SWEET | DESSERT | SNACK
Classic Carrot Cupcakes with Coconut Buttercream Frosting
A bold title – but I have honestly not found a more delicious, healthier recipe! My ultimate free-from carrot cake is incredibly moist, warmly spiced and has an indulgently creamy frosting which ticks every box! Naturally sugar-free, gluten-free, vegan, low-carb, paleo, purely nourishing and sweetly satisfying. Could it get any better? A super easy method with under ten simple ingredients – so wholesome you could have it for breakfast! Sound almost too good to be true? … The definition of “have your cake and eat it too!”
DAIRY-FREE | GLUTEN-FREE | LOW-CARB | PALEO | SUGAR-FREE | VEGAN | VEGETARIAN
World’s Healthiest Carrot Cake
Equipment
- Muffin Tray
- Food Processor
Ingredients
Carrot Cake
- 100 g Ground Almonds
- 1 tsp Pumpkin Spice
- ¼ tsp Baking Soda
- pinch Salt
- 20 g Coconut Oil
- 140 g Apple
- ½ tsp Apple Cider Vinegar
- 35 g Grated Carrot
- 10 g Raisins
Coconut Butter Frosting
- 80 g Coconut Butter
- 60 ml Hot Water
Topping
- sprinkle Crushed Walnuts
Instructions
Carrot Cake
- Preheat oven to 160°C and preline muffin tray.
- Soak raisins in hot water for 10+ minutes.
- Blend all ingredients (except raisins and grated carrots) until smooth: ground almonds, pumpkin spice, baking soda, salt, coconut oil, apple and apple cider vinegar.
- Drain raisins and fold in raisins and grated carrot by hand.
- Evenly divide mixture into muffin tray, makes 6 small cupcakes.
- Bake for 20 minutes.
Coconut Buttercream Frosting
- Mix coconut butter and hot water together until smooth.
Decorate
- Once cakes have cooled, top with coconut butter frosting.
- Top with crushed walnuts.
GROUND ALMONDS | PUMPKIN SPICE | APPLE | APPLE CIDER VINEGAR | COCONUT OIL | CARROT | RAISINS | COCONUT BUTTER
Shop ingredients
affiliate links – please read my disclosure here
Apple Cider Vinegar – Biona
Coconut Oil – Vita Coco
Coconut Butter – Coconut Merchant
Walnuts – Whole Foods
Ground Almonds – Whole Foods
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