Carrot Cake Cupcakes
Description
Indulge in these delightful carrot cake cupcakes, a healthy dessert crafted with high-quality ingredients. Enjoy this sweet treat without the sugar crash! These cupcakes are not only gluten-free but also free of refined sugars.
Ingredients
- 1 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 3/4 tsp ginger
- 3/4 tsp nutmeg
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 2 cups shredded carrots
- 2 eggs
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 1/3 cup water or dairy free milk
- 3/4 cup plain greek yogurt
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Dry Ingredients
Wet Ingredients
Frosting Ingredients
Instructions
- 1 Preheat oven to 350 degrees and line muffin tins with 16 cupcake liners. Spray liners with a little bit of avocado cooking spray.
- 2 Add all the dry ingredients to a large bowl and mix together. Then, add wet ingredients to the dry ingredients (one at a time) and mix batter until fully combined.
- 3 Evenly place batter in each muffin tin, then bake for 20-30 minutes or until an inserted toothpick comes out clean. After baking, let the cupcakes rest on the stovetop for 30-40 minutes.
- 4 While the cupcakes are cooling, prepare the frosting. Mix ingredients in a small bowl and refrigerate until cupcakes are fully cooled.
- 5 Once the cupcakes are cool, add the frosting to a zip-lock bag and cut a small hole in the corner. Push frosting into the hole and frost each cupcake. Sprinkle cinnamon, chopped walnuts, or pecans on top.
- 6 Serve & enjoy!
Note
- Store in the refrigerator for 5 days.
- Substitute honey with agave syrup or maple syrup.
- I use Fage Greek Yogurt (the texture is amazing)
- Try dairy-free yogurt to make these dairy free!
Gluten Free, Vegetarian