Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

This cupcake recipe is both gluten-free, and sugar-free.

 

Ingredients

  • 1 1/2 Cups Almond Flour
  • 1/2 tsp Himalayan Salt
  • 1 heaped tsp aluminium-free baking powder
  • 1/2 T cinnamon
  • 3 free-range eggs
  • 2 T coconut oil
  • 2 T raw honey
  • 1 1/2 Cups carrots, grated
  • 1/2 Cup pecan nuts, chopped

 

Cream Cheese Frosting

  • 120g low fat plain cream cheese
  • 2 T coconut oil, solid
  • 2/3 Cup xylitol
  • 2 tsps vanilla extract

 

Method

  1. In a large bowl combine almond flour, salt, baking powder and cinnamon.
  2. In a separate bowl combine eggs, oil and honey and mix well.
  3. Stir the carrots & pecans into wet ingredients and then stir wet ingredients into dry. 
  4. Bake in cupcake tin at 160 degrees C for 18 – 20mins.
  5. Cool to room temperature. (makes 10 cupcakes)
  6. To make the frosting, combine the cream cheese, coconut oil & vanilla and then beat until light and fluffy. Next, add in the xylitol and beat again until smooth. (I just whizzed them all together in my hand blender)
  7. Spread the mix over the muffins (you may have extra frosting left over).
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