Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, gluten free, refined sugar free carrot cake cupcakes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook gluten free, refined sugar free carrot cake cupcakes using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:

1. Take Almond Flour
2. Take Coconut Flour
3. Get salt
4. Take baking soda
5. Make ready cinnamon
6. Prepare ginger
7. Make ready eggs
8. Prepare coconut oil, melted
9. Take honey (+ 2 tablespoon)
10. Prepare vanilla extract
11. Make ready carrot, finely grated
12. Make ready raisins (your choice)
13. Take coconut
14. Get sugar free frosting
15. Make ready Coconut Cream, cold
16. Make ready Full Fat Greek Yogurt
17. Take Coconut Sugar
18. Prepare vanilla extract

Steps to make Gluten Free, Refined Sugar Free CARROT CAKE Cupcakes:

1. For the Gluten-Free Carrot Cake Cupcakes: - - Preheat oven to 180°- line cupcake tin with 10 liners.
2. In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
3. In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
4. Mix the wet into the dry until you have a smoother batter
5. Fold in the grated carrot, raisins and coconut
6. Divide the batter evenly between the prepared cupcake tin. - - Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully.
7. For the Sugar Free "Cream Cheese" Frosting: - - In a large bowl whip the cold coconut cream until light and fluffy.
8. Add the yogurt, coconut sugar and vanilla then continue to mix until everything is evenly combined and creamy
9. Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it.  - - Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.  - - Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
10. Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve.

So that’s going to wrap this up with this exceptional food gluten free, refined sugar free carrot cake cupcakes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!