Need something yummy and healthy for your guests – or the kids?
These sugar free, gluten free carrot cake cupcakes are sure to please anyone. They are great for tea, but you can enjoy them as a special breakfast treat too.
Here is the recipe:
For the cake:
3 eggs
2 tbsp coconut oil
1 tbsp vanilla
1 1/2 cup ground almonds
1 tbsp coconut flour
¼ tsp salt
½ tsp baking soda
½ tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
5 scoop Yummy Sweet Red
1 1/2 cup shredded carrots
½ cup chopped nuts (optional)
For the frosting:
4 oz room temperature cream cheese
3 scoop Yummy Red
½ tbsp vanilla
6 tbsp heavy cream
Instructions:
- Preheat oven to 180 C, prepare your muffin tin
- Combine dry ingredients — ground almond, spices, salt, baking soda
- Combine wet ingredients — eggs, sweetener, oil, vanilla
- Stir in carrots and nuts
- Mix dry & wet ingredients together and scoop into prepared muffin tins
- Bake for 18-20 minutes
- While you let the cupcakes cool, combine all ingredients for the frosting and whip it smooth
- Slather on the cupcakes!
Makes 12 small cupcakes.
Enjoy!