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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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Grain Free Carrot Cupcakes by Jess of Nummy For My Tummy

Carrot Cupcakes

A guest recipe!

Hello everybody! i want to extend a warm welcome to Jess Scholtz of Nummy For My Tummy!
A special treat for you today, as I very rarely include recipes with sugar (this is the second one on the blog, first one was my Hazelnut Cookies)
Her wonderful recipe will be very popular both with grown-ups and little ones.

Carrot Cupcakes

“My daughter loves the idea of carrot cake, but is simply not a fan of what’s usually put into it. She’s anti anything that has to do with cheese, which means even a faux cream cheese frosting is completely out.  The thought of raisins baked in a dessert bothers her, I kinda understand that. Walnuts are definitely out, she doesn’t like the additional chewing involved. 


To accommodate my daughters palate (as well as a few of her friends) I whipped up a batch of Carrot Cupcakes sans raisins and nuts, and topped with a basic sweet frosting.  Feel free to add raisins and walnuts to your treats if you can’t live without them. 

CARROT CUPCAKES:
Dry Ingredients:

  • 1 c almond flour
  • 1/2c coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 12oz grated carrots
Wet Ingredients
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup full fat coconut milk
  • 1 c. coconut sugar (if you are avoiding sugar substitute with 1 teaspoon of powder stevia)
  • 1/4 c. coconut oil – melted

SWEET FROSTING:

  • 3/4 c. palm shortening
  • 1/3 c. honey
  • 1/4 tsp. cinnamon
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. arrowroot starch/flour

Originally featured as guest post for Paleo Parents.

 

INSTRUCTIONS:

  1. Preheat oven to 350°F and line 12 muffin tins
  2. In large bowl, combine all dry ingredients, being sure to remove any lumps
  3. In a medium bowl, combine all wet ingredients and blend until smooth
  4. Gradually stir the wet ingredients into the dry 
  5. Let mixture sit for 5 minutes allowing the coconut flour to absorb the moisture
  6. Spoon the mixture into the lined muffin tins filling almost to the top
  7. Set on middle rack and bake for 20 minutes or until a toothpick inserted into the center comes out clean
  8. Cool on rack and prepare frosting
  9. To prepare frosting, combine all ingredients into chilled bowl and use a hand mixer to blend until light and fluffy
  10. Pipe or spread onto cooled cupcakes and top with walnuts, cinnamon or shredded carrots or nothing – up to you! 

 

About Jess

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Jess is a working mom, wife and proud foodie. In 2010 her love for all things food took a slight turn when diagnosed with Celiac. Having to modify all the family favorites into gluten-free versions her friends and family suggested she start logging and sharing the recipes and NummyForMyTummy.com was born.

 

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