Mini Gluten Free Carrot Cakes – {GF + Lower Fat}

Adorable Mini Gluten Free Carrot Cakes that are perfectly decorated for Easter! These cute little desserts are super easy, gluten free and lower fat.

Mini Easter Carrot Cakes - {GF + Lower Fat} - Food Faith Fitness

This is the story of the time that I learned that it isn’t a good idea to get up at 4am and try to do a whole weekend of blogging in ONE day, because you have family coming over and have no other time.

By the time you get to the final round of baking and photographing, you’re throwing plastic eggs and grass into the mix and thinking It’s the cutest thing to ever happen to planet Earth.

And then you go to edit the pictures. And you realize that you hate every single one of them. AND then you realize that you kinda sorta already ate all the cupcakes and don’t really want to make more.

So, you post them anyway.

And then you proceed to talk about how ugly they are, only to draw more attention to the fact that you hate them, because you’re smart like that.

Just like with the Cilantro Lime Tilapia, I don’t know why I tell you these things. But, I kinda just blurt out whatever goes on in my little head. In case you didn’t pick up on that.

Mini Easter Carrot Cakes - {GF + Lower Fat} - Food Faith Fitness

These carrot cake baskets are a little twist on my Carrot Cake Cupcakes but I got a little crazy and put the cream cheese frosting inside AND on top. Whoa guys.

I may not love the pictures of these, but I do love how super simple they are and I pretttyy sure that you will too! You just have to make a cupcake, scoop out a little bit of the middle (and , yes, you should eat all the scooped out middles…just to make sure the cupcakes taste good right? Quality control is important) and then fill ‘er up with icing. I could lie to you and tell you that I picked the coconut from a tree and hunted down the Easter bunny to get his eggs. You know, just to impress you. But, I didn’t. Sorry to disappoint.

Side note: Do you guys have a fav Easter treat? I have a 3 way tie with these Cadbury Mini Eggs, The Cadbury Cream Egg or Milka Lil Scoops. You may not have heard of the last one, I don’t think the USA has them. Seriously, you should all book a flight to Canada just to get one. They’re 4 chocolate eggs that are filled with either chocolate or vanilla cream, and then you break off the top of the egg and eat the filling with a cute little spoon. They also are packed in adorable little purple egg crates. I die.

Mini Easter Carrot Cakes - {GF + Lower Fat} - Food Faith Fitness

Anyway.

The hubs told me that he didn’t really like Mini Eggs. I know, who is he? How-ev-er every time he walks out of the kitchen he is eating the leftovers. I spy a fibber!

Usually I have some witty way to end a post. But, I’ve been studying all week (we’ll talk about that later) and my brain is fried-o-rama, soooo I’m just telling you that you’ll like these and you should make them.

And, I do promise that no Easter bunnies were harmed in the collection of the Mini Eggs.

5.0 from 5 reviews
Mini Easter Carrot Cakes - {GF + Lower Fat}
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • For the cake:
  • ¼ Cup Coconut flour, sifted (37 grams post sifting) (My fav is Bob's Red Mill)
  • ½ tsp Baking soda
  • ½ tsp Baking powder
  • 1 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Salt
  • 2 Eggs, lightly beaten
  • 2 Tbsp Coconut oil, melted
  • 2 Tbsp Non fat, plain Greek yogurt
  • ½ tsp Vanilla extract
  • ¾ Cup Light brown sugar, packed *
  • 1¼ Cups Grated carrots (about 4 small carrots)
  • For the icing:
  • 4 Ounces Reduced-fat cream cheese, softened
  • ¼ Cup butter, softened
  • 1 tsp vanilla extract
  • 1 Cup Powdered sugar, sifted
  • 1 Tbsp Unsweetened coconut flakes
  • ½ Tbsp water
  • Green food coloring
  • Cadbury Mini Eggs
Instructions
  1. Preheat your oven to 350 degrees and line a muffin tin with 5 muffin liners. Set aside.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a small bowl, microwave the Greek yogurt for 10 - 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
  4. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
  5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
  6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  7. Pour the batter into the prepared muffin tins and let stand 5 minutes before baking.
  8. Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  9. Let cool completely before assembling.
  10. To make the green coconut:
  11. Mix the water and desired amount of green food coloring in a small baggie.
  12. Add in the coconut and swirl around until all the coconut is covered.
  13. Lay out on a paper towel to dry and set aside. ***
  14. To make the frosting:
  15. In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
  16. Beat in the vanilla until well combined.
  17. Turn the mixer down to low and gradually beat in the powdered sugar.
  18. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
  19. Using a small spoon, scoop a little circle out of the center of each mini carrot cake.
  20. Spoon the icing into a parchment bag and fill the hole with frosting, swirling it just over the top of the cake as well.
  21. Sprinkle with colored coconut and Mini eggs.
  22. Devour!
Notes
* I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.

