Carrot Coconut Cupcakes

September 10, 2014
Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

Do you have a favorite

time of year?

Carrot Coconut Cupcakes-31

Photo Credit: Pinterest

The fall has always been mine .. and this past weekend was the perfect reminder of why I love it so. Clear blue skies .. a hint of crispness in the air .. and while a jacket wasn't required .. you could sure see it from there.

We spent Sunday afternoon at the movies .. afterward stopping for a picnic & a walk around the lake.

This summer we've purposed more picnics .. it's been fun to meet mid-day for lunch on campus .. or one of the many park benches though-out town. I usually pack wraps .. a few pieces of fruit .. or muffins to eat. They're all things that can survive a couple of hours in my bag without looking horribly sad.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

I first made these cupcakes for our neighborhood's Labor Day get-together .. stashing a few away in the freezer before we headed out.

Not only are they gluten-free .. but packed with carrots, fruit, and spices. Their texture is substantial & rich thanks to the coconut & hazelnuts. Banana & maple syrup add natural sweetness.

Topping them off is a frosting made with greek-yogurt style cream cheese .. honey .. and a little bit of lime juice. A sprinkle of chopped hazelnuts and they're simply irresistible.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

A quick word about almond flour .. if you don't have some it's simple to make at home by pulsing unsalted almonds in a food processor. Be careful not to over-do it though .. if you process them too much you'll end up with almond butter

Enjoy!

xoxo

ps:  They make a great breakfast muffin if you leave off the frosting (don't forget to add a bit of protein on the side)

Pin For Later

 

~ Adapted from Mother Earth Living .. here

Carrot Coconut Cupcakes

Ingredients

  • Cupcakes
  • ? cup butter unsalted, at room temp
  • 4 Tbsp maple syrup or liquid sweetener of your choice
  • 1 tsp cardamom seeds freshly ground
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • ½ vanilla bean with the seeds scraped (** or 1/2 tsp vanilla extract)
  • 1 ½ cup almond flour
  • ½ cup chickpea flour ** or other gluten-free flour
  • 3/4 cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1 1/2 cups carrots grated (~ 4 or 5)
  • 1 ripe banana mashed
  • 4 egg whites large or XL eggs

  • Frosting
  • 1 8 ounces package greek-yogurt cream cheese, at room temp (or 1 cup greek yogurt)
  • 3 tablespoons honey
  • 1 1/2 tsp lime juice
  • 1/2 cup hazelnuts chopped & toasted

Instructions

  • Preheat the oven to 350
  • Prepare a 12-muffin tin with muffin cups or a thin layer of coconut oil
  • In a small saucepan, over medium heat, melt the butter. Remove the pan from the heat and whisk in the liquid sweetener, ground cardamom, cinnamon, allspice, and vanilla.
  • Set aside to cool
  • In a large bowl, whisk the flours, baking powder, and coconut.
  • Using a large wooden spoon (or your clean hands), mix in the shredded carrot and mashed banana until thoroughly incorporated. Add to the dry ingredients and stir to combine
  • Using an electric mixer, beat the egg whites until soft peaks form (~ 3-4 minutes)
  • Fold them into the flour and carrot mix and add the spice-infused butter and stir until smooth.
  • Spoon the batter into the muffin tins, filling each to about three-quarters full.
  • Bake for 25-30 minutes, or until golden.
  • In the mean time, make the frosting. Whisk together the greek-yourt cream cheese, honey, and lime juice in a small bowl.
  • Allow muffins to cool for 15 minutes on a wire rack.
  • When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped hazelnuts.
Serves: 12
Nutrition + Show
Rating:
Calories 207
Total Fat 14.52g
Carbohydrates 16.06g
Sugars 8.36g
Protein 5.38g
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3 Comments

  • Reply Heydave September 11, 2014 at 1:11 pm


    These were only amazing!

  • Reply Clean Eating Easter Recipes - My Natural Family March 27, 2015 at 5:50 pm

    […] 20. Carrot Coconut Cupcakes Recipe […]

  • Reply Ana De- Jesus July 3, 2017 at 6:50 pm

    I can see why you love fall. The changing of the seasons , transitional fashion and great TV. My favourite season is spring, thus the blog name! x

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