Is there anything tastier and healthier than gluten-free version of carrot cupcakes with raisins? The photo which illustrates this recipe demonstrate the best what you will expect from your attempt in preparing delicious cupcakes. It is so good that you’ll think it will not need the frosting. But a simple vanilla-cinnamon frosting on the top will do the magic especially if you’ll sprinkle chopped walnuts on each one. They’re great for a fun party or luncheon. Enjoy them!
Ingredients
1 1/2 cups of almond flour
2 Tbsp of coconut flour
1 tsp of baking soda
2 tsp of cinnamon
1 tsp of allspice
1/4 tsp of salt
1/3 cup + 1 Tbsp of full fat coconut milk
3 large eggs, whisked
1/4 cup of coconut oil, melted
1/3 cup of honey
1 tsp of vanilla
1/2 cup of raisins
1 1/4 cup of grated carrots
1/2 cup of palm shortening
1/4 cup of honey
3 Tbsp of coconut butter
2 Tbsp of vanilla
1 tsp of ground cinnamon
Optional: Chopped walnuts for sprinkles
Cooking method
Set aside the raisins and grated carrots until final mixing step
In a mixing bowl, first combine all dry ingredients
In a separate bowl, combine all wet ingredients
Pour the wet ingredients into the dry ingredients bowl
Combine until well mixed
Finally, fold in the grated carrots and raisins
Preheat oven to 350-degrees F
Place cupcake paper liners or silicone cups inside muffin tin wells
Pour carrot cake batter into each and fill about 2/3s full
Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
Allow to cool before frosting
Blend all frosting ingredients together with a stand or hand-held mixer
Place frosting mixture in refrigerator until it firms up a bit
Frost cupcakes
Store frosted cupcakes in refrigerator
Remove cupcakes from fridge and allow frosting to soften at room temperature for about 15 minutes before serving.
Makes about 10 cupcakes
