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carrot-cupcake-recipe

Carrot Cupcake 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: 180 kcal

Ingredients 

Cupcake Batter

  • 2 cups Grated carrots
  • 1 cup Almond flour
  • ½ cup Coconut sugar
  • ¼ cup Coconut oil, melted
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Fold in the grated carrots.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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