Carrot Cake Cupcakes

Perfect for Easter or anytime of year really. If cupcakes aren’t your jam, you could opt to make this recipe in a cake pan.
The icing for this recipe contains dairy, but otherwise they are wheat and gluten free, and nut free goodies, and do not contain any processed sugar/sweeteners.

Ingredients


For the Cakes:
1/2 cup coconut sugar
5 tbsp butter, softened
4 large eggs
2 tbsp almond or coconut milk
1 tsp vanilla
1 1/2 cups GF multi purpose baking flour (I love Pete’s SMART All Purpose Baking Flour- a blend of sorghum, millet, arrowroot, rice and tapioca flour). *This is a local Ottawa based brand.
1 tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 cup grated carrot
1 tbsp coconut oil - for greasing the pan or if using paper liners add to batter.

For the Frosting:
1/2 cup regular cream cheese
2 tbsp butter, softened
1 tsp vanilla
3 tbsp canned coconut cream
1/4 cup coconut sugar

Directions


For the Cake:
1. Preheat oven to 350F. Combine coconut sugar and butter into a large mixing bowl. Stir to combine.
2. Add eggs, vanilla, and nut milk, stir mixture. Then gradually add in flour, baking powder and spices forming the batter.
3. Lastly add and fold the grated carrot into the mixture, folding a few times.
4. If using paper liners add melted/liquid coconut oil into the batter to help with nonstick. If pouring batter straight into the pan that’s fine too, option to grease the pan instead.
5. Scoop batter evenly into baking cups/liners.
6. Bake for 18-20 minutes. Use a tooth pick to test. It should come out clean. Let stand to cool for 20-30 minutes before icing.

For the Frosting:
1. For quickest results add all ingredients to mini food processor and purée.
*Tip- add and blend the butter, cream cheese and coconut sugar first for smoothest results.

Hoppy Easter!!