Mini Gluten-Free Carrot Cakes
User Reviews
4.8
24 reviews
Excellent
Mini Gluten-Free Carrot Cakes
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These adorable Mini Gluten-Free Carrot Cakes are perfectly decorated for Easter!
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Ingredients
For the Cake:
- 1/2 cup coconut flour (45 grams) sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup light brown sugar packed
- 1 1/4 cups grated carrot about 4 small carrots
For the Coconut Topping:
- 1/2 tablespoon water
- green food coloring
- 1 tablespoon unsweetened coconut flakes
For the Icing:
- 4 ounces reduced-fat cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
- Cadbury Mini Eggs
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Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 6 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
- Bake for 20-22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool completely before assembling.
- To make the green coconut topping, mix the water and desired amount of green food coloring in a small baggie.
- Mix the water and desired amount of green food coloring in a small baggie. Add in the coconut and swirl around until all the coconut is covered. Lay out on a paper towel to dry and set aside.
- To make the frosting, beat together the softened cream cheese and butter until light and fluffy (about 5 mins). Beat in the vanilla. Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat frosting for an additional 2-3 minutes, until light and fluffy.
- Using a small spoon, scoop a little circle out of the center of each mini carrot cake.
- Spoon the icing into a piping bag and fill the hole with frosting, swirling it just over the top of the cake as well.
- Sprinkle with the green coconut flakes and decorate with Cadbury mini eggs.
Nutrition Information
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Calories
421kcal
(21%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
112mg
(37%)
Sodium
396mg
(17%)
Potassium
243mg
(7%)
Fiber
5g
(20%)
Sugar
50g
(100%)
Vitamin A
4915IU
(98%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 396mg | 17% |
| Potassium | 243mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 50g | 100% |
| Vitamin A | 4915IU | 98% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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