Organic Mini Carrot Cake Cupcakes Recipe
Prep time
Cook time
Total time
Serves: 24 mini cupcakes
Ingredients
- ¼ cup coconut flour
- ¼ tsp unrefined sea salt
- ¼ tsp baking soda
- 1 tsp cinnamon
- 3 large eggs
- ¼ cup coconut oil
- ¼-1/2 cup raw honey or sweetener of choice
- 1 tbsp vanilla extract
- 1 cup carrots, grated
- chopped walnuts (optional)
Cream Cheese Icing
- 1-6 oz pkg softened organic cream cheese
- 1-2 tbsp raw honey or sweetener of choice
- 1 tsp vanilla
- 3 tbsp water
- ¼ tsp unrefined sea salt
Instructions
- Line mini muffin pan with cupcake liners.
- Combine all ingredients and put in mini muffin pan.
- Cook at 350 for 12 minutes.
- For frosting:
- Combine all ingredients and 3 tbsp of water and whip on high speed for 3 minutes.
- This will create a fluffy and smooth frosting.
Nutrition Information
Serving size: 1 cupcake
Wow! I love these mini cupcakes and they are nothing but healthful. My daughter made them (I don’t bake, but love cooking — weird, I know). She followed the recipe except for adding raisins (because we have always liked raisins in our carrot cake) and the result was outstanding. An awesome dessert for the most discerning guests and great for a “guilty” pleasure without the guilt!
Follow up: My daughter has made these for me multiple times and they have always turned out great. I thought you would like to know that she calls it a very “forgiving” recipe. She has messed up following the recipe a couple of times and it still always turns out absolutely great.