Carrot Cake Muffins with Cashew Cream Cheese Frosting

Carrot Cake Muffins are made with coconut and tapioca flour and naturally sweetened with maple syrup. Top them with my Cashew Cream Cheese Frosting e for a dairy free dessert!

Carrot Cake Muffins with Cashew Cream Cheese Frosting just in time for Spring! I experimented with this recipe for a while to get the texture just right. These are light, comforting and very delicious. Healthy enough to eat for breakfast yet just sweet enough for desert as well. I will be serving this for Easter this year along with my Paleo Bacon and Broccoli Quiche.

Coconut flour is very high in fiber which is why when using coconut flour in a recipe you will need more eggs than when using other flours. The additional eggs in this recipe gives it a higher protein content as well. You will find that you will feel full, satisfied and not craving sugar either due to the natural sweetness from the maple syrup and dates used.

I added chopped dates to this recipe instead of the traditional raisons simply because we prefer dates over raisons, so we always have them on hand. I really like the taste that the dates give to this recipe but if you prefer to leave them out or use raisons go right ahead.

My two-year-old who is my pickiest eater right now gobbled these up and asked for another one. The Cashew cream cheese is so healthy, but my kids also think it’s really a treat! I’ve been so excited to share these with you. I hope your family loves these Carrot Cake Muffins with Cashew Cream Cheese as much as mine does.

Carrot Cake Muffins with Cashew Cream Cheese Frosting

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• Author: Breghan
• Total Time: 30 minutes
• Yield: 16 cupcakes 1x
• Diet: Gluten Free

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Description

Carrot Cake Muffins are made with coconut and tapioca flour and naturally sweetened with maple syrup. Top them with my Cashew Cream Cheese Frosting for a dairy free dessert!

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Ingredients

Units USM Scale 1x2x3x

Carrot Cupcakes

• 2 cups shredded carrots
• 1 cup maple syrup
• 8 pasture raised eggs
• ½ cup coconut oil, melted
• ⅓ cup smashed banana (about 1 banana)
• 1 cup coconut flour
• 2 Tablespoons tapioca flour
• 1 Tablespoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon garam marsala
• 1 teaspoon ginger
• ½ teaspoon sea salt or Himalayan
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup dates or raisons, chopped (optional)
• ½ cup pecans, chopped (optional)

Cashew Cream Cheese Frosting

• 3 cups raw cashews, soaked overnight
• 1 ⅓ cup fat of coconut milk can (this is the white cream part that separates from the liquid)
• 2 teaspoon lemon juice
• ¼ teaspoon apple cider vinegar
• 6 tablespoons maple syrup, honey, or agave
• 4 teaspoons vanilla
• Pinch of salt
• 1 date (pitted)

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Instructions

Carrot Cupcakes

• Turn oven to 350 degrees.
• Shred carrots in a food processor.
• In a medium bowl mix all the dry ingredients until combined.
• In a separate bowl mix egg, coconut oil, maple syrup, and smashed banana. Stir in carrots.
• Mix wet and dry ingredients and stir until well combined. You will notice the coconut flour soaked up the liquid within a few minutes. Do not worry, these cupcakes will still be plenty moist.
• Add in the chopped dates and pecans if using.
• Grease muffin tins with avocado oil (I love these silicone muffin pans).
• Scoop batter into the muffin tins and fill to the top. These muffins won’t rise to much.
• Bake for 18-20 minutes.
• Set out and let cool completely before frosting.

Cashew Cream Cheese Frosting:

• Drain and rinse the cashews well.
• Add all ingredients to a blender and blend on high speed until very smooth and you can’t see any graininess from the cashews.
• Transfer to a bowl and place in the freezer so it can thicken. Stir in 30 minutes and place back in the freezer for another 30 minutes. At this point the frosting will be a soft creamy consistency.
• Frost the cupcakes and enjoy!

Notes

Cupcakes can be stored in an airtight container for up to 3 days. I recommend keeping the frosting separate and frosting them right before eating.

If you didn’t have time to soak cashews, you could soak them in boiled water for an hour.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: breakfast/dessert
• Method: baking
• Cuisine: american

Keywords: carrot cake, carrot muffins, dairy free cream cheese, gluten free carrot cake, carrot muffins