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carrot-cake-cupcakes-recipe

Carrot Cake Cupcakes Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups grated carrots
  • 1 cup almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup coconut oil, melted
  • ½ cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together melted coconut oil, honey or maple syrup, eggs, and vanilla extract.
  4. Combine wet and dry ingredients, then fold in grated carrots.
  5. Divide batter evenly among cupcake liners.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 150mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free
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