**Cream cheese icing recipe from About.com

***You can also speed up the drying by placing the coconut on a small baking sheet into the oven at 450 degrees for 2-3 minutes.

 Want more Easter Recipes?

FS-1

Easter Chewy Chocolate Oat Square

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

Carrot Cake Cupcakes

Skinny Carrot Cake Truffles {GF + Lower Fat} - Food Faith Fitness

Skinny Carrot Cake Truffles

Comments

  1. says

    They look amazing! And the photos are superb. I’m not sure what you’re worried about. :) I can only imagine how delicious they would taste. In general, I love and have a weakness for Cadbury creme eggs – they’re quite simply dangerous. Have a great Easter! :)

    • Taylor Kiser says

      Awww thank you heaps Padaek! :) You are the best!
      Creme eggs are the greatest ever…yet it’s rare to find people that love them!
      You too!

  2. says

    Carrot cake is definitely my favorite Easter treat, and I do love the mini chocolate Easter eggs with the crispy shell on the outside. So you’ve combined my two favorite treats into one and I luuuvs you for that! So the pictures…they’re gorgeous! Again! I know…we’re our own worst photoenemies, but seriously, lady, these photos are perfect and festive, and they make me want to hunt around looking for eggs with which to fill my basket! P.S. I WILL be making this recipe. P.P.S. have a great weekend!

    • Taylor Kiser says

      Thanks so much friend! I hope you lurveee them as much as I lurveee you! Happy weekend back at ya!

    • Taylor Kiser says

      UGH! I usually do 3-4 a day on the weekend days…so rough sometimes!
      Haha girl…I am in bed by 9 30…10 if I am being crazy!
      Thanks so much!

  3. says

    Ahhhh these are so adorable!! (and the pictures are fantastic, I don’t know what you’re talking about :p ) I wish Easter weren’t so far away still! I know what you mean about spying a fibber – my boyfriend claimed when we first met that he really didn’t have a sweet tooth…HA!

  4. says

    I have not seen Milka lil scoops around – if they are anything like Cadbury Creme Eggs – I so hope I don’t see them or I will be eating ALL the Milka Lil Scoops!!!!
    Quality control is VERY VERY important indeed – I am all for eating scooped up middles, (before anyone else sees them) and icing INSIDE and ON TOP of cupcakes as healthy as these!!! Yup, these are pretty much my ideal cupcakes!!!
    BTW, your pictures are gorgeous Taylor! My only complaint is you didn’t save me any of these beauts!
    Hope your weekend is WONDERFUL!

    • Taylor Kiser says

      THEY ARE SO GOOD. You probably shouldn’t look for them.
      Haha I actually still have some in the fridge ;) Thanks Shashi! Happy Friday! :)

  5. says

    These little carrot cakes are so cute! I know what you mean about not liking photos sometimes, but I’m glad you posted these because I think they’re gorgeous! So adorable for Easter, and I love that you made them lower fat too!

  6. says

    You’re crazy lady, this pictures are super cute! I love the little grass and candies all around. It’s like a little Easter basket scene. And I totally feel you about being exhausted after a day of cooking and photographing. One Saturday I did 6, yes SIX, different recipes and photographed all of them. By the end of the day I felt as if I had run a marathon. But it was nice having a couple posts stock piled. And mini chocolate eggs are my FAVORITE Easter dessert. Love that thin candy shell.

