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