grated
- Prepare 1/4 cup raisins (your choice)
- Get 1/4 cup coconut
- Provide sugar free frosting
- Use 1/2 can Coconut Cream, cold
- Provide 1/4 cup Full Fat Greek Yogurt
- You need 1/4 cup Coconut Sugar
- Take 1 tablespoon vanilla extract
Instructions to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:
- For the Gluten-Free Carrot Cake Cupcakes: - - Preheat oven to 180°- line cupcake tin with 10 liners.
- In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
- In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
- Mix the wet into the dry until you have a smoother batter
- Fold in the grated carrot, raisins and coconut
- 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.
- For the Sugar Free "Cream Cheese" Frosting: - - In a large bowl whip the cold coconut cream until light and fluffy.
- Add the yogurt, coconut sugar and vanilla then continue to mix until everything is evenly combined and creamy
- 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!
- 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.
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