Moist and rich with the flavor of carrots, honey, coconut and cream cheese, Carrie’s grain-free cupcakes are a real food treat that you (and your kids) will love. Like most grain-free baked goods, these muffins call for almond and coconut flours as well as coconut oil which are increasingly available at health food stores.
For more simple, wholesome and healthy organic recipes, be sure to check out Carrie’s book: Deliciously Organic.
Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting
These cupcakes make for great muffins in the morning sans the frosting. You can also substitute the cream cheese with mascarpone cheese. Also, if you are on the GAPS diet, omit the baking powder – the cupcakes won’t rise quite as high, but they will still be moist and delicious.
Servings: 24 large or 48 mini cupcakes
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Ingredients
- 2 cups blanched almond flour
- ½ cup coconut flour
- 1 ¼ teaspoons baking powder
- 1 tsp baking soda
- ½ teaspoon finely ground real salt
- 1 pound carrots (scraped and grated)
- 4 eggs (at room temperature)
- 1 cup honey (divided)
- 1 cup coconut oil
- ½ cup yogurt (room temperature)
- ¾ pound mascarpone
- 2 teaspoons vanilla extract
- 1 cup heavy cream (whipped until soft peaks form)
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners.
- Place almond and coconut flours, baking powder, baking soda and salt in the bowl of a standing mixer. Using the beater attachment, combine the ingredients on low for about 20 seconds. Add grated carrots and beat on low for about 30 seconds until incorporated.
- Pour eggs and ¾ cup honey in the bowl of a food processor or blender. Process for 20 seconds. Add melted coconut oil and yogurt and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and beat on low until combined. Spoon batter into muffin cups making each about ¾ full. Bake for 18-20 minutes, until edges are just golden brown. Cool completely.
- Whisk mascarapone or cream cheese, remaining ¼ cup honey and vanilla in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting. These are best served the day they are made.
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Emma says
Just made these for my one year old’s birthday, and they were a huge success!! I was skeptical putting them in the tins as the batter was very thick and carrot-heavy. But they turned out very light and moist. I made them the night before as well as partly assembled the frosting, then whipped the cream to finish the frosting the afternoon of the party. They are still great the next day after, so I recommend this as a make-ahead recipe. Thanks!
Ann-Marie says
I just made this recipe with no changes at all except the cream cheese I used happened to be light cream cheese. The cupcakes are amazing and extremely moist – almost oily- I might try this again with a little less coconut oil as a result. The icing was not thick enough to really call icing. It was too thin so I would suggest less heavy cream, although I realize that the light cream cheese may have had less thickening power than regular cream cheese.
Overall, really good recipe – for those who cannot eat grains…..these would be a hit!