Dr. Kristen Mitteness
Carrot Cake Cupcakes (Gluten Free)
Who loves carrot cake? Me, me me! I think I've got a pretty solid cupcake template and I used it to make my Strawberry Lemonade muffins (they're basically cupcakes once they're frosted, right?). I guess if you don't frost these they're just muffins. What really is the difference between cupcakes and muffins anyway? Give these a go and let me know if you think they're cupcakes or muffins.
Links below are to the ingredients via my Amazon Associates account.
1 c shredded carrots
1/2 c almond flour
1/4 c coconut flour
1/4 c tapioca (or arrowroot) flour
1/4 tsp baking soda
4 T honey
4 T coconut oil (use refined so it doesn't taste like coconuts)
Salt, cinnamon and nutmeg
Preheat the oven to 350 F. While it's preheating, melt the coconut oil and honey. Once they are melted, add the rest of the ingredients. Place in 8 muffin liners. Bake for 28 minutes.
Frost with either whipped coconut frosting or your favorite cream cheese frosting.