    • Taylor Kiser says

      Aw thanks girl! You da the sweetest!
      6?!!? OH MY GOSH YOU ARE INSANE. And, I’m complaining. I do like being prepared though.
      Yes to the candy shell!!

  7. says

    Honestly you inspire me to cook with the coconut flour – I don’t know why it intimidates me so much!! I love all your Easter inspired recipes! You are amazing for doing all the food blogging prep! Pinned and enjoy your weekend! :)

    • Taylor Kiser says

      Don’t be intimidated, it’s not that hard!! Thank’s so much Ceara, you just made my day!
      Happy weekend lovely lady :)

  8. says

    When you started out talking about how you hated your pictures I thought for sure you must have reshot them, because I was looking at this ones like “no way can she think these are bad!” Silly girl…they’re perfect! :) I’m a sucker for those Reese’s eggs they stash at the front of the check stand at the grocery store. They’re like twice the size of a normal Reese’s and have wayyyyy more peanut butter…I feel like I can’t make eye contact with them or they’ll force me to buy them! It’s a dangerous time of year.

    • Taylor Kiser says

      Aww thank you Stephanie! You’re so sweet!
      Reese’s eggs ARE THE BEST. Why the heck are they always at the front..so easy to buy all the eggs!

  9. says

    UGH! Nothing worse than posting a recipe with photos you’re not totally happy with. I feel that way all the time. I happen to think these little carrot cakes are adorable and picture-perfect! I’m pretty sure us food bloggers tend to be a little tough on ourselves sometimes :)

    • Taylor Kiser says

      Isn’t it the worst? You’ve having a great photo day..and then, BAM, it stops working.
      Thanks Tessa! :D

  10. says

    Haha oh Taylor I do that ALL the time! I try to squeeze in a bunch of recipe projects into a single day, then end up so frazzled and rushed that I hate the entire process, then get super frustrated when I look at the photos. I’m trying to learn to slow down, and if I only get one recipe done in a day, then fine. (but really, my Type A personality makes me want to try to get as much done as possible, all the time… it’s tough letting go, haha).

    • Taylor Kiser says

      YES! I get all stressed and I just want to throw food everywhere and not cook or take pictures or do anything anymore!
      I am trying to slow down too…it’s just hard with only having limited days off! I am glad I am not the only crazy, type A person in the same boat!!

  11. says

    Aww girl I don’t know what you’re talking about — your photos STILL rock!! You have an eye for composition, and the little eggs and grass are such a sweet touch. Adorable! And yes, the centers of cupcakes must always be eaten by the baker to test for quality control. And then topped with a little extra frosting from the bowl to be doubly-sure everything tastes fabulous. (Plus a cupcake or two later, for good measure.)

    Anddddd… Will you pretty pretty please pick up a package of the chocolate-filled Milka Lil Scoops while you home this week? And then save them to share when I see you in May?? Because that’d be the awesomest thing ever. Plus sushi. Seriously.

    • Taylor Kiser says

      Thanks friend! I’m glad they weren’t a complete fail! But still, never 4 recipes in one day ever again.
      I totally should have topped with extra frosting. Next time. You are a genius!

      Haha I’ll try to sneak out in my parentals car and get some just for you ;)
      Sushi though? Definitely happening. You can meet the hubs! He lovessss sushi! xoxo

  12. says

    I’m not sure what pictures you are looking at…but the ones I see are gorgeous. I love the eggs and grass around in the pictures. And carrot cake with double frosting…yes, please!!!! I love all the fun Easter candy this time of year. I’m actually pretty sure I saw those milk eggs in the purple crate at Walmart last year. Or at least something very similar!

    • Taylor Kiser says

      Thanks Jocelyn! You just made my day girlfriend!
      If you saw them…YOU NEED THEM NOW!! Ah-may-zing

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: