Organic Mini Carrot Cake Cupcakes Recipe
Prep Time: 10 minutes- Cook Time: 12 minutes
- Total Time: 22 minutes
Yield: 24 mini cupcakes 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
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Pin RecipeDescription
This organic mini carrot cake cupcakes recipe is a bite-sized sweet treat.
Ingredients
- 1/4 cup coconut flour
- 1/4 tsp unrefined sea salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 3 large eggs
- 1/4 cup coconut oil
- 1/4–1/2 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
- 1/4 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
- 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.
I will go off my diet for this one it looks so good!!
★★★★★
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