Ingredients
Scale
- FOR THE CUPCAKES
1/3 pound carrots, peeled and cut into chunks + 3 tablespoons water - 1 cup almond flour
- 1/2 teaspoons baking soda
- 1/3 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3 tablespoons maple syrup (taste your batter and add a little more if you need)
- 2 tablespoons coconut oil, melted
- 1 organic eggs or egg-replacer equivalent
- 1 teaspoon vanilla extract
- 1/4 cup golden raisins
- 1/4 cup chopped walnut or pecans
- 1/4 cup shredded coconut
- FOR THE FROSTING
1/3 cup cream cheese - 2 tablespoons butter
- 3 tablespoons maple syrup (or more to taste)
- 1/4 teaspoon vanilla extract
Instructions
- FOR THE CUPCAKES
Preheat oven to 350 degrees and line a mini cupcake pan with 12 liners. - Steam carrots in a microwave-safe bowl with the 3 tablespoons of water for about 5-7 minutes, checking every few minutes to see if they are ready. Place carrots and cooking water in a food processor and puree.
- Combine almond flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl. Stir together maple syrup, coconut oil, egg or egg replacer and vanilla in another bowl.
- Mix the wet ingredients into the dry and then fold in carrots, raisins, nuts and coconut. Divide batter among muffin tins and bake 16-20 minutes or until set in center. Remove to wire rack to cool.
- FOR THE FROSTING
In the bowl of a stand mixer or with a handheld paddle mixer, beat together cream cheese, butter, maple syrup and vanilla until incorporated and fluffy.