Carrot Cupcake GoogleI made these for my kids. They are yummy, but they are a different texture than a wheat flour recipe. This recipe makes 12 cupcakes.

3 cups shredded carrots
8 pitted fresh dates, chopped
4 eggs
1/4 cup melted butter, cooled
1 tspn. vanilla extract
1/2 cup coconut flour
2 teaspoons cinnamon
1/2 tspn. ground cloves
1 teaspoon baking powder
2 tablespoons boiling water

Frosting Ingredients:
4 oz. cream cheese, softened
4 oz. butter, softened
2 tablespoons Pure Maple Syrup
Optional: chopped walnuts to sprinkle over frosting

  1. Preheat oven to 350 degrees.

2. Put eggs, vanilla, butter and dates in blender. Combine coconut flour, cinnamon, ground cloves and baking powder in bowl. Pour blended ingredients into bowl and mix. Add carrots and mix. Then add 2 tablespoons of boiling water. (This will make the cupcakes more moist.)

3. Pour batter into 12 cupcake cups and bake for 20 minutes. Cupcakes are done when toothpick in center comes out clean.

4. While baking, get started on the frosting. Combine all frosting ingredients and mix with electric mixer until smooth.

5. After cupcakes have cooled, spread on the frosting and sprinkle with walnuts, if desired.


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