Carrot Cake Cupcakes with Coconut Cream Frosting


And here it is... 

Soft, fluffy, moist Carrot Cake Cupcakes topped with a light, creamy Coconut Cream Frosting!

Made from scratch with REAL ingredients, these cupcakes have just the right amount of spice, and will make the perfect spring treat. 

Here's what you need:

Frosting:

  • 1 can coconut whipping cream
  • 2 Tbsp cane sugar
  • 1 tsp vanilla extract
Carrot Cake Cupcakes:
  • 2 cups gluten-free baking flour
  • 1/2 cup coconut sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 Tbsp orange zest
  • 2 cups grated carrots
  • 1/2 cup coconut oil, melted
  • 1/4 cup applesauce
  • 1/2 cup almond milk

Here's how to make them:

  1. To a mixing bowl, add coconut whipping cream, cane sugar, and vanilla extract. Whip with hand-mixer until soft peaks form. Transfer to fridge. If you have time, leave it in the fridge overnight as it will be easier to pipe.
  2. Preheat oven to 350F. To a separate mixing bowl, sift gluten-free baking flour, coconut sugar, salt, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg and clove. Whisk until mixed.
  3. Add orange zest, grated carrots, coconut oil, applesauce, and almond milk, and mix.
  4. Line a muffin tin with cupcake liners, and pour cupcake batter into liners.
  5. Bake on 350F for 10 minutes, or until golden. Set aside to cool for 10 minutes. When ready to serve, pipe coconut frosting and serve!

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