Ingredients
For the Cake:
- 1/2 cup coconut flour (45 grams) sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 3/4 cup light brown sugar packed
- 1 1/4 cups grated carrot about 4 small carrots
For the Coconut Topping:
- 1/2 tablespoon water
- green food coloring
- 1 tablespoon unsweetened coconut flakes
For the Icing:
- 4 ounces reduced-fat cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar sifted
- Cadbury mini eggs
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 brown sugar until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- 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 assembling.
- To make the green coconut topping, mix the water and desired amount of green food coloring in a small baggie.
- Mix the water and desired amount of green food coloring in a small baggie. Add in the coconut and swirl around until all the coconut is covered. Lay out on a paper towel to dry and set aside.
- To make the frosting, beat together the softened cream cheese and butter until light and fluffy (about 5 mins). Beat in the vanilla. Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat frosting for an additional 2-3 minutes, until light and fluffy.
- Using a small spoon, scoop a little circle out of the center of each mini carrot cake.
- Spoon the icing into a piping bag and fill the hole with frosting, swirling it just over the top of the cake as well.
- Sprinkle with the green coconut flakes and decorate with Cadbury mini eggs.
