Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free)

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Ingredients

Gluten-Free Carrot Cake Cupcakes

• 1 1/4 cups (5oz/142g) almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 2 eggs*
• 1/3 cup (2 ½ floz/71ml) coconut oil, melted
• 1/3 cup + 2 tablespoons (3floz/108ml) Lakanto Maple Syrup, maple syrup, or honey
• 2 teaspoons vanilla extract
• 2/3 cup (3⅓oz/94g) carrot, finely grated
• 1/4 cup (1¼oz/35g) raisins
• 1/4 cup (¾oz/21g) toasted coconut

Sugar Free "Cream Cheese" Frosting:

• 1/2 can coconut cream, or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
• 1/4 cup (2oz/57g) full fat Greek yogurt, or coconut yogurt
• 1/4 cup (2oz/57g) lakanto sugar substitute, swerve or coconut sugar
• 1 tablespoon vanilla extract

Instructions

For the Gluten-Free Carrot Cake Cupcakes:

1. Pre-heat the oven to 350°F (180°C) then line a cupcake tin with 10 liners, set aside.
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 smooth batter.
5. Lastly, fold in the grated carrot, raisins, and coconut.
6. Divide the batter evenly between the prepared cupcake tin.
7. 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:

1. In a large bowl whip the cold coconut cream until light and fluffy.
2. Add the yogurt, lakanto sugar and vanilla then continue to mix until everything is evenly combined and creamy.
3. 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.
4. Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.
5. Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
6. 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.

Recipe Notes

Egg Substitute: To sub the eggs reference my 7 Best Egg Substitutes Chart