Can I make this vegan?

Due to the coconut flour, I do not recommend making this vegan. You need the eggs for texture and substance.

Can I use another flour instead of coconut flour?

Due to the absorption rate of coconut flour, it can’t be swapped with another flour. If you have an allergy to coconut, I recommend using another recipe altogether.

Can I freeze these cupcakes?

Yes! These freeze well for up to two months. I recommend wrapping them individually. I also keep the frosting off in a seperate container until ready to eat. Thaw at room temperature, after thawed I like to put them in the microwave for 10 seconds then frost! Amazing!

Carrot Cake Muffins with Cashew Cream Cheese Frosting

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!

Ingredients

Units Scale

Carrot Cupcakes

2 cups shredded carrots
1 cup maple syrup
8 pasture raised eggs
1/2 cup coconut oil, melted
1/3 cup smashed banana (about 1 banana)
1 cup coconut flour
2 Tablespoons tapioca flour
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon garam marsala
1 teaspoon ginger
1/2 teaspoon sea salt or Himalayan
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup dates or raisons, chopped (optional)
1/2 cup pecans, chopped (optional)

Cashew Cream Cheese Frosting

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

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