Gluten Free Carrot Cake Cupcakes

This recipe was adapted from a carrot cake recipe found on Food & Wine. The original recipe can be found here.

1 cup coconut flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

2 teaspoons sea salt

10 large eggs

5 carrots, peeled and shredded

3/4 cup date syrup

1 tablespoon vanilla extract

1 cup coconut oil, melted

*For frosting - see directions below.

In a small mixing bowl, whisk together the coconut flour, baking soda, cinnamon and salt. Set aside. In a large mixing bowl or stand mixer, blend the eggs, carrots, date syrup, vanilla and coconut oil. Add the dry ingredients to the wet and mix thoroughly. Pour into a muffin pan and bake at 325 for 35 minutes, or until a toothpick pulled from the center comes out clean.

*For frosting- we used 1 can coconut cream from Trader Joe's (we understand not all coconut creams have the same consistency) and whipped in 1/4 cup maple syrup. As you can see in picture, this makes a beautiful, light frosting. You CAN use date syrup for the frosting, but it will be darker than what is pictured! Another recipe we like is the Coconut Cream Frosting from Elana's Pantry.


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