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
- 1/4–1/2 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