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Mini Carrot Cupcakes

Organic Mini Carrot Cake Cupcakes Recipe


  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 mini cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american

Description

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
  • 1/41/2 cup raw honey or sweetener of choice
  • 1 tbsp vanilla extract
  • 1 cup carrots, grated
  • chopped walnuts (optional)

Cream Cheese Icing

  • 16 oz pkg softened organic cream cheese
  • 12 tbsp raw honey or sweetener of choice
  • 1 tsp vanilla
  • 3 tbsp water
  • 1/4 tsp unrefined sea salt

Instructions

  1. Line mini muffin pan with cupcake liners.
  2. Combine all ingredients and put in mini muffin pan.
  3. Cook at 350 for 12 minutes.
  4. For frosting:
  5. Combine all ingredients and 3 tbsp of water and whip on high speed for 3 minutes.
  6. This will create a fluffy and smooth frosting.

Nutrition

  • Serving Size: 1 cupcake