A littleeeeee late on this post. Just a lil.
But these are great. So great.
I especially loved the ones I didn’t frost as leftovers, toasted. So yum! And the best lil pre-gym snack!
I made these for Easter Sunday with the fam. Everyone just loved them and they were also really fun to decorate.
We are big carrot cakers in my family so I’m sure I will be making these fairly often.
I highly suggest making these and only frost about half of them. Unless you’re a big frosting lover, then frost away.
I am not a frosting lover. It’s just way too sweet for me and IMO, totally ruins what’s underneath.
Butttttt this frosting was pretty good! Not too sweet!
Mini Carrot Cakes:
♥ 1 1/2 cups gluten free flour
♥ 1/2 tsp baking soda
♥ 3/4 tsp salt
♥ 1 tsp cinnamon
♥ 1/3 cup + 2 tbsp coconut sugar
♥ 1/4 – 1/2 cup chopped pecans
♥ 1/2 cup unsweetened applesauce
♥ 1/3 cup coconut oil
♥ 2 tsp apple cider vinegar
♥ 2 tsp pure vanilla extract
♥ 1 cup shredded carrots, packed
Preheat oven to 350 degrees and place cupcake liners into muffin tin. Combine all dry ingredients (including pecans) and mix well. In another bowl, combine all liquid ingredients (including carrots). Combine wet and dry ingredients, mix well and spoon into cupcake liners. Bake for about 17 minutes.
Cream Cheese Frosting: <<<Vegans, skip this step (they taste amazing w/o the frosting!>>>
♥ 4 oz cream cheese
♥ 8 tsp pure maple syrup (if you need it sweeter, add more)
♥ 3 tsp pure vanilla
♥ dash of pink himalayan salt
Combine all ingredients in your mixer and blend until well mixed. Frost cupcakes once cool.
These are a great alternative to regular carrot cake and totally guilt-free so all of your guests can enjoy dessert!