Grain-Free Carrot Cake Cupcakes

By Ellie

6 Person

40 Minutes

0 Calories

Easter time is upon us so I felt inspired to make some treats that the Easter bunny would be proud of. This recipe is a variation of my Grain-Free Carrot Cake that I wrote about a few years ago. I love that cake and I love it even more in cupcake form! If you have an Easter Bunny with gluten issues, be a good host and offer up these delicious .cupcakes. I bet you’ll get a few extra treats for your thoughtfulness.

Ingredients

Frosting

1 tbsp. milk
1 1/2 tsp. vanilla
1/3 cup butter or margarine, softened
3 cups powdered sugar

Cake

4 eggs
1/2 cup pure maple syrup
1/2 cup almond butter
1/4 cup apple sauce
2 cups shredded carrots
1/2 tsp. vanilla extract
1 tsp. allspice
1 1/2 tsp. cinnamon
1 tsp. baking powder
1/4 cup coconut flour
1/2 cup almond flour

Method

01

Preheat oven to 325 degrees F.
02

Combine all dry ingredients in a bowl and set aside. Combine all wet ingredients mix thoroughly.
03

Add the dry ingredients to the wet ingredients and mix well. Line a muffin pan with cupcake liners.
04

Fill muffin liners 3/4 of the way full. Bake for 18-20 minutes.Let cool for 20 minutes before frosting.
05

In a medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
06

Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
07

Frost cupcakes when they have cooled and top with a drizzle of caramel and some crushed pecans!