I found this Carrot Cake Muffin recipe on elanaspantry.com. She has got a ton of great gluten free recipes and, my favourite, pictures to show all of them off. Try out this recipe if you've got a bunch of extra carrots in your fridge, you won't regret it! Easy and delicious and nutritious... for a muffin :)
Although this recipe calls for cream cheese icing, you can easily replace it with a coconut milk icing instead to make it dairy free. Or leave the icing out all together, add in some extra nuts and seeds and you've got yourself a pretty healthy snack for your mornings! Photo credit goes to elanaspantry.com
Carrot Cake Cupcakes
- 1 ½ cups blanched almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ tablespoon ground cinnamon
- 3 large eggs
- 2 tablespoons grapeseed oil
- ¼ cup honey
- 1 ½ cups carrots, grated
- ½ cup pecans, chopped
- In a large bowl, combine almond flour, salt, baking soda and cinnamon
- In a separate bowl, mix together eggs, oil and agave
- Stir carrots and pecans into wet ingredients
- Stir wet ingredients into dry
- Scoop a heaping ¼ cup batter into a paper lined muffin pan
- Bake at 325° for 18 to 22 minutes
- Cool to room temperature and spread with Creamy Cream Cheese Frosting or coconut milk frosting
Creamy Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 3 tbsp honey
- 3 tbsp heavy cream
- To make frosting combine cream cheese and honey in a medium bowl until well blended
- Whip in heavy cream until frosting is nice and thick
- Spread over muffins
Coconut Milk Whipped Cream (from minimalistbaker.com)
- 1 14-ounce can coconut cream, or full fat coconut milk
- 1/4 - 3/4 cup icing/powdered sugar
- Optional: 1/2 tsp vanilla extract
- Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!