Are you a carrot cake lover? Then this recipe is for you! Carrot cake is my favorite type of cake. I love the spice, texture and flavor of the underrated cake flavor and it pairs perfectly with a cream cheese frosting. This recipe is great because it can be used for muffins or cupcakes. What really is the difference between a cupcake and a muffin? Frosting! You can easily omit the frosting here for a delicious muffin.
Watch the Tutorial
Recipe
Ingredients
2 1/4 Cup almond flour
1/2 Cup coconut flour
1/4 Cup monkfruit sweetener
1 tbsp cinnamon
1/4 tsp nutmeg
4 Large eggs
1/4 Cup liquid coconut oil
1/3 Cup finely chopped walnuts
1 tsp baking soda
1/2 Cup maple syrup
1 Tbsp apple cider vinegar
2.5 Cups shredded carrots
5.4 oz. (1 small can) Coconut cream (not coconut milk)
Directions
Preheat your oven to 350F and grease a muffin pan with non-stick spray. If lining with muffin liners, lightly grease the inside of the muffin liners.
In a large bowl add the dry ingredients and whisk together.
Add the wet ingredients to the bowl with the dry ingredients and fold together to combine well. You should have an even batter that is quite thick.
Scoop an even amount of batter into 16 muffin cups. Bake for 33-35 minutes or until a toothpick comes out clean when pressed into the center of a cupcake.
Allow the cupcakes to cool completely before topping with a cream frosting of your choice. Then sprinkle the remaining chopped walnuts on top for garnish.
Storage: store in an airtight container in the fridge for 3-5 days.