Along with pumpkin, butternut squash, cinnamon and sweet potato, carrot is another top contender for flavors of fall (though I realize at this point, we have segued into winter. But carrot cake is fitting for all cold months). Carrot cake, bread, muffins, cookies, its all delectable. There is something so homey, down to earth and invitingly earthy about a slice of this flavor of cake. I love the slightly spiced taste that this sweet bread lends.
These carrot cake cupcakes are refined sugar-free, gluten-free and dairy-free (though the frosting I recommend is not dairy free. But man oh man, a carrot cake sweet bread just isn’t the same without a cream cheese flavor of frosting).
Carrot Cake Cupcakes
1 ¼ cup of rice flour
½ teaspoon of baking powder
1.5 tablespoon of cinnamon
1 teaspoon of ginger
¼ teaspoon of nutmeg
1/3 cup of coconut sugar
½ cup of applesauce
½ cup of coconut milk
1/3 cup of melted coconut oil
1 tablespoon of vanilla
3 tablespoons of honey
1 cup of packed shredded carrots
- Preheat oven to 350 degrees F/176 degrees C and place cupcake liners in a muffin tin.
- Combine all dry ingredients (the first 6 ingredients) in a mixing bowl, then set aside.
- In a separate bowl, combine the egg, coconut milk, coconut oil, vanilla and honey.
- Mix wet ingredients into dry. Stir in the carrots.
- Portion the batter into the cupcake liners and place in the oven.
- Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean. Then allow the cupcakes to cool for 10 minutes or so before removing from the tray. Allow muffins to cool completely before frosting them.
For frosting, you can of course use any type of frosting you like.
What I topped these cupcakes with though: I mixed roughly one cup of ricotta and ½ cup of cream cheese with a few spoonful’s of honey (add honey to taste) all together in a bowl. Then I spread this on top.
These cupcakes stay fresh for about 3 days in an airtight container in the fridge.