How to Make Perfect Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes. How to Store Gluten-Free Carrot Cake Cupcakes. My Gluten-Free Carrot Cake Cupcakes are lovely and moist even a few days later, thanks to the freshly grated carrot. These Gluten-Free Vegan Carrot Cake Cupcakes are super moist, fragrant and fruity, and covered with a delicious "cream cheese" frosting!.

They're grain-free and made without refined sugar to provide a healthi-er treat.(And without the frosting, they're a paleo treat, too.) Moist gluten free carrot cake cupcakes topped with creamy, tangy cream cheese frosting. Packed with pineapple, pecans, spices, and carrots, like a traditional carrot cake, but gluten free, grain free, refined sugar free, and with a dairy free option. They all agreed that it was just a double decker of perfectly spicy, perfectly sweet and SUPREMELY MOIST cake action, slathered with DREAMY, secretly muscle-pumpin' frosting. You can cook Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes

Prepare 1 1/4 cup of Almond Flour.
You need 2 tablespoon of Coconut Flour.
You need 1/4 teaspoon of salt.
Prepare 1/2 teaspoon of baking soda.
It's 1 1/2 teaspoon of cinnamon.
You need 1/2 teaspoon of ginger.
It's 2 of eggs.
Prepare 1/3 cup of coconut oil, melted.
You need 1/3 cup of honey (+ 2 tablespoon).
It's 2 teaspoon of vanilla extract.
Prepare 2/3 of carrot, finely grated.
Prepare 1/4 cup of raisins (your choice).
Prepare 1/4 cup of coconut.
Prepare of sugar free frosting.
It's 1/2 can of Coconut Cream, cold.
It's 1/4 cup of Full Fat Greek Yogurt.
Prepare 1/4 cup of Coconut Sugar.
It's 1 tablespoon of vanilla extract.

These paleo carrot cake cupcakes are free of grains, dairy and refined sugar but they're as delicious as traditional carrot cake. They're naturally sweetened with crushed pineapple, maple syrup and honey. Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. The best GF oat flour cupcakes—Refined Sugar-Free, Dairy-Free! "Make one, eat one.

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes step by step

For the Gluten-Free Carrot Cake Cupcakes: Preheat oven to 180°- line cupcake tin with 10 liners..
In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices..
In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla..
Mix the wet into the dry until you have a smoother batter.
Fold in the grated carrot, raisins and coconut.
Divide the batter evenly between the prepared cupcake tin. Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully..
For the Sugar Free "Cream Cheese" Frosting: In a large bowl whip the cold coconut cream until light and fluffy..
Add the yogurt, coconut sugar and vanilla then continue to mix until everything is evenly combined and creamy.
Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it. Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula. Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!.
Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve..

I have found by selling my version of carrot cake cupcakes, vegan, gluten free and oil-free; that people quickly become die hard carrot cake lovers. The thing about carrot cake is that it has really good ingredients that I love, shredded carrot, raisins, almonds, bananas, dates, rolled oats, ginger, cinnamon, the list goes on. Dairy-Free: Making carrot cake with oil instead of butter makes these carrot cake cupcakes quite easy to convert to dairy free as well as gluten free. Just use a nondairy milk, like almond milk, and either replace the white chocolate chips with more nuts, or use nondairy semi-sweet chocolate chips. Gluten-Free, Refined Sugar-Free Mini Carrot Cake Cupcakes I took Mama Pea's recipe and after some research decided to make a few tweaks as well as third the recipe and make mini-cupcakes instead of a cake.