First up, if you’re looking for a grain-free recipe for carrot cake cupcakes, we’ve got you covered. These are hands down the most fluffy, light, moist and delicious grain-free recipe I’ve ever created. Usually carrot cake would pair up well with a cream cheese frosting, but I thought lets give it a new twist and move away from the norm. So I used a caramel frosting for these, made with dates, almond butter and almond milk. Yummmm….
In a mixing bowl, first mix all the wet ingredients – honey, coconut oil, eggs and honey and mix week.
Then start adding all your dry ingredients and keep mixing.
Add the grated carrots and mix. if you feel that your mixture is too runny, you can add another tbsp of flour. This depends on the brand of coconut flour you use.
Grease a muffin tray and line with cupcake liners.
Pour the cake mixture into each liner, only half filling it.
Bake for 20 mins in a pre-heated oven at 180C.
While your cupcakes cook, you can start making the frosting. Pour all the frosting ingredients into a saucepan and keep on low flame until the dates get squishy and the mixture becomes smooth.
Allow the cupcakes and mixture to cool and then pour the frosting cream into a piping bag and decorate the cupcakes.
Depending on what brand of coconut flour you use, always start by pouring a little flour at a time and see how the consistency turns out.
If your frosting is not smooth enough, you can put it into a food processor or a blender until its creamy.
The Snack Society is all about natural & unprocessed food. Its not about being on a diet for a certain time but more about a change in lifestyle. There is so much you can do with simple, natural ingredients and here we will show you how to do that. You don't have to wait till "cheat day" to enjoy a chocolate bar, you can do that in your own kitchen, using one of our recipes. I hope you enjoy what you find here as much as we enjoyed creating it. Have a wonderful day.- -Kamilla