Gluten-Free Carrot Cake Cupcakes Recipe (Refined Sugar Free)
User Reviews
4.8
36 reviews
Excellent
Gluten-Free Carrot Cake Cupcakes Recipe (Refined Sugar Free)
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Spring deserves freshly grated carrots, sweet raisins, toasted coconut, and a sugar-free frosting — so here is my Gluten-Free Carrot Cake Cupcakes recipe!
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Ingredients
- 1 1/4 cups (5oz/142g) almond flour
- 1/2 can coconut cream, or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
- 2 tablespoons coconut flour
- 1/4 cup (2oz/57g) full fat Greek yogurt, or coconut yogurt
- 1/4 teaspoon salt
- 1/4 cup (2oz/57g) Lakanto sugar substitute, swerve or coconut sugar
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 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
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Notes
- Egg Substitute: To sub the eggs reference my 7 Best Egg Substitutes Chart
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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