Ingredients
- 1/2 cup coconut flour sifted, 45 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar packed
- 1 1/4 cups grated carrots
For The Frosting:
- 4 ounces reduced-fat cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 6 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract, and coconut sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
- Bake for 20-22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 minutes).
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- Spoon the icing into a parchment bag (or a zip-top bag with the bottom corner cut off) and swirl the icing on top of each cupcake.