Sharing a recipe for healthy carrot cake cupcakes that are made with almond flour! They’re gluten-free, dairy-free, and absolutely delicious.
1 cup Blanched Almond Flour (can also use cashew flour)
¼ cup Finely Ground Coconut Flour
1 tsp Baking Soda
½ tsp Sea Salt
1 tsp Cinnamon
1 tbsp flaxseeds, ground
90g sweet potato, mashed from fresh or canned puree
1 tbsp Extra Virgin Olive Oil
¼ cup Maple Syrup
2 large Carrots, finely grated
* If you like raisins in your carrot cake, add 1/3 cup golden raisins. You can also add chopped pecans
Optional dairy-free cream cheese glaze:
– 2 tbsp lactose free cream cheese or dairy-free Kite Hill Cream cheese
– ¼ tsp lemon juice
– ½ tsp vanilla extract
– 1 cup organic powdered sugar (sifted)
– 2 tbsp dairy free milk of choice
Preheat the oven to 350ºF. Line cupcake tins with unbleached, parchment papers. Set aside.
Add the dry ingredients: almond ﬂour, coconut ﬂour, baking soda, salt, cinnamon and flax seeds in a mixing bowl and mix with a fork.
In another bowl mix the wet ingredients: sweet potato, oil, eggs, maple syrup and grated carrot.
Combine the wet and dry ingredients together and stir until well mixed. Don’t overmix.
Ladle the mix into the tins until each well is ⅔ full. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center of the cupcake.
Once cupcakes are completely cool, optional drizzle with cream cheese glaze.
How to make dairy-free cream cheese glaze:
Combine the cream cheese, lemon juice and vanilla extract. Whisk in organic powdered sugar. Once the mixture is dry and clumpy, add dairy free milk 1 tbsp at a time, whisking until smooth and desired consistency. Depending on your altitude and humidity, you may need more or less milk. Drizzle over cupcakes and serve.
Tips: Mini cakes can be refrigerated in an airtight container for up to four days. Freeze for up to three months. Delish with some grassfed ghee.