Carrot Cupcakes with Coconut Cream Frosting
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1.5 cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • 3 eggs
  • 2 tablespoons coconut oil, melted
  • 1.5 cup carrots, peeled & grated
  • ½ cup of walnuts, chopped
  • ¼ cup of honey
  • Coconut Frosting
  • 1 can coconut milk
  • 2 teaspoons maple syrup
  • ½ teaspoon vanilla bean
Directions
  1. Place can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
  2. Preheat oven to 180 degrees Celsius
  3. Add flour, cinnamon, ginger and baking soda to a mixing bowl
  4. Roughly chop walnuts into smaller pieces and add to the bowl with the dry ingredients
  5. Peel and grate the carrots and add to the bowl with the dry ingredients
  6. Gently melt coconut oil and add to a separate bowl along with the honey. Add the eggs and lightly beat
  7. Add wet ingredients to the bowl with the dry ingredients and mix well
  8. Pour the mixture into the cupcake trays and bake for around 20 minutes. They will only rise slightly so fill the cupcake trays almost to the top
  9. Take out of the oven and leave to cool completely on a cooling tray
  10. Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
  11. Add vanilla and maple syrup to the cream
  12. Whip the cream for a couple of minutes with an electric mixer until it is fluffy
  13. Once the cupcakes are completely cool, add the coconut cream icing to a piping bag and gently pipe over the top of the cupcakes
  14. Sprinkle a little cinnamon over the top of each cupcake
  15. Store in the fridge and take out of the fridge at least 20 minutes before eating
Recipe by at https://www.caseyjade.com/carrot-cupcakes-with-coconut-cream-frosting/